Chilled Cucumber Soup

By Syrie Wongkaew

If you're looking for some summer soup inspiration, look no further!

The cool cucumber lends is delicate flavor to this chilled soup. To add extra layer of flavor I've added sliced radishes, natural yogurt, mint and cilantro and a dash of cumin.

Ingredients:

• 1 Dutch cucumber, peeled, seeded and chopped
• 1 clove of garlic
• 1/2 cup of natural Greek yogurt
• 3/4 cup of iced water
• 1/2 tsp sea salt
• 1 Tbsp of finely chopped cilantro
• 1 Tbsp of finely chopped mint
• A pinch of freshly ground black pepper
• 1/8 tsp of ground cumin
• 1 Tbsp of lime juice
• 3 red radishes, sliced

Preparation:

1. Place the cucumber and iced water in a blender. Blend until relatively smooth.
2. Add yogurt to the blender and pulse.
3. Add the salt, pepper, cumin, cilantro and mint and pulse again for up to a minute.
4. Transfer soup into a large bowl and add the lime juice and stir. Cover soup and refrigerate for at least 30 minutes prior to serving.
5. Just before serving, add the sliced radishes to the soup.

Source
http://australianfood.about.com/od/soupssalads/r/CucumberSoup.htm

Roasted Red Cabbage & New Potatoes

From Bobby Flay Cooks American by Bobby Flay (Hyperion Press)

Red wine vinegar, port wine, and grenadine lend a sweet and sour flavor to this great combination of cabbage and potatoes. It is roasted on top of the stove in a Dutch oven.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

• 4 Tablespoons unsalted butter
• 1 large Spanish onion, peeled, halved and thinly sliced
• 2 medium heads red cabbage, shredded
• 2 cups red wine
• 1/4 cup ruby port
• 3 Tablespoons red wine vinegar
• 2 Tablespoons cassis
• 1 Tablespoon grenadine
• Salt and freshly ground pepper
• Chopped flat leaf parsley
• 1 pound small new potatoes, parboiled and halved
• 3 Tablespoons olive oil
• 1/4 cup chopped flat leaf parsley

Preparation:

Heat butter over medium heat in a large Dutch oven. Add onions and cook until soft. Add cabbage, stir to combine and cook for 5 minutes. Add wine, port, wine vinegar, cassis, and grenadine and season with salt and pepper. Place cover on the pot and cook until cabbage is wilted and very soft, about 1-1/2 hours.

Heat oil in a large saute pan over medium high heat. Add the potatoes and cook until golden brown and just cooked through, season with salt and pepper to taste. Transfer the potatoes to the pot with the cabbage, season with salt and pepper, if needed and fold in the parsley. Serve on a platter.

Yield: 8 servings


Source
http://homecooking.about.com/od/vegetablerecipes/r/blv299.htm

Gluten-free Chocolate Brownies

From Wheat-Free Recipes and Menus by Carol Fenster, Ph.D. (Avery)

If you are allergic to gluten, you can still have delicious brownies with this recipe. Coffee enhances the flavor of the chocolate so do use it if you can.

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1 cup gluten-free flour blend (recipe link below)
• 2/3 cup unsweetened cocoa (not Dutch)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/3 cup butter or margarine (melted)
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/3 cup hot water or brewed coffee
• 1/4 cup chopped walnuts (optional)

Preparation:

Preheat oven to 350 degrees F. Grease 8-inch square nonstick pan. Stir together gluten-free flour blend, cocoa, baking powder, salt, and xanthan gum. Set aside.

In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry ingredients and hot water or coffee. Mix until just blended. Mixture will be somewhat thick. Stir in walnuts, if using. Spread batter in prepared pan with wet spatula.

Bake 20 minutes. Cool brownies before cutting.

Calories 200; Fat 8g; Protein 2g; Carb 34g; Chol 33mg; Sodium 109mg; Fiber 2g

Yield: 12 servings


Source
http://homecooking.about.com/od/brownierecipes/r/bldes109.htm

Rice Fritters - Frituras de Arroz

By Hector Rodriguez

These rice fritters have a taste reminiscent of Dutch funnel cakes. You can serve them warm for breakfast, instead of pancakes, or allow to cool and serve them as a party snack. You can also change up the flavor a bit by substituting coconut or lemon extract in place of the vanilla. This recipe is also a great way to use left over white rice.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• Step One
• 1 1/4 cup white rice (cooked)
• 1 medium egg (beaten)
• 1/4 teaspoon salt
• 1 tablespoon milk
• 1 tablespoon sugar
• -----------------------------
• Step Two
• 2/3 cup flour (sifted)
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 medium egg (beaten)
• 1/2 cup milk
• 1 1/2 sugar
• 1 tablespoon vanilla extract
• ------------------------
• Vegetable oil for frying
• Confectioners sugar or cinnamon sugar for garnish

Preparation:

1. In a mixing bowl, mix the ingredients from step one (rice, egg, salt, milk and sugar).
2. In a separate mixing bowl, mix the ingredients from step two (flour, salt, cornstarch, egg, milk, sugar and vanilla).
3. Combine and mix the ingredients from the first and second mixing bowls.
4. In a deep frying pan, heat enough oil over medium heat to cover the bottom of the pan.
5. Fry the batter by the spoonful about 2 to 3 minutes per side, until golden. The fritters should be golden brown and slightly puffed.
6. Drain on paper towels and dust with confectioners sugar or cinnamon sugar.

Source

Celeriac Mash

By Karin Engelbrecht

Ask anyone from the Netherlands what they would consider the Dutchest dish of all Dutch dishes and they will probably say stamppot. This hearty vegetable mash is usually made of potatoes and/or other vegetables. It is traditionally served with a smoked pork sausage, known as rookworst, and gravy. The ultimate in comfort food!

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 6 large mealy potatoes, like Idaho or russet potatoes
• 1 large celeriac
• 1 cup chopped celery leaves
• 3 tbsp butter
• 1 tbsp mustard
• Salt

Preparation:

Peel the potatoes. Peel the celeriac, using a knife to cut the thick skin away until you are left with only creamy white flesh. Cut the potatoes and celeriac into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes and celeriac for 20 minutes in salted water. Drain, shake and dry with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the butter and mustard. Season to taste. Stir through the celery leaves just before dishing up. Serve Celeriac Mash as a side dish or top with slices of smoked pork sausage and gravy as a main meal.

Serves 2 as a main meal, or 4 as a side dish.

Source

http://dutchfood.about.com/od/mainmeals/r/CeleriacMash.htm

Dutch Apple Pie

By Karin Engelbrecht

No site about Dutch Food would be complete without a recipe for traditional Dutch Apple Pie. This is the one dessert you'll come across again and again in cafes and at homely birthday parties around the Netherlands. The Dutch are right to be proud of their pie. After all, they've been perfecting it for centuries.

Ingredients:

• 2 cups sultanas (300 g)
• 2 tbsp brandy (or cognac or rum)
• 2 eggs
• 5 1/2 cups self-rising flour (500 g)
• 1 1/3 cup cubed ice cold butter (300 g)
• 1 cup brown sugar (175 g)
• A pinch of salt
• Zest of 1/2 lemon
• 4 lb tart apples (1.85 kg)
• Juice of 1/2 lemon
• 1/3 cup brown sugar (75 g)
• 2 tsp ground cinnamon
• 1 tsp 'speculaaskruiden' (or pumpkin pie spices)
• 1 tbsp corn starch (corn flour)

Preparation:

In a small bowl, steep the sultanas in the brandy for at least an hour (or put on high in the microwave for 2 minutes and allow to cool). Preheat the oven to 347 degrees F (175 degrees C).

Whisk the eggs, adding most of it to the flour in a large mixing bowl (keeping about a tbsp of the egg behind to brush the pie with later). Add the cubed butter, sugar, salt and lemon zest. Knead dough using a stand mixer with a dough attachment (or by hand) until the dough comes together into a ball. Set aside for 20 minutes.

Meanwhile, peel and core the apples, cut them into bite-sized pieces and mix with the sultanas, lemon juice, sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well.

Grease a large springform pie dish and use 3/4 of the dough to cover the bottom and sides of the dish. Add the apple mixture to the pie dish and firmly press down. Use the rest of the dough to make the lattice topping. You'll need about 5 strips. Arrange three strips one way and two the other way, press to fix it to the sides, and then fold the dough back in towards the pie. It should not be hanging over the pie dish, otherwise it will stick.

Brush the pastry with the egg wash and place in the oven to bake for approximately 1 hour. Allow the pie to cool in the springform and then carefully turn out. Serve Dutch Apple Pie with whipped cream, or vanilla or cinnamon ice-cream.

Makes enough for about 12 slices.

TIPS:

• I use 'Goudreinetten' apples, not only because they're the variety I've found in most of the old-fashioned cookbooks and are therefore the most traditional variety to use, but also because I like their tart bite and the way they hold their shape when baked.
• If you don't have speculaaskruiden, you can use pumpkin pie spices instead, or simply use 3 tsp ground cinnamon and a pinch of ground cloves. I do love the depth of flavor that the speculaaskruiden seems to add. You can also make your own speculaaskruiden
• I don't bother to roll the dough out and cut it as it is pretty sticky and causes a mess. I simply wet my hands and shape it by hand, pressing the dough into the pie dish in a uniform thickness. As for the lattice-work, I shape them by hand into longish sausage shapes, which I press flat onto the pie. The pie will rise and hide a multitude of sins.

Source
http://dutchfood.about.com/od/breadspastriescookies/r/ApplePie.htm

Pancake Puffs (Poffertjes)

By Karin Engelbrecht

Otherwise known as poffertjes, these baby Pancake Puffs are usually served with melted butter and sieved powdered sugar, but I adore them with strawberries and cream. Perfect for Sunday brunch, a lazy lunch or dessert.

Ingredients:

• 1 level tsp instant yeast
• 1 tbsp milk
• 1 cup buckwheat flour (100 g)
• 1 cup flour (100 g)
• 2 eggs
• 1 tsp sugar
• 1/2 tsp salt
• 1 1/4 cups warm milk (250 ml)
• 1 tbsp butter
• ---------
• Strawberries, whipped cream and powdered sugar to serve

Preparation:

In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again.

Cover the bowl with plastic wrap and allow to rest for an hour.

Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.

Serve Pancake Puffs with strawberries, whipped cream and a dusting of powdered sugar.

Tips:

If you happen to have a poffertjes pan (usually a cast iron pan with a dozen or so indentations) please feel free to use it, but I really don't think a special shopping trip is required. I have managed to make perfectly good poffertjes without the special pan on many an occasion.

Source
http://dutchfood.about.com/od/dessertssweets/r/PancakePuffs.htm

Cinnamon Glazed Carrots

By Karin Engelbrecht

I abhor doing the dishes. Pots and pans are my worst enemies. Therefore, I sometimes resort to using the microwave to save me from doing unnecessary washing up. It cuts time too. These carrots not only look pretty, but they're quick and delicious too.

Ingredients:

• 1 pound small carrots, peeled (500 g). Leave 1/2 inch (1 cm) of the green stalk intact.
• 4 tbsp salted butter
• The juice and finely grated zest of half a lemon
• 1 tsp runny honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Preparation:

Microwave the carrots with a tablespoon of water in a covered microwave-safe dish on high for about 5 minutes, or until tender. They should not be mushy. Melt the butter in a frying pan on a low heat. Add the lemon juice and zest, the honey and the cinnamon and nutmeg. Now add the cooked carrots. Toss. Serve.

TIPS:

I usually serve these sweet cinnamony carrots with lamb chops. I fry the chops while the carrots are microwaving. When the meat is cooked, I remove it to a plate to rest and then I add the butter and the rest of the ingredients to the pan.

If you do not have a microwave, or you have an aversion to using one, rest assured that you can sautee these in the butter. Or simply steam the carrots before adding them to the glaze.

You can save even more time on busy days if you buy ready-peeled carrots in a packet.


Source
http://dutchfood.about.com/od/sidedishes/r/CinnamonCarrots.htm

Dutch Oven Cobbler

By Diana Rattray

Source

Scroll down to see more cobbler recipes.

Ingredients:

• 1 yellow cake mix
• 1 can cherry pie filling
• 1 can crushed pineapple
• 1 stick melted butter or margarine, 8 tablespoons
• chopped nuts, optional

Preparation:

Line dutch oven with foil (this makes clean up easier). Dump in pie filling and pineapple. Pour dry cake mix over the top. Drizzle butter over cake mix. Add nuts as desired. put on coals and then put hot coals on top of the lid (8 - 10). Cook for 25 - 35 minutes. Check occasionally so that spots don't burn.

Clam, Pork, Sausage, and Bacon Stew

By Brett Moore

Source

"A number of traditional Portuguese dishes are based on the unlikely, but flavorful, combination of pork and shellfish." A cataplana is a hinged, domed, classic Portuguese pan that closes with two side handles creating a tight seal, so that foods cook in their own juices traditionally made from hammered copper. A dutch oven is a good alternative if you don't have a cataplana.

Tools you will need: Food Mill, Rubber Spatula, Large, Heavy Skillet, Cataplana, Oven Mitts.

Reprinted with permission from Things Cooks Love by Marie Simmons (2008 Andrews McMeel). Compare Prices

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients:

• 1 can (28-ounce) Italian plum tomatoes with juices
• 2 tablespoons extra virgin olive oil
• 2 (1/4-inch-thick) slices bacon, cut into 1/4-inch dice
• 1 cup chopped yellow onion
• 1 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 3 cloves garlic, coarsely chopped
• 4 ounces chourico or chorizo, casings removed and cut into 1/4-inch dice
• 4 ounces pork tenderloin, loin, or shoulder, cut into 1/4-inch dice (optional)
• 2 teaspoons sweet paprika
• 1/2 cup dry white wine
• 2 tablespoons finely chopped fresh Italian parsley
• 2 pounds littleneck or Manila clams, cleaned
• 8 ounces romano or other green beans, trimmed and cut into 1-inch lengths

Preparation:

1. Fit a food mill with the medium disk, and set the mill on the rim of a medium bowl. Put the tomatoes with their juices in the food mill and puree. Reverse the crank to extract every bit of flavor from the tomato pulp, and occasionally stop to clean the underside of the mill with a rubber spatula, so the puree falls freely. Discard the pulp left in the strainer. Set the puree aside.

2. In a large, heavy skillet, heat the olive oil over medium heat until hot enough to sizzle a piece of bacon. Add the bacon and cook, stirring, for 5 minutes, or until lightly browned. Add the onion and red and green peppers and saute, stirring, for 8 minutes, or until the vegetables are wilted and beginning to turn golden. Add the garlic and saute for 1 minute. Stir in the chourico and pork and cook, stirring, for 3 minutes, or until lightly browned. Sprinkle with the paprika and cook, stirring, for 1 minute.

3. Add the wine, tomatoes, and parsley and bring to a boil. Decrease the heat to low and cook, uncovered, for 20 minutes, or until liquid is slightly reduced.

4. Spoon half of the sauce into the cataplana; spoon the clams on top and scatter the green beans over the clams. Spoon the remaining sauce on top. Secure the cover in place.

5. Place the cataplana over medium heat and cook for 10 minutes, or until the clams have opened. Bring the cataplana to the table and, using oven mitts, carefully remove the cover. Discard any clams that failed to open. Spoon the clams and rich sauce into warmed shallow bowls and serve at once.