Cooking Recipes and Gastronomical Information

Belgian Cooking Recipes

Belgium is famed for its waffles, chocolate and beer. Superb recipes of or accompanying such national prizes abound. But Belgium is less known for its savory wholesome cuisine which nods to both the zest of southerly France, and the heartiness of Flanders to the north. Here are recipes to get you through any day in Belgium, or any day when you pine to be there.

Classic Belgian Waffles
You can’t go wrong with this one. Shovel an ample portion of Belgian Waffles by following this simple, straightforward and delicious recipe.

Ingredients:
· 4 tablespoons confectioners sugar
· 4 teaspoons baking powder
· 4 cups all-purpose flour
· 4 teaspoons vanilla
· 2 tablespoon vegetable oil
· 6 eggs, separated
· 4 cups milk
· pinch of salt
· fruit of your choice
· whipped cream

Directions:
Mix together the confectioner’s sugar, milk, egg yolks and flour. Whip the egg white just until they are able to form soft peaks, then press them into the flour.
Ladle the batter into a pre-heated waffle iron, press down the lid and let it cook for a 120 seconds, or until the waffle iron indicates that it is ready. Repeat. Serves 16.

Belgian Waterzooi
A hearty, yet savory stew, the Waterzooi comes from Ghent where both rivers and fields have allowed for some adaptation to the recipe, as your choice of meat can be either rabbit, chicken or fish. For this recipe we will use rabbit, although it can be replaced. Red meat, however, would probably be taking it too far.

Ingredients:
· 2 rabbits, cut into 16pieces (if cooking with fish, 6 large trout will do)
· pinch of salt
· white pepper, freshly ground
· 1/2 cup unsalted butter, at room temperature
· 4 medium size onions, finely chopped
· 4 shallots,
· finely chopped 3 leeks, slit lengthwise,
· 6 celery ribs, finely chopped
· 6 carrots, finely chopped
· 8 parsley roots, peeled and cut into sixths (3 to 4 pound total)
· 2 cup dry white wine
· 6 cups chicken broth
· 8 large egg yolks
· 1 cup heavy cream
· 4 tablespoons finely chopped fresh parsley leaves
· lemon juice squeezed from a whole lemon

Directions:
Massage salt and pepper into the rabbit. Grease a large casserole baker with butter or lard. Place the shallots, celery, parsley roots, onions, leeks and carrots. Place the slices of rabbit over the veggies, add the chicken broth and season with pepper and salt then bring to a boil after which you should immediately reduce the heat so that it simmers. Cover it and wait till the skin of the rabbit simply falls off. This will take between two and three hours.

Whip up the heavy cream, egg yolks, broth (from the simmering stew) and about 4 tablespoons of butter, mash up the roots of parsley and mix them in. Once this is slather it over the stew and mix it up. At this point the eggs are going to want to curdle – don’t let them! Whisk briskly. At this point stir in the lemon juice and the parsley. Now ladle this broth mixture on top of the rabbit slices, and serve it up while it’s hot, this will yield about 12 – 14 servings.

Veal Chops in Beer with Chervil and Mushrooms
Taking in both the French influence and Belgium’s most cherished consumable – beer – this Cotes De Veau Au Cerfeuil is sure to get you salivating.

Ingredients:
· 4 tablespoons vegetable oil
· 4 tablespoons butter (unsalted)
· 2 tablespoons finely minced shallot
· 8 veal chops
· Pepper and salt (a pinch of each to taste)
· 1 1/2 pound fresh mushrooms, preferably an assortment of wild mushrooms, shiitakes, cepes, and portobellos, but cultivated white mushrooms will also do, cleaned, trimmed, and halved
· 1/2 cup blond white beer, such as Blanche de Bruges
· 1 cup heavy (or whipping) cream
· 1/2 cup finely minced chervil or a mixture of parsley, chives, and tarragon

Directions:
In a skillet pan, heat the oil and butter but don’t let it smoke. Sautee the veal chops, approximately five minutes a side and make sure they are nice and brown on the outside but rare (pink on the inside). Season the platter, once you’ve warmed it, with the pepper and salt.

In the same skillet sautee the shallot for half a minute before adding the beer and the mushrooms, and with low heat cook until the mushrooms become soft. This should take no more than 10 minutes. At that point introduce the cream and keep in on heat, stirring often, for 10 more minutes then stir in the chervil and season with pepper and salt. Pour this sauce of mushrooms over the veal chops. It is ready to serve 8 people.