29. Belgium

Liège Waffles

Ingredients

• 1 1/2 tablespoons light brown sugar
• 1 3/4 teaspoons active dry yeast
• 1/3 cup lukewarm water
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 sticks unsalted butter, melted (about 1 cup), plus more for brushing
• 1 cup Belgian pearl sugar (see Note)

How to Make It

Step 1    

In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.

Step 2    

Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.

Step 3    

Preheat the oven to 250°. Preheat a Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven, then serve.

 Make Ahead

The batter can be prepared through Step 1 and refrigerated overnight.

 Notes

Belgian pearl sugar is available at specialty shops and at amazon.com.

Brussels Sprouts in Beer

Country: Belgium 
Course: Sides 
Makes: About 4 to 6 servings 

 

Ingredients

• 1 lb Brussels sprouts
• 16 oz dark beer
• 1/2 tsp salt
• 3 tbsp butter

Directions:

1. Put the sprouts in a pan and add the beer. Bring to a boil.
2. Boil for about 20 minutes, or until the sprouts are tender.
3. Drain off the beer and add the butter to the pan. Stir until the butter is melted and it coats the sprouts.

Serve with either bacon or blood sausage 

MOULES FRITES

INGREDIENTSNutrition

• MOULES

• 1kg fresh mussels
• 1large onion, peeled and finely chopped
• 1large shallot, peeled and finely chopped
• 2fat garlic cloves, peeled and crushed
• 1teaspoon chopped fresh thyme
• 1tablespoon chopped fresh flat-leaf parsley
• 1tablespoon chopped fresh chervil
• 50ml olive oil
• 150ml dry white wine, such as Muscadet
• 1teaspoon Pernod(optional) or 1 teaspoon pastis(optional)
• 2tablespoons creme fraiche (optional)

• FRITES OR CHIPS

• 2large potatoes, peeled and cut into thin strips
• 1⁄4teaspoon salt
• oil, for deep frying

• DIRECTIONS

  1. Frites/Chips:
  2. Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
  3. Moules/Mussels:
  4. Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
  5. Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
  6. Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
  7. Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
  8. Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
  9. Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
  10. Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
  11. Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking
  12. Belgian shrimp croquettes 
      (Source: Smulweb) 
      
      
      Ingredients:
      30 g butter
      30 g flour
      2 dl milk
      1/2 dl cream
      2 eggs
      150 g North sea shrimp (any small shrimp will work)
      pepper
      1 dash of oil
      breadcrumbs
      frying oil
      
      Directions:1. Melt the butter and stir in the flour until a yellow paste.
      
      2. Gradually add the milk and stirring well until a thick sauce.
      
      3. Separate the eggs. Beat the yolks and add to the sauce. Stir in the shrimp and add the pepper.
      
      4. Spread the masses and let cool. Form the croquettes.
      
      5. Beat the egg whites separately with a dash of oil, rolling the rolls by the breadcrumbs, egg white and then the breadcrumbs. Press well and make sure that the wraps are everywhere covered.
      
      6. Bake in the hot frying oil until brown and crispy.
      
      **You can add chopped parsley in the masses too if you like.

      Dark Chocolate Truffles

      .

      Ingredients

      1/2 cup heavy cream

      8 ounces good-quality (70 percent) bittersweet chocolate, finely chopped

      1 teaspoon pure vanilla extract

      1 cup cocoa powder, for dusting

  13. Directions

      1. In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate. 
      2. Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour. 
      3. Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours. 
      4. Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper. 
      5. If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

      Cook’s Note

      A pair of disposable latex gloves will help your hands stay clean while rolling the truffles.
  14. Genever

  (Good Eats: Fondue Vudu)
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