A round-up of traditional Dutch recipes.
Hi! I’m here but I’m not here. My family and I are away in the Netherlands. So I’m taking this opportunity to highlight some of the traditional Dutch recipes that I am more than likely stuffing my face with as you read!
With the help of some very generous food blogger friends, I’ve designed a four course Dutch meal for your dining pleasure.
Salad Course: Haringsalade from Nicole at The Dutch Table. A salad with no greens? It’s true. Don’t worry, the greens come later. This salad has herring, beets, potato, apple, pickles and capers. How good does that sound?
Soup Course: Mosterdsoep from Niels at Have Another Bite. All I can say is this Dutch soup has mustard. It has leeks. It has bacon. And therefore, it has my heart. I also love Niels’ story about how the different regions of The Netherlands have their own mustard and their own version of a mosterdsoep recipe. It’s like pizza in Brooklyn. Different neighborhoods have different pizzerias with different crust or sauce recipes. And they all have their die hard fans that won’t eat pizza anywhere else. The conversation about pizza can get pretty heated out here.
Main Course: Stamppot Boerenkool from Olivia at Olivia Cooks in Holland. Mashed potatoes. Kielbasa. And I love seeing kale in a no-bullshit traditional recipe. Kale is so much more than the latest foodie fad. It’s been nourishing bellies forever. Now I can’t get LL Cool J’s Mama Said Knock You Out out of my head. “Don’t call it a comeback/I been here for years”
And for dessert we have two offerings. Bear in mind, this is NOT an either/or situation. You must have both.
Poffertjes from Heather and Cyrus at Arousing Appetites. I love their addition of buckwheat to this recipe. The great thing about this dish is it could also be breakfast. Or a snack. No sugar in here, aside from the dusting of powdered sugar on top. I plan to return from the Netherlands with a poffertjes pan or two (have I mentioned my pan addiction?) so I can make these little cuties at home. All. Winter. Long. True comfort food.
and Hollandse Appeltaart from Magda at My Little Expat Kitchen. This translates to Dutch Apple Pie but it’s not like any apple pie I’ve ever had. It seems more mid-way between a pie and a cake. Not too sweet and very uniquely Dutch, you have to visit her to find out what’s in the filling and how to make the crust.
Now that we’ve dipped into Dutch food, I’m more than ready to expand my knowledge. I’m sure I’ll have a lot to say about it when I get back. And then, maybe, we can dive into the Indonesian cuisine that’s a big part of their culture. And then there’s also beer…whaaat?!?