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A typical recipe from the Flanders (north/western part of Belgium) is the "Waterzooi", loosely translated as "stew". There are two variations: the chicken waterzooi and the fish waterzooi. I have chosen the chicken variety but preparation is very similar if you substitute fish, (making sure the fish is very fresh). This recipe will make a stew to be served with boiled potatoes but, with the addition of more beer (or chicken broth), it can be served as a soup and makes a full meal all by itself. |
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| 4 stalks 4 ea. 6 breasts 4 tbsp. 3 tbsp. 3 ea. 1/2 lb. |
Celery, julienned Large carrots, julienned Chicken, boneless, skinless Olive oil, extra virgin Butter Shallots, minced Mushrooms, sliced |
1 large 1 clove 4-5 sprigs 1 tbsp. 12 oz. 3 cups |
Leek, sliced thin Garlic, minced Thyme Peppercorns Brown beer Half & Half |
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Steam the celery and carrots for 5 to 10 minutes and set aside. Heat the oil and 1 tbsp. of the butter in a deep skillet, saute chicken until golden and juices run clear. Cool chicken slightly and cut crosswise into large pieces, cover with plastic wrap and set aside. Add remaining butter to pan and lightly saute shallots, mushrooms, leek, garlic and thyme for about 5 to 10 minutes. Add the beer and peppercorns, increase heat and simmer for another 15 to 20 minutes until the liquid is reduced by approximately half, stirring to loosen brown bits in the pan. Stir in half and half and simmer for another 10 to 15 minutes until sauce thickens. Add chicken, celery and carrots, heat through. Add salt and pepper to taste and serve with steamed potatoes. |
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The following recipe turns out delicious pork chops the flavor of which is enhanced by the addition of Juniper berries (usually available at deli stores). Although these berries are much more popular in Germany, they have somehow found their way into Belgian cooking! Make sure you get chops that are 3/4" to 1" thick with some fat on them (the fat adds to the flavor!). |
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| 4 ea. 4 tbsp. 4 ea. 2 tbsp. 4 ea. |
Pork chops, thick Butter Apples. large, tart Lemon juice, fresh Juniper berries, crushed |
3 sprigs 5 sprigs 3 tbsp. |
Rosemary Parsley Butter Salt & pepper to tatse |
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Season chops with salt and pepper and brown gently on both sides in 4 tbsp. butter. Put the browned, half cooked chops in a shallow casserole and sprinkle them with the lemon juice, add the berries, rosemary and parsley and season again with salt and pepper. Arrange the peeled and sliced apples over the chops and pour 3 tsp. melted butter over them. Cover and cook in a medium to hot oven for 35 to 40 minutes or until the pork chops are cooked. |
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And now we come to the spot where we learn (and I mean learn, since we are not used to this method of making "french Fries"!) how to make real Belgian "frites" (pronounced "frittes", as in fritters). In order to get the most of your experience, first of all you will need real beef suet as oil or vegetable fat will not give you the same flavor! You will also need, of course, either a deep fryer or a saucepan approximately 6" to 8" deep. A good old-fashioned dutch oven usually serves the purpose. First, peel some potatoes (do not use baking potatoes, they become too flaky), and slice them about 3/8" thick, then cut them in fries 3/8" square. Try to cut them rectangular as pointed ends do burn. You will need more potatoes, but it's well worth it!Wash the fries in very cold water in order to get rid of most of the starch, then dry them thoroughly between paper or cloth towels. In the meantime heat the rendered suet (which should come about halfway to the top of your saucepan) until it reaches 325º. Put in a handful of the potatoes, not more in order to prevent the fat from cooling too much. Fry for a few minutes (5 to10, depending on the thickness and kind of potatoes) and stir from time to time to avoid sticking. When the frites are cooked through but still pale in color, put them into a large bowl lined with paper towels and let them cool for at least 1/2 hour. Finally, heat the fat to 385º or until it starts to smoke slightly. Again put a handful of the cooked fries in the suet and cook for 2 minutes until golden brown. Your fries will be crispy on the outside and soft on the inside and taste heavenly without being greasy. Serve with salt sprinkled on them, maybe with some mayonnaise but never with ketchup! Some "no-nos": |
