*Official name: Kingdom of Belgium *Motto: "Strength through unity" *Capital: Brussels *Official Languages: Dutch, French, German *Government: Federal parliamentary constitutional monarchy *Area: 11,787 sq mi *Population: (2015 census) 11,190,845 *Currency: Euro (EUR) *Time Zone: CET *Drives on the: right *International code: BE (data from Wikipedia)
For Belgium, I made 3 recipes: Liege Waffles, Frites and Garlic Aoli. Liege waffles are thick and buttery, and the pearl sugar melts and caramelizes when cooked making delicious sweet clusters inside the waffle. They are delicious when topped with fresh cream and fruit, cookie butter, or nutella. This recipe for frites (french fries) ensures that they are golden and crispy and probably the best fries you will ever make yourself. Frites are not complete without garlic aoli (garlic mayonnaise) to dip them in. A beautiful trifecta of Belgian street food.
- 1 package active dry yeast
- 3/4 cup whole milk, lukewarm
- 2 large eggs warmed up to room temperature
- 1⁄2 Tablespoons vanilla
- 1⁄2 teaspoons salt
- 3 Tablespoons brown sugar
- 1 cup butter, softened to room temperature
- 3 1/2 cups bread flour
- 1 1⁄2 cups Belgian Pearl Sugar (You can find this online)
- Fresh Whipped Cream
- Cookie Butter
Dissolve yeast in luke warm milk. In stand mixer, cream butter, and brown sugar together. Add vanilla and salt. Graudally add the flour alternating with the milk until a smooth dough forms.
Let rise in a warm place until double in size, about 30 minutes. Mix in the pearl sugar. (You add the pearl sugar last so that it doesn't dissolve in the batter prematurely). Divide dough into 8-10 equal sized pieces.
3. Heat up waffle iron, and grease between each batch. Place each dough ball on the waffle iron in batches and press the lid down firmly. Cook until the steam stops, and the waffles are golden brown in color. The pearl sugar should have melted and caramelized.
4. Top waffles with fresh whipped cream and/or what ever other toppings you would like. (Fresh cream and strawberries are a good standby, but my personal favorite is cookies butter, bananas and whipped cream. It is magical).
- 2 large potatoes , peeled and cut into thin strips
- 1/4 teaspoon salt
- oil , for deep frying
- Slice the potato into thin strips (2mm x 2mm) and soak in cold, salted water for at least 1 hour.
- Heat oil in a deep fat fryer, (or oil in a deep skillet) to 300°F. Pat dry the potatoes, and place in the hot oil in batches. Fry for 4-5 minutes, until soft but not browned. Drain on clean paper towels.
- Increase heat to 400°F. Fry the potatoes again until golden brown and crispy. Drain on a clean paper towel and salt lightly. Enjoy with fresh garlic aoli, recipe below.
- 2 garlic cloves, pressed
- 1/4 teaspoon (or more) coarse kosher salt
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Mince garlic. Mash garlic and 1/4 teaspoon salt in small bowl until paste forms.
- Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper.