Belgium (Europe) 13 December 2024

Belgium is located in the continent Europe. It has the Netherlands to the north, Germany to the east, Luxembourg to the south, France to the southwest, and the United Kingdom to the far west.

The capital is Brussels.

The official languages are Dutch, French and German.

The climate is predominantly influenced by air masses from the Atlantic making it a temperate, maritime climate.

The staple foods are potatoes, leeks, grey shrimp, white asparagus, horse meat, green beans, croquettes and so much more (https://en.wikipedia.org/wiki/Belgian_cuisine).

https://www.britannica.com/place/Belgium

BOULETS à la LIÉGEOISE (Belgium Meatballs) (https://www.lesptitsfouets.com/en/blogs/nos-recettes-gourmandes/les-vrais-boulets-liegeois-sauce-lapin?srsltid=AfmBOooUrKrc5Xsf7a-HRvEXuXcwUdFQAJphiwqh7FGYYAMHGZjn2TS0):

For the meatballs:

600g minced pork/beef (the ideal mix is 70% beef – 30% pork)
2 eggs
100ml milk
70g finely chopped onions
200g breadcrumbs
75g butter

Mix the minced meat with the eggs and milk.
Add the onions and breadcrumbs.
Knead to obtain a homogeneous preparation.
Make the 8 balls by hand.
Then there are two ways to cook the meatballs:
1. Traditional: Immerse the meatballs in beef fat at 160 C (320 F), for about 15 minutes.
1. Alternative: Cook the meatballs in a saute pan with a good foaming butter for 5-6 minutes.

For the rabbit sauce:

70g onions
50g sugar
50ml white vinegar
300g Cork syrup
2 bay leaves
700ml lukewarm water
100g white roux (50g butter – 50g flour)

Fry the onions with the sugar until lightly caramelized (approx. 3 minutes).
Add the vinegar and cook for 2-3 minutes.
Add the Liège syrup.
Add lukewarm water.
Bring to a boil and reduce the heat.
Cook for 30-35 minutes.
Add the white roux.
Dip the meatballs in the sauce to finish cooking them.
Serve warm with good homemade fries.

Oh my goodness the flavor of these meatballs was amazing!!!!

BELGIUM FRIES (https://www.epicurious.com/recipes/food/views/the-one-and-only-truly-belgian-fries-40036):

3 to 4 C vegetable oil for frying
2lbs. Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
Salt to taste

Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up.
Heat the oil to 325F.
Cut the potatoes into sticks ½ inch wide and 2-1/2 to 3 inches long.
Dry all the pieces thoroughly in a clean dish towel. This will keep the oil from splattering.
Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325F in between batches.
At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
Heat the oil to 325F.
Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes.
Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels.
Sprinkle with salt and serve.
Never cover the potatoes to keep them hot as they will immediately turn soft and limp.
If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.