[Abra]

That looks so appetizing and homey, and makes me want some with coffee. I notice that in addition to the thicker walls you have a little rope of dough reinforcing around the bottom edge of the tart pan. It that traditional, or just because you had extra dough?

[Chufi]

Abra, on Aug 23 2006, 02:46 PM, said:

That looks so appetizing and homey, and makes me want some with coffee.  I notice that in addition to the thicker walls you have a little rope of dough reinforcing around the bottom edge of the tart pan.  It that traditional, or just because you had extra dough?

yes, all the recipes I've seen tell you to do that, presumably because the filling is rather heavy with all that rice. I do think it made the crust slightly to thick for my taste, so I probably would not do it next time. (just make sure there are no holes in the pastry and that it's not stretched too thin).

This post has been edited by Chufi: 24 August 2006 - 12:22 AM

[Shaya]

Chufi,

My son and I made your Goudse kaasbolletjes last night, and I must say they are fabulous. We used goat gouda. I could sit and eat them all - I am having to seriously keep myself from doing so. They remind me of the French cheese straws from my childhood, with their salty crispy texture. My little guy got a little creative with some of the dough and made "initials" for each of us.

[Shaya]

We also made your Dutch kaaspannenkoek (cheese crepes) this morning for brunch. They were really tasty. Thanks for all these great uses for cheese!

[Chufi]

Shaya, on Aug 27 2006, 09:44 AM, said:

My son and I made your Goudse kaasbolletjes last night, and I must say they are fabulous.  We used goat gouda.  I could sit and eat them all - I am having to seriously keep myself from doing so.  They remind me of the French cheese straws from my childhood, with their salty crispy texture.  My little guy got  a little creative with some of the dough and made "initials" for each of us.

you know, you have to eat them all, because they don't keep well! Good excuse right?
Those initials are really cute.

and what's that on top of the pancake? looks like some sort of preserve?

[Shaya]

Chufi, on Aug 27 2006, 03:55 PM, said:

you know, you have to eat them all, because they don't keep well!    Good excuse right?
Those initials are really cute.

and what's that on top of the pancake? looks like some sort of preserve?

Well of course the kids wanted to top their crepes with blueberry jam!

[John DePaula]

I must say that I'm really enjoying this thread! Some very interesting things that I've not seen before. Glad to be learning about Dutch cooking, Chufi.

[Chufi]

These were posted on the Crepes Cook-off thread, and since then made an appearance in the Breakfast-thread, but I have neglected to put them right here in the Dutch thread, where they belong!

Dutch Kaaspannenkoeken, cheese crepes.



a layer of cheese (Dutch gouda, ofcourse ) between 2 thin layers of crepe batter. the recipe is here in Recipe Gullet click

[Chufi]

John DePaula, on Aug 27 2006, 07:16 PM, said:

I must say that I'm really enjoying this thread!  Some very interesting things that I've not seen before.  Glad to be learning about Dutch cooking, Chufi.

Thanks John!

[Amoreena]

Chufi,
I have throughly enjoyed this Thread. I've just finished going through the entire thing. I've saved a few recipes, but I was wondering why so many desserts and so few main course dishes. Would like to see a few more of these.
Blessings to you for all this hard work you've put into this Thread.

Amoreena

[Chufi]

Amoreena, on Sep 24 2006, 06:28 PM, said:

Chufi,
I have throughly enjoyed this Thread.  I've just finished going through the entire thing.  I've saved a few recipes, but I was wondering why so many desserts and so few main course dishes.  Would like to see a few more of these.
Blessings to you for all this hard work you've put into this Thread.

Amoreena

Thanks Amoreena! Wow, you read the entire thread?

About the main course versus sweet issue: I think the qualities of 'typical Dutch' cuisine are mostly found in it's sweets. The old fashioned sweets are really wonderful and unique, as I have tried to show on this thread, whereas the old fashioned savoury dishes (with the exception of the numerous stampotten and split pea soup) are pretty much lots of variations on the theme of beans, pork, and grains. The kind of stuff that fills you up, keeps you warm in the winter, but isn't necissarily tasty .
I could write about some of these, just for curiosities sake, but remember my husband has to eat all of it so I'm not sure he would approve..

That said, I still have some winter dishes on my list that will appear on the thread some time over the next months!

[spaghetttti]

Hi, Klary....

It's Ramadhan here in Indonesia and what a lovely way to break the fast with some delectable poffertjes.

I really made quite a mess baking them in my brand new cast iron poffertjes pan.

Totziens from Bandung,

yetty

[MikeyMike]

I made a big pot of Erwtensoep over the weekend. Basically the same recipe as Chufi's with just a few additions. After letting the soup sit overnight you stir in a half cup of white wine and a half cup of light cream. The recipe was given to me by my neighbor from when I lived in Wassenaar (I will post it later).

This post has been edited by MikeyMike: 10 October 2006 - 09:02 AM

[DragonflyDesserts]

Wow! I am so excited to find this thread. I haven't read the whole thing, but as some others mentioned, I too have found a new fascination with Dutch cooking. I didn't grow up with too much Dutch cooking and asked my mother to dig up some recipes for me. The main thing I remember that they sold at the local bakeries was rusk buns. I love those, and the dried crispy version we would eat with butter and cinnamon and sugar. My grandparents were also from Pella and most of my relatives live around Sioux Center and Orange City. I even was in the tulip festival parade a few times. My maiden name is Kruid. I'd just like to even be able to pronounce some of these dutch dishes! My grandfather spoke Dutch and I always found it quite humorous. They sure like vowels! Any way...thanks for all the time and effort put into these recipes and demos. I'm sure to learn a ton!

[Chufi]

spaghettti, wow, glorious poffertjes! And I'm pleased to see that big knob of butter melting on top.. that's how it should be!

mikeymike, that's an interesting variation with the wine and cream. It's so rich to begin with, I would never have thought of adding more fat , but I'm sure it tastes great!

DragonflyDesserts, I'm glad you like this thread! Your maiden name, Kruid, means spice, did you know that?
If you decide to make any of the recipes, please report back and let me know what you think!

[yunnermeier]

hey chufi! is it possible to make the appeltaart with jonagold apples?

[Chufi]

yunnermeier, on Oct 19 2006, 09:51 AM, said:

hey chufi! is it possible to make the appeltaart with jonagold apples?

yes, you can make a very good appeltaart with jonagopld apples. let me know how it turns out!

[racheld]

I'm bumping this up for yunnermeier , who has this week's blog, and should see what wonderful cuisine Dutch Cooking has to offer. She's living in Weesp, and has no idea of the glorious dishes and lovely food to be had in her temporarily-adopted country. She's going to give us a tour of her travels and dining experiences this week, in her new home and in several other countries surrounding.

She's very young, and there's a whole world of flavour and exciting tastes and combinations and new vegetables and fruits to savour in the year that she lives there. I hope she'll take every opportunity to give the wonderful fare a try. She'll go home seeing other cultures and cuisines through new eyes.

Klary is a masterful teacher, patient and thorough, with a deft hand in the kitchen, a boundless knowledge of her subject, stunning photographic skills, and a happy, enjoyable manner which draws in even the most reluctant observer. This is one of my favourite blogs of all time, and I hope yunnermeier will enjoy it as well.


edited for caps

This post has been edited by racheld: 31 October 2006 - 12:14 AM

[Chufi]

Chufi, on Nov 10 2005, 12:29 PM, said:

remember these?
it is the season again! I can't believe a year has passed since I posted those.
The smell of speculaas is wafting through the streets of Amsterdam again. It's November, it's cold and grey out, and time to bake!
I've (finally) added the recipes for gevulde speculaas and speculaaskoekjes to Recipe Gullet.

No speculaas spices and you don't have the inclination to make your own? I'll happily send a small packet of spices to anyone who wants to make these cookies. Just PM me.

edited to add: thank you, rachel, for your very kind words!

This post has been edited by Chufi: 07 November 2006 - 08:12 AM

[Lori in PA]

Klary, can you quickly tell me which post # has the sugar bread recipe -- the one with the pearls of sugar? I have the sugar -- now I need to bake...

[Chufi]

Lori,

it's here.

I did not add it to RecipeGullet yet because when I made it, I felt it was just a bit too yeasty for my taste. I used 2 packets of instant yeast for the 500 grams of flour. I've been meaning to make it again with only one packet and see if I'd like that better, but I haven't yet.
I'd be very interested in your feedback, if you make this, could you make notes as to what you change or feel should be changed, then I can put the 'definitive' recipe in RG. Thanks!

[Lori in PA]

And thanks to you, too! I had a feeling you could find it a bunch faster than I could.

[Lori in PA]

Yesterday afternoon, I made Klary's Sukerbole or Sugarbread. Here is her description and recipe from an earlier post in this thread:

Somewhere between a cake and a bread, this is a lovely loaf with crunchy-soft bits of sugar melting in a sweet white bread dough, very faintly spiced with cinnamon. To be authentic you should use soft sugarchips ( I think these are known abroad as pearlsugar), I could not find them anywhere in the regular stores, and ended up buying a large bag from a local bakery. You could substitute crushed lumps of sugar, only make sure that the lumps aren't crushed to a powder because you want texture and crunch in your finished loaf.


ingredients:

500 grams of flour
2 sachets dried yeast
200 ml. lukewarm milk
3 tablespoons syrup from the gingerjar
50 grams of sugar
75 grams melted butter
1 egg
1 teaspoon salt
a grating of nutmeg
pinch of saffron

filling:
1 tablespoon cinnamon
150 grams sugarchips

Lots of butter and coarse sugar for your tin.

Loaf tin: this recipe is for a 2.5 liter bread tin. I don't have one so I used a 2 liter cake tin for most of the dough, and baked the extra dough in a small round cake tin.

Mix the flour and yeast. Add the rest of the ingredients except the sugarchips and cinnamon. Mix to a dough. Knead the dough for about 10 minutes, then set it in a warm place to rise for about 1 hour.

Mix the sugarchips with the cinnamon.

Very thickly grease your tin with butter, and sprinkle with coarse sugar.

Punch down the dough a bit and start incorperating the cinnamon-sugarchips into the dough. Now the important thing is to not mix this too much. You want the finished loaf the have sugarlumps distributed unevenly through it, and you want ripples of cinnamon.

Press the dough into a large rectangle, about the length of your loaf tin. Roll it up. Now push back the protruding bits of sugar into the dough.

Place the roll of dough into the tin, cover with a cloth and leave to rise for another 20 minutes or so.
In the meantime preheat the oven to 200 C / 390 F.
Sprinkle the loaf with a bit more coarse sugar and bake for about 25-30 minutes.

take it out of the tin the minute it comes out of the oven and leave to cool on a rack. Very good as it is, even better with a thicvk smear of butter. And as you can imagine, this make the very best breadpudding...

I've wanted to make this bread for a long time. I found sugar I thought might work at an IKEA store a couple of hours from my house last winter, I think, and it's been sitting in my pantry, uncomplaining about its neglect, ever since. I must warn you up front not to expect a beautiful result. I modified the recipe a bit, partly to its benefit but in one significant way -- not!



When I ran the metric amounts of ingredients through a converter, I was surprised to find it called for just over 2 cups of flour. It seemed clear to me that I was looking at a basic recipe for a rich sweet dough and the other amounts made me suspect I'd want about 3 cups of flour. That turned out to be true, and I ended up with a nice, soft dough. Also, assuming a sachet of yeast is the equivilent of an American "packet," or 1 scant tablespoon, I chose to only add 1 tablespoon instead of the two called for. I had no ginger preserved in syrup to give me some flavored syrup, so I put in 2 T. of ginger jam and stood ready to add a little extra liquid, but it wasn't necessary.

After the first rising, I prepared to knead in the cinnamon/sugar pearls mixture:



I tried to be careful as per Klary's instructions to not mix it in TOO thoroughly so as to end up with streaks of cinnamon-y sweetness. Handling the dough was satisfying, as always, and I felt confident that things were progressing well. The instructions call for a 20 minute second rising, but with half the yeast, I expected it to take more like an hour, which turned out to be true. Into the oven:



Here comes the glitch. The instructions called for a bake temp of 390 degrees F, which seemed too high to me, so I baked at 350 degrees F. Thirty minutes later my loaf was brown and beautiful, so I tipped it out of the tin and totally ignored the instructions to let it cool -- are you kidding? This baby begs to be eaten warm! I sliced off a couple of pieces and presented them to my sons with a generous smear of butter and got appreciative comments all around. I sliced one for myself as my coffee maker hissed my snack's companion into my mug. I was all eagerness for this treat, but, alas, the next cut of the bread knife revealed unfinished doughiness one-third of the way into the loaf. Dismay! There was nothing for it but to pop Mr. Dutch Loaf back into the oven to cook some more. I knew the result wouldn't be pretty, and I even thought of you egulleteers and how disappointed you'd be in me, but it was needs must. Here is the sad-looking (but not sad-TASTING once you got past the first pathetic crusted-over slice) result:



For a moment, I was tempted not to report at all, but I overcame my reluctance and am here to confess, "Bless me, Klary, for I sort of screwed up your good bread." There. I feel better. And, I have enough pearl sugar for one more go.

[Chufi]

Lori, thank you so much for this report. It does confirm my suspicions that the recipe I put up earlier, needs tweaking!

So, the reduced amount of yeast is good, I think. It just means the bread has to rise a bit longer.

the fact that you needed so much more flour, does surprise me. I know all flours are different, but a whole cup extra is a lot! But your dough does look just like it should, nice and moist.

Gingerjam as a substitute is a great idea.

Now, as for the baking.. you think it should have baked longer, maybe at an even lower temp?

I guess I need to make it again...

[Lori in PA]

Well, baking at 400 degrees F. for thirty minutes might have done the job properly. I might have needed to tent it with some foil toward the end, though. Anyway, I'm sitting here eating a slice of the world's best cinnamon toast right now. Mmmm.

[Cadbury]

If anyone in Australia is looking for speculaas spices and other Dutch items, I have found this online store very good to deal with. The Silvo brand of speculaas kruiden is a little more peppery than the Euroma brand I'm used to, but good none-the-less.

[Jensen]

Chufi, on Oct 26 2005, 08:40 AM, said:

Melt 75 grams of butter in a pan that will accommodate all the beef lying flat.
Brown the beef over gentle heat.
Add water to come almost to the top of the beef.

Klary, if I make this recipe using 3 lbs. of beef, would you recommend increasing the amount of butter? I've made this twice before using a chuck roast of that size but, for the life of me, I can't remember if I increased the butter or not!

[Chufi]

Jensen, on Nov 9 2006, 11:48 AM, said:

Chufi, on Oct 26 2005, 08:40 AM, said:

Melt 75 grams of butter in a pan that will accommodate all the beef lying flat.
Brown the beef over gentle heat.
Add water to come almost to the top of the beef.

Klary, if I make this recipe using 3 lbs. of beef, would you recommend increasing the amount of butter? I've made this twice before using a chuck roast of that size but, for the life of me, I can't remember if I increased the butter or not!

The important thing is to be able to brown all the beef in a single layer.. I'm guessing that will be very hard if you have 3 lbs? Browning in batches will take forever (I don't think it says so in my orginal post, but I adapted the recipe in RG to 'brown the meat very slowly for at least 10-15 minutes') so maybe you'd better start off with 2 pans, basically doubling the recipe, and then putting it all together to braise?

[Jensen]

Chufi, on Nov 9 2006, 11:54 AM, said:

The important thing is to be able to brown all the beef in a single layer.. I'm guessing that will be very hard if you have 3 lbs? Browning in batches will take forever (I don't think it says so in my orginal post, but I adapted the recipe in RG to 'brown the meat very slowly for at least 10-15 minutes') so maybe you'd better start off with 2 pans, basically doubling the recipe, and then putting it all together to braise?

I have a new 5-qt enameled iron braising pan that I think will hold all the meat pieces in one layer. I'm actually making this to go into my stovepipe pies again. The very first time I made them I used your butter-braising technique but with some slightly different seasonings:



These current pies will be for dinner tomorrow night so time is not an issue. I'd planned to cook the beef today and then assemble the pies tomorrow.

Maybe I'll increase the butter a wee bit (100g?), just so that there is a certain depth of it in the pan. If the pan doesn't hold the meat in one layer, I will work in batches. Thank you!

[Chufi]

An extra wee bit of butter can never be wrong

I remember your stovepipe pies! They are so cute!