Comments on: In Bruges — Waterzooi de Poulet

By: Rava

Rava — Mon, 20 Dec 2010 08:41:12 +0000

this is all kinda funny, since Waterzooi is a typical traditional dish from the city of Ghent xD

I’m a belgian x3

By: Josi

Josi — Mon, 18 Jan 2010 02:05:53 +0000

We spent a week in Brugges a couple of summers ago and it was so wonderful! We rented bicycles and alternated taking daylong bike trips with days exploring the city. I had waterzooi twice and have been dreaming of it since! I’m making it on Tuesday for friends. Thanks for Julia’s recipe simplified.

By: Recipe - Macarons with Salted Butter Caramel Sauce | Savour Fare

Recipe - Macarons with Salted Butter Caramel Sauce | Savour Fare — Tue, 27 Oct 2009 18:24:43 +0000

[...] I used egg whites that had been frozen and thawed (if you have egg whites left over after making Waterzooi, freeze them until you decide to make macarons), and “aged” them in the microwave for [...]

By: mrslimestone

mrslimestone — Mon, 29 Jun 2009 20:48:11 +0000

Well, if Milan/Venice is an indicator, I didn’t like Milan at all and loved Venice. Sounds like Bruges is for me.

By: eatlivetravelwrite

eatlivetravelwrite — Sat, 27 Jun 2009 12:46:40 +0000

Oh – I love Bruges…

I lived in Brussels for a year and have visited many times since including Bruges. Thanks for the memories!

By: Kate

Kate — Sat, 27 Jun 2009 00:39:43 +0000

Mrs. Limestone — I haven’t been to Brussels, but from what I hear, it’s more of a big modern city (albeit with some gorgeous art nouveau architecture) while Bruges is more charming (though touristy). Think Milan vs. Venice. They’re a short train ride apart though (the train from Paris to Bruges is only about 2-3 hours)

By: mrslimestone

mrslimestone — Fri, 26 Jun 2009 20:57:47 +0000

Ok, you sold me. AA flies to Brussels so I can get there pretty easily. Is Bruge much more fun than Brussels?

By: Kate

Kate — Fri, 26 Jun 2009 17:04:59 +0000

Victoria — a half recipe will usually feed the three of us for dinner, but this is great as leftovers and my toddler actually loves it, so I often make a full recipe.

No parsnips — the yellow vegetables are a type of carrot from the farmer’s market, but you could add parsnips as well.

By: Victoria

Victoria — Fri, 26 Jun 2009 04:24:14 +0000

P.S. Do you have parsnips in here too? The picture looks like it.

By: Victoria

Victoria — Fri, 26 Jun 2009 04:22:48 +0000

This looks delicious and is a recipe I’ve never tried. I’m thinking you don’t like leftovers – not true at my house – do you eat this at one seating?

I’m going to make it on Saturday.