tag:blogger.com,1999:blog-85941458863581281232024-02-07T05:47:02.960+01:00Kitchen experiments.. and (mostly) traditional recipesAnonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-8594145886358128123.post-59331285913537543742015-01-03T13:12:00.000+01:002015-01-03T20:02:00.781+01:00Stoofpot van hertEen halve fles cognac over na de kerst dus dan nog maar een keer. Ingrediënten klaarzetten.<br />
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Neem een hoeveelheid tot ruim één kilo stoofvlees van het hert. Mag dus ook 500 gram. Halfom kan ook: de helft hert en de helft everzwijn.<br />
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Snijd de groente voor in grove stukken: 2 uien, een grote winterpeen of enkele wortelen, enkele stengels selderij, een paar rapen en knoflook.<br />
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Zo'n 80 gram boter smelten tot hazelnootbruin en daarna het vlees aanbraden. Het vlees zouten en met peper bestrooien.<br />
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Voeg de groente toe aan het vlees en laat 5 minuten sudderen.<br />
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Daarna blussen met 150 ml cognac en 350 ml rode wijn.<br />
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De volgende ingrediënten toevoegen: laurierblad, tijm, 1 eetlepel mosterd, 1 eetlepel appelstroop, 1 eetlepel tomatenpuree en 250 ml wildfond. Bestrooi met 1 eetlepel bloem.<br />
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Zet de stoofpot 3 uur in de oven op 150 graden. Voeg gedroogde veenbessen toe in het laatste half uur. De stoofpot wordt beter als je hem enkele uren nagaart op een zeer lage oventemperatuur.<br />
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Wat witlof, paddestoelen en aardappelen erbij en klaar.<br />
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Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-21300816668606255522014-03-07T13:35:00.003+01:002014-03-07T13:35:52.120+01:00Kip met kakkerlakken / Sze chuen jar gai(4 personen)<br />
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<b>Ingrediënten:</b><br />
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4 el aardappelmeel<br />
5 g zout<br />
2 tl vijfkruidenpoeder<br />
600 g kippendijen, in kleine stukjes gesneden.<br />
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<b>Voor de saus:</b><br />
2,5 dl kippenbouillon<br />
2 tl suiker<br />
1/2 dl Chinese lichte soja<br />
1 el sesamolie<br />
1 el Chinese zwarte azijn<br />
1/2 dl shaoxing rijstwijn (of medium sherry)<br />
1 tl vijfkruidenpoeder<br />
versgemalen zwarte peper<br />
5-15 gedroogde rawit<br />
4 el arachideolie<br />
6 tenen knoflook (gehakt)<br />
1 volle el geraspte verse gember<br />
6 lenteuitjes (in schuine stukjes).<br />
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Recept: Schep het aardappelmeel, zout en vijfkruidenpoeder in een ruime plastic zak. Doe de kip erbij, houd de zak goed dicht en schud om tot alle stukjes met een waasje aardappelmeel zijn bedekt.<br />
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Meng in een maatbeker de bouillon, suiker, soja, sesamolie, azijn, shaoxing, vijfkruidenpoeder en zwarte peper.<br />
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Verhit 2 eetlepels olie in de wok, bak het vlees (in porties) snel rondom bruin. Houd apart. Verhit de rest van de olie, fruit de rawit, knoflook en gember - de rawit worden heel donker van kleur, vandaar de naam 'kakkerlakken'.<br />
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Schenk het sausmengsel in de wok, breng aan de kook en schraap de aanbaksels van de wand van de wok. Doe de kipstukjes in de saus en laat ca. 15 minuten zachtjes garen. Bind de saus indien nodig met wat aangeroerde aardappelmeel en garneer het gerecht voor het opdienen met de lente uitjes.<br />
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Source: The complete Asian cookbook (Charmaine Solomon).Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-56865674969939413742014-03-06T14:52:00.001+01:002014-03-06T16:36:40.664+01:00Palak paneer<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">A classic saag from the Punjab region of India.</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br />
</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><b>Ingredients:</b></span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">350 gram fresh spinach, each person</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">1 onion (chopped)</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">2 cloves garlic (minced and chopped)</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">2 tomatoes, skinned and chopped</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">paneer</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">1 tablespoon grated ginger</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">1 teaspoon cumin seed</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">4 cardamons</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">1 cinnamon stick</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">4 cloves</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">1/4 teaspoon turmeric powder</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">1 teaspoon cumin powder</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">1 teaspoon coriander powder</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">dried fenugreek leaves</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Boil the spinach is some water for a couple of minutes in a open pot. Drain spinach a little and put in blender.</span><br />
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</span> <span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Heat oil or ghee and fry cinnamon stick, cardamon, cloves and cumin seeds until they pop. Count the cardamon and cloves.</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Add minced garlic and a chopped onion. Add salt (cooks the onions faster). Fry until the onions are slightly brown and soft. Remove cinnamon stick, cardamon and cloves.</span></div>
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</span> <span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Add 1 tablespoon ginger paste (freshly grated ginger). Add 1/4 teaspoon turmeric powder and chopped tomato (one or two, skinned and chopped). Cook on medium flame until the tomato's and onions are dissolved. You want a smooth sauce. Add 1 </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">teaspoon </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">cumin powder and 1 </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">teaspoon</span><span style="background-color: white;"><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="line-height: 18px;"> coriander powder. Add crumbled dried fenugreek leaves, chili powder and/or fresh green chili (chopped). </span></span></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Add spinach and simmer for a short time until you see oil drops forming on top.</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br />
</span> <span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Add paneer and simmer for a few minutes until the paneer has soaked up the flavour. I have seen people fry the paneer before adding it to the kadai, so I might try that one time.</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><br />
</span> <span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;">Serve with chapati or rice.</span><br />
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</span>Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-86991833880160414782014-03-04T17:05:00.002+01:002014-03-04T17:06:07.485+01:00Loetje's Biefstuk<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfY7TQ32WbjvkdrnsBIbsD0QAGJ4jwIu9cMpnBXp0pIGQitHhns9fBwNh9C_j2-RxTtYIVKmC_XNEi4ZplHkxB6CldP7dkWJbx86KQRXXSoZIO35Sh2zysg6xD1JmygeFT2cfPAjtuLQ/s1600/H89A9890-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfY7TQ32WbjvkdrnsBIbsD0QAGJ4jwIu9cMpnBXp0pIGQitHhns9fBwNh9C_j2-RxTtYIVKmC_XNEi4ZplHkxB6CldP7dkWJbx86KQRXXSoZIO35Sh2zysg6xD1JmygeFT2cfPAjtuLQ/s1600/H89A9890-1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drie ingrediënten: ossenhaas, Blue Band en zout.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy991-qIMVg0aOzSerhmwSCeQWCxzDDe2_dSIfG-PKPJ02ExhyphenhyphenTAk_EDEwboorPxpNfPOIOOjQZ6YpRJSxpwzO4AzRyMZjMhEllCR4mKfRxzT1YkcNjsvqCdzsi_Oa2Y-TH8wz7jhVB30/s1600/H89A9900-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy991-qIMVg0aOzSerhmwSCeQWCxzDDe2_dSIfG-PKPJ02ExhyphenhyphenTAk_EDEwboorPxpNfPOIOOjQZ6YpRJSxpwzO4AzRyMZjMhEllCR4mKfRxzT1YkcNjsvqCdzsi_Oa2Y-TH8wz7jhVB30/s1600/H89A9900-1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flink stuk Blue Band verhitten: 25 - 50 gram. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvHNXNFlv_Umg8rVZYl0_p_LKCGvuRZp1P-1Sipi9YZvBKeX0LvrJ07Jj9N2ssDPBcxkfXAx4aHNMpqOAxUhkGiP3SdtXy4m4ZprWh7qdwBZkGdIpGQn4WKboV8Mdo4x7pG4SGlFo2Xg/s1600/H89A9906-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvHNXNFlv_Umg8rVZYl0_p_LKCGvuRZp1P-1Sipi9YZvBKeX0LvrJ07Jj9N2ssDPBcxkfXAx4aHNMpqOAxUhkGiP3SdtXy4m4ZprWh7qdwBZkGdIpGQn4WKboV8Mdo4x7pG4SGlFo2Xg/s1600/H89A9906-1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gezouten ossenhaas 2 minuten per kant braden. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kX2By4c_A8Ek2U8Gu74qKZhfBEoVpWw5OG2GVEvKzgEv8cmgvAE7KCzRakUj6Q-zYNP7cVmz2EBfKyAHNWybQFpiBdx-XKydeQNmy2cOtzReonLMrau03-uTokA2vX0VkHrEfDXS_h0/s1600/H89A9909-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kX2By4c_A8Ek2U8Gu74qKZhfBEoVpWw5OG2GVEvKzgEv8cmgvAE7KCzRakUj6Q-zYNP7cVmz2EBfKyAHNWybQFpiBdx-XKydeQNmy2cOtzReonLMrau03-uTokA2vX0VkHrEfDXS_h0/s1600/H89A9909-1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vuur temperen als de boter lijkt te verbranden.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_RJ9anfZ7WcFoL4ixv3HDt-ulFL_8iUiZ2xCxi7SGWtrPyuHmF1z8RmzGvxHudc_GblGXcDqQi4Lp_Pn2lpvqbU2NeifZrQ05sk-DP8EuQdjvSM1-RrUs5f6KwPtCFWONq0c4KNSOgtc/s1600/H89A9920-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_RJ9anfZ7WcFoL4ixv3HDt-ulFL_8iUiZ2xCxi7SGWtrPyuHmF1z8RmzGvxHudc_GblGXcDqQi4Lp_Pn2lpvqbU2NeifZrQ05sk-DP8EuQdjvSM1-RrUs5f6KwPtCFWONq0c4KNSOgtc/s1600/H89A9920-1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Een scheutje water om de jus te maken.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesa4TPcUBb5sbiCkBlOW24Rz08kkZ9sf0GpUf54rE9Lg_L-_ZXy6EFNEkSgZbC6LMj7eeCqePoMRtpNYaOZZmWPPUqMyD0J0VnOYLco1isqNKqBEuRrZ6dJGDjJZ1vkJLLoBg90igEBk/s1600/H89A9924-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesa4TPcUBb5sbiCkBlOW24Rz08kkZ9sf0GpUf54rE9Lg_L-_ZXy6EFNEkSgZbC6LMj7eeCqePoMRtpNYaOZZmWPPUqMyD0J0VnOYLco1isqNKqBEuRrZ6dJGDjJZ1vkJLLoBg90igEBk/s1600/H89A9924-1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ossenhaas 5 minuten laten rusten. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzYLBjKbABYL_9EuzHDJRsgjkmE4AYQzsFQhBWyQtcQiN5Jer53mSaEULjkzfOun6npuqHQs4ZW6BmCjqlJA7HFXDl6_iA0cqoifj2NdgVp2G3yDqpRFcxCM0lniSgXjq_ppq3EmIlpE/s1600/H89A9931-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzYLBjKbABYL_9EuzHDJRsgjkmE4AYQzsFQhBWyQtcQiN5Jer53mSaEULjkzfOun6npuqHQs4ZW6BmCjqlJA7HFXDl6_iA0cqoifj2NdgVp2G3yDqpRFcxCM0lniSgXjq_ppq3EmIlpE/s1600/H89A9931-1.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jus toevoegen en klaar.</td></tr>
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Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-66347144711259751792014-02-15T19:09:00.001+01:002014-03-06T15:16:08.351+01:00Fish PieFor a 26 cm Le Creuset oven dish:<br />
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Boil 500 gram cod, smoked haddock, or a combination, in: 200 ml whipped cream, 400 ml milk, onion rings, 2 cloves and bay leaf for about 10 minutes. Because of a miscommunication I ended up with 250 gram cod, it's clearly not enough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirj9PvcXkCTbKKUFBsdOYd_R6Zy2arMPsp1e9nadX9tc8_UXQ8LF32EMsMwhkETJRz1zlrZPhEPQPfDf-ZfxoLhq5o3RZ-j5AgVs95YbV4rSsv4oDEzgmFYIn98W8Wz0hmFztSTRjQrWU/s1600/H89A9638-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirj9PvcXkCTbKKUFBsdOYd_R6Zy2arMPsp1e9nadX9tc8_UXQ8LF32EMsMwhkETJRz1zlrZPhEPQPfDf-ZfxoLhq5o3RZ-j5AgVs95YbV4rSsv4oDEzgmFYIn98W8Wz0hmFztSTRjQrWU/s1600/H89A9638-1.jpg" height="265" width="400" /></a></div>
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Pour the milk through a sieve and cool the fish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLB0BXVxZIrk8TsbK9UvDQvu_wRdcGw1KVymQKwIcU41DkCqki0-DAamtAC2W3uWnABWypk0Phlb0xbRZ1N3ZlWrzuv0qlLzk5EMMJF5m_xpnV31Jk6ZCRHP7TLu3hm9IDMGvR8d_F_Mk/s1600/H89A9643-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLB0BXVxZIrk8TsbK9UvDQvu_wRdcGw1KVymQKwIcU41DkCqki0-DAamtAC2W3uWnABWypk0Phlb0xbRZ1N3ZlWrzuv0qlLzk5EMMJF5m_xpnV31Jk6ZCRHP7TLu3hm9IDMGvR8d_F_Mk/s1600/H89A9643-1.jpg" height="267" width="400" /></a></div>
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Flake the fish and layer the bottom of the oven dish with the fish, add two hard boiled eggs (sliced) on top of the fish. At this point boil floury potatoes, about 900 gram.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIim7NKe2ANR1UpIGGj2PhBU5X_OxiyeFGHlGkUn2p2ISSCTWi0hZw8cXF_m3f8rQQ8tpdUKrCGCsRmzy-kgGEHl3lMzHJPmIdaCK2kyc2cMAvWmAMn2COgDgEm5g1rrwIfdrRlWujIo8/s1600/H89A9648-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIim7NKe2ANR1UpIGGj2PhBU5X_OxiyeFGHlGkUn2p2ISSCTWi0hZw8cXF_m3f8rQQ8tpdUKrCGCsRmzy-kgGEHl3lMzHJPmIdaCK2kyc2cMAvWmAMn2COgDgEm5g1rrwIfdrRlWujIo8/s1600/H89A9648-1.jpg" height="266" width="400" /></a></div>
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Make a roux from 50 gram butter and 50 gram flower. Add the milk-mixture.<br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-V-tOK_Mdah0v003G_oTrLG-cc3tFGodmSp3BvmryfQMD6eZbyp1lMLP_85tINAJy4ihXUOF7LHdrheZNBb-IP-5SjPT_3u7YRfE03wpDi_JdYjL2cBuD5fQplS_QQtPXZUuimr2RAlQ/s1600/H89A9653-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-V-tOK_Mdah0v003G_oTrLG-cc3tFGodmSp3BvmryfQMD6eZbyp1lMLP_85tINAJy4ihXUOF7LHdrheZNBb-IP-5SjPT_3u7YRfE03wpDi_JdYjL2cBuD5fQplS_QQtPXZUuimr2RAlQ/s1600/H89A9653-1.jpg" height="266" width="400" /></a></div>
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Simmer the sauce for 10 minutes and add a few tablespoons fresh parsley, finely chopped. Add nutmeg, black pepper and salt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xJPyWPovE9xFyYePamruJ3es8k0IBHLDGmZRjnNUIdRGYX6AFsScnlR7Svgf_2iqqIFsGcA5yVWsjGk2Bv178HE1sAbuwP-TaomM-MZqhyphenhyphen7eJC83ZAeBBohpx3Vm06MwAbsr21ZaQOk/s1600/H89A9656-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xJPyWPovE9xFyYePamruJ3es8k0IBHLDGmZRjnNUIdRGYX6AFsScnlR7Svgf_2iqqIFsGcA5yVWsjGk2Bv178HE1sAbuwP-TaomM-MZqhyphenhyphen7eJC83ZAeBBohpx3Vm06MwAbsr21ZaQOk/s1600/H89A9656-1.jpg" height="266" width="400" /></a></div>
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Add the sauce to the oven dish and let it cool in the fridge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_BYuww2lI9AyB8vp3ndnrp3DS00GAUAfYbnX_JPdZ1CVDJkYj7fYxLX0H6tU3g2rrp50A_A0FvGJRxAZ3TWaoPgr2vFjjnVNWTQOnNWxZTfQG9ZnrsKKL0dPRmRuVJ-29JJtgJsgmGk/s1600/H89A9659-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_BYuww2lI9AyB8vp3ndnrp3DS00GAUAfYbnX_JPdZ1CVDJkYj7fYxLX0H6tU3g2rrp50A_A0FvGJRxAZ3TWaoPgr2vFjjnVNWTQOnNWxZTfQG9ZnrsKKL0dPRmRuVJ-29JJtgJsgmGk/s1600/H89A9659-1.jpg" height="266" width="400" /></a></div>
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Mash the potatoes with 100 ml milk and one egg yolk. Add white pepper and salt. Spoon the mashed potatoes on top of the dish and bake in a 200 degrees Celsius oven for 40 minutes.<br />
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While waiting, eat some oysters (optional).<br />
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Serve with green vegetables.</div>
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Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-67763664709937566052014-01-13T18:41:00.001+01:002014-01-13T18:41:46.410+01:00Hoirino me Seleri<div class="separator" style="clear: both; text-align: left;">
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Griekse winterstoofpot van varkensvlees en selderij.</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">500 gram varkensvlees met zout en peper van de schouder in 100 ml olijfolie en 2 eetlepels echte boter bruin braden.</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Vlees uit pan scheppen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeKxj0XPgdsUs-zKtD8ZpNabaU-OvatXDZ-LrhcFIQgu_8A9N8euGvoJILW7XOZa9pTV6jNUcclY6LoO7cfYXMjX_nfVYAi1ZxIq5-oz8nZ8bInE7O84OFb_aEvT1cbHNIoCs7heI4hI/s1600/H_DSC02901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeKxj0XPgdsUs-zKtD8ZpNabaU-OvatXDZ-LrhcFIQgu_8A9N8euGvoJILW7XOZa9pTV6jNUcclY6LoO7cfYXMjX_nfVYAi1ZxIq5-oz8nZ8bInE7O84OFb_aEvT1cbHNIoCs7heI4hI/s400/H_DSC02901.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">In achtergebleven olie 1 ui en 1 prei in 5 minuten zacht fruiten.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jWAJw_yJmGx4jPaQ7EZDsHxFDw1n9coWKud9fPStiiPem7ARItrRxPth1jM9Gvbml5i7-mG-WLf4eifnK6xljGRVzjqyjTN2mcEINdZVx-58EdRC6iSxNONhHQXYfvQp4IcFUmV0W3A/s1600/H_DSC02903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jWAJw_yJmGx4jPaQ7EZDsHxFDw1n9coWKud9fPStiiPem7ARItrRxPth1jM9Gvbml5i7-mG-WLf4eifnK6xljGRVzjqyjTN2mcEINdZVx-58EdRC6iSxNONhHQXYfvQp4IcFUmV0W3A/s400/H_DSC02903.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Een flinke kop kippenbouillon erbij en 4 selderij-stengels: 10 minuten stoven.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CWStZ7cPnsJewKyert_3QnQQnI60gk3vigso2RU1vM8LZ1Fl8UCw-b4nKN3EK0znR-1baBA_fqG1v7benuxRK6xt1rUyUNZIAgxuXgv0xUHfwXZg4A9v9y4O7eZyXJv57Z46VFAtPX4/s1600/H_DSC02905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CWStZ7cPnsJewKyert_3QnQQnI60gk3vigso2RU1vM8LZ1Fl8UCw-b4nKN3EK0znR-1baBA_fqG1v7benuxRK6xt1rUyUNZIAgxuXgv0xUHfwXZg4A9v9y4O7eZyXJv57Z46VFAtPX4/s400/H_DSC02905.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Het vlees teruggooien en een flinke hand verse dille erbij. 45 minuten stoven.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pV5qM79ytmwOBMbF9UoGHAHRPDC7_IRjgF5U_yw66-_4c_xFup03nn4ecDJyU8-U0Sb9HM0zx0v8M58jRl0mKolg0wqGxnGK-fL9_oAcjd9PADD9kzWkvHDUHj_HeP4M8gsQILDjlng/s1600/H_DSC02907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pV5qM79ytmwOBMbF9UoGHAHRPDC7_IRjgF5U_yw66-_4c_xFup03nn4ecDJyU8-U0Sb9HM0zx0v8M58jRl0mKolg0wqGxnGK-fL9_oAcjd9PADD9kzWkvHDUHj_HeP4M8gsQILDjlng/s400/H_DSC02907.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Avgolemono-saus erbij mengen. Zorg dat de stoofpot niet te heet is. Avgolemono maak je door het wit van twee eieren schuimig te kloppen. Daarna de dooiers erdoor roeren, het sap van twee citroenen en een kopje van het kookvocht uit de stoofpot. Goed mengen en in de kookpot gieten.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBw44rOi4nOXzyh8l_V2-quKa11t6MBe4s7N_jDJgeQuUzRZ_I1IOAONZge9m-TXdmW3zoarTNo1m_tgItctb7AK9hvOFxaObE0Qhrmnks5_k2PtXXebw7LJIg5rRrJvTRZDBjnBfD1HI/s1600/H_DSC02910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBw44rOi4nOXzyh8l_V2-quKa11t6MBe4s7N_jDJgeQuUzRZ_I1IOAONZge9m-TXdmW3zoarTNo1m_tgItctb7AK9hvOFxaObE0Qhrmnks5_k2PtXXebw7LJIg5rRrJvTRZDBjnBfD1HI/s400/H_DSC02910.jpg" width="400" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Even tien minuten laten staan. Het mag niet meer koken, anders gaat het mis met het ei. Op smaak brengen met zout en peper. Er kan maar een ding echt mis gaan met dit recept: te veel of te weinig citroen. Blijven proeven!</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Geen idee hoe de Grieken dit serveren. Het gaat prima met aardappel uit de tuin. Wellicht wat dille overhouden om op het bord te strooien?</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-5652554403069306502014-01-06T14:23:00.001+01:002014-01-13T20:13:57.149+01:00Confit de canardAccording to Wikipedia 'confit de canard' is a French dish made with the 'leg of the duck'. I conserved a whole duck. Confit is a process of preservation, which consists of salt curing and poaching in fat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilW1FliRdRQguDSNHvmhR_GoMVPrkb9mNjP13NODAAoo9NsM6_uLv-V2YApIjYgJzUBngYyOnPU1n56FmcIxCSsX1akH7A2xM_1hoG-TOv4WEl3UFsKrV8mqMNvIuM8_ujTqzwL92bWSc/s1600/tumblr_inline_mfok4obhDt1qzbmlb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilW1FliRdRQguDSNHvmhR_GoMVPrkb9mNjP13NODAAoo9NsM6_uLv-V2YApIjYgJzUBngYyOnPU1n56FmcIxCSsX1akH7A2xM_1hoG-TOv4WEl3UFsKrV8mqMNvIuM8_ujTqzwL92bWSc/s1600/tumblr_inline_mfok4obhDt1qzbmlb.jpg" /></a><br />
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First you need to divide the duck in useable parts. Duck breast is quite easy to separate from the carcass, the other parts are the legs. Remove some of the fat and keep for the gravy. I found one lead shot. Since I don't own a butcher's knife I used my little Fällkniven U2. This diminutive knife had no problem cutting through bone.<br />
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I cured the duck in a generous amount of coarse salt, fresh thyme, crushed garlic and black pepper overnight in the fridge, or a minimum of 8 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1fg6snb59x78r3oKUofZThE3XQttormUlmZz36rqd5rM5veUojXBHRik80K3l4IhSjoQNFVXXAKu7GDKWnzdxvsqRNovkXH-E0kQPydExNnIGWl5DcwS65RmQMtI_n94r4-OfTfzzpA/s1600/tumblr_inline_mfolh2LvFD1qzbmlb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1fg6snb59x78r3oKUofZThE3XQttormUlmZz36rqd5rM5veUojXBHRik80K3l4IhSjoQNFVXXAKu7GDKWnzdxvsqRNovkXH-E0kQPydExNnIGWl5DcwS65RmQMtI_n94r4-OfTfzzpA/s1600/tumblr_inline_mfolh2LvFD1qzbmlb.jpg" /></a><br />
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The next day you will need to rinse the duck very thoroughly to remove all the salt. Pat dry with kitchen paper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmazIQE6lI1GSoK6bJFGkgNfPSCfo0b4sTPRmrzm5zY-vwUS0qtdBzMkIe4xMeyL6Y45k7u0oiEOwldBMU-gWD0QdwFvaaVnLIJ3DVUCgghgqdJo0hCp6UXsMxnUBIh4Q006WAMYuTREY/s1600/tumblr_inline_mfolhmzSFP1qzbmlb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmazIQE6lI1GSoK6bJFGkgNfPSCfo0b4sTPRmrzm5zY-vwUS0qtdBzMkIe4xMeyL6Y45k7u0oiEOwldBMU-gWD0QdwFvaaVnLIJ3DVUCgghgqdJo0hCp6UXsMxnUBIh4Q006WAMYuTREY/s1600/tumblr_inline_mfolhmzSFP1qzbmlb.jpg" /></a><br />
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The proper way would be to poach the duck in duck fat. I couldn't find any duck fat so I used goose fat. Make sure the duck is completely covered in fat. I poached the duck for 3 hours in a 100 degrees Celsius oven. If you poach the duck on a lower temperature, say 75 Celsius, you'll need to poach (much) longer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KxKEe3OKdwhv0qXEUw91-XYYBN7wGARmFXTkJwznpT7WezrzlV8PGgT2g0SSd91X65RMr2nxxMkf2ol_G217SkIdAi30e6Kyv16gxyOGwaSxj2MMHXzqt8cz0g0ZrXET0p47IxndQSo/s1600/tumblr_inline_mfoli6htUg1qzbmlb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KxKEe3OKdwhv0qXEUw91-XYYBN7wGARmFXTkJwznpT7WezrzlV8PGgT2g0SSd91X65RMr2nxxMkf2ol_G217SkIdAi30e6Kyv16gxyOGwaSxj2MMHXzqt8cz0g0ZrXET0p47IxndQSo/s1600/tumblr_inline_mfoli6htUg1qzbmlb.jpg" /></a><br />
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The result can be stored in jars for up to six months. I used the confit de canard the same day for a sautéed dish with potatoes, dupuy lentils, haricots verts and forest mushrooms.<br />
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<strong>Gravy</strong><br />
I used the carcass to make a stock. The stock is used as a basis to make a gravy.<br />
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Fry some onion and duck fat (cut from the duck parts) and add a splash of white wine. Reduce till almost dry and add 200 ml of the stock and some fresh thyme. Reduce to half, add another 200 ml and repeat. This process will take more than one hour. Run the gravy through a sieve and season with pepper and salt.<br />
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To prepare my sauté I made confit potatoes. Cover sliced potatoes (parboiled for 2 minutes) in olive oil with fresh thyme and garlic and heat in a 140 degrees Celsius oven for one hour.<br />
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I cooked the dupuy lentils for 30 minutes and parboiled the haricots verts. Set aside.<br />
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<strong>To make the sauté</strong><br />
Heat some goose fat in a skillet. Fry the confit de canard. Add the mushrooms and confit potatoes. Put the skillet in a hot oven for 6 minutes. Return to stove and add the dupuy lentils and haricots verts. Heat for a couple of minutes and arrange the ingredients on a dish: potatoes on the bottom, then the vegetables and the duck on top. Add the gravy made from duck stock.<br />
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Wine: <a href="http://www.chateau-le-clou.fr/" target="_blank">Château Le Clou</a> Cassiopée 2008 (AOC Côtes de Bergerac); 75% Merlot, 15% Cabernet-Sauvignon, 10% Cabernet Franc.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-86297124702369387702014-01-06T14:21:00.001+01:002014-01-06T19:31:14.518+01:00Sauerkraut soupSauerkraut soup is best served with a glass of Gewürztraminer.<br />
The base of this classic sauerkraut soup is homemade chicken stock. Get a cheap chicken carcass. I bought € 1,- worth of chicken bits and pieces at the market.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdT5gXCySNBsgAswFYDa6wzghJ1cT8JWwsPm-I6LooKZj7Nx6_6W5ppfb1cfX7SPrNzcpAVf8vOXfODCbhj4y5joJC9eZzlhBNpaYPd4gLylZdgt5M3DUe3QN5r5ngef-XACsreNjQ20/s1600/tumblr_inline_mh3ezvdbS11qzbmlb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEdT5gXCySNBsgAswFYDa6wzghJ1cT8JWwsPm-I6LooKZj7Nx6_6W5ppfb1cfX7SPrNzcpAVf8vOXfODCbhj4y5joJC9eZzlhBNpaYPd4gLylZdgt5M3DUe3QN5r5ngef-XACsreNjQ20/s1600/tumblr_inline_mh3ezvdbS11qzbmlb.jpg" /></a></div>
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Heat the chicken carcass in the oven until lightly brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB6htvvVM2f2Msdfk1hFxl5zLZMONn0AFLB1UbwTT_znezrlVy7K_928vCc2HJ0zKJN2zTQjE5FsZsbV3HJv2bMdpl2DAvzg7iAgb7CwRffPH6sTuG5hPGCyY8a4jakIl_85ElTHuqkk/s1600/tumblr_inline_mh3f0jGRqU1qzbmlb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB6htvvVM2f2Msdfk1hFxl5zLZMONn0AFLB1UbwTT_znezrlVy7K_928vCc2HJ0zKJN2zTQjE5FsZsbV3HJv2bMdpl2DAvzg7iAgb7CwRffPH6sTuG5hPGCyY8a4jakIl_85ElTHuqkk/s1600/tumblr_inline_mh3f0jGRqU1qzbmlb.jpg" /></a></div>
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Add leek, carrot, onion, celery, thyme, pepper corns, bay leaf, mace and about 4 litres of water.<br />
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Don't boil but simmer the stock for 3 hours on a very low fire.<br />
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Strain the stock and reduce to two thirds. Add salt according to taste. At this point you could make a <a href="http://en.wikipedia.org/wiki/Consomm%C3%A9" target="_blank">consommé</a> but this will prove to be time consuming.<br />
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For two plates of sauerkraut soup you will need one litre of the chicken stock. Freeze the remaining stock for later use.<br />
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Add 150 grams of sauerkraut to the stock and simmer for 30 minutes. Remove the sauerkraut and use it for something else, like <a href="http://en.wikipedia.org/wiki/Choucroute_garnie" target="_blank">choucroute garnie</a>.<br />
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In the meantime prepare the meat. Heat one <a href="http://en.wikipedia.org/wiki/Rookworst" target="_blank">rookworst</a> in hot water. It pays off to buy a properly smoked butchers' rookworst instead of an industrial rookworst with smoke aromatics. If you live in Amsterdam Slagerij Zuid (Albert Cuypstraat 95) is the perfect address for smoked meats.<br />
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Fry 50 grams of cubed smoked pork cubes ('dobbelsteentjes') in a little butter. Drain the smoked pork on kitchen towel and set aside.<br />
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Cut the rookworst in slices and quarter the individual slices. Add the rookworst and smoked pork to the sauerkraut soup. Serve with a glass of Gewürztraminer.<br />
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Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-41400943870606059652012-10-22T18:21:00.001+02:002012-10-22T18:31:59.072+02:00Italian courgette soupSo simple I wonder why I haven't made this before. I was inspired when I tasted Ingrid's <a href="http://www.trail-running.nl/voeding/trailrunning-en-voeding/recepten/recept-van-de-week/2012/10/17/courgette-soep-met-pit!" target="_blank">Courgette soep met pit</a> last week. I added some Italian flavours. One courgette for each half litre of stock.<br />
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Cut one courgette, basil leaves and garlic, according to taste, coarsely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXGJlrMwuDbX0mxvql4FL9rDPctc751wnapImj33so83ICfYNN92Gy21xG32JFbIbkAolHZnnLIvhxJl9mr3R4JY4xelPzIBl_Nu4tOETyXf97EqsTbqkRbOY9XnLrYvvjk4PHgrJucY/s1600/_MG_6148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXGJlrMwuDbX0mxvql4FL9rDPctc751wnapImj33so83ICfYNN92Gy21xG32JFbIbkAolHZnnLIvhxJl9mr3R4JY4xelPzIBl_Nu4tOETyXf97EqsTbqkRbOY9XnLrYvvjk4PHgrJucY/s400/_MG_6148.jpg" width="400" /></a></div>
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Fry the courgette, basil and garlic in olive oil for 10 minutes until slightly brown.<br />
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Add half a litre of chicken stock or vegetable stock and simmer for 10 minutes.<br />
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Keep 1/4 apart (for some bite) and blend to the other 3/4 to a smooth mixture.<br />
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Return the 1/4 to the soup; add cream (crème fraîche) and grated parmesan or pecorino according to taste.<br />
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Serve with more grated cheese, croutons (fried in olive oil with garlic) and garnish with fresh basil leaves.Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-13270156168471555932012-10-13T10:44:00.002+02:002012-10-13T10:45:48.996+02:00Stamppot<a href="http://www.coquinaria.nl/recepten/11.1recept.html" target="_blank">Stamppot</a><br />
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<a href="http://www.coquinaria.nl/english/recipes/DutchWinterfare.html" target="_blank">Stamppot - traditional Dutch winter fare</a><br />
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Not much to add. Instead of boerenkool (English: kale or borecole) you can use other green winter vegetables.Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-50804160751588763022012-10-10T10:38:00.003+02:002012-10-10T13:08:44.411+02:00Seng Dubu (두부)Tofu (dubu, 두부) dish in Korean restaurant Damso in Amstelveen. Address: Dorpsstraat 88 1182 JG Amstelveen, Netherlands. The name is seng dubu. I'm not sure, but it seems 'seng' just means 'fresh'.<br />
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Use <a href="http://en.wikipedia.org/wiki/Tofu#Firm_tofu" target="_blank">firm tofu</a>, not silken tofu. Serve the tofu warm, heat in liquid or microwave.<br />
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Spicy dressing made of: spring onion, sesame seeds, a little sesame oil, plenty Korean soy sauce: gook-kanjang (국간장), black pepper, Korean chilli flakes and fresh chilli. Cut, mix and drizzle over warm tofu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5ii64WYkmOQCTUzmQXWJXQ89D1NYANte5h5YWftGkyHA9Gnv3afoADXnFUaNppnbc0LWLtvbmAK_NXirKCauIHHs2Tm1VuCvcKuCFCupttq645qkRs5kWGrLSklfpuYHXDWfHNiKWh8/s1600/IMG_1811.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5ii64WYkmOQCTUzmQXWJXQ89D1NYANte5h5YWftGkyHA9Gnv3afoADXnFUaNppnbc0LWLtvbmAK_NXirKCauIHHs2Tm1VuCvcKuCFCupttq645qkRs5kWGrLSklfpuYHXDWfHNiKWh8/s400/IMG_1811.jpg" width="400" /></a></div>
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Interesting side dish: Brussels sprout Korean style. Quite unique!<br />
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Korean BBQ: <a href="http://en.wikipedia.org/wiki/Bulgogi" target="_blank">bulgogi</a> (불고기). The lettuce was the wrong shape (eikenbladsla, shaped like the leaf of a northern red oak), so it was very difficult to make a nice wrap.<br />
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<a href="http://en.wikipedia.org/wiki/Patbingsu" target="_blank">Patbingsu</a> (팥빙수): summer dessert: shaved ice, milk and sweet azuki beans. Mix well before eating.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-72128392123550898322012-09-30T17:48:00.003+02:002012-09-30T17:48:44.616+02:00Pork Kimchi Stew (돼지고기 김치찌개)http://www.youtube.com/watch?v=A_DurSjMUHE<br />
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<span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">2 Generous Cups Well Fermented Kimchi (1 lb), </span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">2 Cups Water, ½ Pack Tofu, ¼ Cup Kimchi Broth, </span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">½ Cup Green Onions, 1 Tbsp Hot Pepper Powder, </span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">⅛ Cup Red Hot Pepper (Optional),</span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">½ Tbsp Sesame Oil, ½ Tbsp Cooking Oil, </span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">1 tsp Minced Garlic, ¼ tsp Salt</span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">Pork Ingredients</span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">1 Cup Pork (½ lb), 1 tsp Minced Garlic, </span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">1 tsp Cooking Wine (Optional), 2 Pinches Salt, </span><br style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;" /><span style="background-color: #ebebeb; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;">2 Pinches Black Pepper</span>Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-61614169019520446822012-09-22T22:00:00.001+02:002014-01-11T14:29:56.665+01:00Rhubarb CrumbleA rhubarb crumble consists of two parts: the filling and the crumble.<br />
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Below quantities are for 4 people. I used half for the crumble as shown in the photographs and the other half the next day.<br />
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The crumble is easy. Combine 200 grams of flower, 120 grams of butter, 120 grams of sugar and a pinch of salt. Mix until the crumble resembles sand.<br />
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For the filling I used 400 gram rhubarb (in season till late summer) cut in one centimetre chunks. Mix with sugar (I used 100 gram sugar but only added the sugar which stuck to the rhubarb (approx. half was left). Rhubarb has a tart taste but if you use too much sugar the dish becomes too sweet. Add a couple of spoons of flower, vanilla and 1/8 teaspoon freshly ground cardamom. Mix well.<br />
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Spoon into a buttered baking dish.<br />
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Spread crumble over the dish.<br />
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Bake in the oven for one hour at 180 degrees Celsius. Check after 45 minutes in case the oven is too hot. The rhubarb crumble is best served with vanilla ice.<br />
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Made in my old gas oven without a grill.Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-15620951655161208202012-09-22T10:34:00.001+02:002012-09-22T22:19:25.544+02:00Chicken & Chicory in Marsala SauceHeat a frying pan with olive oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_4rzpShyUxwYgfSJMGxwBwaw-R8Rxr0TE3lHXI2P6-rvM368EHz6y0E0LoLCnUlM5F41rzEo0_uaTd-f1hKZvJhbW6ThhB0U5o9CVqz7tIhGsqy7ll8CKsZte_6opU0ODlijgnW25-I/s1600/_MG_1704.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_4rzpShyUxwYgfSJMGxwBwaw-R8Rxr0TE3lHXI2P6-rvM368EHz6y0E0LoLCnUlM5F41rzEo0_uaTd-f1hKZvJhbW6ThhB0U5o9CVqz7tIhGsqy7ll8CKsZte_6opU0ODlijgnW25-I/s400/_MG_1704.jpg" width="400" /></a></div>
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Season chicken breast with skin on with salt and black pepper. It's pretty hard to find chicken breast with skin. I went for plain chicken breast and gasped when two breasts cost 11 euro's at the farmers market. Luckily, they were very tasty indeed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bnBdMEPHrqa4oHS3a2PtSez2BAt61C6f0D9gz7iMaicFp0xHWqn5bD2UE2t4Bko7iOqsYU5RtRG_ufBKhIvKDP2QUxGvYzd4oR1F-Yo_f1eHmFHsWiRsS24GHJ7_WZz2XhwQHZgK8SU/s1600/_MG_1707.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bnBdMEPHrqa4oHS3a2PtSez2BAt61C6f0D9gz7iMaicFp0xHWqn5bD2UE2t4Bko7iOqsYU5RtRG_ufBKhIvKDP2QUxGvYzd4oR1F-Yo_f1eHmFHsWiRsS24GHJ7_WZz2XhwQHZgK8SU/s400/_MG_1707.jpg" width="400" /></a></div>
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Fry chicken (skin down) and chicory in hot oil until brown. This should be done on high fire.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzKXfPUlAF6GbC8A6f7nVqbdV2Irw1FImY8ZBhhbISqKNPwwEPuNyvAzX-yldiThLOgAq8h3OBHhe-CQ2TkaB4eN6vj9G9f734QN5nIxe40YchacCWPgbQ0qP6KlzUJPN_X3nRf1wEBw/s1600/_MG_1711.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmzKXfPUlAF6GbC8A6f7nVqbdV2Irw1FImY8ZBhhbISqKNPwwEPuNyvAzX-yldiThLOgAq8h3OBHhe-CQ2TkaB4eN6vj9G9f734QN5nIxe40YchacCWPgbQ0qP6KlzUJPN_X3nRf1wEBw/s400/_MG_1711.jpg" width="400" /></a></div>
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Turn chicken and chicory, add crushed garlic and sprig of thyme, a generous splash of marsala and 150 ml chicken stock.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlRRHcXRFKDk62-dMZwYa_WcbkRT2nTMeE4c4XhnWGcjv6q1cb74OVnaDYX0ENuSuKvwWHBls1J0Ffsp5iqBz8uiOnyIRm8O-TsGA518Xp-D2doO5QiEWLuhLtYUKnzca0h8Oe3mnlHQ/s1600/_MG_1717.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlRRHcXRFKDk62-dMZwYa_WcbkRT2nTMeE4c4XhnWGcjv6q1cb74OVnaDYX0ENuSuKvwWHBls1J0Ffsp5iqBz8uiOnyIRm8O-TsGA518Xp-D2doO5QiEWLuhLtYUKnzca0h8Oe3mnlHQ/s400/_MG_1717.jpg" width="400" /></a></div>
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Add butter and simmer for 10 minutes.<br />
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Serve with bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDreaLRlkqor4V1iYjNxF-GcpMKe4S2wByhlDjbNyTpqVQ2Z1xRSguOO3PgFC-x2cKTt3thOUMSye6JDuuhEdn9Xl72ZYLyBT6XOp2QUrCvnCrUvFrZeJaGvqKMpR27ujHQ815EWiwyU/s1600/_MG_1727.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDreaLRlkqor4V1iYjNxF-GcpMKe4S2wByhlDjbNyTpqVQ2Z1xRSguOO3PgFC-x2cKTt3thOUMSye6JDuuhEdn9Xl72ZYLyBT6XOp2QUrCvnCrUvFrZeJaGvqKMpR27ujHQ815EWiwyU/s400/_MG_1727.jpg" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-11544273116932912142012-09-19T10:25:00.000+02:002012-09-19T10:27:28.831+02:00Choucroute alsacienne<span style="background-color: #fefefe; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px; text-align: left;"><b>Ingredients</b></span><br />
<div id="yui_3_5_1_3_1348042712695_1063" style="background-color: #fefefe; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 18px; margin-top: 10px; padding: 0px; text-align: left;">
750 grams <a href="http://en.wikipedia.org/wiki/Sauerkraut" target="_blank">sauerkraut</a><br />
Cured pork; Dutch: zuurkoolvlees. (the <a href="http://en.wikipedia.org/wiki/Choucroute" target="_blank">traditional</a> recipe 'choucroute garnie' has five or more different kinds of meat).<br />
Onion<br />
Apple<br />
Garlic<br />
Glass of white wine (I used a Rieflé Pinot Blanc form the Alsace. Not too dry, a little fruity, which goes nice with the pork and balances out the sour taste of the sauerkraut and apple. If possible use a Riesling)</div>
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Spices:<br />
Juniper berries<br />
Bay leaf<br />
Cloves<br />
Caraway seeds (optional: they're not used in the Alsace, but I like them)<br />
Black pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLe2Ojz9NUGDhOfwXepNad4wLHVPv52DM6dvBo0d5EzHu_bHIg-EIdXjGSwH4ofR8NliXvQ0Ve4N_Q4PN_GytzTN3Wpm4W9xl_LC5o231CVQ0X7D8bJ0QZRpoEfjyaDnTGFb3TNPtukw/s1600/3350501987_7f57ea6b90_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLe2Ojz9NUGDhOfwXepNad4wLHVPv52DM6dvBo0d5EzHu_bHIg-EIdXjGSwH4ofR8NliXvQ0Ve4N_Q4PN_GytzTN3Wpm4W9xl_LC5o231CVQ0X7D8bJ0QZRpoEfjyaDnTGFb3TNPtukw/s400/3350501987_7f57ea6b90_o.jpg" width="400" /></a></div>
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Fry the onions and garlic in goose fat (the proper way), butter or olive oil. Whatever you have. I used olive oil. Throw everything in the pot, cover and cook for 3 hours on a very slow fire. The longer the better... time is the secret to a successful choucroute d'alsace. You can cook this dish late in the evening and eat the next day. Add a little water if it gets too dry. It should be rather juicy</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3_peuQpbvdU3wAe6TZ6HITh4oD7Oqfa98fo7ywI0JebLoVLX7p7iDmBkgHOpJ65uMo1mWW4DuKx8ftxNHjzgFGAUz-BY8kll-baFoLsJAbEN3GXo2ta3UqTa0AraXr95WmdSPSv3m9A/s1600/3351327042_426450289d_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3_peuQpbvdU3wAe6TZ6HITh4oD7Oqfa98fo7ywI0JebLoVLX7p7iDmBkgHOpJ65uMo1mWW4DuKx8ftxNHjzgFGAUz-BY8kll-baFoLsJAbEN3GXo2ta3UqTa0AraXr95WmdSPSv3m9A/s400/3351327042_426450289d_o.jpg" width="400" /></a></div>
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Serve with bread and mustard. And/or a few potatoes. I prefer bread. It's a perfect lunch as well.</div>
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Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-34810373857272616262012-09-11T15:58:00.000+02:002012-09-11T16:13:39.641+02:00Spaghetti Aglio e OlioBoil spaghetti.<br />
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Heat a quality olive oil on a low fire. Add crushed garlic and dried red chilli. Simmer until the garlic turns light brown. Remove chilli and pour the oil over the drained pasta.<br />
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Season with parsley. No cheese, no black pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXchYYrrRiLc8_MRyfady28oOU1K6Kz2TLzb-FXucgBTXfHHjyMXN8Dx_yF-QhH8CWJy3Le1xlLqpGCVwM5nJmWn6ehk7jkxPL4Pi3uEY-b1oqQF4Li3WYkO89asBYDBwcRw8R6ELfH3o/s1600/_MG_1637.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXchYYrrRiLc8_MRyfady28oOU1K6Kz2TLzb-FXucgBTXfHHjyMXN8Dx_yF-QhH8CWJy3Le1xlLqpGCVwM5nJmWn6ehk7jkxPL4Pi3uEY-b1oqQF4Li3WYkO89asBYDBwcRw8R6ELfH3o/s400/_MG_1637.jpg" /></a><br />
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Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-17267466073676565612012-09-10T11:42:00.001+02:002012-09-10T11:54:19.455+02:00Portuguese tomato rice Fry onion and garlic in olive oil and butter until soft. Add peeled tomato (cut in small pieces) and simmer for 15 minutes. Add rice and fry for a couple of minutes. Add water or (better) chicken or beef stock. Season with salt and black pepper. Cook until the rice is done.<br />
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Portuguese tomato rice and pastéis de bacalhau:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkLlpjAXTiU1pJFZC7mKl6OGhUD6nS6dJ1u3J2VrBW-_p5pNeOg7KmCUXSlT_O9c69llvWP2QWn8VE_kvzh4pHATW7WLLkVfjbgnAA4O5dd1cvAqI8Ci1dE_5RUXPZz1i_PE1sP8BjvA/s1600/_MG_1636.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkLlpjAXTiU1pJFZC7mKl6OGhUD6nS6dJ1u3J2VrBW-_p5pNeOg7KmCUXSlT_O9c69llvWP2QWn8VE_kvzh4pHATW7WLLkVfjbgnAA4O5dd1cvAqI8Ci1dE_5RUXPZz1i_PE1sP8BjvA/s400/_MG_1636.jpg" /></a><br />
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Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com1tag:blogger.com,1999:blog-8594145886358128123.post-20729972894425725852012-09-10T11:25:00.000+02:002012-09-21T10:59:10.299+02:00Pastéis de bacalhauOh dear, Portuguese salted cod fishcakes (pastéis de bacalhau) are just too addictive. They are called Bolinhos de bacalhau in Northern Portugal and Brazil. Try this recipe at your own peril. They are very easy to make.<br />
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But you will need salted cod or similar fish.<br />
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Salted cod:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXSAEoDgNAeKY61Bk2OJeeYdP4L7VDW6azakqoKcugkd0VIBsaeygEaY9CoW3ShR-EU-SfpJGF0nayGHJmqy0-CH5i29n7QCny0M_50Tbp8Djo837mAY_YLaMuOI5nm2OvcKG8n70Wjo/s1600/bacalou.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXSAEoDgNAeKY61Bk2OJeeYdP4L7VDW6azakqoKcugkd0VIBsaeygEaY9CoW3ShR-EU-SfpJGF0nayGHJmqy0-CH5i29n7QCny0M_50Tbp8Djo837mAY_YLaMuOI5nm2OvcKG8n70Wjo/s400/bacalou.jpg" width="400" /></a><br />
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Or black Pollock (called 'saithe' in Britain; (zwarte) koolvis in Dutch); cheaper than cod):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00NTQjDU84BaB1FRkj2CuI_5wgs1cg4Mm2OLoGu0OQjPJsDyupDlHCNsoRGOV18dpYm64cGUD8BeZL8s34exZKuZBdLGF30Ich-CXGpajd2LKluI6RSIqo_dRT1Dw7TDWTGWY_YBWmBY/s1600/_MG_1556.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00NTQjDU84BaB1FRkj2CuI_5wgs1cg4Mm2OLoGu0OQjPJsDyupDlHCNsoRGOV18dpYm64cGUD8BeZL8s34exZKuZBdLGF30Ich-CXGpajd2LKluI6RSIqo_dRT1Dw7TDWTGWY_YBWmBY/s400/_MG_1556.jpg" width="400" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkYkKpGt6b3h8TllLGLmGtH1GpnSl1_j8DZQzJxMELpVBnPE4DM53smyoCfX-8LEB2VG4Q8fQ7JpeIt201Ch6Ev4C-x8UFms3TruoIKliA-TIzy8Hj0OQ3mITLb_tkUJDncm64F6Mu5o/s1600/_MG_1563.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkYkKpGt6b3h8TllLGLmGtH1GpnSl1_j8DZQzJxMELpVBnPE4DM53smyoCfX-8LEB2VG4Q8fQ7JpeIt201Ch6Ev4C-x8UFms3TruoIKliA-TIzy8Hj0OQ3mITLb_tkUJDncm64F6Mu5o/s400/_MG_1563.jpg" width="400" /></a><br />
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Soak the salted cod for 24 hours and change the water a couple of times to get rid of most of the salt.<br />
<br />
Boil for 15 minutes. Take off the skin and remove fish bones. To soften the cod you can boil the cod in milk for another 10 to 15 minutes. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7CvleviACg9x2UMPp50KjAEGte_maByP0I4Wsld7FdNN53eEbERB7k6idlVy9vyXodUzzJ3XryfSVJ1HLWQuttQNSCraxvupjAIGNiPKMMMfkDHANa5OOYcEBMNzZYt1Zx0t5aHIKaE/s1600/_MG_1566.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7CvleviACg9x2UMPp50KjAEGte_maByP0I4Wsld7FdNN53eEbERB7k6idlVy9vyXodUzzJ3XryfSVJ1HLWQuttQNSCraxvupjAIGNiPKMMMfkDHANa5OOYcEBMNzZYt1Zx0t5aHIKaE/s400/_MG_1566.jpg" width="400" /></a><br />
<br />
Shred the cod in small pieces by hand. This is somewhat time consuming but necessary.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7X4pOyXarZMiRuvfCOvfk7fh8-TKFpFpHxv55FcjuvzJIf7yHy4neXwS7HxR6kSfByYsenv23VBjpFVF1ruwK_HuUoYe22uqtkrwk73GSkyCIQCtAh1xKSY7rABeFRtGMUJkAh4w3E8/s1600/_MG_1576.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7X4pOyXarZMiRuvfCOvfk7fh8-TKFpFpHxv55FcjuvzJIf7yHy4neXwS7HxR6kSfByYsenv23VBjpFVF1ruwK_HuUoYe22uqtkrwk73GSkyCIQCtAh1xKSY7rABeFRtGMUJkAh4w3E8/s400/_MG_1576.jpg" width="400" /></a><br />
<br />
The other ingredients are: potatoes, onion, garlic, egg, some black pepper and fresh coriander leaf and/or parsley.<br />
<br />
For one package of salted cod (see photo) you need about 4 potatoes. Boil and mash.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_44MlwJaioQkFyEfJy0rBiMaTZJQALkKKqjbbQd50QmrXB5Z98q4kGkS1ofQn9BWfpQmO9perQuvpfPfA93X5u3iXj5ZXSawAy-JybJkvJT6PWftAgIc4SsBCaCz2GKluojolSxRcKc/s1600/_MG_1580.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv_44MlwJaioQkFyEfJy0rBiMaTZJQALkKKqjbbQd50QmrXB5Z98q4kGkS1ofQn9BWfpQmO9perQuvpfPfA93X5u3iXj5ZXSawAy-JybJkvJT6PWftAgIc4SsBCaCz2GKluojolSxRcKc/s400/_MG_1580.jpg" width="400" /></a><br />
<br />
Cut the onion, garlic and coriander (and/or parsley) in small pieces.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpqXhlZNbDV814Tzxgy1N1jnZXmLSqoUIVNq1S-JvKZHNA49ORIgSvKVhx8vBTQRWgvl9ReNcdAxsvs-2JfTF31qeftGV48pjG4oaPSdE6kfCfTmoZCidAkCCb67AgS2jlKNCqtQfV_4/s1600/_MG_1571.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqpqXhlZNbDV814Tzxgy1N1jnZXmLSqoUIVNq1S-JvKZHNA49ORIgSvKVhx8vBTQRWgvl9ReNcdAxsvs-2JfTF31qeftGV48pjG4oaPSdE6kfCfTmoZCidAkCCb67AgS2jlKNCqtQfV_4/s400/_MG_1571.jpg" width="400" /></a><br />
<br />
Mix everything together adding two eggs. Add some milk if the mixture is too dry. Eggs will prevent the cakes from falling apart when you fry them.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMebK8X2N82ONSuFIYSqCpV4vqFeYa1eiBbIx6GOHFGzK81OqFza9K_FoIotqqSqKLmXofKWUXcfWkwcSJBC2YI-l4Uw21sDQnfPzeSEIxTSNr6i5Q_ccq8BGq7cho9bqaSXkes1bUwBE/s1600/_MG_1585.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMebK8X2N82ONSuFIYSqCpV4vqFeYa1eiBbIx6GOHFGzK81OqFza9K_FoIotqqSqKLmXofKWUXcfWkwcSJBC2YI-l4Uw21sDQnfPzeSEIxTSNr6i5Q_ccq8BGq7cho9bqaSXkes1bUwBE/s400/_MG_1585.jpg" width="400" /></a><br />
<br />
Use two spoons to make bite sized fish cakes. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13CoMsB4Kc3GL6wI4knuFciQhpuWoc86W80KK6NR1j6K4RNkwXIwVgkl14C6s28lWauEXkWwzSte036G9D9DxgemS8BtI8Jrzp_MLv1UNWcOk_nKetA9dFVXiNDBkGDdcblJjmue1jd4/s1600/_MG_1588.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13CoMsB4Kc3GL6wI4knuFciQhpuWoc86W80KK6NR1j6K4RNkwXIwVgkl14C6s28lWauEXkWwzSte036G9D9DxgemS8BtI8Jrzp_MLv1UNWcOk_nKetA9dFVXiNDBkGDdcblJjmue1jd4/s400/_MG_1588.jpg" width="400" /></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T1kGuu2-OguoNiJci8UDcULZwEUGqgC6uUVFjIxyrbzohMHhqSoiLFMoqbAri_43Q9xL8VuisuEqcprCZvzIOMnC-uPM5MtgPNLPoRrxnrswmTX4ZemNLWtbFUR02scsJNX9a_zybXA/s1600/_MG_1601.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4T1kGuu2-OguoNiJci8UDcULZwEUGqgC6uUVFjIxyrbzohMHhqSoiLFMoqbAri_43Q9xL8VuisuEqcprCZvzIOMnC-uPM5MtgPNLPoRrxnrswmTX4ZemNLWtbFUR02scsJNX9a_zybXA/s400/_MG_1601.jpg" width="400" /></a><br />
<br />
Keep them in the fridge for at least a couple of hours before frying. This, again, will prevent the cakes from falling apart.<br />
<br />
Fry the cakes in hot oil (a couple of minutes will do).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHguWOJzP2qnrQoIxdFb9JWLP-oIatS-rd0RQaIfSQI_RCq7Rwq1iUMSmHQxtCCUS0SehhxdGOILr0o_-xaM257D3R-aGVxvkKjJeha6UjyIWSDjSZ1FKO1XF1A2oWa-QXdoxsN9AouI/s1600/_MG_1610.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHguWOJzP2qnrQoIxdFb9JWLP-oIatS-rd0RQaIfSQI_RCq7Rwq1iUMSmHQxtCCUS0SehhxdGOILr0o_-xaM257D3R-aGVxvkKjJeha6UjyIWSDjSZ1FKO1XF1A2oWa-QXdoxsN9AouI/s400/_MG_1610.jpg" width="400" /></a><br />
<br />
Serve with <a href="http://peterjanhaas.blogspot.nl/2012/09/portuguese-tomato-rice.html">Portuguese tomato rice</a> or eat the pastéis de bacalhau as a snack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWbz7OmkhNZtyAr0SIRCXD-GVajTk4EaVj6chXtSUF53P-wv9oTd0wyE8SxAT2srK2jwyTj3WamynTjFda_XForFhSAYv4A3-zHvEoNM4qzqcq5kU3mKBbJre8zmsS7JfvCcQSqWkg3U/s1600/_MG_1614.jpg" imageanchor="1"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWbz7OmkhNZtyAr0SIRCXD-GVajTk4EaVj6chXtSUF53P-wv9oTd0wyE8SxAT2srK2jwyTj3WamynTjFda_XForFhSAYv4A3-zHvEoNM4qzqcq5kU3mKBbJre8zmsS7JfvCcQSqWkg3U/s400/_MG_1614.jpg" width="400" /></a>Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-22926226707670916042012-09-03T20:23:00.000+02:002012-09-07T08:24:27.722+02:00Zuppa 'e suffritto from NapoliI wish I had the exact recipe for this. My Italian neighbour invited me for dinner. He made a 'soffritto' and pasta. I quizzed him for the exact recipe but it was impossible to learn how the soffritto was made. His Dutch is quite poor. An Italian <a href="http://en.wikipedia.org/wiki/Soffritto#Soffritto" target="_blank">soffritto</a> is not to be confused with the Spanish '<a href="http://en.wikipedia.org/wiki/Sofrito" target="_blank">sofrito'</a>.<br />
<br />
For a start, there were no onions involved. What I could understand was that the soffritto was made from tomatoes, but not just any kind of tomatoes. You can't make this soffritto from an ordinary can of tomatoes or even ordinary fresh tomatoes. It was unclear what kind of tomatoes he was referring to exactly. Strangely, the soffritto recipes I can find online contain no tomatoes but a mixture of celery, carrot and onion. These soffritto's are Tuscan recipes. My neighbour hails from Napoli. I guess in Napoli a soffritto is somewhat different from Tuscany. Basically you fry tomatoes in olive oil and spice the mixture with bay leaf and (a few) dried chilli peppers. His 'soffritto' contained no onions. And by the look of it also no celery or carrot.<br />
<br />
Once the soffritto is ready you add and simmer bite sized pieces of pig's lung, liver and heart until completely soft. You'll end up with a very powerful and incredibly tasty sauce for pasta, spaghetti in this case. I asked him where he bought pig's lung, liver and heart in Amsterdam. He didn't. A friend brought the organ meat straight from Italy. In contrast with The Netherlands, i<span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;">n </span>Italy<span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;"> the consumption of entrails and internal organs is widespread. </span>It also seemed that the soffritto was also brought from Italy, but that bit got lost in translation as well.<br />
<br />
So, do I have enough information to recreate this dish? I'm not sure. The secret ingredient seems to be right kind of tomatoes. And it seems it will be impossible to find those tomatoes in The Netherlands, but I have to say that my neighbour is passionate about his tomatoes. Even canned he prefers them straight from Italy because they will be more 'fresh'. In October his Italian friend will bring some more soffritto from Italy. I'm invited for another meal.<br />
<br />
And I have to say.. this pasta, soffritto and pig's lung, liver and heart was just very very tasty! It's a shame Italian restaurants in The Netherlands will never serve this pasta sauce. Why? In The Netherlands the aversion against <span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;">entrails and internal organs is widespread.</span><br />
<br />
<b>Update:</b> I discovered there is a 'soffritto' from Napoli: <span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;">"Zuppa 'e suffritto". From Wikipedia: "</span><span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;">Il soffritto '</span><i style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;">u suffrittu</i><span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;"> è tutt'altra cosa. Trattasi di uno stracotto di interiora di vitello, di capretto o di agnello, più raramente di maiale, cucinato con conserva di pomodoro, cipolla, sedano, olio d'oliva ed abbondante peperoncino rosso. Simile al </span><i style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;">murseddu</i><span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;"> catanzarese. A Napoli la stessa ricetta nella variante di maiale è ben conosciuta e apprezzata nella cucina popolare con il nome di "Zuppa 'e suffritto". Utilizzata da sola, sul pane o sulla pasta. Viene venduta anche già pronta in macelleria."</span><br />
<span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;"><br /></span>
<b><span style="background-color: white; font-family: sans-serif; font-size: 14px; line-height: 21px;">A recipe for </span>Zuppa 'e suffritto</b><br />
<b><br /></b>
(Cut & pasted from the internets)<br />
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Ingredients:<br />
Obtain at least 1.5 kg of pork offal: lung, spleen, heart, trachea (=lung pipe), red wine, oil, grease, tomato paste, bay leaves, chili, rosemary, salt.<br />
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Chop the innards after being thoroughly washed. Then fry with olive oil and lard and agiungete (=add) red wine, a couple of bay leaves, rosemary, salt and much pepper. Cook slowly for a couple of hours, adding a bit 'of water*. Serve with croutons or noodles.<br />
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*) the tomato paste seems to be missing. I guess you add the tomato paste after frying the innards.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4KoQR0sZAROARdMmSZnXwBLOyHB62Fb__MfBSC7J3Y3dqk55Zx5vDpF3-clBXmllEQPT-kzWCUmTEUxcxdT8fBEZIsitpIgo8uF1RiXZmebsDhjo-2vi_igm8m_SGay8sBbXZBxuC8I/s1600/soffritto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4KoQR0sZAROARdMmSZnXwBLOyHB62Fb__MfBSC7J3Y3dqk55Zx5vDpF3-clBXmllEQPT-kzWCUmTEUxcxdT8fBEZIsitpIgo8uF1RiXZmebsDhjo-2vi_igm8m_SGay8sBbXZBxuC8I/s400/soffritto.jpg" width="400" /></a></div>
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And a better photo of the left over sauce the next day:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1_sfcA24bgZvhHXK-i8FYhtQIbAglK0bdWpUvP2ObLpJJFzcc_KXSG1HycK1jGgcnF9MRyB1pm4anC2kN0yelf0DC9raoHHntRkZy-fZFbpTNxMDGBqamD7tX1_xWJBCGfFiLnDgbHk/s1600/_MG_1548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1_sfcA24bgZvhHXK-i8FYhtQIbAglK0bdWpUvP2ObLpJJFzcc_KXSG1HycK1jGgcnF9MRyB1pm4anC2kN0yelf0DC9raoHHntRkZy-fZFbpTNxMDGBqamD7tX1_xWJBCGfFiLnDgbHk/s400/_MG_1548.jpg" width="400" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com6tag:blogger.com,1999:blog-8594145886358128123.post-61231071159991591962012-07-09T09:05:00.001+02:002012-07-09T09:05:26.831+02:00ĆwikłaĆwikła is a Polish salad or relish made with cooked grated beets and grated horseradish.Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-1987920083384750532012-07-07T18:51:00.002+02:002012-07-07T19:04:53.400+02:00Forelle BlauForelle Blau, or "blue trout" gets its name from the trout's blueish hue when you douse the fish in hot vinegar.<br />
<br />
It's very simple. First prepare a stock from onion, black pepper, salt, bay leaf, juniper berry and assorted green "soup" vegetables (I just had onion).<br />
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Boil the stock for 30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1N1cgxRLdlx1WErdl_dZxBYmF6OwYgkEyX6x-nejnnrL7y_8Hy8gMOrHKttCtGnXYfA89vje6txa9ykVz7GIS3pd5LW20OHEoO1T6w7L-l2aajR2JhuBpMs4NVn62Azrmj12wtDJt5o/s1600/_MG_1352.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1N1cgxRLdlx1WErdl_dZxBYmF6OwYgkEyX6x-nejnnrL7y_8Hy8gMOrHKttCtGnXYfA89vje6txa9ykVz7GIS3pd5LW20OHEoO1T6w7L-l2aajR2JhuBpMs4NVn62Azrmj12wtDJt5o/s400/_MG_1352.jpg" /></a><br />
<br />
In the meantime heat 250 ml of vinegar. Just plain vinegar or white wine vinegar. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlw5TmJdhOo5MrrkdFjI2mFTbgrSIdkps1JsLVV_tX4J3_FovZ7TSZiaT2TONKs07wzeVFgedjJhfWPcetj2eIqspVQtN4vASEW8Cy-1ykE_NQyegncBOn-l889egQ4NdRH9uo8e2cCeE/s1600/_MG_1351.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlw5TmJdhOo5MrrkdFjI2mFTbgrSIdkps1JsLVV_tX4J3_FovZ7TSZiaT2TONKs07wzeVFgedjJhfWPcetj2eIqspVQtN4vASEW8Cy-1ykE_NQyegncBOn-l889egQ4NdRH9uo8e2cCeE/s400/_MG_1351.jpg" /></a><br />
<br />
When the vinegar boils, pour it over the trout. The trout can be washed, but the slimy outside layer should be still intact. It's the slime which turns blue. Lightly salt the trout on the inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFbHNR1aEGpCKCqGIg1VkjoAbJAtOUmZyYzAMcwiYHpINeV-wDYoA-Rcjf7yDc3UKqTh8lHAAkPLIRtorkbfEPzowYkHedn7sBSaDAzAP039xDkcEc7dTOXellIfKSfN-pyJU-U5eMw0/s1600/_MG_1354.jpg" imageanchor="1" style=""><img border="0" height="266" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFbHNR1aEGpCKCqGIg1VkjoAbJAtOUmZyYzAMcwiYHpINeV-wDYoA-Rcjf7yDc3UKqTh8lHAAkPLIRtorkbfEPzowYkHedn7sBSaDAzAP039xDkcEc7dTOXellIfKSfN-pyJU-U5eMw0/s400/_MG_1354.jpg" /></a><br />
<br />
Then slide the trout and vinegar in the stock and let it simmer for 15 minutes on a very low fire. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgIv2V0oA50DYdbqsaXBk-CED-rhWUkoPxW6tRB7mVU-JMl1JrZgx1uMUQCS4D_cPdOe4cR-VO4DCCLKj2slbe4SIAiWHz1X-UVO60zdg-vu9TUVWRJ_EnG60f-ELhrCDMC3MePz4D6U/s1600/_MG_1357.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgIv2V0oA50DYdbqsaXBk-CED-rhWUkoPxW6tRB7mVU-JMl1JrZgx1uMUQCS4D_cPdOe4cR-VO4DCCLKj2slbe4SIAiWHz1X-UVO60zdg-vu9TUVWRJ_EnG60f-ELhrCDMC3MePz4D6U/s400/_MG_1357.jpg" /></a><br />
<br />
Serve with potatoes, green vegetables and <a href="http://peterjanhaas.blogspot.nl/2012/07/meerrettich-sahne.html" target="blank">Meerrettich Sahne</a> (horseradish cream).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxzn2amPIPfJAmQaKB6eDSf-jjQahBsyiibPk-WuCmRigAl4LpfGr4Vxa7uKpv8NxfHtJpJFUw5OOne63agPNH91MmHqi3NLBP0a25TwSqEVqxivsq2sd0eBUyMu-ECtA63sitCqzPKo/s1600/ForelleBlau.jpg" imageanchor="1" style=""><img border="0" height="286" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxzn2amPIPfJAmQaKB6eDSf-jjQahBsyiibPk-WuCmRigAl4LpfGr4Vxa7uKpv8NxfHtJpJFUw5OOne63agPNH91MmHqi3NLBP0a25TwSqEVqxivsq2sd0eBUyMu-ECtA63sitCqzPKo/s400/ForelleBlau.jpg" /></a>Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-29440944563749559012012-07-07T18:42:00.000+02:002012-07-07T19:00:38.440+02:00Meerrettich SahneHorseradish cream; it's a cold sauce, perfect for <a href="http://peterjanhaas.blogspot.nl/2012/07/forelle-blau.html" target="blank">trout</a>.<br />
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Grate some fresh horseradish root. You need about 4 tablespoons.<br />
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Mix the grated horseradish with 150 ml soured cream or crème fraîche. Add 2 tablespoons lemon juice, black pepper and salt. Mix well and keep in the fridge for one hour before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRbmWrB1DbZn8kvBbI6quTu-gC4RIuc5JkBr6X1szL-0wyrkQYpOOTNV9xlRVe2xVdvhmjwcHxgCoTLu9yiZtnnT-7G5_esTaw-JBFJqCEIRTXZpdo4-ARIfda0lblY6P1ZovXJHnY8U/s1600/_MG_1361.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRbmWrB1DbZn8kvBbI6quTu-gC4RIuc5JkBr6X1szL-0wyrkQYpOOTNV9xlRVe2xVdvhmjwcHxgCoTLu9yiZtnnT-7G5_esTaw-JBFJqCEIRTXZpdo4-ARIfda0lblY6P1ZovXJHnY8U/s400/_MG_1361.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigf1oi1fIuWA2QY-akMG66VQDNQABduLqtKNk-7T0bsLmWj3vKwTfjVUIpDT7GhY9S0IehCi3c_1KnynndGyuLq-YKb1TK2dDLzvGFtDF9hcRREkXxNr7DN6kIYTukPRdJRvQ5av_mdqM/s1600/_MG_1363.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigf1oi1fIuWA2QY-akMG66VQDNQABduLqtKNk-7T0bsLmWj3vKwTfjVUIpDT7GhY9S0IehCi3c_1KnynndGyuLq-YKb1TK2dDLzvGFtDF9hcRREkXxNr7DN6kIYTukPRdJRvQ5av_mdqM/s400/_MG_1363.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4isWwNB-g25wSv-4tWVNVS5X02noTr388qP0ry2jmgyxDeHwjiXZYPJSuOP-BWbvm4voH-IjBSR46arBae3vFIBJO6hYWAq8Zzqt-38so5WcKIADej3j-jMsMwhFPz0OS-2EYZcFgK5o/s1600/_MG_1367.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4isWwNB-g25wSv-4tWVNVS5X02noTr388qP0ry2jmgyxDeHwjiXZYPJSuOP-BWbvm4voH-IjBSR46arBae3vFIBJO6hYWAq8Zzqt-38so5WcKIADej3j-jMsMwhFPz0OS-2EYZcFgK5o/s400/_MG_1367.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxsoMK3GoX19QsUDLxUmktIsgOsfH6ioUV_yHeGiEzWimJOk4nbCvggeVg0RkjqRXXmDe31uj4h0Cti3E9cvQzDvhvoPSxW2yTRdB88wTfjWJF4zP_s0EGukSJSgnJXAoC2YZfQHcU_s/s1600/_MG_1368.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxsoMK3GoX19QsUDLxUmktIsgOsfH6ioUV_yHeGiEzWimJOk4nbCvggeVg0RkjqRXXmDe31uj4h0Cti3E9cvQzDvhvoPSxW2yTRdB88wTfjWJF4zP_s0EGukSJSgnJXAoC2YZfQHcU_s/s400/_MG_1368.jpg" /></a><br />
<br />Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-24154367620782998462012-07-07T14:25:00.001+02:002012-07-14T12:11:21.905+02:00TafelspitzTafelspitz is the German word for a certain cut of beef, from a young ox. It's located at the hip of the ox. It's also know as <a href="http://de.wikipedia.org/wiki/Schwanzstück" target="blank">Schwanzstück</a> (technically Tafelspitz is only a small part of the Schwanzstück) or tri-tip (in the United States), although when I read the <a href="http://en.wikipedia.org/wiki/Tri-tip" target="blank">tri-tip Wikipedia entry</a> this seems a different part of beef: Bottom Sirloin. It's all very confusing.<br />
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Tafelspitz cut:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQAA85ugwUVIy5aFdFe7-JArVUGsCyMaXziJrRENygAbAbaC8jfub-K57E8p_AvB1t5xfSwS9KdHOlkUXaYnxfpGox9n6ZMOHWHAFWMQ0AhQ2e8ZLRPTUwUyMh6fZbqo2tAwF6WIhoEo/s1600/Rind-Schwanzst%25C3%25BCck.png" imageanchor="1" style=""><img border="0" height="178" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQAA85ugwUVIy5aFdFe7-JArVUGsCyMaXziJrRENygAbAbaC8jfub-K57E8p_AvB1t5xfSwS9KdHOlkUXaYnxfpGox9n6ZMOHWHAFWMQ0AhQ2e8ZLRPTUwUyMh6fZbqo2tAwF6WIhoEo/s400/Rind-Schwanzst%25C3%25BCck.png" /></a><br />
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Tafelspitz is also the word of a typical Austrian dish. Franz Joseph I, Emperor of Austria, was a great lover of <a href="http://en.wikipedia.org/wiki/Tafelspitz" target="blank">Tafelspitz</a>. <br />
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I went to my local butcher not knowing the Dutch name for Tafelspitz. I asked for a cut of the hip of an ox, and told him I wanted to simmer the meat in stock. There was some confusion on part of the butcher; he didn't seem to know what I wanted. Then he told me to get entrecôte. I don't buy meat often enough to know which cut an entrecôte is, so I bought it believing my butcher knew best and went home. Then I discovered entrecôte is a cut from the rib, not the hip or tail.<br />
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It still don't know the Dutch word for Tafelspitz. <a href="http://mijnslager.info/vlees/vleessoorten/rund/runderproducten.html" target="blank">Take a pick!</a> It seems the Dutch never boil beef but always fry it.<br />
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Wrong meat?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GdvcKBfkprg1fAngD8TNHpbo7G1XnQgNJR_uAMzgnkwzUYff84uZy1_9o_MzNxllq9DLVnGpjvk2fTT-KyDcZ-aYfB0f1diAZPD4dP4_dnf2VRtExkhA9Qb9pARu2AD0vNXPQzTAgZQ/s1600/_MG_1286.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_GdvcKBfkprg1fAngD8TNHpbo7G1XnQgNJR_uAMzgnkwzUYff84uZy1_9o_MzNxllq9DLVnGpjvk2fTT-KyDcZ-aYfB0f1diAZPD4dP4_dnf2VRtExkhA9Qb9pARu2AD0vNXPQzTAgZQ/s400/_MG_1286.jpg" /></a><br />
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I went ahead and simmered my expensive piece of entrecôte in 2 liters of water, onion, leek, salt, black pepper, bay leaf and cloves.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MuH382LZiLoMp0m6i9BZHfklL4zs7a27z4pyz1tIzb6BRnbXIWW2rC4P5p-8w3B1vksW5Ie3BmB01gds0ECPBx3jmbE2hXwVJY_Ry_1vh9SjQ-9DnbFWjN8yKJ_mRxZnr3KdFCajIS0/s1600/_MG_1272.jpg" imageanchor="1" style=""><img border="0" height="266" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MuH382LZiLoMp0m6i9BZHfklL4zs7a27z4pyz1tIzb6BRnbXIWW2rC4P5p-8w3B1vksW5Ie3BmB01gds0ECPBx3jmbE2hXwVJY_Ry_1vh9SjQ-9DnbFWjN8yKJ_mRxZnr3KdFCajIS0/s400/_MG_1272.jpg" /></a><br />
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First boil the water, turn down the heat, then add the meat. Simmer for 90 minutes on low heat. The water shouldn't boil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOgcmlcMOQNdjlf8_HTYMvs8IZ0HeJCDstjNXsknjpmsVn0CWkFeItJN2OEQtyukwZD6KdBZ8I-rEtxa5hyphenhyphenk4qw-_T-8N2dI9RI2WxCKGQeJSX94rCLZpgQDx2mSa5HUOAUo9oMDDTts/s1600/_MG_1290.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOgcmlcMOQNdjlf8_HTYMvs8IZ0HeJCDstjNXsknjpmsVn0CWkFeItJN2OEQtyukwZD6KdBZ8I-rEtxa5hyphenhyphenk4qw-_T-8N2dI9RI2WxCKGQeJSX94rCLZpgQDx2mSa5HUOAUo9oMDDTts/s400/_MG_1290.jpg" /></a><br />
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Serve with potatoes, boiled vegetables and <a href="http://peterjanhaas.blogspot.nl/2012/07/toginger-meerrettichsauce.html" target="blank">Töginger Meerrettichsauce</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSBXmHqrIOfpDg0KMVkd4hQg8HSlNRfx4_7JibVlLXxdcR9dULPzrWjGX9mJY09XsiaEJ_rqDg1ny8Tp5EIuGWUZ86vYnfd6gLSbtl6ZTlPlN_LSx0ArpUdAUE4fZZqk3z1PQC8MDUqg/s1600/_MG_1330.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifSBXmHqrIOfpDg0KMVkd4hQg8HSlNRfx4_7JibVlLXxdcR9dULPzrWjGX9mJY09XsiaEJ_rqDg1ny8Tp5EIuGWUZ86vYnfd6gLSbtl6ZTlPlN_LSx0ArpUdAUE4fZZqk3z1PQC8MDUqg/s400/_MG_1330.jpg" /></a><br />
<br />Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-18640911875379693292012-07-07T14:10:00.000+02:002012-07-07T18:45:21.247+02:00Töginger MeerrettichsauceA simple but very effective sauce made from fresh horseradish root.<br />
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It's based on butter, flower and beef stock.<br />
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<b>Ingredients:</b><br />
10 cm fresh horseradish root (finely grated).<br />
1 tablespoon butter<br />
1 tablespoon flower<br />
1 tablespoon breadcrumbs<br />
250 ml beef stock.<br />
a dash of cream<br />
salt.<br />
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Melt the butter in a sauce pan. Add flower, breadcrumbs, beef stock and horseradish and whisk. Add salt and cream. <br />
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Don't use commercial stock, otherwise the sauce will be too salty.<br />
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Packed in foil fresh horseradish will stay fresh for a couple of weeks if kept cold.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYvZPvecdUzUAXX7VcD4uNI8hkMNCF5qDV3h6qK59GFEFVCv0eiIKEBOJPbKGsYgZ2SQaAvhk-dv9yA-xJsRtnWLH0WXLkze9YeUktoIeIyIzfkn73MF2chKcnrWOlCJidJDrgSKkj-8/s1600/_MG_1293.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYvZPvecdUzUAXX7VcD4uNI8hkMNCF5qDV3h6qK59GFEFVCv0eiIKEBOJPbKGsYgZ2SQaAvhk-dv9yA-xJsRtnWLH0WXLkze9YeUktoIeIyIzfkn73MF2chKcnrWOlCJidJDrgSKkj-8/s400/_MG_1293.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrFFPZnIeW0A8NdCQFKJ-eLcmUWvhfSkWf_K7F1D1IlxQACxu0o7OiIPapNCNZIfnUjLJC_ctISBnhAOJZvjHKMHuAGaAHTaI_0Jo5FFDGdrMdd2VSJdYGsIoFClvKrn7B-imkEnPhFY/s1600/_MG_1295.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwrFFPZnIeW0A8NdCQFKJ-eLcmUWvhfSkWf_K7F1D1IlxQACxu0o7OiIPapNCNZIfnUjLJC_ctISBnhAOJZvjHKMHuAGaAHTaI_0Jo5FFDGdrMdd2VSJdYGsIoFClvKrn7B-imkEnPhFY/s400/_MG_1295.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohXUtSYxtobPlLINScuuj81x-OcMUXF0DXq-N6UVbyv4MNwyCzlLJC6lV3eo1-FPZO8qaHr79k4_nwTb6A9g56V1E5p4p2ahQqJ7UVHPNaDD47UfcZk8xcryMu9Efwi8PpB9sCX61Tcw/s1600/_MG_1298.jpg" imageanchor="1" style=""><img border="0" height="266" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohXUtSYxtobPlLINScuuj81x-OcMUXF0DXq-N6UVbyv4MNwyCzlLJC6lV3eo1-FPZO8qaHr79k4_nwTb6A9g56V1E5p4p2ahQqJ7UVHPNaDD47UfcZk8xcryMu9Efwi8PpB9sCX61Tcw/s400/_MG_1298.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyngEisqAJZgb6BfcjpnWIFob6KpWI3ZRP9J7xgJbKNt_wfaWCq74cAlZb79n3raUnDBwKOlbLjuV1SFpVBIRLj5iBZdOuhuysoh1vdXQOLZjsBE6GBLm1amFyXLI_FgJck2jHjgVrj0/s1600/_MG_1305.jpg" imageanchor="1" style=""><img border="0" height="266" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOyngEisqAJZgb6BfcjpnWIFob6KpWI3ZRP9J7xgJbKNt_wfaWCq74cAlZb79n3raUnDBwKOlbLjuV1SFpVBIRLj5iBZdOuhuysoh1vdXQOLZjsBE6GBLm1amFyXLI_FgJck2jHjgVrj0/s400/_MG_1305.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVtMu5VN-8_wa8Vhh7mlIEaGkB4cRP6Uad5DpRW2iejVsvkQVqeXSNW-N4AFR9fdXAFhHoLvaL1ehB6QztodaJ45vCnLGicKQ8DIsOSY3sFr4G2QuR-iswb7XKMtVK_FQ7KSYFvce8Es/s1600/_MG_1311.jpg" imageanchor="1" style=""><img border="0" height="266" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVtMu5VN-8_wa8Vhh7mlIEaGkB4cRP6Uad5DpRW2iejVsvkQVqeXSNW-N4AFR9fdXAFhHoLvaL1ehB6QztodaJ45vCnLGicKQ8DIsOSY3sFr4G2QuR-iswb7XKMtVK_FQ7KSYFvce8Es/s400/_MG_1311.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8l36yotaYEWdqygLQED-eKUcKps_g17er3u4zOb9prfEUjrKvYEDNbLeDuwC0Bwx5U3vdgEysEI1X8bAqnpKiCRTdWCQBSwRibysF5d4z7U0J5jUxZ2FC0V7ymIAYBgnTlL26-VxCcbs/s1600/_MG_1322.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8l36yotaYEWdqygLQED-eKUcKps_g17er3u4zOb9prfEUjrKvYEDNbLeDuwC0Bwx5U3vdgEysEI1X8bAqnpKiCRTdWCQBSwRibysF5d4z7U0J5jUxZ2FC0V7ymIAYBgnTlL26-VxCcbs/s400/_MG_1322.jpg" /></a><br />
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Serve on cooked beef, like <a href="http://peterjanhaas.blogspot.nl/2012/07/tafelspitz.html" target="blank">Tafelspitz</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdvc9YZ7uahJ0BsPyFq9Ldx_Z9U8oPOcsro85EjY5XhfK_ybiCVR6LnaeVuNoKwobI-1t2YfR1MZh9lZGbdvjzNnSXRBbS-J5LHgTWy26uByQb0N3Avud4PDDBE5xyPUF3d3AU6LNHJs/s1600/_MG_1330.jpg" imageanchor="1" style=""><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdvc9YZ7uahJ0BsPyFq9Ldx_Z9U8oPOcsro85EjY5XhfK_ybiCVR6LnaeVuNoKwobI-1t2YfR1MZh9lZGbdvjzNnSXRBbS-J5LHgTWy26uByQb0N3Avud4PDDBE5xyPUF3d3AU6LNHJs/s400/_MG_1330.jpg" /></a><br />Anonymoushttp://www.blogger.com/profile/04666931797518411998noreply@blogger.com0tag:blogger.com,1999:blog-8594145886358128123.post-46488296517462741512012-06-07T16:40:00.000+02:002012-07-05T22:06:51.306+02:00Bruine bonen met zoutvlees<div class="separator" style="clear: both; text-align: left;">
Bruine bonen met zoutvlees; 'brown beans and <a href="http://en.wikipedia.org/wiki/Salt-cured_meat" target="_blank">salted beef</a>' is a classic Surinamese dish. </div>
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First you have to boil the salted beef for about 30 minutes to soften the meat and discard most of the salt. After you have boiled the meat, cut it in small cubes.</div>
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In the meantime fry in oil some onion rings and garlic. Most recipes call of a stock cube at this point but you need to skip this; the dish will be too salty in my opinion. Add the beef and fry for 10 minutes. Add a few spoons of tomato puree, some halved fresh tomatoes, fry for a couple of minutes, and add can of beans. Instead of brown beans I used kidney beans. Add a glass of water or (optional) beef stock. Add bay leaf, pimento, a <a href="http://en.wikipedia.org/wiki/Madame_Jeanette" target="_blank">Madame Jeantte pepper</a> and simmer for 30 minutes. Garnish with fresh <a href="http://nl.wikipedia.org/wiki/Snijselderij" target="_blank">leaf celery</a> and/or add some sprigs of celery while cooking.</div>
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