Belgian Fries (Pommes Frites)

From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” There are other good frites recipes on Recipezaar; I’m including Ruth’s for the sake of personal closure — I can’t NOT include her frites in my collection of her traditional Belgian recipes. What makes Ruth’s unique is her call for older, starchy potatoes. As she says: “Never make fries with new potatoes…. It is imperative to use a starchy older potato for making real Belgian fries…. All your efforts will be in vain as the young potatoes have not had time to develop sufficient starch.” She adds: “The size of the fries is a very personal matter. Experiment to find the size you like best.” Adjust the frying time according to the thickness you prefer.

Dame Blanche

Make and share this Dame Blanche recipe from Food.com.

Belgian Chicken Fricassee (Vol-Au-Vent)

This delicious, creamy chicken fricassee is a classic Belgian recipe. My father used to make this regularly for Sundays and other festive occasions. Often served as a starter, but it is great as a main course as well, accompanied by plain rice or potato puree, for example. Freezes well. Its Flemish name is “Koninginnenhapje”, which could be translated as “Queen’s Nibble”… nice, isn’t it?

Tofu Beer Stew

A take on my mom’s beer stew. Seitan can be used instead, but i don’t really like it’s too meaty texture.Inspired by a Belgian stew. Goes especially well with baked potatoes.

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