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Menu: Belize

Special thanks to those of you on our Facebook fan page who voted for this week’s Global Table dessert. Although my husband is sad because he voted for Lemon Meringue pie, I’m thrilled because I am super curious how pone tastes.  Since I love sweet potatoes, I’m guessing this dessert will be right up my alley. On another note, this week is also interesting because we’ll learn how to make red recado seasoning (see Stew Chicken). I am always looking for new seasoning ideas; I hope that this pungent spice paste becomes a “go to” for our meals in the future.

Stew Chicken [Recipe]
Chicken thighs stewed in with peppers and red recado (a seasoning paste made from a blend of annato seed, ancho chili powder, Mexican oregano, vinegar, orange juice, garlic, onion and other spices).

Johnny Cakes [Recipe]
Johnny cakes are somewhat like a biscuit. In Belize they are often eaten for breakfast with refried beans, sausage, and eggs. Here, we serve them sliced open and piled high with stewed chicken.

Fried Plantains [Recipe]
This quick and easy side dish is served up with many dishes in Belize. Sprinkle with a bit of brown sugar or salt, depending on your mood.

Sweet Potato Pone [Recipe]
Grated potatoes baked with cinnamon, nutmeg, eggs, and evaporated milk. The casserole is cooked until browned on top, cooled completely, and enjoyed!

About the Food of Belize

I hope you had a splendid Memorial Day weekend.  As for myself?  Well.  When it comes to long weekends I over-book and under-accomplish.  After creating a ten-item honey-do list, I typically only manage to “check off” half of one item.   The reason I didn’t get anything done?  We went out and had fun splashing at the water park,  romancing on a dinner date, rummaging at yard-sales, swimming with a friend, and more! There’s worse things than undone chores, let me tell you.

All that running around did get me a bit frazzled. I needed something familiar, yet a little exotic, to soothe my brain after a hectic holiday weekend … which is why I’m happy to dive into the cuisine of Belize. For those of you who have been following along, you’ll see that their food is somewhat similar to the Caribbean food we’ve explored in past weeks, with the common overlapping of flavors from Europe, Spain, South America, India, and Africa. However, Belize is unique in the number of Mexican inspired dishes they enjoy.

So, for starters, pour yourself a glass of rum and coke, Belizean style. Now, read on.

In Belize you’ll be able to find all the region’s typical grains and starches including rice, sweet potatoes, corn, and cassava. Rice is so popular it accompanies most dishes, often cooked in coconut milk for added richness and flavor.

By far the most common application of rice is Belizean Rice and Beans (a cousin to Peas n’ Rice). This hearty dish is found on nearly all the menus around the country, and is often served up as a combo with any spiced or stewed meat, fried plantains, coleslaw, and potato salad. The rice is cooked with coconut milk and red beans. The seasoning is rather plain, maybe a little thyme, onion, and pepper. The spice in their food (and boy do they have some) usually comes in with the meat. An important cultural note: locals are quick to tell you that Rice and Beans is completely different from Beans and Rice, as Beans and Rice cooks the beans separate from the rice and the resulting flavor is quite different. So, don’t make the mistake of mixing these two up 🙂

Thanks to Belize’s beautiful coastline (with one of the largest coral reefs in the world), they have an abundance of fish and shellfish. They often have conch on the menu, as well as any number of fish cooked in coconut milk (sere), grilled, stewed, or made into a chowder.

Tamales, corn tortillas with with beans and cheese, and panadas (corn pastries filled with fish, beans, or meat) all betray the Mexican influence on Belize. Vegetables are a bit more of a geographical jumble, including cabbage, peas, squashes, okra, and all kinds of beans but especially red kidney beans.  You can even eat your veggies in a dukunu, an African style steamed corn parcel that may or may not have meat. Dukunus were brought over by the slaves and are popular throughout the Caribbean.

Sunday dinner might include the much-loved Chimole (Black Dinner), which is literally a black-brothed chicken stew that uses Mayan spice pastes, black and red recado, along with a hard-boiled egg and a plethora of vegetables (common include potato, squash, and chayote).

For breakfast, Johnny Cakes are ever popular, slathered with butter and a thick slice of cheese. Eat plain or with eggs and sausage on the side. Sounds good to me!

The desserts are varied and range from familiar to exotic: lemon meringue pies, coconut and ginger sweets like tablayta or cut-o-brute, cassava pudding, and sweet potato pone (baked sweet potatoes cooked in brown sugar, coconut milk – or evaporated, ginger, nutmeg, and raisins). And, if you don’t feel like cooking, you can always sample the fresh fruit they enjoy like bananas, mangoes, papayas and citrus.

Monday Meal Review: Belgium

Happy Memorial Day everyone! Please be safe and smart whilst celebrating … I like you and want you to stick around for a while longer 🙂 In the spirit of taking the holiday off, I’ll get to the point and jump right into the reviews. Enjoy!

Vlaamse Asperges (White Asparagus a la Flammande) [Recipe]

What I liked most about this dish:

Vlaamse Asperges has three things going for it: the dish is elegant, the flavor is good, and there is next to no skill required to make it. This was my first time trying white asparagus and I was surprised to find them mildly sweet, with a slightly bitter undertone. Overally, I found the flavor to be remarkably less “asparagusy” than the green variety. If you struggle to get yourself or your family to like asparagus, white asparagus might be the way to go.

Ever since I met my husband he’s claimed an innate hatred for hard boiled eggs. He even gagged once when I asked him try one to “prove it.” Little did he know the sauce was almost entirely made of hard-boiled egg.  I held my breath when he tried the dish. When I didn’t detect any gagging I casually ask him if he “liked the asparagus.” Please forgive me if I find it incredibly satisfying that he replied that “the asparagus was good with the sauce.” Yet another example of how foods that we “think” we don’t like can be good in different applications.

What I liked least about this dish:

The buttery, eggy sauce was a little too rich for our menu; Vlaamse Asperges is perfectly suited to eating with fish or chicken, but not stewed beef, French fries, and waffles. I’m sorry, but elegant asparagus just doesn’t go with such (awesome) comfort food.

Baked Belgian Endive with ham & cheese [Recipe]

What I liked most about this dish:

This has got to be the easiest side dish or appetizer featured so far on Global Table. Perfect for a side dish or appetizer, consider baking the endive in individual casseroles for the guests. I love the salty, smoky flavor from the ham and the ooey-gooey goodness from the melted cheese. Because this dish only features 3 ingredients, the quality of ingredients is critical. Be sure to trim up your endive, remove all wilty, brownish leaves; take your time and choose a deeply-flavored smoked ham; finally, purchase a high quality cheese. You only need a few slices/ounces of each, so the costs will be negligible.

Also – I can’t believe I got my husband to eat endive. And he liked them!

What I liked least about this dish:

My only problem with this dish was my own fault. While at the deli counter I hemmed and hawed over the $18.99/lb smoked Gruyère. Although I tasted it and loved the complex smoky flavor of this incredible cheese, the price scared me and I opted instead for a cheaper Gruyère. Big mistake. I hated the plastic excuse for Gruyère cheese that I settled on. The brand had something to do with … ahem…. “Boars.”

Learn from my mistake – since the recipe only requires a couple of ounces, go with best cheese you can afford. Taste a sample to be sure. Remember, if you love the cheese plain, you’ll love the cheese baked.

Stoofvlees (Flemish Stew) [Recipe]

What I liked most about this dish:

Stoofvlees is rich, hearty, and easy enough to make. The deep, complex flavors are the result of a long marinade, gentle simmering, and a balance of ingredients. My husband loved it – said it was just a little “different,” which I attribute to the mustard and vinegar that subtlety flavors and tenderizes the meat. The other flavors – garlic, onion, rosemary, thyme, paprika, molasses, and beer – come together perfectly with no one flavor dominating the others.

What I liked least about this dish:

Not much. Although the stew takes a few hours to cook, I think the time is completely justified. Of course, making the stew in 90 degree weather might not have been a brilliant idea on my part. Things got pretty steamy in my kitchen!

If you are in a hurry but still want to try this stew, throw caution to the wind and skip the overnight marinade and cook a shorter amount of time. The depth of flavor will not be very intense but I’m guessing it’ll still be pretty darn good. If you need to thicken up the stew, just cook in some more flour.

Pommes Frites (French Fries) [Recipe]

What I liked most about this dish:

There are certain dishes that everyone should make at home at least once – French fries, donuts, and ice cream being just three of them. The experience is fun especially if you have the opportunity to make them with children. I particularly like to teach the important lesson that restaurants and fast food establishments are NOT the only places that can provide delicious junk food.

In my experience homemade French fries get gobbled up faster than they can be cooked. If you want to make them all and then let people dig in, put the oven on low and store them in there until they are all cooked.

What I liked least about this dish:

I’ll go ahead and admit it. I couldn’t hardly stand to wait until I tried my first hot, crispy fry. As a result, I was a little impatient waiting for my oil to heat up. In my haste I made a couple of sub-par, “non-crispy” batches of fries. Although they were good, they certainly weren’t ahhhmazing. Lesson learned! Check your oil and if the temperature is not where the recipe indicates, do yourself a favor and wait!

Waffles from Liege [Recipe]

What I liked most about this dish:

Liege waffles are incredibly addictive, dense, and sweet. The first thing that hit me was the lovely yeasty tang. Then, when I chewed each bite, I was pleasantly surprised by the slight crunch of caramelized sugary pockets. Awesome.

I knew that I’d be making waffles for Belgium, not just because they are a national favorite, but because I have such fond memories of eating them in Belgium as a teenager. They were so popular you could buy them prepackaged in the supermarket for a snack. And, guess what? I saw them here at our natural grocery store, too! However, they are 150% better homemade.

What I liked least about this dish:

Liege waffles are very heavy (2 sticks of butter for 6 waffles – boy howdy!), but (the good news is) this means you won’t feel the need to add butter on top of the waffles (and neither do the Belgians, for that matter). In fact, I didn’t even need the strawberries on them.

The real problem we ran into with the waffles was that the caramelized sugar makes quite a mess in the waffle maker if you overcook one. So, my best advice is make sure you don’t burn your waffle or you’ll be cursing the crusty mess. If you do have any troubles use a plush terrycloth dishtowel and water to clean out  the waffle maker’s deep crevices.

Ava’s Corner:

Thanks to this week’s Belgian flavor-fest, Ava got good use out of her 4 teeth.  One taste of the stew and Ava was in L O V E! She happily chomped away on the stew for a couple of dinners, bouncing in her high chair in excitement. One day, for lunch, I mashed some of the meat up with potatoes, hard-boiled egg, Bulgarian yogurt, and fresh parsley. She was a huge fan. She also tried the leeks and the asparagus, but wasn’t nearly as smitten with them.

She’ll be 11 months this week! Can you believe it? <sigh>

Liege Waffles

Belgian-Wafflesm2

Makes about 6 waffles

Liege waffles are dense, yeasty, and studded with pockets of sugar. When you eat one room temperature, the little bits of sugar crunch in your mouth – an unusual, but addictive experience.

Ingredients:

1 cup melted butter (2 sticks)
3 eggs
1/3 cup lukewarm milk
1 tsp vanilla extract
2 tsp instant yeast
2 cups flour
1 heaping cup sugar cubes (or 1 cup pearl sugar)

Topping ideas: powdered sugar, strawberries, etc.

Method:

1. Whisk together wet ingredients: melted butter, eggs, milk, and vanilla extract.

2. Add yeast. Let sit for 15 minutes, if you can stand to wait.  If you can’t, it’ll be okay.

3. Add liquid to flour. I made a well, but it seemed kind of pointless since there was so much liquid. The batter will be so thick you will not be able to pour it, but not so thick that it makes a dough ball.

4. Let rise in a warm, draft-free spot for about 1.5 hours, or until about double in size. Of course, if you are hungry and decide to use it a little sooner, I won’t tell anyone.

5. Stir in pearl sugar. If using sugar cubes, read note below.

NOTE: I was unable to find pearl sugar, so I used cane sugar cubes. They have a striking depth of flavor, comprable to maple sugar. If using sugar cubes, put them in a zip lock bag and hammer away with a mallet. This will break them up into smaller pieces.

6. Preheat waffle iron. Add batter and cook according to manufacturer’s instructions. Do not overcook as the burnt sugar will be a nightmare to clean off your waffle iron.

Enjoy with powdered sugar and strawberries… or ice cream… or chocolate…

 

 

 

Liege Waffles
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Liege waffles are dense, yeasty, and studded with pockets of sugar. When you eat one room temperature, the little bits of sugar crunch in your mouth – an unusual, but addictive experience.
Servings Prep Time
6 Waffles 10 minutes
Cook Time Passive Time
18 minutes 1 3/4 hours
Servings Prep Time
6 Waffles 10 minutes
Cook Time Passive Time
18 minutes 1 3/4 hours
Liege Waffles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Liege waffles are dense, yeasty, and studded with pockets of sugar. When you eat one room temperature, the little bits of sugar crunch in your mouth – an unusual, but addictive experience.
Servings Prep Time
6 Waffles 10 minutes
Cook Time Passive Time
18 minutes 1 3/4 hours
Servings Prep Time
6 Waffles 10 minutes
Cook Time Passive Time
18 minutes 1 3/4 hours
Ingredients
  • 1 cup butter , melted
  • 3 eggs
  • 1/3 cup milk (lukewarm)
  • 1 tsp vanilla extract
  • 2 tsp instant dry yeast
  • 2 cups all-purpose flour
  • 1 cup pearl sugar (sugar cubes may be substituted)
Topping Ideas:
  • powdered sugar
  • strawberries
Servings: Waffles
Units:
Instructions
  1. Whisk together wet ingredients: melted butter, eggs, milk, and vanilla extract.
  2. Add yeast. Let sit for 15 minutes, if you can stand to wait. If you can’t, it’ll be okay.
  3. Add liquid to flour. I made a well, but it seemed kind of pointless since there was so much liquid. The batter will be so thick you will not be able to pour it, but not so thick that it makes a dough ball.
  4. Let rise in a warm, draft-free spot for about 1.5 hours, or until about double in size.
  5. Stir in pearl sugar. If using sugar cubes, read note below.
  6. Preheat waffle iron. Add batter and cook according to manufacturer’s instructions. Do not overcook as the burnt sugar will be a nightmare to clean off your waffle iron.
  7. Enjoy with powdered sugar and strawberries… or ice cream… or even chocolate…
Recipe Notes

NOTE: I was unable to find pearl sugar, so I used cane sugar cubes. They have a striking depth of flavor, comprable to maple sugar. If using sugar cubes, put them in a zip lock bag and hammer away with a mallet. This will break them up into smaller pieces.

French Fries | Pommes Frites

Serves 2

Umm, let me explain the small amount of fries. We couldn’t keep our fingers off of them long enough to get a picture! I don’t need to tell you – French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself! 🙂

NOTE: Please read my Technique post all about French Fries.

Ingredients:

2 extra large baking potatoes (about 2.5 pounds total)
quart of vegetable oil
salt

Method:

1.  Cut all edges of potatoes to make a rectangle. Slice into 1/2″ slabs. Cut each slab into several sticks.

2. Immerse in cold water for at least 30 minutes (you can also store them in the fridge overnight this way). Alternatively, rinse potatoes under cold water until water runs clear. You are trying to get rid of all the loose starch that will make the fries stick to each other.

3. Carefully dry off potatoes with towels right before frying.

4. Preheat oil to 320F. Cook fries in small batches (about a handful at a time) for about 5 minutes, or until cooked through but not brown. Be sure to let oil heat up between batches. Drain over a cookie sheet.

This is what my handful looks like:

Let fries sit for about 30 minutes.

5. Heat oil to 375F. Cook fries until light brown and crispy, about 2-4 minutes. Drain over a cookie sheet. Sprinkle with salt and serve immediately.

French Fries | Pommes Frites
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French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself!
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
15 minutes 1 hour
French Fries | Pommes Frites
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Rating: 0
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Print Recipe
French fries are tasty with just about anything. Try these homemade French fries for the fun and satisfaction of making them yourself!
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Servings Prep Time
2-4 people 15 minutes
Cook Time Passive Time
15 minutes 1 hour
Ingredients
  • 2 extra large russet potatoes
  • 1 quart vegetable oil
  • salt
Servings: people
Units:
Instructions
  1. Cut all edges of potatoes to make a rectangle. Slice into 1/2″ slabs. Cut each slab into several sticks.
  2. Immerse in cold water for at least 30 minutes (you can also store them in the fridge overnight this way). Alternatively, rinse potatoes under cold water until water runs clear. You are trying to get rid of all the loose starch that will make the fries stick to each other.
  3. Carefully dry off potatoes with towels right before frying.
  4. Preheat oil to 320F. Cook fries in small batches (about a handful at a time) for about 5 minutes, or until cooked through but not brown. Be sure to let oil heat up between batches. Drain over a cookie sheet. Let fries sit for about 30 minutes.
  5. Heat oil to 375F. Cook fries until light brown and crispy, about 2-4 minutes. Drain over a cookie sheet.
  6. Sprinkle with salt and serve immediately.

White Asparagus a la Flamande | Asperges op Vlaamse Wijze

Serves 4 (as an appetizer or side)

White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.

Ingredients:

1 lb white asparagus
3 Tbsp melted butter
2 hard-boiled eggs
1 tsp fresh lemon juice
1 Tbsp minced parsley
salt
pepper

Method:

1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes.

2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce.

3. Spoon sauce over asparagus and serve immediately.

White Asparagus a la Flamande | Asperges op Vlaamse Wijze
Votes: 1
Rating: 5
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White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
White Asparagus a la Flamande | Asperges op Vlaamse Wijze
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1 lb white asparagus
  • 3 Tbsp butter , melted
  • 2 eggs , hard-boiled
  • 1 tsp lemon juice , fresh
  • 1 Tbsp parsley , freshly minced
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Trim ends off the asparagus. Cook in boiling water until tender, about 15 minutes.
  2. In a small bowl, mash egg with butter. Combine remaining ingredients. Mix together to make sauce.
  3. Spoon sauce over asparagus and serve immediately.

Baked Belgian Endive with ham and cheese

This recipe works great for nights that require something a little fancy, but you don’t have a lot of time to cook. Almost impossible to mess up, my version uses shredded cheese. You can get fancy if you want and serve this with a cheese sauce instead.

Serves 4

Ingredients:

2 Endive
4 slices ham
1/2 cup shredded Gruyère
dash nutmeg

Method:

1. Preheat oven to 4ooF. Cut endives in half. Cook in boiling water for about five minutes. Drain well.

2. Wrap endives in ham and place in a casserole dish. Cover endives with grated cheese and sprinkle with a bit of nutmeg. Bake for 15-20 minutes, or until cheese is bubbly. Serve hot.

Baked Belgian Endive with ham and cheese
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This recipe works great for nights that require something a little fancy, but you don’t have a lot of time to cook. Almost impossible to mess up, my version uses shredded cheese. You can get fancy if you want and serve this with a cheese sauce instead.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Baked Belgian Endive with ham and cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe works great for nights that require something a little fancy, but you don’t have a lot of time to cook. Almost impossible to mess up, my version uses shredded cheese. You can get fancy if you want and serve this with a cheese sauce instead.
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
  • 2 endives
  • 4 slices ham
  • 1/2 cup Gruyère (shredded)
  • dash ground nutmeg
Servings: people
Units:
Instructions
  1. Preheat oven to 400F. Cut endives in half. Cook in boiling water for about five minutes. Drain well.
  2. Wrap endives in ham and place in a casserole dish. Cover endives with grated cheese and sprinkle with a bit of nutmeg. Bake for 15-20 minutes, or until cheese is bubbly.
  3. Serve hot.

Belgian Beef Stew | Stoofvlees

Serves 2-4 (on a bed of French fries)

Stoofvlees is a typical stew in that there are as many variations as there are people making it. Depending where you live in Belgium, Stoofvlees might have more or less vinegar, slightly different spices, and a textural range from soupy to thick and sludgy. My thick, hearty version sits well on fries, but if you want it more “soupy,” feel free to add more beef stock.

Ingredients:

For the marinade

1 pound stew beef, cubed
1 onion, chopped
3 garlic cloves, crushed
1 rosemary sprig
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp pepper
2 tbsp red wine vinegar
1 tbsp coarse mustard
2 tbsp oil

For the stew

vegetable oil
2 tbsp all-purpose flour
1/2 cup Belgian beer
1 – 1 1/2 cups beef broth
2 bay leaves
1 Tbsp molasses
salt
pepper

Method:

1. Add meat to a small casserole with lid (or plastic bag). Combine marinade ingredients in a small bowl. Pour over meat and squish around to combine. Refrigerate for at least an hour, preferably overnight.

2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour
(the meat mixture, not the rosemary 🙂 ).

3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, bay leaves, molasses, salt, and pepper. Stir to combine. Make sure to scrape up all the browned bits on the bottom of the pot. They’ll make the stew yummy!

NOTE: As the stew reduces, the salt flavor will intensify. So under-salt now -you can always add more at the end.

4. Bring to a gentle simmer and cook for several hours (minimum 2). I cooked mine all afternoon, which is why it is so thick. Yum! 🙂 NOTE: If you need the sauce to thicken up in a hurry, remove the lid.

OPTIONAL: Take 1/3 of the meat mixture and puree in a food processor. Return to the stew. This will thicken the stew up, making it better for spooning over (and clinging to) French fries, just the way the Belgians like it!

Belgian Beef Stew | Stoofvlees
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Stoofvlees is a typical stew in that there are as many variations as there are people making it. Depending where you live in Belgium, Stoofvlees might have more or less vinegar, slightly different spices, and a textural range from soupy to thick and sludgy. My thick, hearty version sits well on fries, but if you want it more “soupy,” feel free to add more beef stock.
Servings Prep Time
2-4 people (on a bed of fries) 15 minutes
Cook Time Passive Time
2 hours 1 hour
Servings Prep Time
2-4 people (on a bed of fries) 15 minutes
Cook Time Passive Time
2 hours 1 hour
Belgian Beef Stew | Stoofvlees
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Stoofvlees is a typical stew in that there are as many variations as there are people making it. Depending where you live in Belgium, Stoofvlees might have more or less vinegar, slightly different spices, and a textural range from soupy to thick and sludgy. My thick, hearty version sits well on fries, but if you want it more “soupy,” feel free to add more beef stock.
Servings Prep Time
2-4 people (on a bed of fries) 15 minutes
Cook Time Passive Time
2 hours 1 hour
Servings Prep Time
2-4 people (on a bed of fries) 15 minutes
Cook Time Passive Time
2 hours 1 hour
Ingredients
For the marinade
  • 1 lb stew beef , cubed
  • 1 onion , chopped
  • 3 cloves garlic , crushed
  • 1 sprig rosemary
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 2 Tbsp red wine vinegar
  • 1 Tbsp coarse mustard
  • 2 Tbsp vegetable oil
For the stew
  • vegetable oil
  • 2 Tbsp all-purpose flour
  • 1/2 cup Belgian beer
  • 1- 1/2 cups beef broth
  • 2 bay leaves
  • 1 Tbsp molasses
  • salt
  • pepper
Servings: people (on a bed of fries)
Units:
Instructions
  1. Add meat to a small casserole with lid (or plastic bag). Combine marinade ingredients in a small bowl. Pour over meat and squish around to combine. Refrigerate for at least an hour, preferably overnight.
  2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour
  3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, bay leaves, molasses, salt, and pepper. Stir to combine. Make sure to scrape up all the browned bits on the bottom of the pot. They’ll make the stew yummy!
  4. Bring to a gentle simmer and cook for several hours (minimum 2). I cooked mine all afternoon, which is why it is so thick. OPTIONAL: Take 1/3 of the meat mixture and puree in a food processor. Return to the stew. This will thicken the stew up, making it better for spooning over (and clinging to) French fries, just the way the Belgians like it!
Recipe Notes

NOTE: As the stew reduces, the salt flavor will intensify. So under-salt early on - you can always add more at the end.

You’ll Never Go Hungry in Belgium (with polls)

Photo is courtesy of the CIA World Factbook.
This stunning art-nouveau home was built between 1901 and 1903 for painter Georges de Saint-Cyr.
  • There are over 400 kinds of beers in Belgium. Most are made from barley, although some are made from wheat.
  • When a baby is born, the Godparents give out white Jordan almonds to family and friends.
  • Chocolates are popular. One kind, called Fruits de Mer (fruit of the sea) is a seashell shaped mixture of chocolate and ground hazelnuts.
  • Brussels has more than 2000 restaurants.
  • The Belgian pieman, Noel Godin (a.k.a. George the Glooper), throws pies in the faces of people who take themselves too seriously. In 1998 he hit his 50th victim when he creamed Bill Gates!
  • Belgium is home to the largest aviary (bird zoo) in Europe. The Parc Paradisio houses over 2,500 birds.
  • Belgium uses about 46% percent of its land for farming and livestock. The country grows about 80% of what they need.

…

Technique Thursday: How to make awesome French Fries

The fries in Belgium, plucked fresh from noisy street vendors, are something special. Each bite begins with the satisfying crunch of a crackling, golden “skin”, followed immediately by soft, steamy insides that melt, almost immediately, on the tongue. With just enough oil to help it all slide down, the fries – amazingly – are never greasy.

You’ll be happy to know that you can experience Belgian-quality fries in you own home. The key is twice-frying the potatoes.

Basic Recipe
(full recipe with step-by-step photos will be posted on Monday)

2 extra-large Idaho or Russet potatoes, cut into fries (about 2.5lbs)
vegetable oil, for frying
salt

Soak potatoes in ice water until needed, for at least 30 minutes (or, alternatively, rinse in cold water until the water runs clear). This step removes loose starches and helps assure crisp fries.

Heat oil to 320F. Cook fries in small batches until soft, but not golden, about 4-8 minutes (depending on thickness). Let sit for at least a half hour to drain over paper towels.

Heat oil to 375F. Cook fries in small batches until golden brown, about 2-6 minutes (depending on thickness). Drain and season with salt.

Let’s talk about what you are up against in the home kitchen, and how to work with what you do have.

1. You don’t have a giant restaurant fryolator

Instead of a giant vat of bubbling oil, you probably have an average-size pot or (if you’re lucky) a home deep-fryer. In both cases the small dimension makes the oil temperature drops fast. You really, really, really have to be patient. If you aren’t patient you’ll get soggy, greasy fries. I’ve done it and I don’t recommend it.

Ways to combat this:

Check and recheck your oil temperature between each batch. Make sure it reaches the desired temperature before you drop the fries. I use an instant read thermometer, but if you have a deep-fryer it will be built in.

Only add a handful of fries at a time. If you crowd the oil, the temperature will drop dramatically and the fries will wick up oil like little grease sticks. It’s better to add too few than too many.

2. You don’t have a machine to cut perfect batons (sticks)

Very few people have specialty equipment in their homes for cutting French fries. If you are lucky, you just might have a mandoline. I prefer to cut fries by hand because it gives me more control. The less perfect your fries are, the more uneven they’ll cook, potentially leaving you with some dark, burnt fries and other soggy, undercooked fries.

Ways to combat this:

Cut your fries slowly and carefully with a sharp knife, you’ll be less likely to slip and cut yourself and/or uneven slices.

Take the time to make your fries the same size. It makes no difference if you peel your potato or not, that’s personal preference.

TIPS:

  • You can cut your fries ahead and soak them in cold water until they are needed. Some people say this makes them crisper. Just be sure to dry them off thoroughly before frying or you’ll get an extremely painful oil shower when you immerse them in the oil.
  • You can make seasoned salts for fries. Try making a blend of paprika, salt, and garlic powder.
  • Reuse the oil a few times, it is perfectly good. First, let the oil cool completely. Then strain back into original container, making sure to get all the bits and pieces out.

What else would you add to this list?

Menu: Belgium

When I had trouble deciding which dishes to make (big surprise), you guys helped me out on our Facebook page by suggesting I make it all! Yikes!  Although I’ll be busy, I am happy to oblige… I mean who wouldn’t love a menu like this…

Vlaamse Asperges (White Asparagus a la Flammande) [Recipe]
White asparagus cooked until tender with a chunky sauce made with hard-boiled eggs, butter, lemon juice, and parsley.

Baked Belgian Endive with ham & cheese [Recipe]
Barely bitter endive, wrapped with ham and topped with grated Gruyère.
If you’re looking for a quick, yet impressive side dish, this will do the trick!

Stoofvlees (Flemish Stew) [Recipe]
Stew meat is slow cooked in beer, beef stock and a mixture of mustard, thyme, vinegar, garlic, onion, paprika and a few other goodies. The longer stoofvlees cooks, the better the flavor.

Pommes Frites (French Fries) [Recipe]
Belgians love this popular street (and restaurant) food with mayonnaise, steak, or Stoofvlees.
Homemade fries are also wonderful plain, with a dusting of coarse ground sea salt.

Waffles from Liege [Recipe]
These waffles are unusually dense and yeasty. There are also surprising bursts of sugar which crunch when the waffle is eaten at room temperature or cold. We ate ours with strawberries and powdered sugar, but they can be topped with ice cream, too.