Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Belgian cuisine
Belgium is the nation of Gourmands rather than Gourmets which translates into big cuisine rather than fine cuisine. In reality this means that along with big portions, you get pretty good quality and a kind of unpretentiousness. The word Gourmandise originally meant gluttony, but like in France it has taken over the above meaning. It is often said Belgium serves food with the quantity of Germany and the quality of France.

Potato fries, which the Belgians often claim to have invented, are very popular. There are two variants the french fries and belgium fries. The french fries are thinner (6-10 mm) and fried in vegetable oil. The Belgium fries are thicker (12-15 mm) and normaly fried in animal fat. They are called frieten in Dutch or frites in French. The best place to enjoy Belgian frites is at a frituur (friterie in French or informally frietkot in Dutch) which is a temporary construction usually strategically placed in busy squares.

<!-- m --><a class="postlink" href=""></a><!-- m -->
“Love is like a booger. You keep picking at it until you get it, then wonder what to do with it.”
3ds Max tutorials | Light Wave 3d tutorials | MAYA tutorials | XSI tutorials

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

You forget the belgian beer and the belgian chocolate, the best in whole world. :lol:
It's a distinction between French and Belgian food. The French tend to drink and cook with wine while Belgians go the beer route.
I don't like lamb cook in beer. Phaw! :deg :banghead

Pine Nut and Chicory Salad
Makes 2 servings

About 2 cups torn chicory or frisee
1-1/2 tablespoons olive oil
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 teaspoon fresh chopped tarragon or 1/4 tsp. dried tarragon
1 shallot, chopped
2 tablespoons toasted pine nuts or pistachios

Place the chicory in a medium bowl. In a 1-cup measure combine the oil, vinegar, mustard, salt and pepper, tarragon, shallot, and nuts. Microwave on High 30 seconds to 1 minute or until hot. Toss with the chicory.

Belgium recipes are also quite interesting. Many combine French, German and Dutch influences. It has also been said that Belgian cuisine combines the best of French and German - offering the quality of French cuisine, but the portion sizes of German cuisine.

Users browsing this thread:
1 Guest(s)

Powered By MyBB, © 2002-2023 Melroy van den Berg.