Netherlands (7/6/15)
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Recipes contributed by Ella Vandervlugt.
A frequently damp climate like the Netherlands inspires wooden shoes to keep the feet dry, and lends itself well to a cuisine of warm, hearty soup and comfort food like sauerkraut and potatoes. Or, brew yourself a cup of coffee (strong, with a splash of condensed milk) or tea (weak - just dip the teabag in your cup a few times), and enjoy a delicately spiced cookie. Click here to download these recipes. |
Groentesoep met Vleesballetjes
Vegetable Soup with Meatballs
This is a family recipe that I associate with visits to my great aunt, Tante Lenie, in the Netherlands. Variations of this soup can be found in most all Dutch cook books.
Ingredients (8 servings):
8 cups water
2 beef bouillon cubes
4 stalks celery, sliced
3 carrots, diced
1 onion, minced
1 leek, sliced
¼ cup uncooked vermicelli/spaghetti (broken into little pieces) or rice
2 small bay leaves
1 tsp. parsley flakes
½ lb ground beef (or can be mixture of ground beef and pork)
½ cup bread crumbs
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
Method:
In a large soup pot, bring water bouillon, bay leaves, and parsley flakes to a boil, add vegetables, and simmer, covered. While vegetables are simmering, mix ground beef, bread crumbs, salt, pepper, and nutmeg. Form small (½ inch diameter) meatballs. Add vermicelli and meatballs to soup and simmer for about 10 more minutes or until meatballs are done.
This is a family recipe that I associate with visits to my great aunt, Tante Lenie, in the Netherlands. Variations of this soup can be found in most all Dutch cook books.
Ingredients (8 servings):
8 cups water
2 beef bouillon cubes
4 stalks celery, sliced
3 carrots, diced
1 onion, minced
1 leek, sliced
¼ cup uncooked vermicelli/spaghetti (broken into little pieces) or rice
2 small bay leaves
1 tsp. parsley flakes
½ lb ground beef (or can be mixture of ground beef and pork)
½ cup bread crumbs
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
Method:
In a large soup pot, bring water bouillon, bay leaves, and parsley flakes to a boil, add vegetables, and simmer, covered. While vegetables are simmering, mix ground beef, bread crumbs, salt, pepper, and nutmeg. Form small (½ inch diameter) meatballs. Add vermicelli and meatballs to soup and simmer for about 10 more minutes or until meatballs are done.
Stamppot van Zuurkool
Sauerkraut with Potatoes
In my household, we just call this one-dish meal “Zuurkool” which is the word for sauerkraut. It is a very simple dish that my dad grew up eating on the farm. This recipe has never before been written down! Variations may be found in Dutch cook books.
For about 4 servings
Ingredients:
**All these quantities may be adjusted to taste**
Bacon (thickly-sliced is best, about ¼ pound)
Sauerkraut (my mother prefers the kind in a jar as opposed to the bagged variety; we use about ½ of a 32 oz jar)
Potatoes (4-5, red potatoes work best, but any will do)
Method:
Cut the bacon into little pieces with kitchen shears (if using knife, bacon cuts more easily when frozen). Place bacon in pan, cover with water, bring to a boil and let simmer for about 15-20 minutes. Wash, peel, and slice potatoes. Place in large pot with water, and boil until soft (as if you were making mashed potatoes). Optional to add a shake/pinch of marjoram or caraway seeds to potatoes as they boil. Drain and return to pot. Fork out about ½ of the sauerkraut from the jar into the potatoes (use more or less sauerkraut to your liking). Add bacon and about ½ cup bacon water. Mash. If too dry, add more of the bacon water (or sauerkraut juice if you like it really sour!) Serve with a dash of pepper and a slice of crusty rye bread.
In my household, we just call this one-dish meal “Zuurkool” which is the word for sauerkraut. It is a very simple dish that my dad grew up eating on the farm. This recipe has never before been written down! Variations may be found in Dutch cook books.
For about 4 servings
Ingredients:
**All these quantities may be adjusted to taste**
Bacon (thickly-sliced is best, about ¼ pound)
Sauerkraut (my mother prefers the kind in a jar as opposed to the bagged variety; we use about ½ of a 32 oz jar)
Potatoes (4-5, red potatoes work best, but any will do)
Method:
Cut the bacon into little pieces with kitchen shears (if using knife, bacon cuts more easily when frozen). Place bacon in pan, cover with water, bring to a boil and let simmer for about 15-20 minutes. Wash, peel, and slice potatoes. Place in large pot with water, and boil until soft (as if you were making mashed potatoes). Optional to add a shake/pinch of marjoram or caraway seeds to potatoes as they boil. Drain and return to pot. Fork out about ½ of the sauerkraut from the jar into the potatoes (use more or less sauerkraut to your liking). Add bacon and about ½ cup bacon water. Mash. If too dry, add more of the bacon water (or sauerkraut juice if you like it really sour!) Serve with a dash of pepper and a slice of crusty rye bread.
Gevulde Speculaas
Filled Spice Cookies
From Delightfully Dutch Recipes and Traditions, by Carol Van Klompenburg. Speculaas are spice cookies, traditionally baked in wooden molds of different shapes-- windmills or people.
Ingredients:
2 cups flour
1 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp cloves
½ tsp allspice
¼ tsp nutmeg
½ cup brown sugar
⅓ cup granulated sugar
1 cup butter
1 Tbsp milk
Almond paste filling (or just use 1 can of prepared almond paste (8 oz.); can be found at Krogers with the pie fillings):
1 cup ground almonds
¾ cup sugar
1 egg
1 Tbsp lemon juice
Method:
In a large bowl, mix the first 10 ingredients (flour through butter). It works best if you mix all the dry ones first, then add the sugar and butter with a pastry cutter. Knead together until dough forms a ball. Divide dough in half. Press half the dough into the bottom of a 9x13-inch pan. Spread/press almond paste filling across the dough. Cover the filling with the remaining part of dough. Sprinkle milk over the pan with a spoon. Bake at 375°F for 20-30 minutes, until dough comes away from the edges of pan. Once cooled, cut into little squares.
From Delightfully Dutch Recipes and Traditions, by Carol Van Klompenburg. Speculaas are spice cookies, traditionally baked in wooden molds of different shapes-- windmills or people.
Ingredients:
2 cups flour
1 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp cloves
½ tsp allspice
¼ tsp nutmeg
½ cup brown sugar
⅓ cup granulated sugar
1 cup butter
1 Tbsp milk
Almond paste filling (or just use 1 can of prepared almond paste (8 oz.); can be found at Krogers with the pie fillings):
1 cup ground almonds
¾ cup sugar
1 egg
1 Tbsp lemon juice
Method:
In a large bowl, mix the first 10 ingredients (flour through butter). It works best if you mix all the dry ones first, then add the sugar and butter with a pastry cutter. Knead together until dough forms a ball. Divide dough in half. Press half the dough into the bottom of a 9x13-inch pan. Spread/press almond paste filling across the dough. Cover the filling with the remaining part of dough. Sprinkle milk over the pan with a spoon. Bake at 375°F for 20-30 minutes, until dough comes away from the edges of pan. Once cooled, cut into little squares.