Whatsit Wednesday: a mussel pan

From August to September is the best time to eat a Belgian delicacy served in many restaurants and homes throughout the country: mussels. Mussels are mollusks, but are not clams. A mussel has an elongated shell compared to clams. Mussels can be freshwater or saltwater, but it is the saltwater variety that Belgium is known for. 

Most Belgians will be able to tell you how to eat mussels and many will even have a special pan in the house to prepare the tasty meal. The mussels are often eaten with “firieten” (French fries). These pans are made specifically for preparing mussels and can be stainiless steel, enamel-coated steel (most of them) or even cast iron. They are designed to steam the mussels. 

Recipes for mussels include cooking in butter, oil or even beer or wine before steaming in order to add flavor. When the mussels are prepared correctly, the shell opens and the delicacy can be removed and eaten. If they are open before cooking, you should not eat them. You should also discrad any that do not open after cooking. 

The whole process can be done in about 10 minutes, making this a favorite meal for groups together. It is a bit like gathering around a fondue, but everyone gathers around the pan. It uses all the things Belgians like in a meal: butter, garlic, beer or wine and seafood - as well as “frieten”. 

People here wait for the first fresh mussels and get their pans ready or plan their next outing to a local restaurant. Do you have a mussel pan? Do you have a special recipe that you use for mussels? Have you ever had mussels? My family loves them, although I personally do not eat them. 

Whatsit Wednesday: Orange carrots

Well, of course orange carrots. This is after all a blog about things Belgian and Dutch. And we all know the Dutch like the color orange. So that must be where orange carrots came from, right? Actually … yes. 

Historically carrots could have been all sorts of colors. There were black carrots, purple carrots and red or yellow carrots. Carrots were not one specific color. The word for this tuber (root vegetable) comes into English in the 16th century  and is originally derived from the Latin carota. Originally carrots were grown for their seeds and such and were not distinguished from a parsnip (which is still used widely in Belgium)

But it was the Dutch growers in Hoorn in the 16th century. There is pictorial evidence that an orange carrot existed under the Romas in the 6th century, but generally carrots were purple or white. The Dutch cultivated the “Long Orange”, which some say was cultivated because of the love of the Dutch for the Dutch flag or for Willem of Orange (the royal family). Others claim that the orange carrot was preferred because the purple ones made soups and such brown. 

These days we can still find purple carrots (which are orange on the inside) and parsnips still exist, but in general all carrots are considered orange. Think of Bugs Bunny - “What’s up, doc?” Carrot soup, carrot bread or cake, carotine that helps your eyes (or does it?) and much more. How do you like your carrots? 

Whatsit Wednesday: Vlaai

Recently a baker from our town of Lanaken got together with a local Dutch baker from Maastricht to bake the largest “vlaai” in the world. It was even recorded in the Guiness Book of Records. This typical Limburg pie was an apricot crumble version, but there are many different variants. 

A “vlaai” (sounds like “fly”, holding a bit longer on the vowel in the middle: fla-ee) is a pie. Some people might be familiar with an apple pie. It will have a crust, lots of good apples in it, and topped with criss-crossed bits of pastry. You can do this with cherries in the middle or apricots and they will still all be called a vlaai. But the people Limburg (a province in both the Netherlands and Belgium) consider their vlaai to be the most delicious. And the choice is also immense, although everyone has their favorite. There is a pudding vlaai with crumbly bits on top, a rice custard that is just the right consistency topped with chocolate shavings (my favorite), and many others. 

Suffice it to say that vlaai from Limburg is often what tourists come to experience in this area. And now they will be able to try one just like the largest vlaai in the world. It is amazing that this apricot monstrosity (weighing over 1000 kilo and measuring 7 meters across) was made by our local baker. It was exciting that it was done with the help of a French pastry chef with a store in Maastricht and a local baker’s school. Both Belgium and the Netherlands are claiming the honor.

Whatsit Wednesday: “Hagelslag” - it’s hailing!

From the name, one might think that “hagelslag” had something to do with the weather. In a country where the weather is often the topic of conversation, this would be a good guess. Talking about the weather is something that everyone in the Netherlands (and Belgium) does. Complaining about talking about the weather is the other thing that most will do. 

But “hagelslag” has nothing to do with the weather. The literal meaning is “hail strike” or some such. But hagelslag is mostly reserved for a delicious meal (if you are Dutch). It involves bread, some butter and a typical open-faced sandwich. And hagelslag of course. Hagelslag comes in various colors. It can even be licorice flavored. In a slightly different form (little mice) it is used specifically for celebrating the birth of a child, when it shows if you have had a boy or girl (and in Belgium this is reversed!). 

But I am getting ahead of myself. What is hagelslag? It is (usually) chocolate sprinkles. It can be dark chocolate or milt chocolate or white chocolate. As mentioned there is a licorice version (which is white. And there is a multi-colored version, although older people will consider this quite modern. “In my day hagelslag was simply chocolate” you might hear them say. 

The “muisjes” or little mice are not chocolate at all, but are more like a candy. They are only blue or pink and are put on a sort of cracker  and passed out to guests to celebrate the birth of your son or daughter. But hagelslag can be eaten on any day, although most often only for lunch, or maybe breakfast. A slice of bread is lightly spread with butter and then generously covered with hagelslag. This is eaten open-faced and all of the sprinkles that fall off onto the plate are gathered and eaten as well. 

What do you put on your bread for lunch? What kind of sandwiches have you experienced before? Have you ever had hagelslag?

Whatsit Wednesday: Pralines

Delicious. That is what Belgian chocolate is. Every year that I go to ABSS (Advanced Bible Study Series) in Germany, a small argument of sorts kicks off again between the Belgians and the Swiss. We (the Belgians) of course know that we have the best chocolate. The Swiss think that they have the best chocolate. There Germans, Dutch and Americans simply watch and listen, knowing that they do not even come close. 

But it is the Belgians who have praline. You might know it from a store selling specialty chocolates in the shape of “sea fruit”, like sea horses and shells. They are often a marble mix of milk chocolate and white chocolate and they are filled with a smooth cream-like filling - praline. This was first developed by Jean Neuhaus II and brought to market in 1912. Some may know these chocolates as ‘bonbons”. But Belgian praline is much different than the cookie-like sweet with nuts in it found sometimes in the US. 

The praline filling is based on hazelnuts. Other fillings can be based in cream or even marzipan or a liqueur. They come in all shapes and are good for any occasion. If one is visiting a friend or meeting someone new, a box of pralines is always a good gift, especially for those who might not appreciate flowers. When you don’t know what to buy someone as a gift, a box of pralines will always do nicely. They come in white chocolate, milk chocolate and dark chocolate and include nuts for those who enjoy them. 

Neuhaus is still one of the major houses known in Belgium and around the world for their chocolates. Others include Godiva, Guylian and Leonidas. Belgians were able to really get into chocolate because of their link with Congo where they had a ready supply of cacao beans. Belgian chocolate is required to have at least 30% cacao butter to be called chocolate. Many other “chocolates” have far less chocolate (cacao butter) and therefore taste waxy or simply sweet. 

Every two weeks I visit a lady of 93 years in a nursing home who has finally figured out that I do not eat cookies (I am gluten intolerant). Now she always makes sure that there is some chocolate (dark chocolate is my favorite, and she knows this) or some pralines. For her birthday I was sent to a special chocolatier (a store that only deals in chocolates) to get a box of pralines for her guests and the nurses. This store deals only with the best, including American presidents, French potentates and local big-wigs.