"BELGIAN RECIPES" Brussels Travelogue by LysDor
Brussels Travel Guide: 5,565 reviews and 11,828 photos
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* Moules à l'escargot gratinées *
Chop 2 tbsp of parsley, 3 cloves of garlic and 4 shallots.
Cook shallots and reduce with one glass of white wine. Cool down. Add this mixture to the parsley, garlic and 250 g of butter. Add some salt and pepper.
Open with a sharp knife (or leaving them for 2-3 min. in the oven) 4 dozens of fresh mussels. Take out one shell and cover those with the mussels with the butter mixture. Sprinkle over some grated cheese and grill them in the oven. Serve hot.
Eat with belgian fries
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* Moules marinières *
800 gr. of mussels/per person / 2 shallots / 1 chopped clove of garlic / 100 gr. of finely chopped carrots (julienne) / 100 gr. of finely chopped leeks (julienne) / 3 dl. white wine / 1 cl. fresh liquid cream
Melt the butter in a large saupan, add the chopped shallots, the garlic and all 'julienne' vegetables. Cook until light brown. Poor the white wine and let simmer for a while. Add mussels and let simmer with a lid on until ALL mussels are open.
<BR>Stir the fresh cream and put the lid back for a few minutes.
Serve hot with belgian fries.
* Américain préparé + frites *
* Steak + frites *
* Sole à l'Ostendaise *
* Croquettes aux crevettes grises *
For 20 croquettes:
75 g butter
75 g flour
150 g grated gruyère cheese
250 g grey (or pink) boiled and shelled shrimps
For the coating:
2 tbsp flour, 1 egg white, breadcrumbs.
Melt the butter. Once hot, add the flour, stir a few minutes without let the flour go brown. Add some milk and cook for aprox. 10 mn. Add the cheese and shrimps. Spread this mixture on an oiled oven plate,d cover with tinfoil and put it in the fridge over-night.
Shape croquettes (cylinder form 8x3cm) and dip them first in the flour, then the beaten egg white and last breadcrumbs. Fry them in oil until golden brown.
* Fondus au fromage
3/4 Stick Unsalted Butter
1 Cup All-Purpose Flour
1 2/3 Cups Milk
1 Cup Fresh Parmesan Cheese -- grated
1 Cup Swiss Emmental Cheese -- grated
2 3/4 Cups Gruyere Cheese -- grated
3 Large Egg Yolk
Salt And Pepper -- to taste
Nutmeg -- to taste
1 Pinch Cayenne
3 Large Egg Whites
1/2 Teaspoon Salt
1 Tablespoon Vegetable Oil
1/2 Cup All-Purpose Flour
1 Cup Dried Bread Crumbs
Melt butter in medium sized saucepan. add flour and cook stirring constantly. gradually whisk in milk. bring mixture to almost a boil. stirring constantly. reduce heat and simmer for 5 minutes. The sauce should be thick and smooth. Add cheeses and bring to a boil. Remove sauce from heat. Stir briskly for a few minutes to cool. stir in egg yolks and season with salt, pepper, nutmeg and cayenne. Line a 9 inch square cake pan with plastic wrap. press plastic wrap on the surface to prevent a skin from forming. prepare coating. in medium sized bowl beat the egg whites with the salt and 1 tablespoon vegetable oil. put the flour and bread crumbs into separate bowls. Unmold the firm cheese mixture onto a lightly floured surface. cut into 12 rectangles. coat the croquettes one at a time. dust each rectangle or ball lightly with flour, dip into egg white mixture and coat with bread crumbs. Cover and refrigerate until ready to fry. preheat oven to 250 degrees. heat the oil in a deep fryer or a wok over medium high heat to 375. fry the croquettes a few at a time until they turn a rich golden color, 3 to 6 minutes. drain on paper towels and keep warm in the oven.
Lapin à la Gueuse
A rabbit about 3 pounds disjointed.
1 lb onions
1 tbsp lard
1 tbsp butter
Thyme / bay leaves / Ground cloves, cinnameon and nutmeg ( a pinch of each)
One bottle of gueuze.
1 thick slice of ginger bread broken into small pieces
Vinegar / Brown sugar
Stir fry the finely chopped onions in a casserole with butter and lard until brown.
Add rabit and brown well on all sides. Add salt pepper, spices thyme and two bay leaves.
Pour over rabbit the gueuze add the ginger bread.
Bring to a boil over moderate heat, reduce heat and simmer approximately one hour stirring regularly.
Before serving add a table spoon of vinegar and two or three tablespoons of brown sugar.
* Classic Carbonnade Flamande (Flemish Beer Stew)
Flour, Salt & Pepper
2 lbs. boneless chuck in 2 by 3 chunks
1 quarter lb. lean bacon thickly sliced and cut in chunks
2 tablespoons butter
3 large onions, thinly sliced
1 teaspoon sugar
1 tablespoon Dijon mustard
1 bay leaf
1 half bottle (12 oz) of Affligem Dobbel
1. Combine flour, salt and pepper, dredge the beef in it. Cook bacon in a skillet.
2. Transfer bacon to a casserole and pour off all but 2 tablespoons of the fat. Add butter.
3. Brown onion in fat and transfer it to the casserole.
4. Brown the meat on all sides with mustard and add it to the casserole, together with bay leaf, thyme and Affligem Dobbel beer. Simmer covered over low heat for about 3/4 to 1 hour until the meat is tender.
Serve hot, with plain boiled root vegetables and Affligem Dobbel.
* Chicons gratinés
* Tomates aux crevettes grises
Choose regular size tomatoes. Empty them with a small spoon. Put them upside-down to draine. For 200 gr shrimps (if possible choose the belgian grey ones as tastier!) add 2-3 tbsp of lemon flavoured belgian mayonnaise (Devos-Lemmens) and 2 boiled and mashed eggs. Add some parsley and mix well. Fill all tomatoes with this mixture and put the lid back. Dress over a bed of green salad and serve.
* Waterzooi (chicken ou fish):
There is a chicken version (from Ghent in Belgium) and a fish version (from Ostend, also in Belgium). Here goes the chicken:
Ingredient: (4 servings)
2 small (1 3/4 - 2 lb. each) chickens or 8 chicken breast halves, 4 medium carrots, 4 leeks, 1 onion pricked with 1 clove (spice), 4 stalks celery, 1 bouquet garni (parsley, thyme and bay leaf), 2 qt.
water, 2 chicken stock cubes, 1 cup fresh cream, 2 tbsp minced parsley, 2 tbsp minced chervil, 2
oz. butter, 2 ½ tbsp flour, salt and pepper to taste
Put chicken in large pot with the following, chopped not too finely: 2 carrots, 2 leeks and 2 stalks celery. Add onion, the bouquet garni, stock cubes, pepper to taste and cover with water. Bring to
boil, then cover and simmer 35 minutes (skim foam if necessary). In the meantime, cut remaining
carrots, celery and leeks in thick julienne, sauté in half the butter, add some of the cooking liquid
from pot and cook 3 minutes. When chicken is ready, remove and discard skin. In another pot melt remaining butter, mix in flour; as soon as it foams, remove from fire and add cream, mixing fast. Add in 3 cups cooking liquid (fat skimmed), stir vigorously and boil for a few minutes to thicken. Add salt to taste, julienned vegetableschopped parsley and chervil. Put a piece of chicken on each warmed soup plate, cover with sauce (almost like a soup), sprinkle with chopped chervil.
The sauce can also admit an egg yolk added at the last moment and 2 tbsp lemon juice.
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