Index:
Chicken Waterzooi Stew
Salad Frisee with Endive, Canadian Bacon, & Croutons
Carbonnade a La Flamande
Flemish Beer Stew
Date: Fri, 3 Mar 1995 11:37:18 -0800
From: Michael Sharp <msharp@Synopsys.COM>
Subject: Chicken Waterzooi Stew
Quite some time ago I threatened to post some recepies that Vanberg & DeWulf where supply to the Safeway in Menlo Park. Yes, it plugs their beer, but I think we can live with that as long as the recepies are good. 8-) This first one uses a biere de garde so its not Belgian, but I like this style so I'm going to declare an exemption for it. 8-)
4 stalks celery (julienned)
4 medium carrots (julienned)
6 boneless skinless chicken breast halves
1 tbsp vegetable oil
2 tbsp unsalted butter, 3 minced shallots
1/4 pound slice mushrooms
1 large leek, thinly sliced (white part only)
1 clove minced garlic
fresh thyme (a few sprigs)
1 tbsp peppercorns (preferable rainbow)
12 ounces St. Amand French Country Ale (the remainder to be poured
into the chef)
3 cups half & half
salt & pepper
Steam the celery and carrots for 5 minutes and set aside. Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side). Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside. Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan. Stir in half & half and simmer for 10 minutes until sauce thickens. Add chicken, celery and carrots, heat through. Add salt and pepper to taste and serve immediately. Accompany with steamed new potatoes, a radicchio salad [huh?], and St. Amand French Country Ale.
Date: Fri, 3 Mar 1995 11:42:17 -0800
2 Belgian endives washed, patted dry and sliced crosswise into
little rings
1 large head of Chicory lettuce washed and torn
6 tablespoons of walnut oil
2 tablespoons red wine vinegar
salt and papper
4 ounces of thickly sliced Canadian bacon cut into chunks
4 thin slices from a loaf of french bread
put the endive and chicory lettuce in a large bowl. put the rounds of french bread (cut into quarters) in the over to toast, saute the Canadian bacon in a small frying pan in the walnut oil till crispy on the outside (in Belgium they used smoked pork belly) then scatter the bacon on the salad. Turn off the flame under the frypan, deglaze the pan with the vinegar, pour the warm vinaigrette over the salad, add in the croutons and toss gently. Serve with more french bread, a bit of cheese, and Saison Dupont.
3 lb chuck or bottom round
1/3 lb salt pork
5 large onions, sliced
4 TBS butter
1 pint Gueuze*
1 cup beef stock
1 garlic clove, crushed
1 TBS vinegar
1 tsp sugar
1 tsp thyme
1 bay leaf
parsley
*Gueuze is a mixture of old and young lambic beers, which are a spontaneously fermenting style of wheat beer unique to Belgium.
Render half of salt pork. Cut beef into 2 inch chunks and brown in pork fat. Saute onions in butter until transparent and lightly colored. Combine in a 4 quart casserole. Pour liquid from meat into a measuring cup. Remove the grease, then add enough beef stock to make one cup. Render the balance of the salt pork and add flour to make a roux. Add stock and drippings and whisk and bring to a boil. Add beer and bring to a boil again. When the mixture is thick and smooth, add the garlic, vinegar, sugar, thyme, and bay leaf. Pour it over the meat and onion mixture and add salt and pepper. Bring to a boil, then transfer it to a heavy covered casserole and bake it for two hours at 325 degrees. Before serving, sprinkle heavily with chopped parsley. Serve with plain boiled potatoes.
4 lbs lean beef stew meat
2 lbs large onions, chopped
1/2 cup flour
1/2 cup sunflower oil
6 garlic cloves, crushed
1 tbsp salt
3 tbsp brown sugar
1/4 cup wine vinegar
1/2 cup chopped parsley
2 tsp thyme
Ground pepper
24 oz beef broth, kept hot
24 oz beer
Preheat oven at 325 F.
Cut stew meat into rather small pieces and roll lightly into the flour.
Heat oil, then stir fry meat, a little at a time, until golden. Do the same with onion and garlic, adding more oil if needed.
Place everything in a 6 - 8 quart deep pan, adding the brown sugar, 2 tablespoons of vinegar, parsley, thyme, salt and pepper. Mix. Add hot broth and beer.
Cover and bake for 2 hours.
Remove pan from the oven, place it on the stove over medium fire, add balance of vinegar and bring sauce to boiling. Cover and cook for 15 minutes longer.
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