BELGIUM ENDIVE RECIPES

Steps:

• Bring a small pot of water to a boil over high heat. Add eggs (the water should cover them), and return to a boil. Adjust heat so that the water is at a brisk simmer. For a runny yolk, cook for 7 minutes; for a gooey center, cook for 8 minutes; for a slightly moist center, cook for 9 minutes. Meanwhile, prepare an ice bath.
• Immediately drain eggs and plunge into ice water to cool. When cool, crack and peel eggs. (Eggs can be cooked and peeled up to several hours in advance, and refrigerated.) Roughly chop eggs into haphazard slices.
• Put vinegar, mustard and garlic in a small bowl. Whisk with a fork to dissolve. Slowly whisk in olive oil to make a slightly thick dressing. Season to taste with salt and pepper.
• Put endive in a low, wide salad bowl and sprinkle very lightly with salt. Add dressing to taste and toss well. Transfer greens to individual plates. Top with chopped egg. With a vegetable peeler, shave thin slices of Gruyère over each salad.

Steps:

• Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl.
• In another bowl or large measuring jug, whisk the milk, vegetable oil, egg and vanilla together until blended.
• Pour the milk mixture into the flour mixture and whisk until just mixed. Set batter aside for 10 to 15 minutes so the baking powder has time to activate.
• Heat the oven to 200° F and heat the waffle iron.
• Pour the batter onto the heated waffle iron (ours takes about 1/2 cup) and cook until the waffle is crisp and golden brown. Immediately set the cooked waffle directly on the oven rack to keep it warm and crisp.
• Repeat with the remaining batter, holding the waffles in the oven (try not to stack them). Serve with butter, syrup and berries.