Goulashsoep

Dutch winter evenings are often a display of opposites. Dark, cold nights, with a howling northern wind that is trying to get into every nook and cranny of the house, frozen canals on which you can hear the loud pangs of the ice thickening while you are trying to cycle your way home as fast as you can. But once the house comes in sight, the welcoming glow of the outside light by the door draws you in, the gezellige steamed up kitchen windows promise good food, the glow of the fireplace warms your heart. And while you peel off all those layers of clothes that have kept you from freezing on your outside adventure, a big plate of warming, comforting food is set before you. Ah bliss!

This season is generally cold and harsh, especially on the open country roads. It is a perfect time of the year for comfort food, one of the many things our cuisine excels in. Thick soups, casseroles and slow cooked meats such as good old-fashioned draadjesvlees, or meat simmered to threads, are all favorites during this time of year. It’s a time to stir up a pot of old time traditionals such as goulashsoep, an originally Hungarian soup that is now one of the standard offerings in commercially available products in the Netherlands.

Goulashsoep
3 tablespoons of bacon grease
1 large onion, diced
2 heaping tablespoons of Hungarian paprika
2 lb of beef (chuck rib or pot roast)
2 carrots
3 cloves of garlic
2 medium red peppers
2 medium sized potatoes
1 tablespoon of caraway seeds

Heat your cooking pot and melt the bacon grease. When the fat is hot,  add the onions. Stir until they are translucent. Take the pot off the stove and stir in the paprika. Note: you want the paprika to hit the hot grease and release most of its flavor but you don't want it to burn as it will turn bitter and spoil the dish.

Put the pot back on the stove and add the beef, cut in bite size chunks. Sauté the meat in the hot fat and mix it in with the onions and the paprika, then turn down the heat and add 2 cups of warm water. Let the beef braise in a covered pot for about a good hour, keeping an eye on the amount of liquid. Make sure you have enough liquid in the pot at all times!

Peel and cut the carrots in bitesize pieces or slices, whichever you prefer. Peel and mince the garlic, and slice the peppers into 1 inch pieces, after removing the seeds. Add the carrots, garlic and peppers to the pot, add three more cups of water and let the stew slowly simmer for another hour.

Cube the potatoes after you peel them and add them to the pot with three additional cups of water. Stir in the tablespoon of caraway seed and simmer until the potatoes are done. On a slow simmer, the potatoes will thicken the stew and bring all the flavors together. Before you serve, taste and adjust with salt and pepper, if needed.



Citroencake

We Dutch, how we love our coffee! In case you did not grow up with it, Douwe Egberts is our national coffee brand. Since their start in 1753, the company also sold tea, but it wasn't until 1937 that Pickwick was adopted as a brand name for this specific product branch. According to the 2007 numbers from the Centraal Bureau voor de Statistiek (CBS), we drink an average of 3.2 cups a day. The second most consumed beverage is tea, at a rate of 100 liters a year per person. Men tend to drink more coffee, women appear to favor tea, especially in the afternoons.

It's not surprising. Tea, the way it is taken in Holland, in a glass mug and plain with perhaps a bit of sugar, has something comforting, kind and gentle about it. It's a cup of tea your mom has ready for you, waiting at the kitchen table, for when you get home from school. It's what young girls drink when they get together on a Saturday afternoon to play. It's tea, a big pot of it, that women will brew when their best friend is coming over for a shoulder to cry on. A big pot of tea, and a slice of cake. Besides coffee, we love cake.

The word "cake" in Dutch is used for pound cakes and loaf cakes only. Any other cake goes by the name of "taart". One of the most favorite cakes is citroencake, a lemon flavored pound cake. The richness of the cake goes well with the slight astringent character of tea, and make for a perfect moment of bliss.....

Citroencake
1 cup butter, softened
1 heaping cup sugar
1 1/2 cup cake flour
5 eggs, room temperature
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons powdered sugar
1 tablespoon milk
Zest and juice of 1 lemon

Cream the butter and the sugar together. Carefully incorporate one egg at a time. Fold in the flour and mix for another 30 seconds. Mix in the lemon extract, the vanilla extract, the salt and one tablespoon of the lemon juice.

Preheat the oven to 350F. Butter and flour a 9x5 loaf pan. Scoop the batter in the pan, and bake for 50 minutes to an hour, until the cake is golden brown.

Leave it in the pan for ten minutes, then unmold it and let the cake cool on a rack. In the meantime, mix the powdered sugar with the milk and enough lemon juice to make a thick glaze. Pour the glaze over the cool cake, and sprinkle the zest on top.



By the way, the Pickwick tune that is used in their commercials is very catchy....you've been warned! :-)

Appelcarrée

Any old Dutch cookbook worth its weight will have a large variety of apple dishes: after all, it is one of our favorite fruits! The most recipes I've counted were in a Margriet cookbook from 1962, listing a whopping 35 apple recipes, from traditional ones like appeltaart and appelbollen, to more obscure dishes called appelsneeuwberg and appelcoupe. Worth investigating!

The Romans introduced the apples in the Netherlands, or at least made a valuable contribution, and we've tinkered with the fruit since. As we would. Numerous varieties with interesting names such as Notarisappel, Brabantse Bellefleur, Zoete Ermgaard and the beloved Elstar are being produced and maintained, but sometimes old trees like these disappear. If you are considering planting a tree or two, why not look into some of these old Dutch varieties?

In the meantime, company is on its way and I've pulled some puff pastry from the freezer. Today I'm making an appelcarrée, similar to an appelflap, but a little bit fancier presentation-wise.

Appelcarrée
1 package of puff pastry
3 apples, preferably a variety of flavors
1 tablespoon lemon juice
3 tablespoons sugar
Cinnamon (optional)
Raisins (optional)
1 egg, beaten
2 tablespoons apricot jam

Thaw the sheets of puff pastry. In the meantime, peel, core and chop the apples into small pieces. Mix with the lemon juice and the sugar: add cinnamon and raisins if desired.

Divide the puff pastry along the folds so that you end up with six strips: approximately 3 inches wide, 9 inches long. Spread the apple filling from top to bottom on 3 strips of the pastry, leaving about a half inch on each side.

Cut horizontal (to the short edge) lines into the remaining three strips, careful to not cut all the way to the side, leave about half an inch on each side. You're looking for a louvered look: this will allow for the steam to escape while the apples cook and prevent a soggy mess. Lift and cover the apple mixture with the pastry. Use a fork to push down on the edges, on all sides, to seal the dough.

Heat the oven to 375F. Line a baking sheet with parchment paper and carefully place your three appelcarrées on the pan. Brush each pastry with egg, then bake in the oven for 20 minutes, until golden brown.

Remove the carrées from the oven. Mix one tablespoon of water to thin the apricot jam, and brush the top of the pastries with the jam. Eat warm (preferably).









A thousand Facebook likes!

Gefeliciteerd!! We just reached our first 1,000 likes on Facebook and, as promised, we'll celebrate in a properly fashion! Stay tuned for more exciting news to come :-)


By the way, like the card? Check out the Simply Dutch website (www.simplydutch.com) for great designs, children's clothing and accessories, all from Dutch designers!

Spinazie met soldaatjes

The weather is starting to warm up (slightly) here in the Northern Hemisphere, enough to make me want to reach for my gardening gloves. I've browsed through all the seed catalogues that have been pouring in, placed several orders because I just can't help myself, and as soon as the temperature warms up this morning (it is sunny but still below freezing), I am going to venture out and start working the raised beds. Soon it will be time to start planting cool season crops! 

I am also really, really ready to clean the flower beds as I can see the tulips and daffodils tips poking out, but I also know that plenty of beneficial insects are still sleeping among the leaves, so I will give that a miss for now. But as soon as the days measure 50F (10C) or more for a week, I'm going in! 

Going through the seed collection always puts a smile on my face. I'm reminded of gluts of vegetables last season, some of the failures, and I am excited to try new things. One of those is spinach, perfect for early season growing. I can't for the life of me remember why I have never grown spinach before, and I am going to guess it's because, even though I like it as a vegetable, it somehow hardly ever shows up at the table. 

A quick look through my many Dutch cookbooks explains why: spinazie, spinach, is only featured in a few recipes: as a soup, in stamppot, or sautéed (with or without cream). Spinach was traditionally served with fish, not with meat. One traditional way of serving spinach is with soldaatjes, soldiers, which are fried strips of bread.   

Older recipes mention boiling the spinach with a little bit of chalk to reduce that odd feeling that spinach gives the back of your teeth. Eating it with an egg, or with cream, replaces the chalk. 

Spinach is a tricky vegetable to serve kids, right along with spruitjes and boerenkool, but made from fresh produce and with a splash of fresh cream, it may work just fine. And if they don't eat it, try the traditional Dutch approach of mashing the veg with boiled potatoes and a big helping of appelmoes, apple sauce! Works every time :-)

Spinazie met soldaatjes
2 eggs
2 lbs (1 kg) fresh spinach, although frozen spinach will work as well
1 small onion, peeled and diced
2 slices of bread, day old
2 tablespoon butter
Salt
Pepper
Nutmeg
Garlic (optional)
Generous splash of cream (optional)

Boil the eggs in water, (6 minutes for soft, 8 to 10 minutes for hard boiled eggs), rinse with cold water. Let cool for a minute, then peel and slice.

Wash the spinach and remove any sand, any hard or root ends of the stem or wilted leaves. Cut the korstjes, the crusts, off the bread and cut it into strips. Melt half of the butter in a pan, fry the onions until they are translucent. Shake the water off the spinach and add to the pan, stir once or twice, cover and leave on low heat to wilt the leaves.

Stir the spinach. Heat the rest of the butter in a small frying pan and fry the bread on either side until golden brown. Taste the spinach, add a pinch of salt, pepper and nutmeg and stir. If you wish, you can add a splash of heavy cream at this point, stir, and bring up to temperature.

Serve the spinazie with the egg slices and the soldaatjes.