I'm watching a really neat show "Loving Spoonful" about Dutch cooking
but the guest insists that Dutch cooking is very bland. Is that so?
DH's dad (GRHS) came to Canada from Holland when he was 19. I can
recall him eating things I considered strange but because of him there
is a lot of seafood I like. I still can't get into eating Dutch hale on
toast! We still shop at the Dutch market. She did a Finnish dish
consisting of boiled asparagus eated with boiled egges that were
seasoned with nutmeg. Then she did a Maylasian dish. I would have
liked to seen some traditional Dutch cooking.

A few things I liked/noticed - I was amazed at her kitchen! It was
basically a walkthrough hall with cabinets on one side only. It is way
smaller than my kitchen and she had almost no counter space but she did
rely on her kitchen table that I think was outside of the actual
kitchen. It just goes to show you don't need a huge kitchen to cook
good food. One thing I really liked was she used actual cast iron
something few of the cooking shows ever show. Both dishes used a lot of
eggs and she mentioned she shopped daily. They brought in her 92 old
mom which was kind of cool.

On Tue, 27 Sep 2005 15:14:12 -0400, ~patches~
> wrote:

>I'm watching a really neat show "Loving Spoonful" about Dutch cooking
>but the guest insists that Dutch cooking is very bland. Is that so?

Well, I lived in the Netherlands for 4 years in the early 90s, so have
some experience. Even the Dutch consider the phrase "Dutch cuisine" an
oxymoron.

I found many Dutch "eat to live" not "live to eat". In fact, one of my
cow-orkers chided me once for talking about food too much.

Typical Dutch dishes are things like boerenkool (potatoes mashed with
bacon (unsmoked), kale, onion, and sausage), stampot (various stews),
uitsmijter (fried eggs on toast with ham, cheese, butter), paling
(baby eels), haring (herring served various ways but mostly pickled),
and erwtensoep (pea soup with smoked sausage).

My koe-oerker's (Dutch spelling) typical lunch in the cafeteria was a
roll, butter, 1 slice of ham, 1 slice of cheese and fruit and coffee.
The Dutch sure don't eat much for such large folks.

Since Indonesia was a Dutch colony, the most common ethnic food is the
rijstafel. Although they use various sambals, even the Indonesian food
isn't vary hot to cater to Dutch tastes.

Not to paint with too wide a brush, I think younger Dutch are getting
more adventurous.

>A few things I liked/noticed - I was amazed at her kitchen! It was
>basically a walkthrough hall with cabinets on one side only. It is way
>smaller than my kitchen and she had almost no counter space but she did
>rely on her kitchen table that I think was outside of the actual
>kitchen.

Everything is small in the Netherlands and the Dutch are really,
really tired of hearing about it. ;->

They like it that way.

What ? You don't think Febo chicken and Stroopwafels are the height of
culinary achievement ? Then maybe a bit of raw herring and a glass of
Genever will fix you. Next you'll be knocking the beer, you heathen.

Also, while Indonesian may be the most renowned ethnic cusine in the
Netherlands, shwarma shops and Indian restaurants are fairly common as
well. You will also have no trouble finding other continental cuisines.

Dean G.
Actually, the Stroopwafels are pretty good, but Febo's really does suck.

Dean G. wrote:

> What ? You don't think Febo chicken and Stroopwafels are the height of
> culinary achievement ? Then maybe a bit of raw herring and a glass of
> Genever will fix you. Next you'll be knocking the beer, you heathen.

Well friends of ours make olie bolies that are to me a lot lit tim bits
but you only make them New Year's eve. I really don't think I'm going
to like raw herring and DH detests beer of any kind. Me I'm kinda
partial to anything with alcohol in it
>
> Also, while Indonesian may be the most renowned ethnic cusine in the
> Netherlands, shwarma shops and Indian restaurants are fairly common as
> well. You will also have no trouble finding other continental cuisines.

Can you please, please share a few names of the continental cuisine
dishes. TIA
>
> Dean G.
> Actually, the Stroopwafels are pretty good, but Febo's really does suck.
>

> > Also, while Indonesian may be the most renowned ethnic cusine in the
> > Netherlands, shwarma shops and Indian restaurants are fairly common as
> > well. You will also have no trouble finding other continental cuisines.
>
> Can you please, please share a few names of the continental cuisine
> dishes. TIA
> >

What I meant by that was that it is not difficult to find French,
German, Italian, Spanish, and Belgian food there.

Dean G.

Dean G. wrote:

> What ? You don't think Febo chicken and Stroopwafels are the height of
> culinary achievement ? Then maybe a bit of raw herring and a glass of
> Genever will fix you. Next you'll be knocking the beer, you heathen.
>
> Also, while Indonesian may be the most renowned ethnic cusine in the
> Netherlands, shwarma shops and Indian restaurants are fairly common as
> well. You will also have no trouble finding other continental cuisines.
>
> Dean G.
> Actually, the Stroopwafels are pretty good, but Febo's really does suck.
>

I love Febo fries and thei ice cream. I never order any of their other
foods, though.

> >
>
> I love Febo fries and thei ice cream. I never order any of their other
> foods, though.

I never did try the ice cream. I felt obligated to try the chicken, and
don't recall if I had fries. The whole process was a bit odd, sort of
like a giant human run vending machine. Certainly an experience, but
memorable for reasons other than the food.

Dean G.

On 27 Sep 2005 14:18:40 -0700, "Dean G." > wrote:

>What ? You don't think Febo chicken and Stroopwafels are the height of
>culinary achievement ? Then maybe a bit of raw herring and a glass of
>Genever will fix you. Next you'll be knocking the beer, you heathen.

I have to admit that I could never find anything except chips in the
Hilversum Febo automat that I could identify as human food. I could
just never get into the kroket phenomenon, including bitter ballen
which I was once served at a party and attempted to make appreciative
comments about while looking for a flower pot to dispose of the
evidence. Meat mush encased in burnt bread crumbs, mmmm.

I have to also admint that most of the beer I drank in Holland was
Belgian, primarily Abbe de Leffe Tripel.

>Actually, the Stroopwafels are pretty good, but Febo's really does suck.

The best part of stroopwafels is the aroma of them being cooked on the
carts in the winkelcentrum and in front of Albert Heijn. It takes a
lot of willpower to walk past the carts without buying one.

~patches~ wrote:

> I'm watching a really neat show "Loving Spoonful" about Dutch cooking
> but the guest insists that Dutch cooking is very bland. Is that so?
> DH's dad (GRHS) came to Canada from Holland when he was 19. I can
> recall him eating things I considered strange but because of him there
> is a lot of seafood I like. I still can't get into eating Dutch hale on
> toast! We still shop at the Dutch market. She did a Finnish dish
> consisting of boiled asparagus eated with boiled egges that were
> seasoned with nutmeg. Then she did a Maylasian dish. I would have
> liked to seen some traditional Dutch cooking.
>
> A few things I liked/noticed - I was amazed at her kitchen! It was
> basically a walkthrough hall with cabinets on one side only. It is way
> smaller than my kitchen and she had almost no counter space but she did
> rely on her kitchen table that I think was outside of the actual
> kitchen. It just goes to show you don't need a huge kitchen to cook
> good food. One thing I really liked was she used actual cast iron
> something few of the cooking shows ever show. Both dishes used a lot of
> eggs and she mentioned she shopped daily. They brought in her 92 old
> mom which was kind of cool.

I'm Dutch - and a foodie. So are several of my friends. I have no idea
what bald means to you. So can you be more specific? J. Eric's list of
foods does list true classics.

"jake" > wrote

> I'm Dutch - and a foodie. So are several of my friends. I have no idea
> what bald means to you. So can you be more specific? J. Eric's list of
> foods does list true classics.

I didn't see anyone say bald, did they? I saw bland.

nancy

Nancy Young wrote:

> "jake" > wrote
>
>
>>I'm Dutch - and a foodie. So are several of my friends. I have no idea
>>what bald means to you. So can you be more specific? J. Eric's list of
>>foods does list true classics.
>
>
> I didn't see anyone say bald, did they? I saw bland.
>
> nancy
>
>
Oops, a typo.

jake wrote:

> ~patches~ wrote:
>
>> I'm watching a really neat show "Loving Spoonful" about Dutch cooking
>> but the guest insists that Dutch cooking is very bland. Is that so?
>> DH's dad (GRHS) came to Canada from Holland when he was 19. I can
>> recall him eating things I considered strange but because of him there
>> is a lot of seafood I like. I still can't get into eating Dutch hale
>> on toast! We still shop at the Dutch market. She did a Finnish dish
>> consisting of boiled asparagus eated with boiled egges that were
>> seasoned with nutmeg. Then she did a Maylasian dish. I would have
>> liked to seen some traditional Dutch cooking.
>>
>> A few things I liked/noticed - I was amazed at her kitchen! It was
>> basically a walkthrough hall with cabinets on one side only. It is
>> way smaller than my kitchen and she had almost no counter space but
>> she did rely on her kitchen table that I think was outside of the
>> actual kitchen. It just goes to show you don't need a huge kitchen to
>> cook good food. One thing I really liked was she used actual cast
>> iron something few of the cooking shows ever show. Both dishes used a
>> lot of eggs and she mentioned she shopped daily. They brought in her
>> 92 old mom which was kind of cool.
>
>
> I'm Dutch - and a foodie. So are several of my friends. I have no idea
> what bald means to you. So can you be more specific? J. Eric's list of
> foods does list true classics.

Umm, that was bland not bald which means the food has very littl
seasoning as in not spicey. DH's dad ate things like eel, oysters,
sardines, and smoked salmon. Of those I learned to like everything but
the eel. He would never, ever eat potatoes in skins because the sknins
were considered pig food. He wasn't much of a cook either as dMIL was
very much traditional that way but she was Lebonanese so her cooking was
anything but Dutch. DH's aunts are all very good cooks but I don't
recall a dish specific to Holland. I can't really be more specific
other than I would like to make a few traditional Dutch dishes but don't
really know where to look.

~patches~ wrote:

> jake wrote:
>
>> ~patches~ wrote:
>>
>>> I'm watching a really neat show "Loving Spoonful" about Dutch cooking
>>> but the guest insists that Dutch cooking is very bland. Is that so?
>>> DH's dad (GRHS) came to Canada from Holland when he was 19. I can
>>> recall him eating things I considered strange but because of him
>>> there is a lot of seafood I like. I still can't get into eating
>>> Dutch hale on toast! We still shop at the Dutch market. She did a
>>> Finnish dish consisting of boiled asparagus eated with boiled egges
>>> that were seasoned with nutmeg. Then she did a Maylasian dish. I
>>> would have liked to seen some traditional Dutch cooking.
>>>
>>> A few things I liked/noticed - I was amazed at her kitchen! It was
>>> basically a walkthrough hall with cabinets on one side only. It is
>>> way smaller than my kitchen and she had almost no counter space but
>>> she did rely on her kitchen table that I think was outside of the
>>> actual kitchen. It just goes to show you don't need a huge kitchen
>>> to cook good food. One thing I really liked was she used actual cast
>>> iron something few of the cooking shows ever show. Both dishes used
>>> a lot of eggs and she mentioned she shopped daily. They brought in
>>> her 92 old mom which was kind of cool.
>>
>>
>>
>> I'm Dutch - and a foodie. So are several of my friends. I have no idea
>> what bald means to you. So can you be more specific? J. Eric's list of
>> foods does list true classics.
>
>
> Umm, that was bland not bald which means the food has very littl
> seasoning as in not spicey.

Then "bland"applies. I asked because I am sure to someone form South
East Asia most western cooking might be bland, and usually not vice
versa. So I was wondering about your perspective.

The climate here doesn't allow for growing spices (but there are soft
green herbs). So traditionally, spices weren't used in cooking. They
started being imported in 17th century but cost a fortune back then. So
they didn't become more used until centuries later.

Staple foods were potatoes and wheat, rye, barley etc, beans and dairy.
Plus fish, beef, pork, cabbages. Not citrus fruits, no tomatoes, no
eggplants,

Dutch appeltaart (apple pie/cake) is the best in the world, in spite of
all the simplicity of Dutch cooking.

DH's dad ate things like eel, oysters,
> sardines, and smoked salmon. Of those I learned to like everything but
> the eel. He would never, ever eat potatoes in skins because the sknins
> were considered pig food. He wasn't much of a cook either as dMIL was
> very much traditional that way but she was Lebonanese so her cooking was
> anything but Dutch. DH's aunts are all very good cooks but I don't
> recall a dish specific to Holland. I can't really be more specific
> other than I would like to make a few traditional Dutch dishes but don't
> really know where to look.

jake wrote:

> Then "bland"applies. I asked because I am sure to someone form South
> East Asia most western cooking might be bland, and usually not vice
> versa. So I was wondering about your perspective.
>
> The climate here doesn't allow for growing spices (but there are soft
> green herbs). So traditionally, spices weren't used in cooking. They
> started being imported in 17th century but cost a fortune back then. So
> they didn't become more used until centuries later.
>
> Staple foods were potatoes and wheat, rye, barley etc, beans and dairy.
> Plus fish, beef, pork, cabbages. Not citrus fruits, no tomatoes, no
> eggplants,
>
> Dutch appeltaart (apple pie/cake) is the best in the world, in spite of
> all the simplicity of Dutch cooking.

I was only in Holland for a few days and my limited experience was that most
of the things we ate were fairly basic, but quite tasty. They has excellent
breads, cheeses and meats. Dishes were well cooked and presented. They were
so nicely cooked that they did not need to be all gussied up with sauces and
spices.

My father in law was Dutch and my wife follows the same sort of diet that he
did, a lot of eggs, cheese, cold cuts and meat. She doesn't get very fancy
when she cooks vegetables.

I live in an area with a lot of Dutch immigrants. There is a Dutch
delicatessen in the next town and it's got the most limited variety of goods
for sale of any delicatessen I have ever been in. There are only about a half
dozen varieties of cheeses and cold cuts, lots of pickled herring and smoked
eel. A lot of the imported Dutch food is Indonesian spice mixes and prepared
foods.

They have a huge assortment of licorice. I was never much of a fan of those
licorice allsorts, but the stuff they sell in that deli is terrific, but I
never acquired a taste for that salty licorice.


The first time I went to Denmark I read in several travel books that Danish
cooking is very bland, a lot of meat and potatoes. I found out that there was
indeed a lot of meat and potatoes, and fish, but every meal I had there was
excellent. Dairy and meat products and baked goods were the highest quality
imaginable. And if you think that the Dutch appletaart is good, you should
try the real Danish pastry, vienerbrot <sp?>. It is amazing.

Dave Smith wrote:

> jake wrote:
>
>
>>Then "bland"applies. I asked because I am sure to someone form South
>>East Asia most western cooking might be bland, and usually not vice
>>versa. So I was wondering about your perspective.
>>
>>The climate here doesn't allow for growing spices (but there are soft
>>green herbs). So traditionally, spices weren't used in cooking. They
>>started being imported in 17th century but cost a fortune back then. So
>>they didn't become more used until centuries later.
>>
>>Staple foods were potatoes and wheat, rye, barley etc, beans and dairy.
>>Plus fish, beef, pork, cabbages. Not citrus fruits, no tomatoes, no
>>eggplants,
>>
>>Dutch appeltaart (apple pie/cake) is the best in the world, in spite of
>>all the simplicity of Dutch cooking.
>
>
> I was only in Holland for a few days and my limited experience was that most
> of the things we ate were fairly basic, but quite tasty. They has excellent
> breads, cheeses and meats. Dishes were well cooked and presented. They were
> so nicely cooked that they did not need to be all gussied up with sauces and
> spices.
>
> My father in law was Dutch and my wife follows the same sort of diet that he
> did, a lot of eggs, cheese, cold cuts and meat. She doesn't get very fancy
> when she cooks vegetables.
>
> I live in an area with a lot of Dutch immigrants. There is a Dutch
> delicatessen in the next town and it's got the most limited variety of goods
> for sale of any delicatessen I have ever been in. There are only about a half
> dozen varieties of cheeses and cold cuts, lots of pickled herring and smoked
> eel. A lot of the imported Dutch food is Indonesian spice mixes and prepared
> foods.
>
> They have a huge assortment of licorice. I was never much of a fan of those
> licorice allsorts, but the stuff they sell in that deli is terrific, but I
> never acquired a taste for that salty licorice.
>
>
> The first time I went to Denmark I read in several travel books that Danish
> cooking is very bland, a lot of meat and potatoes. I found out that there was
> indeed a lot of meat and potatoes, and fish, but every meal I had there was
> excellent. Dairy and meat products and baked goods were the highest quality
> imaginable. And if you think that the Dutch appletaart is good, you should
> try the real Danish pastry, vienerbrot <sp?>. It is amazing.
>

I know Danish pastry. usually, i don't like the pudding on it, and not
the jelly glaze (if that's what it's called). So they're not my cup of
tea. But they're pretty.

I feel flattered that you did enjoy your food here and have made an
attempt to appreciate even salty licorice

~patches~ wrote:

> jake wrote:
>
>> ~patches~ wrote:
>>
>>> I'm watching a really neat show "Loving Spoonful" about Dutch cooking
>>> but the guest insists that Dutch cooking is very bland. Is that so?
>>> DH's dad (GRHS) came to Canada from Holland when he was 19. I can
>>> recall him eating things I considered strange but because of him
>>> there is a lot of seafood I like. I still can't get into eating
>>> Dutch hale on toast! We still shop at the Dutch market. She did a
>>> Finnish dish consisting of boiled asparagus eated with boiled egges
>>> that were seasoned with nutmeg. Then she did a Maylasian dish. I
>>> would have liked to seen some traditional Dutch cooking.
>>>
>>> A few things I liked/noticed - I was amazed at her kitchen! It was
>>> basically a walkthrough hall with cabinets on one side only. It is
>>> way smaller than my kitchen and she had almost no counter space but
>>> she did rely on her kitchen table that I think was outside of the
>>> actual kitchen. It just goes to show you don't need a huge kitchen
>>> to cook good food. One thing I really liked was she used actual cast
>>> iron something few of the cooking shows ever show. Both dishes used
>>> a lot of eggs and she mentioned she shopped daily. They brought in
>>> her 92 old mom which was kind of cool.
>>
>>
>>
>> I'm Dutch - and a foodie. So are several of my friends. I have no idea
>> what bald means to you. So can you be more specific? J. Eric's list of
>> foods does list true classics.
>
>
> Umm, that was bland not bald which means the food has very littl
> seasoning as in not spicey. DH's dad ate things like eel, oysters,
> sardines, and smoked salmon. Of those I learned to like everything but
> the eel. He would never, ever eat potatoes in skins because the sknins
> were considered pig food. He wasn't much of a cook either as dMIL was
> very much traditional that way but she was Lebonanese so her cooking was
> anything but Dutch. DH's aunts are all very good cooks but I don't
> recall a dish specific to Holland. I can't really be more specific
> other than I would like to make a few traditional Dutch dishes but don't
> really know where to look.

Ok, here are some names to google: kale stamppot (boeren stamppot),
hutspot (mashed potatoes with onions and carrots), pannekoeken (large
flat pancakes served for dinner, during frying, apple, bacon or cheese
can be used as a topping or fried at the same time as the batter.
raisins may be put into the batter, too), appeltaart, pound cake,
gehaktballen (meat balls, the spices are different from what seems to be
used elsewhere),.

A traditional Dutch meal would be boiled potatoes, pan fried meat,
gravy, boiled veg.

"jake" > wrote in message
. nl...
> ~patches~ wrote:
>
> > jake wrote:
> >
>
> Ok, here are some names to google: kale stamppot (boeren stamppot),
> hutspot (mashed potatoes with onions and carrots), pannekoeken (large
> flat pancakes served for dinner, during frying, apple, bacon or cheese
> can be used as a topping or fried at the same time as the batter.
> raisins may be put into the batter, too), appeltaart, pound cake,
> gehaktballen (meat balls, the spices are different from what seems to be
> used elsewhere),.
>
> A traditional Dutch meal would be boiled potatoes, pan fried meat,
> gravy, boiled veg.

Thanks, Jake! Now I have a place to start collecting Dutch recipes. I had
no idea what anything was called, so I didn't know where to look. I
appreciate it!

kili

kilikini wrote:

> "jake" > wrote in message
> . nl...
>
>>~patches~ wrote:
>>
>>
>>>jake wrote:
>>>
>>
>>Ok, here are some names to google: kale stamppot (boeren stamppot),
>>hutspot (mashed potatoes with onions and carrots), pannekoeken (large
>>flat pancakes served for dinner, during frying, apple, bacon or cheese
>>can be used as a topping or fried at the same time as the batter.
>>raisins may be put into the batter, too), appeltaart, pound cake,
>>gehaktballen (meat balls, the spices are different from what seems to be
>>used elsewhere),.
>>
>>A traditional Dutch meal would be boiled potatoes, pan fried meat,
>>gravy, boiled veg.
>
>
> Thanks, Jake! Now I have a place to start collecting Dutch recipes. I had
> no idea what anything was called, so I didn't know where to look. I
> appreciate it!
>
> kili
>
>
Now you are making me want to Google for good sites on Dutch cooking
that are in English. I'll give a try.....

Ok definitely this one, it's well-known and reliable, afaict:
http://www.hollandsepot.dordt.nl/dutch/dutch.html

This ons isn't bad either. It makes me want to cook pea soup again
(erwtensoep, only to be eaten in witner, it included celery roots and
potatoes and pork)
http://members.fortunecity.com/redtulip/eten.htm

There is one thing I can't resist saying now: eels were mentions as a
tradtional food. They are.
However, eels are practically extinct now and may not be saved. So I
don't eat them. I try and stick to the Greenpeace rules on fish (sorry,
couldnt find an English site on those rules).

~patches~ wrote:
> I'm watching a really neat show about Dutch cooking
> but the guest insists that Dutch cooking is very bland. Is that so?

There really is no such thing as Dutch cooking... there are just so
many dishes one can prepare with edam, herring, and tulips.

Sheldon

~patches~ wrote:
>
> I'm watching a really neat show "Loving Spoonful" about Dutch cooking
> but the guest insists that Dutch cooking is very bland. Is that so?
> DH's dad (GRHS) came to Canada from Holland when he was 19. I can
> recall him eating things I considered strange but because of him there
> is a lot of seafood I like. I still can't get into eating Dutch hale on
> toast! We still shop at the Dutch market. She did a Finnish dish
> consisting of boiled asparagus eated with boiled egges that were
> seasoned with nutmeg. Then she did a Maylasian dish. I would have
> liked to seen some traditional Dutch cooking.

Bland is relative of course. Most of the world considers 'American' food
to be bland too LOL.

Here is a Dutch mussel soup

1 kg mussels, scrubbed and damaged/dead ones discarded.
1 1/2 litre water
1 large onion
2 leeks
1 small knob celery root
40 g butter
small bunch parsley
salt and pepper

Put the cleaned mussels in a pan with the water. Cook for 10 minutes
until the mussels have opened. Remove the mussels and strain the cooking
liquid.
Peel the onion and cut into rings. Wash the leeks and cut into rings.
Peel the celery root and cut into small cubes.
Heat the butter in a deep frying pan and cook all the vegetables in the
hot butter. Add the strained cooking liquid, bring to the boil and
simmer until the vegetables are done.
Wash the parsley, mince and add to the soup. Take the mussels out of the
shells and add to the soup. Season and serve.

"Arri London" > wrote in message
...
>
>
> ~patches~ wrote:
> >
> > I'm watching a really neat show "Loving Spoonful" about Dutch cooking
> > but the guest insists that Dutch cooking is very bland. Is that so?
> > DH's dad (GRHS) came to Canada from Holland when he was 19. I can
> > recall him eating things I considered strange but because of him there
> > is a lot of seafood I like. I still can't get into eating Dutch hale on
> > toast! We still shop at the Dutch market. She did a Finnish dish
> > consisting of boiled asparagus eated with boiled egges that were
> > seasoned with nutmeg. Then she did a Maylasian dish. I would have
> > liked to seen some traditional Dutch cooking.
>
> Bland is relative of course. Most of the world considers 'American' food
> to be bland too LOL.
>
> Here is a Dutch mussel soup
>
> 1 kg mussels, scrubbed and damaged/dead ones discarded.
> 1 1/2 litre water
> 1 large onion
> 2 leeks
> 1 small knob celery root
> 40 g butter
> small bunch parsley
> salt and pepper
>
> Put the cleaned mussels in a pan with the water. Cook for 10 minutes
> until the mussels have opened. Remove the mussels and strain the cooking
> liquid.
> Peel the onion and cut into rings. Wash the leeks and cut into rings.
> Peel the celery root and cut into small cubes.
> Heat the butter in a deep frying pan and cook all the vegetables in the
> hot butter. Add the strained cooking liquid, bring to the boil and
> simmer until the vegetables are done.
> Wash the parsley, mince and add to the soup. Take the mussels out of the
> shells and add to the soup. Season and serve.

SAVED! Thanks, Arri.

kili

kilikini wrote:
>
> "Arri London" > wrote in message
> ...
>
<snip recipe>

> SAVED! Thanks, Arri.
>
> kili

Anything else I can post? Have several Dutch cookbooks

"Arri London" > wrote in message
...
>
>
> kilikini wrote:
> >
> > "Arri London" > wrote in message
> > ...
> >
> <snip recipe>
>
> > SAVED! Thanks, Arri.
> >
> > kili
>
> Anything else I can post? Have several Dutch cookbooks

I don't know! I don't know what I'd be looking for. Oh, do you have a
recipe for letter cookies or windmill cookies? My mom used to make both
when I was a kid.

kili

kilikini wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > kilikini wrote:
> > >
> > > "Arri London" > wrote in message
> > > ...
> > >
> > <snip recipe>
> >
> > > SAVED! Thanks, Arri.
> > >
> > > kili
> >
> > Anything else I can post? Have several Dutch cookbooks
>
> I don't know! I don't know what I'd be looking for. Oh, do you have a
> recipe for letter cookies or windmill cookies? My mom used to make both
> when I was a kid.
>
> kili

Not certain what the letter cookies are. We just made typical 'sugar'
biscuits and cut out the letters.

Thinking that the 'windmill' biscuits are speculaas. Do you have a form
for them?

Speculaas

300 g flour
150 g brown sugar
10 g speculaas spices (these are mixed spices)
pinch of baking powder
150 g unsalted butter softened
3--4 tbs milk
pinch of salt
almonds (halved or sliced)

Oven at 175--200 C

Sieve the flour into a large bowl. Add the brown sugar, spices, baking
powder and butter. Knead to a smooth dough. Add the milk spoonful by
spoonful. Let the dough rest covered in a cool place a few hours to
overnight.

Flour a speculaas form (or forms). Press some dough into the forms,
cutting away the excess. Tap out the the speculaas and place on a
greased baking sheet. Decorate with the almonds.

Bake at 175--200 C. A large form may take 45 minutes; smaller forms 15
or so.

~patches~ > wrote:

> I'm watching a really neat show "Loving Spoonful" about Dutch cooking
> but the guest insists that Dutch cooking is very bland. Is that so?

Native Dutch cooking is almost never spicy but it needn't be bland.
Some of the ingredients and the dishes made with them can be superb.
Some of the best herring and smoked eel are to be found in the
Netherlands. Zeeland oysters are legendary. Dutch erwtensoep (split
pea soup) is unmatched anywhere, as far as I'm concerned. 'Stampot'
dishes (coarsely mashed potatoes mixed with some vegetable (such as
endive, savoy cabbage, sauerkraut, or kale) and some meat or sausages
can be very good.

Victor

On Tue, 27 Sep 2005 23:54:38 +0200, (Victor Sack)
wrote:

>~patches~ > wrote:
>
>> I'm watching a really neat show "Loving Spoonful" about Dutch cooking
>> but the guest insists that Dutch cooking is very bland. Is that so?
>
>Native Dutch cooking is almost never spicy but it needn't be bland.
>Some of the ingredients and the dishes made with them can be superb.
>Some of the best herring and smoked eel are to be found in the
>Netherlands. Zeeland oysters are legendary. Dutch erwtensoep (split
>pea soup) is unmatched anywhere, as far as I'm concerned. 'Stampot'
>dishes (coarsely mashed potatoes mixed with some vegetable (such as
>endive, savoy cabbage, sauerkraut, or kale) and some meat or sausages
>can be very good.

I think there is an echo in here...

Victor Sack wrote:

> ~patches~ > wrote:
>
>
>>I'm watching a really neat show "Loving Spoonful" about Dutch cooking
>>but the guest insists that Dutch cooking is very bland. Is that so?
>
>
> Native Dutch cooking is almost never spicy but it needn't be bland.
> Some of the ingredients and the dishes made with them can be superb.
> Some of the best herring and smoked eel are to be found in the
> Netherlands. Zeeland oysters are legendary. Dutch erwtensoep (split
> pea soup) is unmatched anywhere, as far as I'm concerned. 'Stampot'
> dishes (coarsely mashed potatoes mixed with some vegetable (such as
> endive, savoy cabbage, sauerkraut, or kale) and some meat or sausages
> can be very good.
>
> Victor
I LOVE stamppot made with kael or endives. The endives must be
uncooked and go gerat with mustartd and vacon and gherkings. Poeple
serve stamppot with sausge, usually ( I don't ). Meat balls work, too. I
put an awful lot of veg into my stamppot.

"~patches~" > wrote in message
...
> I'm watching a really neat show "Loving Spoonful" about Dutch cooking
> but the guest insists that Dutch cooking is very bland. Is that so?

Maybe, but certainly not so for Dutch baking - you ever heard of a
wake-and-bake? The Dutch, well some of them, are real good at that.







Shaun aRe

Shaun aRe wrote:

> "~patches~" > wrote in message
> ...
>
>>I'm watching a really neat show "Loving Spoonful" about Dutch cooking
>>but the guest insists that Dutch cooking is very bland. Is that so?
>
>
> Maybe, but certainly not so for Dutch baking - you ever heard of a
> wake-and-bake? The Dutch, well some of them, are real good at that.

Sorry I'm not familiar with that term.

>
>
>
>
>
>
>
> Shaun aRe
>
>