Belgian Culinary Delights

"A country with distinct Flemish (Dutch) and French influences, including language, it is sometimes said that Belgium serves food with the quantity of Germany and the quality of France."

--The Global Gourmet

We've been living in Belgium for a little over a year and a half now, and it's occurred to me that although I enjoy the cuisine very much, I really haven't learned how to make any of the traditional Belgian dishes myself. When it comes to cooking at home I've largely stuck to things I already know how to do, but I think now it's time to "branch out" a bit! I have a few more weeks remaining before I start my new job (on April 7th), so between now and then I'm going to try making a few well-known Belgian recipes at home, and will let everyone know via the blog how things turn out! But first, a little introduction to some of the best Belgian dishes (besides mussels and fries) is in order.

From the Flanders region, one recipe I've really been wanting to try is for Flemish Carbonnade, or "Vlaamse Stoverij" in Dutch. It's a Flemish version of the French beef stew, using (of course!) beer instead of wine as a base. It's very hearty, flavorful and one of my favorites! Another dish which I actually have yet to try is "Waterzooi", which hails from my favorite Flemish city of Ghent and means "watery mess" (the Flemish have a terrific sense of humor!). It's another stew, cream-based and usually made with either fish or chicken. It sounds tasty so I think I might give it a try sometime!

The Wallonian cuisine is heavily French-influenced so you see a lot of French recipes, but the Wallonians have also created their own niche, including many ways of serving game (think duck or rabbit) and some really terrific cheeses. I haven't found any really well-known "signature" recipes, perhaps because of the sheer variety of ways in which different items are prepared. I can say though, that some of the best meals I've had in Belgium were in Wallonia, so I'll look up a few recipes, give them a try and see if I can do them any justice!

Have any comments or recipe suggestions to add? By all means post them under the "Comments" section if you do!

Chocolate!!

While trying to overcome my blogger's block and make good on my promise to write more often, I received a suggestion to do a post about the fabulous chocolate of Belgium (thanks Mom!). I frankly can't believe I never thought to do this before, especially considering that I've written individual posts about beer and fries already! So let's add chocolate to the list - then I can say that I've covered what I think most people would agree are the three greatest edible/drinkable claims to fame of this fascinating little country!

I've perhaps mentioned it in passing, but let me state it clearly: the quality and variety of tasty chocolate confections available here is world famous, and justifiably so! The main reason for this is the strict quality standards that Belgium has had in place for many years and has continued to uphold, even as the EU has relaxed its requirements (yes, the EU has passed regulations addressing the content of chocolates produced within its borders!). The tradition of Belgian chocolate making goes back several hundred years, and in many cases chocolatier families have been in business for generations, passing down their closely guarded recipes from one family member to the next.

Most of the chocolates sold in shops are pralines, which are essentially a thin chocolate coating filled with almost anything you can imagine (for example fruit, coffee, hazelnut or more chocolate), in a nougat or creme form. They come in many shapes, and are often beautifully decorated to the point where you almost feel badly about eating them...almost! ;-)

Since most of my readers are American, I'll also briefly touch upon how Belgian chocolate differs from what is typically produced in the US. The most notable difference is the sugar content; Belgian chocolates are a lot less sweet than their American counterparts, which also means they are not as high in calories - a nice bonus indeed! That lack of extreme sweetness, combined with the quality of the ingredients, allows the flavors of the chocolate and fillings to really take center stage, with truly amazing results!!

Mmm...tomorrow sounds like a great day to pay a little visit to my neighborhood chocolate shop! :-)