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Best Waterzooi Recipes

Best Waterzooi Recipes



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What is Waterzooi ?

The original form is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter.


Top 10 Best Belgian Recipes

We know two major things when we mention food and Belgium in the same sentence. They love their fries unfortunately enough named after the french for the Belgians and their chocolate obsession.

We forget however that, as in with every culture, food has deep roots in history dating as far back as medieval times. Since the country is sandwiched between France and Holland with a lot of German influence, it is no wonder that a lot of their specialties came into play.

Belgium is not only the land of waffles, beer, chocolate, and some of the best music festivals in the world but also Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, shrimp, white asparagus, Belgian endives, and local beer, in addition to common European staples including meat, cheese, and butter.

Here are some of the most memorable top 10 dishes.


Gentse Waterzooi (chicken stew from Ghent)

If chicken ‘n dumplings had a Belgian cousin, it would surely be “waterzooi”. While waterzooi doesn’t come with puffy buttermilk dumplings, it ranks just a high on the creamy comfort food scale. Once you sop a piece of crusty French bread in its yolky broth, you’ll understand why this dish became a National treasure.

Translated from Dutch, ‘waterzooi’ means ‘to simmer in water’… The dish was historically nothing fancier than a simple fish boil with readily available fish like cod & perch, and potatoes. As rivers and ponds became more polluted and fish populations diminished, chicken made its debut in this classic charmer.

Today, the city of Ghent reigns unchallenged in waterzooi-land. Located in the Northwest corner of Belgium and only a short drive away from the North Sea, Ghent has placed waterzooi on the culinary map. Hundreds of restaurants each boast their own variation of the dish, all vying for the attention of the oodles of tourists that roam this picturesque city in search of waterzooi.

GENTSE WATERZOOI
(Adapted from a recipe by ‘Restaurant De Karmeliet’)

– 1 whole chicken, quartered
– 3 stalks of celery
– 1 leek
– 3 carrots
– 6 firm potatoes (like Yukon Gold)
– 1 bunch of parsley
– 2-3 sprigs of thyme, leaves only
– 2 eggs
– 1 cup of heavy whipping cream
– 6-8 cups of chicken stock
– 2 tbsp of butter
– salt & pepper, to taste

Heat chicken stock and add chicken, let simmer for approx. 20-30 min on a low-medium fire until the chicken is done. Set aside.

Cut celery, carrot and leek into very fine strips (‘julienne’). Dice potatoes into rough chunks.
Take a large enough pan so all the broth and chicken will eventually fit, and sauté the vegetables and the potatoes in 1-2 tbsp of butter over medium heat.

In the meantime, take chicken out of the stock and peel off the skin, discard the skin.

Add peeled chicken to the vegetables & potatoes. Sift the stock to eliminate any impurities the chicken left behind, and add to pot with chicken, vegetables and potatoes.

Add 2/3 of the cream into the pot, and simmer another 10-15 min. Season with salt & pepper, to your liking.

In a separate bowl, add remaining cream and 2 egg yolks. Whisk together and gently add a bit of the hot broth one spoon at a time. This is called ‘tempering’. Keep whisking as you introduce the broth, to make sure your egg mixture won’t scramble. Keep adding broth until you reach a warm temperature. When the egg mixture is warm, take pot off the stove and gently drizzle and stir the egg mixture in the pot.

Ladle in shallow soup bowls, and sprinkle chopped parsley & thyme leaves over the top. Make sure to serve some French bread on the side, as the broth will have you yearning for more!


Belgian Chicken Stew

The Cook’s Canon

Waterzooi is the most famous Belgian dish. If this seems like faint praise, you haven’t spent much time eating in Belgium. Anyway, waterzooi is a fine thing. I heard about it first in a guide to European restaurants privately printed in Detroit by

, proprietor of the London Chop House, Detroit’s best restaurant (yes, I know, this is like calling waterzooi the most famous Belgian dish) when I was growing up there. Not that I ever ate there. My parents, out of puritanism, not penury, usually avoided the most expensive restaurant wherever they went, except in France. One night, they had

to dinner, and all I heard about it the morning after at breakfast was how much the

was an authentic gastronome and a bosom pal of James Beard. His little guide was judicious and, in my experience, infallible. Somewhere in it, he called waterzooi one of the world’s ten greatest dishes.

Waterzooi is indeed a fine, rich, and improbably light masterpiece of ordinary, rich ingredients blended with a modest mastery, a very Belgian achievement. Actually, waterzooi is Flemish, and I am told that in Flemish it means literally a water stew, combining water with a form of the verb ziedem, to seethe.

There are three kinds of waterzooi, with fish, with rabbit, and with chicken. All of them are, as

explains in The Belgian Cookbook (1970), midway between soup and stew— and served in soup bowls. Ghent is the home of the chicken waterzooi,


Crevettes grises are tiny gray shrimps that are caught in the North Sea. It’s a staple food in the Belgian cuisine and is included in several local dishes.

When in Belgium, make sure to taste Croquettes aux crevettes grises. It’s a classic food from Belgium that consisting of gray shrimps mixed with a rich sauce (usually béchamel). The shrimps are covered in breadcrumbs and deep-fried until crispy.

It’s a delicious dish that you have to add to your Belgian food bucket list.


For especially tender chicken, use only chicken thighs, 1.5 kg (3 lb), about 2-3 pieces, depending on their size. The meat is the most delicate part of the whole chicken. Be sure to leave the skin on, it is important for the taste. After cooking, take the legs out carefully, as the meat will practically fall off the bone.

In general this stew can be made with fish or chicken, vegetables, including carrots, leek, potatoes, herbs, eggs, cream and butter. Usually it is served as a soup or stew with baguette to soak up the liquid.

Try our Belgian chicken soup recipe. If you want to try something different, how about a chicken Thai basil stir fry or barbequed chicken drumsticks?


The Greatest Fish Recipe

Good morning. The autumn migration continues along the East Coast, with striped bass and false albacore oozing south to the Carolinas, feasting on bait. Here are Bluefin tuna in close to shore, whales, gannets divebombing in formation. It’s wild. They’re harvesting Canada geese in western Nassau County, a bag limit of eight a day. Some sharpies I know pile the breasts into smokers, make what amounts to avian ham.

That’s good eating and seasonal and the sort of thing to remind you that this beauty is fleeting. Soon the harvest will be over. Soon our recipes will fill with root vegetables. Soon there will be stew.

So let’s celebrate while we can. Tautog is in season where I buy my fish, so this week I’ll use the fillets for Julia Moskin’s pan-roasted fish with herb butter (above), the single-greatest fish recipe I’ve ever used, mostly because it gave me a technique for fish cooking that I will use for the rest of my life — frying the fillets hard and crusty on one side, then turning them over for just a kiss of extra heat and a bath of butter.

I’ll cook beets and broccoli this week as well, and carrots and eggplants. I’ll slice radishes thin for use in sandwiches with good butter and salt. I’ll have salad for dinner, as often as possible.

But I won’t have it every dinner! No, it’d be great to eat some orange beef this week, to drink a Nor’easter, to enjoy some roasted porgy with aligot.

And absolutely I’d like to make a weeknight pie or galette, something to remind me that even as we commute in darkness, even as we light fires against the chill of morning, that sunlight and heat are nearby, that they will return again. And so: this fruit galette with apple-cider caramel this apple pie this foolproof tarte Tatin.

You can find thousands and thousands more recipes to cook this week on NYT Cooking. Yes, you need a subscription to access them. (Maybe someone in your life can buy you a gift subscription?) Subscriptions are the fuel that powers our stove.

Come visit us for free, however, on Facebook and Instagram, on Twitter and YouTube. And you can always write us for help with your cooking or our technology: [email protected] We will get back to you. (If you’re exercised about it, write me: [email protected] I don’t dance well. But I can take a punch.)

Now, how much experience do you have with putting up clams? I’m starting with an old Irish recipe I found: “Boil them from the shells, and take them out with a skimmer and put them into a basin take of their own liquor half enough to cover over them, and the same quantity of strong vinegar. Whole pepper, allspice and mace, each a teaspoonful make this hot and then pour it over the clams. After 24 hours, they are fit for eating, and will keep good for a long time.” Really? Any and all advice welcome.

It’s nothing to do with victuals, but here’s Brian Goedde thinking about “Goodnight Moon” in the pages of the Los Angeles Review of Books.

The Museum of Modern Art reopened today in Manhattan. Holland Cotter reviewed it in The Times. Peter Schjeldahl drew that duty for The New Yorker. See what you think.

And in case you missed it last week, do read this remarkable Times story by Thomas Rogers about Norwegian novelists mining reality for fiction and how that can lead to conflict and sales.

Finally, let’s check in with Maangchi, who taught me to make fire chicken this summer. (Here’s the recipe.) She has a new recipe up on her YouTube page for tofu and bok choy doenjang soup. Dinner tomorrow? We’ll see. I’ll be back on Wednesday.


Waterzooi! Gesundheit! Belgian Fish Stew

The element that makes this soup different that any other type of soup I&rsquove ever made is that it uses egg yolks to add to the creaminess. By tempering the eggs, when blended when cream (or in my case, 2% milk), the broth is deliciously smooth without the heaviness that would come from a cream-only base. Interesting approach, methinks.

The vegetable base had me once again using leeks. I swear, since starting this project a month ago, I&rsquove never eaten so many leeks and I honestly didn&rsquot&rsquo know what I was missing. I&rsquom a leek convert! As for the rest of the veggies, it lends itself to variation the way that American-style chicken soup does: carrots, potatoes, peas, celery- whatever floats your boat. I think that fish stock would be the best and significantly add to the flavor, and luckily I had some lobster stock in the freezer from my Lobster Chowder, so I just used that. However, if you don&rsquot have any fish or seafood based stock, chicken would work just as well. Anything, in my opinion, is better than using water alone.

The most time consuming aspect of this recipe is the prep- chopping all the veggies. Once that&rsquos done, the soup itself takes about 30 minutes.

I also ate it with a very simple Belgian endive salad, not pictured, but recipe down below.


Best Waterzooi Recipes - Recipes

Ruth Van Waerebeek describes this famous Belgian dish in her book Everybody Eats Well in Belgium Cookbook as " a confusion of a soup with a stew, chock-full of herbs and vegetables ". Julia Child names this as ' the most interesting recipe she's clipped '. Originally made with fish (perch, preferrably), this dish from the Ghent area of Belgium is now more commonly made with chicken. The chicken is poached alongside julienne of vegetables in a mixture of stock and vermouth, and thickened at the end with heavy rcream and egg yolks. When researching the recipe, I did come across recipes for waterzooi using lemon juice instead of vermouth, but vermouth - as used by Julia Child - sounded so much better :) Eventually I settled for Julia Child's recipe (available here ), but adapting it slightly. We thought it was really delicious and rather elegant, and wouldn't look out of place on a slightly more special dinner party.

Now, I wonder what the most famous Belgian of all times, Hercule Poirot , thought of Waterzooi . :D

I used a packet of chicken fillet strips, but sliced chicken fillets or boneless chicken thighs would work as well. You can obviously play around with vegetables, but leeks and carrots are a must here - one for the flavour, the other for the colour.

Belgian Chicken Stew Waterzooi
Serves 4

3 large carrots
1 large leek (white and tender green part only)
1 medium sized onion
4 celery ribs/sticks
1 tsp dried tarragon
50 g butter (2 Tbsp)
0.5 tsp salt
450-500 g chicken filet strips (1 pound)
250 ml (1 cup) extra dry vermouth (I used Italian Filipeti)
250 ml (1 cup) light chicken or veal broth
100 ml (just under 1/2 cup) heavy/whipping cream
2 large egg yolks
2 tsp cornstarch
salt and freshly ground black pepper
a large handful of finely chopped fresh parsley

Trim and wash the vegetables. Cut carrots, leek and celery ribs into 4-5 cm (2 inch) julienne matchsticks. Peel and halve the onion, then cut into thin slices.

Heat the butter in a heavy casserole dish, add the vegetables, half a teaspoonful of salt and dried tarragon. Sauté for about 5 minutes, without browning! Transfer 2/3 of the vegetables into a bowl.

Layer the sautéed vegetables and chicken strips into the casserole dish in this order, starting from the bottom: a third of vegetables, half of chicken strips, a third of vegetables, half of chicken strips, a third of vegetables. 

Pour over the vermouth and chicken or veal broth, so the chicken and vegetables are just covered (you may need a bit more broth). Bring to the boil, then reduce the heat, cover and simmer gently for about 30 minutes, until the vegetables are soft and chicken cooked through. 

Now strain the cooking liquid into a bowl. Whisk egg yolks, cream and cornflour until combined, then add the hot cooking liquid, spoonful at the time in the beginning ('to temper' the egg yolk mixture). Pour the sauce back into the casserole dish over the chicken and vegetables, stir in most of the parsley and heat until the first bubbles appear. Remove immediately (overheating will cause the egg yolks to curdle).

Divide into hot soup bowls and serve with boiled new potatoes, gnocchi, noodles or good French bread. 


How to prepare turkey waterzooi with spinach recipe

How to prepare turkey waterzooi with spinach recipe
Find out everything you need to know about turkey waterzooi with spinach recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.

Preparation

Seed the fresh tomatoes and cut them into cubes. Cut the mushrooms into 2 or 4, depending on their size.
1 In a saucepan, bring to the boil 1.5 L of water plus the bouillon cube. Dip turkey escalopes (or frozen fillets) and simmer for 10 to 15 minutes over low heat. In the meantime, melt the butter in a saucepan and fry the mushrooms for 2 minutes.
3 Add frozen spinach and continue cooking over medium heat. Stir from time to time.
4 Pour 3/4 L turkey juice over spinach and mushrooms, and bring to a boil. Thicken the sauce slightly with instant binder and set aside from heat.
5 Mix the condensed milk with the egg yolk and add to the spinach mixture. Add the diced tomatoes (frozen) and spice with nutmeg, cayenne pepper, salt and pepper.

Beer Hoegaarden Grand Cru not Wine Mâcon-Chardonnay PDO «The Original» Cave de Lugny


Watch the video: Waterzooi. vaterzoy (August 2022).