Belgium Recipes by Type

[catlist id=72]

Belgium: Winter Vegetable Melange

2 Ounces Bacon — diced
3 Cloves Garlic — finely chopped
2 Medium Onions — chopped
1 Medium Leeks — chopped
1/4 Head Savoy Cabbage — shredded
2 Medium Carrots — cubed
2 Medium Turnips — cubed
1/2 Pound Brussel Sprouts — halved
1/2 Pound Celeriac — cubed
2 Cups Chicken Broth
1/2 Bouquet Garni
Salt And Pepper — to taste
Nutmeg — to taste
1/2 Pound Red Potatoes — peeled and cubed
1 Tablespoon Parsley — finely chopped
1 Splash Sherry
Directions Fry bacon until crisp in dutch oven. remove and set aside. Add onions, leeks, cabbage, carrots, turnips, brussel sprouts, garlic and celery root, Saute for 12 minutes. Add chicken broth bouquet garni, salt, pepper, and nutmeg. Cover and cook for 30 minutes. Add potatoes, sherry and bacon to pan. Cover and cook for 15 minutes or until potates are done and liquid has evaporated. Discard bouquet garni. Stir and sprinkle with parsley. Serve.

Serves 3

Belgium: Warm Green Bean And Potato Salad From Liege

8 Medium New Potatoes — scrubbed
Salt — to taste
1/2 Pound Green Beans
2 Tablespoons Unsalted Butter — or olive oil
5 Ounces Bacon — chopped
1/4 Cup Red Wine Vinegar
2 Medium Shallots — finely chopped
1/4 Cup Parsley — finely chopped
Pepper — to taste
Directions Cook potatoes in boiling water for 20 minutes. Cook green beans in salted water until tender but still crunchy. When potatoes are cool enough to handle, peel, and cut into 4 pieces. Combine with green beans in a salad bowl. Melt butter in medium sized skillet. Add bacon and saute until crisp about 4 minutes. Pour bacon and skillet drippings over potates. Deglase skillet with vinegar and reduce vinegar by 2/3 about 1 minute. Pour over vegetable and combine well. Season with salt and pepper. Sprinkle with shallots and parsley.

Serves 4

Belgium: Tomato Soup With Little Meatballs

2 Tablespoons Unsalted Butter
1 Medium Onion — chopped
1 Medium Leek — chopped
2 Small Carrots — chopped
2 Stalks Celery — chopped
3 1/2 Cups Beef Broth
2 Pounds Tomatoes — chopped
1 Large Baking Potatoes — peeled and cubed
2 Tablespoons Parsley — finely chopped
1 Medium Bay Leaf
1 Teaspoon Sugar
Salt And Pepper — to taste
1/2 Cup Half And Half
6 Ounces Ground Pork
1 Tablespoon Parsley — finely chopped
Nutmeg — to taste
Salt And Pepper — to taste
Directions Melt butter in large saucepan, add the onion, leek, carrot, and celery. Cook stirring until the vegetables are softened about 10 minutes. Add the beef broth, tomatoes, potato, parsley and bay leaf. Bring to a boil and reduce the heat to low. Cover and simmer until the vegetables are very soft 40 to 50 minutes. Remove from heat and allow the soup to cool slightly. Discard the bay leaf, then puree the soup in batches in a blender or food processor. Return the pureed soup to the saucepan and taste for seasoning. Add a little sugar if necessary. Add salt and pepper. While the soup is simmering , mix meat, parsley, nutmeg, salt and pepper. Form into 20 meatballs. Bring a pot of water to boil. Drop the meatballs into the boiling water and poach until they float to the surface 2 to 3 minutes. Remove the meatballs with a slotted spoon and set aside. When read to serve, heat the soup but do not let it boil. Whisk in the cream if using. Add the meatballs to the soup just before serving.

Serves 6

Belgium: Stuffed Tomatoes

Description
Ingredients
4 Large Beefsteak Tomatoes
Salt — to taste
1 Tablespoon Unsalted Butter
1 Small Onion — finely chopped
1 Clove Garlic — finely chopped
2 Tablespoons Tomato Paste
1/4 Teaspoon Dried Thyme
Pepper — to taste
1/4 Teaspoon Sugar
1 Tablespoon Parsley — finely chopped
1 Slice White Bread — crust trimmed
1/2 Cup Milk
1 Tablespoon Unsalted Butter
1 Small Onion — finely chopped
3/4 Pound Ground Beef
1 Clove Garlic — finely chopped
1 Large Egg — lightly beaten
1 Tablespoon Parsley — finely chopped
Salt And Pepper — to taste
1 Pinch Nutmeg
Directions Cut the top off of each tomato and scoop out the pulp. Reserve both the lid and the pulp. Sprinkle with salt and turn upside down on paper towels to drain. Melt butter in medium sized saucepan and saute first onion until transparent about 7 minutes. add garlic, the tomato pulp, tomato paste and thyme. Simmer, covered, over low heat for 35 minutes. Season with salt and pepper. Add sugar and then puree mixture in blender. Sprinkle with first tablespoon of parsley. Preheat oven to 350 degrees. Let the bread soak in the milk for 10 minutes. Melt butter in small skillet and saute onion until soft. Squeeze bread dry and discard milk. In large bowl, combine sauteed onion, bread, meat, garlic, egg and parsley. Season with salt and pepper. Sprinkle with nutmeg. Butter a glass baking dish. Fill tomatoes with meat mixture and place lids on top. Bake for 35 minutes. Reheat tomato sauce and serve over each tomato.

Serves 4

Belgium: Strawberry Mousse

1 Pound Strawberries — sliced
2 Tablespoons Granulated Sugar
1 Tablespoon Kirsch Or Grand Marnier
1/2 Cup Confectioner’s Sugar
1 1/4 Cups Whipping Cream
Directions Place half the strawberries in bowl and sprinkle with the granulated sugar and kirsch. Let macerate for 15 minutes. Puree the remaining strawberries together with the confectioner’s sugar. Whip the cream into stiff peaks. Reserve a quarter of the whipped cream for garnish and refrigerate. Carefully fold the remaining cream into the pureed strawberries. Arrange the macerated strawberries in 4 wine glasses, reserving a few slices for garnish. Fill the glasses with strawberry cream, cover with plastic wrap and refrigerate for a few hours. Pipe the reserved whipped cream through a pastry bag fitted with a star tip and decorate with sliced strawberries.

Serves 4

Belgium: Spinach Mashed Potatoes

4 Large Idaho Potatoes — peeled and cubed
1 Tablespoon Salt
3/4 Pound Spinach
1 1/2 Cups Parsley
1/2 Cup Chives — chopped
1/4 Cup Chervil — optional
1 Stick Unsalted Butter
Pepper — to taste
Nutmeg — to taste
1/4 Cup Milk — warm
Directions In large saucepan, cover potatoes with cold water and add 1 tablespooon salt. Boil, and cook until potatoes are tender about 20 minutes. drain. Meanwhile, place spinach, parsley, chives, and chervil in another saucepan. If the greens are still wet from the rinsing you do not need to add water, if they are dry add some water. Add salt to taste and cook uncovered for 10 minutes or until greens are limp. Mash the potatoes with the greens, stir in the butter, pepper, and nutmeg. Beat in the milk. Serve at once.

Serves 6

Belgium: Shallot-Parsley Vinaigrette

1 Tablespoon Dijon Mustard
1/2 Cup Red Wine Vinegar
2 Large Egg Yolk — optional
1 1/2 Cups Vegetable Oil
3 Tablespoons Shallot — finely chopped
2 Tablespoons Parsley — finely chopped
Salt And Pepper — to taste
Directions In blender or food processor, combine egg, mustard and vinegar. slowly add oil until incorporated. Add remaining ingredients and taste for seasoning.

Serves 2

Belgium: Sauteed Turnips With Cinnamon

1 1/2 Pounds Turnip — peeled and cubed
Salt And Pepper — to taste
3 Tablespoons Unsalted Butter
1/2 Teaspoon Ground Cinnamon
2 Tablespoons Parsley — finely chopped
Directions Place turnips in saucepan with enough cold water to boil. Boil, reduce heat, simmer 15 minute or until tender. Drain. Melt butter in large skillet. Add turnips, salt, pepper, and cinnamon. Cook, tossing frequently, until the turnips are golden all over, about 10 minutes. Sprinkle with parsley and serve.

Serves 4

Belgium: Potato And Leek Pancake

5 Large Yukon Gold Potatoes — peeled
3 Tablespoons Unsalted Butter
3 Large Leeks — sliced in Small Ring
Salt And Pepper — to taste
3 Tablespoons Olive Oil
Nutmeg — to taste
1 Teaspoon Dried Thyme
1 Tablespoon All-Purpose Flour
1 Tablespoon Parsley — finely chopped
Directions Grate potatoes into mixing bowl and cover with water. Melt 1 tablespoon butter in medium skillet. Add leeks and cook stirring until softened but not browned, 5 to 7 minutes. Season with salt and pepper and set aside. Drain potatoes and dry them well in kitchen towel. In skillet heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter, spread half the potates in the pan and press down with a wooden spoon. Sprinkle with salt, pepper, nutmeg and half the thyme. Over potato layer, spread leeks in a thin layer and sprinkle with flour. Cover that with the rest of the potato mixture and press down. Sprinkle with salt, pepper, nutmeg and remaining thyme. Cook for 8-10 minutes on one side, then carefully slide pancake out onto plate. Invert plate and put uncooked side down in skillet. Saute for another 8-10 minutes or until very crusty.

Serves 2