International Cooking: Europe Part 1

Waterzooi (Belgium)

Ingredients:

1-½ lb chicken pieces

1 leek

1 shallot

¼ white onion

2 carrots

3 red and white potatoes

2 stalks of celery

1 T thyme

1 T parsley

1 c chicken broth

1 c white wine

2 egg yolks

4 T butter

¼ c canola oil

¼ c heavy cream

¼ lemon 

salt and pepper

Directions:

            In a large pot, add the oil and 3 tablespoons of butter on medium heat. Cut up the onion and shallot; add to oil mixture when hot. Stir occasionally. When the onions become clear, cut up and add the leek, carrots, potatoes, celery, and thyme. Add the parsley, salt and pepper. Cut the chicken into large chunks, and add to the pot. Stir so everything is covered with spices, and begin to brown. Add the white wine and chicken broth, and bring to a boil. When a boil is reached, reduce heat to low, and allow to simmer for 35 minutes.

            In a small bowl, melt the remaining 1 tablespoon of butter. Whisk in the egg yolks with the heavy cream. Slowly add the cream mixture to the pot, whisking as you add. Let the soup cook for ten minutes to allow to thicken. When ready to serve, squeeze the lemon juice on top, and serve. Enjoy1

Empanadas (Spanish Style)

Makes 7-8 Empanadas

Pastry

Ingredients:

1 ½ c flour

6 T butter (unsalted)

1 egg

¼ c water

pinch of salt

(1 egg with 1 T water for egg wash)

Directions:

            In a medium bowl, add the flour and salt. Cut the butter into cubes, and place into the flour. Mix the butter with the flour until it becomes crumbles and mix well (do not want butter soft). Add the egg and a little water to the flour mixture, and blend. Add water a little at a time until the dough forms a ball. Place into refrigerator until ready to roll out.

            When filling is done, prepare a flour surface to place dough. Roll out dough, and cut out into large circles, I used a bowl to mark my circles, which came out to 6-inch circles.

            In a small bowl, add the egg and 1 tablespoon water, mix well and set aside.

Filling

Ingredients:

1 lb chorizo

½ onion

1 carrot

2 medium potatoes

3 garlic cloves

½ c salsa

olive oil

Directions:

            Preheat oven to 400. In a large frying pan, add a small amount of olive oil on medium heat. When hot, add the chorizo to the mixture, and allow to brown. Chop up the carrot, potato, garlic cloves and onion. Add the vegetables and cook until they are tender. Remove from heat and add the salsa.

            Place the dough circles on the baking sheets, and add ¼ cup of the mixture into the center. Brush one side of the dough with the egg wash. Fold over the mixture, so the dough is a semicircle, making sure to get all the air out and press into the egg wash to seal. Use a fork to press the sides in. Finally, brush the dough with the egg wash.

            Bake for fifteen minutes, and the empanadas are golden brown.