About.com Dutch Food

Sample the Latest Foodie Trends at Food & Drink 2010

Fri, 06 Nov 2009 08:47:30 +0000

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If you'd like to sample 'a taste of the future', book now for Eten & Drinken 2010 (Food & Drinks 2010) to be held from November 12-15, 2009 at the Malieveld, in The Hague. The event promises to lift the veil on the latest foodie trends, offer culinary inspiration and a lot of cheffy show. For further information, and to buy your tickets see the site.

Sample the Latest Foodie Trends at Food & Drink 2010 originally appeared on About.com Dutch Food on Friday, November 6th, 2009 at 08:47:30.

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Albert Heijn title wins Dutch Cookbook of the Year

Wed, 04 Nov 2009 09:00:19 +0000

Photo © Albert Heijn

Dutch supermarket giant, Albert Heijn, achieved a landslide victory yesterday at the Kookboek van het Jaar 2009 competition (Dutch Cookbook of the Year 2009), when its cookbook Twaalf Maanden Lekker Eten won not only in the Best Dutch Cookbook category, but also came out tops as the Overall Winner.

For me, their victory was bittersweet. The previous version of Twaalf Maanden Lekker Eten (the cookbook is an updated version of Albert Heijn's bestselling 1987 tome by the same name) is the very one from which I first learned to cook Dutch food! And, while that's nice, I'd still rather see a person win this competition than a corporation. Of course, corporations are made up of people too, as the large team of people who lined the stage to receive the award yesterday would probably attest. One of those involved with the book is Yolanda van der Jagt, whose cookbooks Lekker Hollands and Hollandse Kramen (both reviewed by me on this site) are particular favorites. I do, however, find it rather ironic that the very supermarket that has been guilty of pushing strawberries on us in December , is now the one who trumpets seasonal cooking, but I have to remind myself that the concept is not new (they were, after all, doing this back in 1987, too), so forgive me my scepticism.

But enough about what I think, this is what the jury had to say (translated from the original Dutch):

"A complete and versatile cookbook written by three Dutch culinary giants. Good photos, clear recipes and background information, and accessible for a broad audience. Interesting twists are given to classic recipes and there are some surprising flavor combinations. This book inspires you to cook."

12 maanden lekker eten has 455 pages and is available at all Albert Heijn stores for � 14,99.

Albert Heijn title wins Dutch Cookbook of the Year originally appeared on About.com Dutch Food on Wednesday, November 4th, 2009 at 09:00:19.

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Meat Free Monday -- North Sea Gurnard with Westland Grape Salsa

Mon, 02 Nov 2009 09:32:31 +0000

Grapes have been grown in Westland (in the south western part of the Netherlands) since the 17th century. There's even a statue in Poeldijk to commemorate pastor Verburgh, who stimulated the cultivation of grapes in Westland. This recipe, from Raapsteeltje, combines Westland grapes with North Sea gurnard by way of a refreshing and vitamin packed salsa of Westland grapes, tomatoes, red onion, radishes, chilli pepper and parsley, which contrasts nicely with the fresh pan fried fish and garlicy new potatoes with bacon.

Photo © House of Origin

Meat Free Monday -- North Sea Gurnard with Westland Grape Salsa originally appeared on About.com Dutch Food on Monday, November 2nd, 2009 at 09:32:31.

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Sinful Sunday -- Wentelteefjes

Sun, 01 Nov 2009 11:03:06 +0000

Photo © John L. Crow

The French name for this eggy treat is pain perdu, Americans know it as French toast and the Dutch call this traditional breakfast dish by the rather intriguing name wentelteefjes (literally: turnover-bitches). Whatever you want to call them, my recipe will whip you up a quick, easy and delicious batch of this custardy cinnamon-flavored toast. Ideal for breakfast or brunch.

Sinful Sunday -- Wentelteefjes originally appeared on About.com Dutch Food on Sunday, November 1st, 2009 at 11:03:06.

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New Cookbook Review -- Raapsteeltje

Fri, 30 Oct 2009 08:27:46 +0000

Photo © House of Origin

Raapsteeltje, by Simone Kroon, won the Kookboek van het Jaar 2008 (Dutch Cookbook of the Year 2008). The name Raapsteeltje is a derivation of 'raapstelen' (turnip tops), an old-fashioned ingredient in Dutch cooking. And, true to its name, this cookbook focuses on delicious, wholesome Dutch cooking, using fresh, seasonal local ingredients.

New Cookbook Review -- Raapsteeltje originally appeared on About.com Dutch Food on Friday, October 30th, 2009 at 08:27:46.

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Wordless Wednesday -- Dutch Food Icons -- Droste Cocoa

Wed, 28 Oct 2009 09:57:13 +0000

Photo of Droste cacao � E. Smits

Wordless Wednesday -- Dutch Food Icons -- Droste Cocoa originally appeared on About.com Dutch Food on Wednesday, October 28th, 2009 at 09:57:13.

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Meat Free Monday -- Mediterranean Sandwich with Aioli

Mon, 26 Oct 2009 06:53:13 +0000

Photo © Karin Engelbrecht

This delicious Mediterranean sandwich with aioli features roasted bell peppers, arugula, chevre, sunblanched tomatoes and pine nuts on healthy brown bread.

The recipe is from Kookboek voor Meisjes van 8 tot 88 (Cookbook for Girls from 8 to 88), which I reviewed earlier this year.

Photo © Mo Media

Meat Free Monday -- Mediterranean Sandwich with Aioli originally appeared on About.com Dutch Food on Monday, October 26th, 2009 at 06:53:13.

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Sinful Sunday -- Pear & Advocaat Cakes

Sun, 25 Oct 2009 11:53:22 +0000

Pears and Advocaat liqueur may sound like a surprising combo, but don't knock it till you try it. There is something about this delicate balance of flavors that really works! The result is a light, fluffy cake that is decidedly moreish and very autumnal. If the idea of using Advocaat is just too weird, simply use 2 fresh eggs instead. In fact, this is one of those basic recipes that you can do anything with. It works well with (frozen) raspberries, blueberries or whatever else you fancy. I also rather like to add dark chocolate chips to the pear version and white chocolate chips to the raspberry one.

Sinful Sunday -- Pear & Advocaat Cakes originally appeared on About.com Dutch Food on Sunday, October 25th, 2009 at 11:53:22.

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New Recipe � Mussel Soup with Sherry & Saffron

Sat, 24 Oct 2009 11:43:32 +0000

My mussel soup makes the most of Holland's delicious bounty: those shiny black mussels with their pink fleshy center that have become a Dutch culinary icon. This Dutch seafood soup is flavored with dry sherry, tarragon and the merest hint of saffron.

New Recipe � Mussel Soup with Sherry & Saffron originally appeared on About.com Dutch Food on Saturday, October 24th, 2009 at 11:43:32.

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Dutch Culinary Idiom -- Putting the Cat with the Milk

Fri, 23 Oct 2009 14:06:24 +0000

This week's culinary idiom relates to one of the Netherlands' favorite drinks: milk.

De kat bij de melk zetten.

The literal translation here is 'putting the cat with the milk'. It is used to express that you're challenging someone, or deliberately asking for trouble.

Dutch Culinary Idiom -- Putting the Cat with the Milk originally appeared on About.com Dutch Food on Friday, October 23rd, 2009 at 14:06:24.

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