Vive Le Cuisine Belgique!!

Belgian cuisine is as diverse as the country itself, influencing the world with their  chocolates,frites and waffles. There are also influences from neighboring countries of France, Holland and Germany, but reworked to a distinctly Belgian taste. It is a cuisine of the sea and the land, perfectly married together.

Belgium was one of the first ":manufactured" countries, having been established in 1830. The original people, the Belgae were a Celtic-Germanic mix of people.Through centuries and the French Revolution the country either belonged to France or The Netherlands.It  finally came into its own during the Belgian Revolution of 1830 when the  French  nationals of the country's southern region overthrew the despotic rule of the Dutch king William I. The Dutch influence is still felt in some of the cuisine, especially the seafood.Mussels or moules are huge  throughout the country and feature largely in stateside Belgian restaurants , especially in the Manhattan ones. A pot of steamed mussels in white wine,or moules Marniere  is a treat.It is a savory and briny blend of plump mussels steamed in white wine, garlic, tarragon and parsley. Some chefs add cream to it for more lushness. Eels are also popular  as they are served in an herbal green sauce, rich with spinach and parsley, tarragon and dill . Mint and sage are also added for more flavor along with an onion. A truly hearty dish is carbonade flamande,a take on the famed French dish, boeuf Bourguignon. It  loaded with beef and onions along with beer and mustard.Thyme and bay leaves are also added to it, and it's served with a crusty baguette.

Of course most of these dishes are served with the famed frites or fries, first made as early as 1760. This is where America gets its' fries from however there is a slight twist. Pomme frites are served with mayo along with other sauces that features tomatoes, garlic , peppers and pickles.. They are usually bought from friteries , stands or restaurants that feature them along with kebobs,carbonade flamade as well as meatballs , hamburgers and sausage.Many Belgian home chefs have fryers at home and make them fresh on a regular basis, using beef fat for the frying oil. This gives them a more meatier flavor. Waffles are another Belgian import, beloved around the world. The original recipe produces a lighter crisper version usually served with fresh whipped cream, strawberries and occasionally a dark chocolate sauce, Chocolate, too , has put the country squarely on the map of culinary contributors.It's been associated with the country since the 1630s when the country was under Spanish rule and raw cacao was being brought in from Mesoamerica. It was Belgian chocolatiers who gave us the praline, a chocolate dipped nougat and the fancy ballotin box.


Belgium cuisine has influenced the world. It's is an amazing blend of cuisines , and influences  melded together to  create a mouth watering array of savory and sweet . We have them to thank for our favorites, from our waffles to our fries to our chocolates.!


Stay strong Belgium, our hearts and thoughts are with you, toujours!

.

Mussels - That Perfect Summer Dish

Yesterday's New York Time's food section had an article devoted to mussels. There's nothing quite like this shellfish. They can be cooked and served with butter or marinara sauce, dressed in white and oil or jut served with a squeeze of lemon. Not only that but they're easy cooking for a fine summer night.

Mussels can be found in both fresh and salt waters. They are a bivlave , in the same family as clams and oysters. Unlike their cousins however mussels can range from sweet to briny in taste. The shellfish been a popular dish for thousands of years . Mussel shells ahve been found in some archealogical digs (with the shells also being used for utensils for other foods as well). Nowadays they are most popular in Belgium, the Netherlands, and France where they're served with fries. The Belgians make them with a white wine and butter stock. The Irish also eat them , usually seasoned with just vinegar.

Mussels are easy to cook. You do have to clean them first to get rid of any sand or grit that have accumulated.Do this by soaking them in water for twenty minutes. This will let them breathe and expel any salt and sand. Also yank the fibers or beards off. This won't kill them. Then have another soak in clean cold water to get rid of any more residue. Simply steam afterwards in white wine for a more flavorful taste.Split the shells in half, discarding the unopened ones, Served with melted butter mixed with chopped herbs such as oregano rosemary (you could also add thyme and bay leaf if you want, depending upon your tastes).A fun summer dish is mussels served over pasta with a rich herb infused tomato sauce or even white wine. Mussels can also accompany pizza and can be dipped in the sauce as well.


Mussels are a part of summer eating. They're easy to prepare and to eat ad can be served a variety of ways. Try them for one of your summer dinners.

Below is a recipe from www.allrecipes.com and created by Corinne Hobbs.


INGREDIENTS
1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
1/2 cup olives (optional)
2 fresh tomatoes, chopped

DIRECTIONS
Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
Serve mussels and sauce over pasta.