Belgium: Just the Recipes

 




Braised Belgian Endives




Ingredients:

  • 4 Belgian endives, halved lengthwise

  • 5 tablespoons butter

  • 1 tablespoon olive oil

  • ½ cup vegetable or chicken broth

  • ¼ cup Stella Artois (or another Belgian beer)

  • 1 ½ teaspoons sugar

  • Salt and pepper, to taste

  • Optional: 1 teaspoon lemon juice or a pinch of nutmeg

Instructions:

  • Sear the Endives:

    • In a large skillet, heat the butter and olive oil over medium heat.

    • Place the endives cut-side down and cook for 3–4 minutes until golden brown.

  • Braise:

    • Add the broth, Stella Artois, sugar, salt, and pepper to the skillet.

    • Cover and simmer for 15–20 minutes, until the endives are tender.

  • Finish:

    • Remove the lid and let the liquid reduce for a few more minutes.

    • Stir in lemon juice or a pinch of nutmeg, if using.

Belgian Steamed Mussels



Ingredients:

  • 2 pounds fresh mussels, scrubbed and debearded

  • 2 tablespoons olive oil

  • 2 shallots, finely chopped

  • 3-4 cloves garlic, minced

  • 1 cup Stella Artois

  • 2 tablespoons butter

  • 1 ½ teaspoons Dijon mustard (optional, enhances depth)

  • 1 tablespoon crème fraîche or heavy cream (optional, for richness)

  • Fresh parsley, chopped, for garnish

  • Lemon wedges, for serving

Instructions:

  • Clean the Mussels:

    • Rinse under cold running water. Discard any with cracked or open shells that won’t close when tapped.

  • Sauté Aromatics:

    • In a large pot, heat olive oil and 1 tablespoon butter over medium heat.

    • Add shallots and cook until softened (3-4 minutes). Stir in garlic and cook for another minute.

  • Steam the Mussels:

    • Pour in the Stella Artois beer and bring to a simmer. Stir in Dijon mustard if using.

    • Add the mussels, cover, and steam for 5-7 minutes until they open.

  • Finish the Broth:

    • Remove from heat and discard any unopened mussels.

    • Stir in crème fraîche or cream (if using), along with the remaining tablespoon of butter.

  • Serve:

    • Transfer mussels to serving bowls and ladle over the beer broth.

    • Garnish with parsley and serve with lemon wedges.

Belgian Frites



Ingredients:

  • 2-3 large russet potatoes

  • 1-2 tablespoons olive oil (or avocado oil)

  • Kosher salt

  • Optional: Paprika, garlic powder, or cayenne pepper

Instructions:

  • Slice into Fry Shapes:

    • Peel potatoes.

    • Cut into small, fry-shaped strips.

  • Soak for Maximum Crispiness:

    • Place the cut potatoes in cold water for at least 30 minutes (or up to a few hours).

    • Drain and pat them completely dry.

  • Lightly Oil:

    • Toss the fries with 1-2 tablespoons of oil to help with crisping.

  • First Fry – Low Temp for Softening:

    • Preheat the air fryer to 325°F (163°C).

    • Air fry for 10-12 minutes, shaking halfway through. They should be soft but not golden yet.

  • Second Fry – High Temp for Crisping:

    • Increase the air fryer temperature to 400°F (204°C).

    • Fry for an additional 5-7 minutes, shaking halfway through, until golden and crispy.

  • Season and Serve:

    • Immediately season with kosher salt (and optional spices) while hot.

    • Serve with your choice of Belgian fry sauces.

Frites Sauces



Curry Ketchup

  • Ingredients:

    • ½ cup ketchup

    • 1 teaspoon curry powder

    • ½ teaspoon paprika

    • 1 teaspoon Worcestershire sauce

    • ½ teaspoon sugar

    • 1 tablespoon vinegar

    • Pinch of salt

Andalouse Sauce

  • Ingredients:

    • ½ cup mayonnaise

    • 2 tablespoons ketchup

    • 1 tablespoon Dijon mustard

    • 1 tablespoon finely minced shallot (optional)

    • 1 teaspoon paprika

    • ½ teaspoon cayenne pepper (adjust to taste)

    • 1 teaspoon white vinegar

    • Salt and pepper to taste

Brasil Sauce

  • Ingredients:

    • ½ cup mayonnaise

    • 2 tablespoons ketchup

    • 1 tablespoon pineapple juice (or finely blended pineapple)

    • 1 teaspoon curry powder

    • 1 teaspoon Worcestershire sauce

    • ½ teaspoon Dijon mustard

    • ½ teaspoon paprika

    • Salt and pepper to taste

Samourai Sauce

  • Ingredients:

    • ½ cup mayonnaise

    • 1 tablespoon harissa paste (or sriracha for a milder version)

    • 1 teaspoon lemon juice

    • 1 teaspoon tomato paste

    • Salt to taste

Instructions for all sauce:

  1. Mix all ingredients together well.

  2. Adjust ingredients for taste.

  3. Put in fridge and let sit for flavors to meld together.




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