http://www.foodnetwork.com/recipes/claire-robinson/belize-breeze-recipe.html
Belize Breeze
Ingredients
1 -ounce coconut rum
3 ounces fresh pineapple juice
1 teaspoon grenadine or cherry liqueur
Mix all of the ingredients in a highball glass filled with ice and enjoy!
http://www.food.com/recipe/belizean-steamed-fish-468841
Belizean Steamed Fish
bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I'll be making it without the green pepper, but left it in the recipe as many people probably would like it that way.
INGREDIENTS Nutrition
SERVINGS 4 UNITS US
1 lb white fish fillet
2 limes, juiced
salt, to taste
pepper, to taste
1 large green pepper, sliced
1 large onion, sliced
1⁄4 tablespoon curry powder
1 tablespoon coconut oil or 1 tablespoon butter
Preheat oven to 400 degrees.
Rinse and dry fish, then drench with juice of limes.
Drain and season with salt and pepper.
Place 1 layer of fish in a shallow pan.
Cover with green pepper and onion, then sprinkle with curry powder.
Drizzle with coconut oil or melted butter.
Squeeze remaining lime juice on fish.
Cover tightly with lid or foil and bake for 10 minutes, then baste with liquid. Fish is done when it flakes easily with fork (total cooking time was not offered in recipe, but I've often heard 10 minutes per inch of thickness).
http://www.food.com/recipe/belizean-rum-cake-belize-476310
Belizean Rum Cake
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This cake has a lot of rum in it and is very strong tasting, but delicious.
SERVINGS 8-10 UNITS US
For the batter
1 (18 1/4 ounce) package Duncan Hines yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1⁄2 cup rum
1⁄2 cup water
For the topping
1⁄4 cup butter
1⁄2 cup brown sugar
1 small handful pecans, chopped
1⁄2 cup rum
1⁄2 cup water
1⁄4 cup butter
1 cup sugar
Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.
http://www.food.com/recipe/belizean-traditional-beans-and-rice-155541
Belizean Traditional Beans and Rice
This is the way they do Beans and Rice in Belize. The recipe is from a native Belizean. It is a wonderful addition to Caribbean chicken and fish.
INGREDIENTS Nutrition
SERVINGS 4 UNITS US
1 cup red kidney beans
1 cup thick coconut milk
1 garlic clove (optional)
salt & pepper
2 cups rice
1 onion, sliced
1 piece of salt meat (cut into small pieces)
Soften beans (soak first) with garlic.
Boil until tender and whole, adding salt meat (previously boiled to soften) when almost tender.
Add the milk, onion and seasonings.
Wash rice, then add to the beans.
Cook over gentle heat until liquid is absorbed.
Stir gently with a fork, and add a little water from time to time until rice is cooked.
Serve hot with a meat dish.
(Some favorite meat dishes with rice and beans are: stuffed baked chicken, stew chicken, stew fish, fried fish or meat balls).
Saturday, August 29, 2015
Saturday, July 25, 2015
Belgium Film - Nothing to Declare / Rien à déclarer (2010)
A great comedy. This film simply hysterical. The humor transcends language and culture and can be enjoyed by all. What we really enjoyed about this film was how, as an American who used to seeing and hearing about racism primarily through the Black-White or White-Non-White lens was seeing racism as between people who, to us, are visually identical. Tribalism really is inherent in the human condition and this film shows it in such an amusing and humerus light that you find yourself constantly laughing at the characters in almost every scene.
Also; WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES! WAFFLES!
Belgium Recipes
https://www.nigella.com/recipes/carbonnade-a-la-flamande
CARBONNADE A LA FLAMANDE
There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe – I scarcely bother to sear the meat – that feeds a huge tableful of people cosily. And – always music to my ears – it is at its best if cooked ahead, cooled and then refrigerated before being reheated.
A final note: it is the shin of beef that makes this stew so sweetly succulent; by all means substitute regular stewing beef, if you must, but it will never cook to the melting softness of shin.
Serves: 8
METRICCUPS
1 tablespoon goose fat (or oil of your choice)
250 grams smoked lardons or 16 slices smoked bacon, snipped into strips
4 onions (chopped)
2 teaspoons ground allspice
2 teaspoons dried thyme
1½ kilograms shin of beef (in approx. 4-5 cm cubes)
50 grams plain flour
625 millilitres beef stock (cube or concentrate is fine)
4 teaspoons wholegrain mustard
3 tablespoons soft dark brown sugar
625 millilitres dark belgian beer (or other dark ale)
4 bay leaves
1 teaspoon sea salt flakes (or half teaspoon pouring salt)
1 pinch of black pepper
METHOD
Preheat the oven to 150ºC/gas mark 2.
Get out a large, heavy-bottomed casserole and, on the hob over a medium to high heat, melt 1 tablespoon fat, or warm 1 tablespoon oil. Add the lardons and cook, stirring frequently, for 5–10 minutes, till they’ve crisped up a bit.
Add the chopped onion, stirring well so that they’re mixed into the bits of bacon, and turn down the heat to low and cook – stirring every now and again – for 10 minutes, by which time the onions will have softened.
Stir in the allspice and thyme and then tumble in the cubed shin of beef and, for ease, with a pair of spatulas or suchlike, toss and turn the meat in the pan.
Shake in the flour and stir to mix as best you can.
Pour the stock into a large jug and stir in the mustard and sugar and then add the beer (if it will fit) before pouring this over the stew in the pan. Stir to mix then leave to come to the boil, add the bay leaves and salt and a good grinding of pepper, then clamp on the lid and stagger to the oven with the heavy pan.
Cook gently for 3 hours, until the meat is fork tender, and – if you can bear it – let it cool, uncovered, before covering and refrigerating, then leaving it to bring joy to another day. Still, it’s fabulous enough the day it’s cooked and patience is an overrated virtue.
ADDITIONAL INFORMATION
The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool. Cover and refrigerate as soon as possible. To reheat, put stew back in casserole dish and reheat very gently on the stove, until piping hot; or reheat in oven at 150ºC/gas mark 2 for 1 hour, until piping hot.
The cooled stew can be frozen, in airtight container, for up to 3 months (and you can freeze in smaller portions for weekday suppers). Defrost overnight in fridge and reheat as above.
https://thehungrybelgian.com/2013/07/08/twisty-mashed-potatoes-stoemp/
Twisted Mashed Potatoes (Stoemp)
If there was one thing my brother & loved when we were kids, it was ‘stoemp’. Mom would make it quite often, as we lived on a single-mom budget, and it’s one of those dishes that pack a ton of deliciousness on a few pennies.
Stoemp (pronounced ‘stoomp’) is a delightful mash of creamy potatoes and any vegetable your kids will eat you fancy that can be mashed with the potatoes. It’s often prepared with carrots in Belgium, and served alongside juicy browned sausage, with the buttery pan drippings drizzled over the mash. It’s pure awesomeness, believe me.
Now that I’ve outgrown my ‘Bunny & Friends’ dinner set, I still enjoy a good potato-vegetable mash. Not only is it a bit lighter and healthier, I feel that it gives plain ole mashed potatoes a more interesting flavor. It’s ‘feel good’ comfort food without fearing the immediate expansion of your hips.
(makes enough to feed a family of 6… or your husband)
– 1.5 lbs of yellow potatoes
– 1 medium size head of cauliflower
– 3 leeks, sliced thinly
– 1 medium fennel bulb, very finely diced
– 3-4 tbsp of butter
– 1/3 cup of fresh thyme leaves
– salt & pepper to taste
– Pecorino-Romano cheese, grated (for topping, optional)
Cut cauliflower and pull florets apart. Discard outer green leaves and rough stems. Soak florets in a bath of salty water for a few minutes, to entice all bug friends to vacate the cauliflower NOW. Cut potatoes into chunks, roughly about the same size as the cauliflower florets so they cook evenly. Put potatoes and cauliflower into a large pot, and bring to a boil. Simmer until done and easily mashed.
In the meantime. Cut the dark green tops off of the leeks, and slice off bottom root. Slit each stalk in half lengthwise and rinse under cold running water, separating the layers a bit, to remove any dirt. Dry stalks with paper towels, and slice them into thin rings or strips.
Cut green stems, top and bottom root off of the fennel. Slice bulb into thick slices and finely dice each slice into small pieces like you would an onion.
Melt 1 tbsp of butter in a pan and sauté fennel over medium-low heat. When fennel is starting to soften (+/- 4-5 min), add leeks and continue to sauté until vegetables are soft, slightly browned and caramelized.
Sprinkle thyme leaves over vegetables, and sauté an additional 2 minutes to release the flavor of the thyme.
Mash cauliflower and potatoes with 2-3 tbsp of butter, add leek & fennel mixture, 1 clove of minced garlic and salt & pepper to your liking. Use a wooden spatula to combine everything together.
Sprinkle some grated Pecorino-Romano cheese & thyme leaves over the top and serve hot.
CARBONNADE A LA FLAMANDE
There is something about cooking the classics that feels like coming home and this comforting Belgian casserole is a reassuringly simple recipe – I scarcely bother to sear the meat – that feeds a huge tableful of people cosily. And – always music to my ears – it is at its best if cooked ahead, cooled and then refrigerated before being reheated.
A final note: it is the shin of beef that makes this stew so sweetly succulent; by all means substitute regular stewing beef, if you must, but it will never cook to the melting softness of shin.
Serves: 8
METRICCUPS
1 tablespoon goose fat (or oil of your choice)
250 grams smoked lardons or 16 slices smoked bacon, snipped into strips
4 onions (chopped)
2 teaspoons ground allspice
2 teaspoons dried thyme
1½ kilograms shin of beef (in approx. 4-5 cm cubes)
50 grams plain flour
625 millilitres beef stock (cube or concentrate is fine)
4 teaspoons wholegrain mustard
3 tablespoons soft dark brown sugar
625 millilitres dark belgian beer (or other dark ale)
4 bay leaves
1 teaspoon sea salt flakes (or half teaspoon pouring salt)
1 pinch of black pepper
METHOD
Preheat the oven to 150ºC/gas mark 2.
Get out a large, heavy-bottomed casserole and, on the hob over a medium to high heat, melt 1 tablespoon fat, or warm 1 tablespoon oil. Add the lardons and cook, stirring frequently, for 5–10 minutes, till they’ve crisped up a bit.
Add the chopped onion, stirring well so that they’re mixed into the bits of bacon, and turn down the heat to low and cook – stirring every now and again – for 10 minutes, by which time the onions will have softened.
Stir in the allspice and thyme and then tumble in the cubed shin of beef and, for ease, with a pair of spatulas or suchlike, toss and turn the meat in the pan.
Shake in the flour and stir to mix as best you can.
Pour the stock into a large jug and stir in the mustard and sugar and then add the beer (if it will fit) before pouring this over the stew in the pan. Stir to mix then leave to come to the boil, add the bay leaves and salt and a good grinding of pepper, then clamp on the lid and stagger to the oven with the heavy pan.
Cook gently for 3 hours, until the meat is fork tender, and – if you can bear it – let it cool, uncovered, before covering and refrigerating, then leaving it to bring joy to another day. Still, it’s fabulous enough the day it’s cooked and patience is an overrated virtue.
ADDITIONAL INFORMATION
The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool. Cover and refrigerate as soon as possible. To reheat, put stew back in casserole dish and reheat very gently on the stove, until piping hot; or reheat in oven at 150ºC/gas mark 2 for 1 hour, until piping hot.
The cooled stew can be frozen, in airtight container, for up to 3 months (and you can freeze in smaller portions for weekday suppers). Defrost overnight in fridge and reheat as above.
https://thehungrybelgian.com/2013/07/08/twisty-mashed-potatoes-stoemp/
Twisted Mashed Potatoes (Stoemp)
If there was one thing my brother & loved when we were kids, it was ‘stoemp’. Mom would make it quite often, as we lived on a single-mom budget, and it’s one of those dishes that pack a ton of deliciousness on a few pennies.
Stoemp (pronounced ‘stoomp’) is a delightful mash of creamy potatoes and any vegetable your kids will eat you fancy that can be mashed with the potatoes. It’s often prepared with carrots in Belgium, and served alongside juicy browned sausage, with the buttery pan drippings drizzled over the mash. It’s pure awesomeness, believe me.
Now that I’ve outgrown my ‘Bunny & Friends’ dinner set, I still enjoy a good potato-vegetable mash. Not only is it a bit lighter and healthier, I feel that it gives plain ole mashed potatoes a more interesting flavor. It’s ‘feel good’ comfort food without fearing the immediate expansion of your hips.
(makes enough to feed a family of 6… or your husband)
– 1.5 lbs of yellow potatoes
– 1 medium size head of cauliflower
– 3 leeks, sliced thinly
– 1 medium fennel bulb, very finely diced
– 3-4 tbsp of butter
– 1/3 cup of fresh thyme leaves
– salt & pepper to taste
– Pecorino-Romano cheese, grated (for topping, optional)
Cut cauliflower and pull florets apart. Discard outer green leaves and rough stems. Soak florets in a bath of salty water for a few minutes, to entice all bug friends to vacate the cauliflower NOW. Cut potatoes into chunks, roughly about the same size as the cauliflower florets so they cook evenly. Put potatoes and cauliflower into a large pot, and bring to a boil. Simmer until done and easily mashed.
In the meantime. Cut the dark green tops off of the leeks, and slice off bottom root. Slit each stalk in half lengthwise and rinse under cold running water, separating the layers a bit, to remove any dirt. Dry stalks with paper towels, and slice them into thin rings or strips.
Cut green stems, top and bottom root off of the fennel. Slice bulb into thick slices and finely dice each slice into small pieces like you would an onion.
Melt 1 tbsp of butter in a pan and sauté fennel over medium-low heat. When fennel is starting to soften (+/- 4-5 min), add leeks and continue to sauté until vegetables are soft, slightly browned and caramelized.
Sprinkle thyme leaves over vegetables, and sauté an additional 2 minutes to release the flavor of the thyme.
Mash cauliflower and potatoes with 2-3 tbsp of butter, add leek & fennel mixture, 1 clove of minced garlic and salt & pepper to your liking. Use a wooden spatula to combine everything together.
Sprinkle some grated Pecorino-Romano cheese & thyme leaves over the top and serve hot.
Tuesday, June 30, 2015
Belarus Film - [Unwatched] In the Fog (2012) or Come and See (1985)
So many of Belarus's films are set in WWII which is not surprising given what a huge cultural impact the horrific slaughter it endured. Such times mark a nation and even almost three generations later the biggest films from Belarus all seem to deal with the war.
In the Fog (2012) and Come and See (1985) were chosen mainly because it is available on Amazon instant video. We have yet to watch it but will update this page when we do so.
https://www.amazon.com/Fog-Vladimir-Svirski/dp/B00F8HFEH4/ref=sr_1_1?s=instant-video&ie=UTF8&qid=1484735110&sr=1-1&keywords=In+the+Fog+%28
https://www.amazon.com/Come-English-Subtitled-Aleksei-Kravchenko/dp/B002O6G9BM
Belarus Recipes
http://www.belarusianfood.com/2009/05/draniki.html
Draniki
Traditional belarusian potato pancakes recipe.
Draniki is a belarusian style shallow fried potato pancakes made of grated potatoes. It is a traditional belarusian dish still very popular in present day Belarus. There are many variations of this simple recipe, on of them we present here.
Ingredients (2 servings):
5 Large potatoes;
1 Egg;
1 medium Onion;
Black pepper 0.5 tea spoon;
Salt to taste;
Sunflower Oil 7-8 tbl. spoons;
Cooking Instructions:
GraterFirst of all you will need a grater to grate potatoes and onions. Be sure that you use appropriate side of grater as shown on the picture so you don't grate potatoes into strips but rather into liquid mass. That what makes draniki unique.
Peel potatoes and onion.
Grate potatoes and onions into a bowl
Add salt, pepper, egg and mix together. The substance should not be liquid, and should not be too thick, drain excess potato juice or add some flour to achieve required level of liquidity.
Draniki Dough Ready
Heat the frying pan, pour 1 tbl. spoon of sunflower oil onto it.
Dump a full table spoon of mixture form the bowl onto the frying pan and from a small about quarter inch thick pancake. Cook on high for 2-3 minutes and then flip over.
Golden BrownCook another 2-3 minutes until golden brown.
ServeServe hot with sour cream.
Enjoy your meal!
http://www.belarusianfood.com/2009/06/beef-stew-in-pot.html
Beef Stew in a Pot
Traditional Belarusian Beef Stew with Potatoes and Mushrooms cooked in a Ceramic Pot Recipe
HarshokTraditionally most belarusian dishes were cooked in a wooden stove using ceramic pots. It is still a popular way to prepare and serve food in modern Belarusian Cuisine. Various kind of stews can be prepared this way, here is one of the commonly used recipes.
To prepare this dish you need a ceramic pot (it is called Harshok in Belarusian).
Ingredients (2 servings):
1/2 lb beef;
4 potatoes;
1/2 lb mushrooms;
1 Onion;
Sour cream 2-3 tbl. spoon,
Black pepper 1/2 tea spoon;/li>
Garlic to taste;
Salt to taste;
Sunflower oil.
Cooking Instructions:
Prepare ingredients. Peel potatoes, an onion and a garlic.
Cut a beef to the pieces.
Put cut beef in a bowl add crashed garlic, salt and pepper and mix together
Heat the frying pan, pour 1 tbl. spoon of sunflower oil onto it add meat and cook on high for 2-3 minutes and then flip over.
Cook another side 2-3 minutes until golden brown.
Cut mushrooms to pieces.
Heat another frying pan, pour 1 tbl. spoon of sunflower oil onto it, add mushrooms and cook on high for 3-5 minutes stirring occasionally.
Mince the onion.
Add salt and minced onion to the mushrooms and cook on high for another 1-2 minutes stirring occasionally.
Cut the potatoes to 1/2 inch thick pieces.
Put beef in the pot.
Lay out the cut potatoes over the beef and add salt and water. Water should cover potatoes.
Add the mushrooms
Top off with the sour cream.
Turn on an oven and put the pot in it. Cook 2 hours on medium heat.
Beef Stew ServeYou can eat it directly from the pot or serve on a plate.
Draniki
Traditional belarusian potato pancakes recipe.
Draniki is a belarusian style shallow fried potato pancakes made of grated potatoes. It is a traditional belarusian dish still very popular in present day Belarus. There are many variations of this simple recipe, on of them we present here.
Ingredients (2 servings):
5 Large potatoes;
1 Egg;
1 medium Onion;
Black pepper 0.5 tea spoon;
Salt to taste;
Sunflower Oil 7-8 tbl. spoons;
Cooking Instructions:
GraterFirst of all you will need a grater to grate potatoes and onions. Be sure that you use appropriate side of grater as shown on the picture so you don't grate potatoes into strips but rather into liquid mass. That what makes draniki unique.
Peel potatoes and onion.
Grate potatoes and onions into a bowl
Add salt, pepper, egg and mix together. The substance should not be liquid, and should not be too thick, drain excess potato juice or add some flour to achieve required level of liquidity.
Draniki Dough Ready
Heat the frying pan, pour 1 tbl. spoon of sunflower oil onto it.
Dump a full table spoon of mixture form the bowl onto the frying pan and from a small about quarter inch thick pancake. Cook on high for 2-3 minutes and then flip over.
Golden BrownCook another 2-3 minutes until golden brown.
ServeServe hot with sour cream.
Enjoy your meal!
http://www.belarusianfood.com/2009/06/beef-stew-in-pot.html
Beef Stew in a Pot
Traditional Belarusian Beef Stew with Potatoes and Mushrooms cooked in a Ceramic Pot Recipe
HarshokTraditionally most belarusian dishes were cooked in a wooden stove using ceramic pots. It is still a popular way to prepare and serve food in modern Belarusian Cuisine. Various kind of stews can be prepared this way, here is one of the commonly used recipes.
To prepare this dish you need a ceramic pot (it is called Harshok in Belarusian).
Ingredients (2 servings):
1/2 lb beef;
4 potatoes;
1/2 lb mushrooms;
1 Onion;
Sour cream 2-3 tbl. spoon,
Black pepper 1/2 tea spoon;/li>
Garlic to taste;
Salt to taste;
Sunflower oil.
Cooking Instructions:
Prepare ingredients. Peel potatoes, an onion and a garlic.
Cut a beef to the pieces.
Put cut beef in a bowl add crashed garlic, salt and pepper and mix together
Heat the frying pan, pour 1 tbl. spoon of sunflower oil onto it add meat and cook on high for 2-3 minutes and then flip over.
Cook another side 2-3 minutes until golden brown.
Cut mushrooms to pieces.
Heat another frying pan, pour 1 tbl. spoon of sunflower oil onto it, add mushrooms and cook on high for 3-5 minutes stirring occasionally.
Mince the onion.
Add salt and minced onion to the mushrooms and cook on high for another 1-2 minutes stirring occasionally.
Cut the potatoes to 1/2 inch thick pieces.
Put beef in the pot.
Lay out the cut potatoes over the beef and add salt and water. Water should cover potatoes.
Add the mushrooms
Top off with the sour cream.
Turn on an oven and put the pot in it. Cook 2 hours on medium heat.
Beef Stew ServeYou can eat it directly from the pot or serve on a plate.
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