From Ruth Van Waerebeek’s “Everbody Eats Well in Belgium Cookbook.” Ruth recommends this as an accompaniment to her Christmas Turkey. I make this once a year for Thanksgiving. Note: Prepare several hours prior to, if not the day before, serving.
I used this recipe for week 26 of my food blog, “Travel by Stove.” I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I’m not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Stoemp is a traditional Belgian potato dish that can be made with many different vegetables, including cabbage, carrots and onions. This version uses leeks.
Creamy baked rice pudding in a soft pie crust… this rice pie recipe is a classic Belgian dessert! There are not many popular Belgian treats but this June D’Arville version of a well known pie captures one of them. If you can, PLEASE use the weight measurements. Enjoy!
ZWT6 Belgium. Godiva Chocolatier was founded in Belgium in 1926. My favorite chocolate boutique. From http://www.godiva.com.
This recipe is from the ‘Compleat Housewife’ written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice.
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