Belgian+Food

Original Author: Diana Chan, ENG299 & ENG400, FL10 Revision Author:
 * Belgian Foods **

Belgians have a long history of good food and fine cuisine. The Belgian culture has always been associated with good food and beer and Belgians are “Not at all ashamed to admit that they enjoy good food and ‘good life’ in general” (Recipes 1). Belgians are regarded as good cooks and much like their French neighbors, have a reputation for being superb cooks and for preparing excellent dishes. However, Belgian food tends to be much richer than French food given that Belgians do not skimp on rich, better quality ingredients that give the food special flair.

The types of Belgian dishes prepared vary by region. The northeastern part of Belgium, known as Flanders, is best known for red meat. Cattle are raised in the flatlands of Flanders and Belgium is known for having the finest quality steaks in the world (Recipes 2). Due to the close proximity to the sea, seafood dishes are a favorite among the people of Northeast Belgium. In the southern French speaking regions of Belgium, fresh water fish such as trout and crayfish are popular dishes. Another interesting fact is that fried potatoes originated in Belgium, not France as the name “French fries” implies (Recipes 3).

Beef stews and various breads are popular among the Belgians. The Belgian Cultural Center in Moline sells loaves of homemade raisin bread and Belgian honey bread, both popular in Belgian culture. Below are two recipes for two popular Belgian dishes; Belgian Honey Bread and Flemish Beer Stew. These recipes and many more can be found at the Belgian Cultural Center in Moline Illinois.


 * __Carbonaden (Flemish Beer Stew) __**

5 Tbsp butter 3 lb beef chuck or bottom round cut in 2 inch cubes 4 thinly sliced medium sized onions 2 Tbsp flour 1 quart light beer ½ tsp powdered thyme 1 small bay leaf 2 sprigs parsley 1 tbsp sugar <span style="font-family: 'Arial','sans-serif';">Dash of vinegar <span style="font-family: 'Arial','sans-serif';">1 tsp salt <span style="font-family: 'Arial','sans-serif';">½ tsp pepper <span style="font-family: 'Arial','sans-serif';">1 slice bread <span style="font-family: 'Arial','sans-serif';">Mustard

<span style="font-family: 'Arial','sans-serif';">In skillet, brown beef quickly in 3 tbsp butter until dark colored <span style="font-family: 'Arial','sans-serif';">At the same time in 4 quart casserole, sauté onions in 2 Tbsp butter until golden brown. Set onions aside, sprinkle pan juices with flour. Add beer, thyme, bay leaf, parsley, sugar, vinegar, salt and pepper.

<span style="font-family: 'Arial','sans-serif';">Finally, add onions and meat. Bring to a quick boil, stirring constantly. Cover, reduce and simmer for at least 1 ½ hr (90 minutes). After first 30 minutes, add a small slice of bread thickly spread with mustard.

<span style="font-family: 'Arial','sans-serif';">Serve with boiled potatoes sprinkled with minced parley and accompany the dish with either beer or red wine.

<span style="font-family: 'Arial','sans-serif';">Flemish stew can be prepared one to two days in advance and slowly reheated or on oven. <span style="font-family: 'Arial','sans-serif';"> //Belgian Cultural Center “Book of Recipes”//


 * __<span style="font-family: 'Arial','sans-serif';">Belgian Honey Bread __**


 * <span style="color: #000000; font-family: 'Arial','sans-serif';">HONEY BREAD **

<span style="color: #000000; font-family: 'Arial','sans-serif';"> "Honey bread is a Christmas tradition in Belgium, one my family still honors." - Contributed by Barb Van Wallegham

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 3 eggs, beaten

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 2 cups white sugar

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 2 cups honey

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 2 cups lukewarm water

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 1/2 teaspoon anise oil

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 6 cups flour

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 2 teaspoons baking soda

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 2 teaspoons ground cinnamon

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 1 teaspoon salt

<span style="color: #000000; font-family: 'Arial','sans-serif';"> 2 teaspoons baking powder

<span style="color: #000000; font-family: 'Arial','sans-serif';"> Combine eggs, sugar, honey, water and anise oil in bowl. Mix well.

<span style="color: #000000; font-family: 'Arial','sans-serif';"> In separate bowl, combine the flour, baking soda, cinnamon, and salt. Mix well. Pour the dry ingredients into the wet. Add baking powder and mix well.

<span style="color: #000000; font-family: 'Arial','sans-serif';"> Grease 3 loaf pans and pour the batter into pans.

<span style="color: #000000; font-family: 'Arial','sans-serif';"> Bake at 325 degrees for 1 1/2 hours.

//<span style="color: #000000; font-family: 'Arial','sans-serif';">Recipelink.com //


 * <span style="color: #000000; font-family: 'Arial','sans-serif';">References **

<span style="color: #000000; font-family: 'Arial','sans-serif';">[]

<span style="color: #000000; font-family: 'Arial','sans-serif';">Recipe from belgium (no date). Information and documentation service. <span style="color: #000000; font-family: 'Arial','sans-serif';">Embassy of belgium. 3330 garfield street .w. Washington d.c. 20008. (202) 333-6900.

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