Welcome to the first recipe post for Global Feasts: Belgium! I ended up using some type of Belgian beer for almost ALL THE RECIPES! Healthy? No. Tasty? You betcha. These beer marinated fries with thyme mayonnaise are about as Belgian as it gets. Blue Moon beer, and crispy fries served with mussels and mayonnaise. YESSSS!
I'm teaming up with 2 lovely ladies today to show off even more Belgian goodness! Are you psyched? You should be........
MB starts us off with her Belgian Carbonnade, A Flemish beef and beer stew. Yay for more cooking with beer!
Next up, its Sofia's Chicken waterzooi, another Belgian stew originating in Flanders. mmmmmmm......
MB also made some incredible looking chocolate speculoos ice cream cake! OMG.
I'm so pumped to see Global Feasts grow and expand to other bloggers. It's such an exciting way to experience culture through food, as well as connect with peers and fellow food lovers. Thank you so much, MB and Sofia!
Onto the FRIES! Super flavorful and crispy BEER FRIES! Apparently, french fries did not originate in France, but by Belgian peasants in the 17th century. When a very frigid winter froze their local stream, cutting off their fishing source, they cut fish shapes out of potatoes and fried them. Americans have named them 'french fries' not because they are from France, but because of the 'frenched' style in which they are cut.
- 4 large russet potatoes washed and cut into 1/2" 'fries'
- 24 oz . cold Belgian style wheat ale I used Blue Moon
- 3/4 cup + 2 Tablespoons canola oil divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg yolk
- 2 teaspoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon dijon mustard
- 2 teaspoons fresh thyme finely chopped
Place fries in a shallow casserole dish and cover with beer. Marinate for 1 hour.
Preheat oven to 450 degrees F.
Dry potatoes well with a kitchen towel or paper towel. In a large bowl, toss with 2 Tablespoons of the oil, salt, and pepper. Spread out on a baking sheet lined with parchment paper* and bake for 45 minutes, flipping fries once and rotating baking sheet halfway through.
Meanwhile, whisk together yolk, lemon juice, vinegar, dijon mustard, and thyme in a medium bowl. Very slowly incorporate the remaining 3/4 cup oil by whisking in a very slow stream. Be patient here, this should take about 5 full minutes at least. Refrigerate until fries are ready.
*Do not overcrowd the fries. They should be evenly spread out but not touching. You may need to bake in 2 separate batches.
These fries are actually part of Moulles Frites, which is next up on Global Feasts: Belgium!
Warning: MORE BEER INVOLVED!
Have a great day friends, and check out MB's and Sofia's Belgian feasts! Shoot me an email at firstname.lastname@example.org if you are interested in creating dishes for upcoming Global Feasts.