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Informationen zum Autor Emily Wight: Emily Wight came to love Dutch cuisine when she married into a Dutch family. She is a writer, blogger, and recipe developer whose work has appeared in numerous magazines, anthologies, and websites. Her first cookbook was Well Fed, Flat Broke: Recipes for Modest Budgets and Messy Kitchens, published by Arsenal Pulp Press in 2015. She blogs at wellfedflatbroke.com. Klappentext A modern take on Dutch cuisine, with an emphasis on the ways that simple meals bring joy and comfort. Inhaltsverzeichnis 1. IntroductionOverview of Dutch history (from the 16th century - the Golden Age - and a timeline of exploration/colonial expansion) . Highlights from Dutch cuisine: CheeseFrom cheese markets to cheese platters, the Dutch are exceptional cheese-makers and -eaters. Much more than Gouda, this overview will include a history of the Dutch affection for dairy products, and will provide serving tips and a simple recipe for cheesy beer soup.2. Your Dutch pantryThis chapter includes descriptions of common Dutch spices, sauces and condiments, substitutions for ingredients that are hard to find, and commonly used fruits, vegetables and proteins. . Highlights from Dutch cuisine: SugarIf the Dutch are famous for one thing in particular, it might be their sweet tooth. Here, we explore Dutch sweets, including hagelslag, a popular toast and sandwich topping that's really just an excuse to eat chocolate sprinkles for breakfast.3. Ontbijt (Breakfast)From the simple and hearty to fresh-baked and buttered, Dutch breakfast is a bread-focused affair. (If you were hoping for pancakes here, you'll have to skip ahead - the Dutch prefer their pancakes to be part of the evening meal.)o Anise milko Saffron milko Pan bati (corn pancakes)o Toasted barley and buckwheat porridge w/raisins and almondso Fried sweet scones w/caraway seedso Turn-Over Bitches (Dutch pain perdu with cinnamon-sugar and stroop)o Buckwheat waffles w/spek (Dutch bacon) and Hollandaise sauceo Apple variation with appelstroopo Suikerbrood (Frisian sugar bread)o Prune and apple bread puddingo Rusks with hangop and rhubarb preserveso Baked eggs with Dutch lettuce. Highlights from Dutch cuisine: LicoriceHere, a run-down on Dutch dropjes, from sweet soft licorice to ghastly dubble zoutes. This essay touches on the history of the Dutch affection for licorice, as well as its perceived medicinal properties.. Koffietijd (Coffee)Pastries and cakes to be served with coffee or tea, plus custard-based drinks to be served at daytime celebrations.o Peperkoek (Dutch gingerbread loaf)o Apple tart w/lemon peel and dried apricotso Rice tart (soft rice custard in a sweet crumb crust)o Prune tart (dried prunes stewed in brandy and spices until soft and jammy, then spread into a sweet crust)o Apricot coffee cake with rosemaryo Caribbean macaroons (made with brown sugar, coconut, and cinnamon)o Boeterkoek (butter cake)o Stroopkoek (an almost savoury spice and dried fruit cake made w/beer and sweetened with molasses)o Duimpjes (almond and anise seed cookies)o Luilakbollen (yeasted rolls with candied citrus peel, served warm w/butter and syrup)o Kandeel (sweet mulled wine thickened with egg yolks). Highlights from Dutch cuisine: Genever (sometimes spelled "jenever") The history of this Dutch precursor to gin and how to drink it, including tasting notes.4. Borrels (Drinks, especially gin but also beer)Dutch people understand - perhaps better than anyone - how well salty, fried or cheesy (or cheesy fried) foods go with a few or too many drinks. This chapter includes recipes for finger foods that go well with beer, cold gin, or whatever else gets you through the evening.o Bitterballen and kroketten (croquettes)- Traditional- Sate- Paprika- Potato and kaleo Borrelnootjes (spiced nuts)o Pastechi- Cheese filling- Beef fillingo Keeshi yena (chicken stuffed Gouda cheese)o Fried cheese ballso Zoute balletjes ("salt cookies," a type of crisp, savoury pastry that ...
