From Ruth Van Waerebeek’s “Everyone Eats Well in Belgium Cookbook.” Don’t be turned off by the unusual name; it’s Dutch in origin (pronounced VAH-ter-zoy); it’s basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that it’s Belgian Chicken Soup, and they love it.) It’s not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time.
Make and share this Gentse Waterzooi recipe from Food.com.
Make and share this Flemish Beef Stew recipe from Food.com.
Make and share this Belgian Beef Carbonnade recipe from Food.com.
A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for ‘gigot a la cuillère’ – a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil – or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour – adjust the garlic and seasonings to personal taste.
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