Belgium

Belgium (#20) Koninginnehapje (Chicken and Mushrooms in Puff Pastry)

 This classic Belgian dish originated in France where it’s known as Vol-au-Vent which translates as “windblown” because of the lightness of the pastry.  The filling, however, is anything but light.  It is made with cubes of chicken breast, mushrooms, shallots, and lots of butter and crème fraiche, and is really quite rich.  It also included a splash of white wine and a sprinkling of tarragon. 

 

Any Belgian dish wouldn’t be complete without endive.  I discovered that Belgian Endive has its own website http://www.belgianendive.com/.  It is known as “White Gold” and is considered to be Belgium’s gift to the world.  It has been awhile since I have had endive and I had forgotten what a delicacy it is.  I sprinkled the tender leaves with a little bleu cheese and toasted walnuts, and drizzled it with vinaigrette.  I found many other ways to prepare endive such as Belgian endive au gratin and braised Belgian endive, and can’t wait to make them.