You’re becoming more Dutch than us 😂! The kale flavor was gone because you immersed it in boiling water. Try this: potatoes in a big pot, water until just submerged. Kale on top and the rookworst on top of that. Cook for 20 minutes. This way the kale and the rookworst are steamed. Way more flavor on both. Try frying some smoked bacon cubes to add to the boerenkool. Did you have stoofpeertjes for dessert already?
You need to taste stamppot bruine bonen (1/3 potatoes 2/3 bruine bonen) In Groningen we call it "stopvaarf" (putty) And eat it with a meatball. And try bruine bonensoep
@b.anoniem9007 Because that's the traditional Dutch way to eat it, and that's what this video is about. I'm sure though that with rice and broccoli tastes nice also. 😋
For cheese fondue use Gruyere and Emmentaler and 1 other to your liking. Rub your pan with a few garlic cloves, add white wine and then slowly add the grated cheese… should become a liquid cheesy soup. To bind it, add a bit maizena mixed with water (just a littlebit), and just before serving add a splash of Kirsch or pear liquor.
For long cook meat you don’t take biefstuk, you take hachee meat or runderlappen, (cheaper) parts of the cow that need more time to become tender, for the rest: great video!
Yeah definitely use a cheaper cut of meat for this, like a chuck roast or "sukade" (which I think is beef shoulder). What also really works well is to add some brown ale, brown sugar and some peperkoek (dutch gingerbread, but less ginger-y). This is a variant that you would see in Limburg and the Flemish part of Belgium.
My favorite is Rauwe Andijve Stampot. Basically, you cook potatoes and fry some bacon bits, then add raw Endive and the fried bacon bits when the potatoes are done, and mash it all together to make a stampot a la the kale one you had earlier.
Mind that because the andijvie is raw, it goes off much quicker. You'll have to eat it in one or two days at the most. So you can't make a big pan to last you 3 days.
I love the Dutch winter dishes! The stamppots and soups are soo rich in flavour and very filling, it's always soooo good! It's sad that there aren't that many restaurants serving typical Dutch winter dishes during these months, because a well-made stamppot is amazing!
Many people call Dutch food bland, yes it is plain and simple, but with lots of flavor. I always make my hachee with some peperkoek/ontbijtkoek added, it makes the sauce a bit thicker and a bit sweeter. You can also add some appelstroop and then it becomes more like zuurvlees (a stew from Limburg). With hutspot I caramelize the onions in butter and add some ketjap manis to it, then mix it with the cooked carrots and potatoes.
Gravy volcano!! Now that's what I call "inburgeren". A tip for your next stamppot (with andijvie/endive perhaps): mix in some crunchy bacon bits. As for desert... there is a Dutch staple you're yet to try: Mona pudding. 1. Remove lid. 2 Turn upside down on plate 3. Remove the sticker on the bottom to let the air in.
🇨🇦 I'm a Canadian kid from immigrant Dutch parents and all of what you made is standard for our Canadian winter meals (stampot - correct pronunciation would be stumpot, as in dumb) is a regular rotation for us - even my married brothers make it for their families. Hachee is my favorite! Well Done you two 😋‼️
My mom usually makes a big (like 8 - 10 liters) pan of snert and then freezes it in (Tupperware) blocks so it lasts all winter. Also if you want another Dutch meal that's completely different from what you've tried so far you could try *"Kapucijners met spek"* it goes great with with piccalilli and zilveruitjes as well
Zuurkool stamppot is my favorite. Also Balkenbrei. It’s a kind of dough filed with leftover pieces of meat and fat from a pig. You slice it up and fry it in bacongrease or lard.
It's funny how food that is so nasty you wouldn't want to feed it to a dog, ends up called a "regional culinary specialty" a century later. Like Balkenbrei from Brabant, or Zure Zult.
@@fritsdaalmans5589 if balkenbrei ain't prepared well than it's not to great but when prepared well it's very tasty, at least the type we have in the south of Limburg. But same go's for like Limburgse stinkkaas, it's super tasty but it's not a flavour people are used to. Personally don't even really mind the smell cause it's linked to how it tastes in my brain which is positive for me at least
@@Paragon643 Haha I bought Limburger cheese once; I had to make my sandwich and eat it on the balcony, so that it would not stink out the house! Agree that it's super tasty!
When my grandparents moved to the US, my Oma couldn’t find kale as readily. She used frozen spinach and broccoli but we didn’t eat it with gravy. Cooked the wurst steaming on top toward the end. Then she fried bacon and would sprinkle that (along with the drippings 😅) over. But absolutely favorite winter meal!
Let me give you guys the ultimate (in my eyes) winter food recipe: Hete Bliksem. Some variants exist, this is how our family does it: take even amount of apples and potatoes. The apples should be sour, preferably not hand apples (with green shiny skin, they are too hard). The potatoes should be a kind that mashes easy, but any kind will do if you dont have those. Take, say, 1 kg of both. Peel the potatoes, cut them in quarters, boil them in water with a pinch of salt. Peel the apples, and take the centers out. Slice them. Put them on top of the boiling potatoes, so they will steam. You can put them in later, as they only require little time. When the potatoes and apples are easy to stab with a fork, tilt the pan with a lid that has a little opening still, and poor the boiling water into the sink. Keep the cold water running to cool the steamy water, or you will (!) burn your hands. Mash it. Put a bit of butter and or salt in it to get a nice mash. On the side: take a frying pan and let minced meat (half pork, half cow will do just fine, or any other if you dont have that) fry in a bit off butter or arachide oil, till its hard and crunchy, and almost starts to turn black. Dont do this with grocery meat (they are full of water that will be sooo hard to get crunchy), but from a decent butcher. At the table: place a cinnamon powder container, and a sugar container, and (for goodness sake!) place cold water in a jug on the table as well (its called 'hot' for a reason, you WILL burn your throat if you dont have the water nearby). Then just slap some mashed hetebliksem on your plate, sprinkle it with crunchy minced meat fragments, then add plenty of sugar and cinnamon to your tasting. Eat it. Be amazed by how hot it is. Drink the water. Eat the rest. You will feel full and hot for like.. hours. There is sooo much going on in this dish: the sour apples vs the sweet sugar, the hot hete bliksem vs the cool glass of water, the mash vs the crunchy, the taste of the cinnamon. The ultimate winter food, imho.
I, as a German, grew up with Pea Soup, and it still is my most favorite winter dish of them all! There are tons of European recipes around on YT - just try them out, vou will love every single ofthem!
You can also ad bacon strips in about every stamppot. I also like to eat it with zilveruitjes and cucumber with pepper and salt with vinegar. I make the cucumber thing the night before I'm gonna eat it. I just put it in the fridge and let it marinate haha.
Michelle is a great cook, even though these seem like simple dishses, but getting the mash and the consistancy of the pea soup right and not too soaky on the first try is impressive. I personally add some pepper to my hutspot/boerenkool. And if you want to have a different boerenkool add some Paturain (French herbs cottage cheese) in the mix. Eet smakelijk!
As a Dutchie it can be difficult to find appreciation for our own cuisine - there are so many styles of food from all over the world represented in the Dutch culinary scene and only a handful of restaurants really showcasing what our own traditional food has to offer. We tend to make fun of ourselves for having bland or simple dishes, putting everything in the deep fryer, and eating boring AVG'tjes all winter. But you guys have done a great job trying out some staples and really cooking them well and enjoying them! Thanks for sharing your joy with the world - and for reminding me of how good stamppot actually is :) As some already mentioned, red cabbage with apple and spices goes really well with hachee or stoofvlees. You'll get like 8 portions out of one head of cabbage but luckily it keeps really well in the freezer (it becomes even better imo) so you can have backup veggies in stock throughout winter! For stamppot, I personally hate kale (honestly the flavour just makes me want to throw up), but andijvie and spinach as well as some lesser known, less bitter green leaf veggies (postelein, raapstelen...) tend to be good replacements. You should try adding some mustard to the boerenkoolstamppot (mixed into the mash or just on the side like the piccalilly in this video); it really enhances the flavours imo. My favourite stamppot is hete bliksem: cook & mash apple with the potatoes, fry off some bacon cubes to put on top, and fry some apple with a lot of butter, some honey and/or sugar (and for some extra flavour you can even add appelstroop), and some cinnamon (it tastes like the filling of an apple turnover). The combination of the sweet, spiced, syrupy apple with crispy, salty, smoky bacon on top of that simple potato and apple base is surprisingly good (and you'll often see similar combinations at pancake restaurants, by the way!). Also great if you don't want to eat a lot of meat since it only has a little bit of bacon, no sausage or anything. Oh, and if you go to a cheese shop, you can ask for a fondue mix and they'll find you a mix of cheeses that work really well in fondue, which they can even machine-grate for you. Makes for next-level home fondueing. PS I've been binging your videos and it's really been a pleasure to follow along with your journey. You've shown me places that I've never been to and inspired me to see more of what my country has to offer, and at the same time your videos have brought me joy about things that I'm very familiar with, but didn't think to appreciate. So thank you for your wonderful work on this channel!!
Your Dutch cooking and your Dutch pronunciations are getting better and better and I found a nice video to watch so please continue making these types of videos.My favorite dish for the winter is: Brussels sprouts with mashed potatoes and stoofvlees. And a close second place goes to homemade pea soup by my mother and homemade pancakes that were also made by mine dear mother.
I prefer homemade meatballs with my hutspot, mostly because you can add butter and water to them and let them slowly simmer so you get a really nice gravy that goes really well with the hutspot. This looks lightyears better than your first attempt at making boerenkool, glad you are using a stamper now.
Love your videos! Since you tried fondue, you must try the gourmet set (raclette), Dutch people looove to use the gourmet. It’s like a mini-grill where everyone grills/preps their own food. Super gezellig!
Tip: add some vermicelli to your vegetable soup, and a few splashes of Maggi seasoning sauce before serving. You can also buy the vegetables ready-to-use in a bag in the cooling section, both coarse or finely chopped. For hachee, use chuck roast next time.
the Dutch have meat and vegetables down! I have eaten all these things on visits there except fondue, and now I am craving stamppot. All these dishes are so easy to make too.
Super well done on cooking this, especially given it's your first try! Making it yourself is really the way to go. I mean, I get it, it's easy to pick it up ready-made from the store and heat it up, but in terms of taste nothing beats a home-cooked meal. And it's not *that* complicated to make, really.
My favorite food is actually boerenkool. I only learned recently that kale isn't that popular with most people 😂 Andijvie stamppot is also a really comforting mash to try. I believe they normally mix bacon in there, but as I am a vegetarian, I add vegetarian 'bacon'.
In neighbouring countries, they feed kale to the cows I believe :-D but it's really good, and healthy in winter. They eat it in Sweden as well and call it "grönkål" here. Same with capucijners; can't get it in the supermarket. Animal fodder. They have a very earthy taste, they're more like beans than like peas. I believe the English word is "cow peas". Many people nowadays don't appreciate andijvie or brussels sprouts, because they are slightly bitter vegetables. So it's an acquired taste.
And something to do and really really Dutch: Gourmetten. You can do this together, with friends or family. Everyone has its own little pan. If you eat meat, different small sizes of meat, some veggies, drinks, stokbrood and sausjes....you put it on the table, and everyone bakes its own food. Maybe a little music on the background and you will have a wonderful time... Super gezellig. Oh yeah, dont forget to put a window open.
I like how you made the soups from scratch. Using the seasoning blocks works well, but supermarkets also have bones available for making the broth from scratch too. :)
there are several kinds of "stamppot" as you've mentioned. Besides boerenkoolstamppot (cale) there is zuurkoolstamppot (in German Sauerkraut of French Choucroute) there is andijviestampot (endive not to be mistaken for the French endive (chicorium endive) that is called witlof of witloof in Dutch. In early spring you can make stamppot with 'raapstelen' of in the south its called 'kelen' (I don't know the English term for this vegetable. It literally translats "turnip green" but I can't believe that is correct). Hutspot is a special kind of stamppot. If done right the way of cooking stamppot is different. So is Andijviestamppot most of the time prepared with raw endive cut very fine and potato mash prepared with butter and milk (or as the late Johannes van Damme, famous food-writer learned us with double cream instead of milk) Andijviestamp is often served with a fried sausage in stead of rookworst. Boerenkoolstamppot, Zuurkoolstamppot and Raapstelenstamppot is made by combining mashed potatoes with left over pork-gravy, so no butter nor other dairy products, Preferably you cook the vegetables (Raapstelen can be used cooked as well as raw like endive) because the trick is to add as much gravy as possible without the becoming to wet an soggy. So wen you cook p.e. the kale separate, you can push almost all the water out of the cooked kale and that enables you to add more gravy without the stamppot becoming to soggy. Famous is also the "kuiltje jus" when you serve your stamppot, in the middle you make a little hole, a dimple and then you can add a little extra gravy. (the gravy should not contain onion of other spices then salt, pepper an nutmeg). Kale, Sauerkraut and Raapstelen stamppotten ale all served with rookworst (cooked and smoked sausage). A secret recipe from my mother, When you cook Kale, first ad a raw sausage (braadworstje of verse worst) into the pan and then put the kale on top. A lovely meaty flavour is added to the Kale and..serve some natural white vinegar with the boerenkoolstamppot. (Don't use English malt-vinegar of French White wine vinegar but just plain Dutch "natuurazijn" The coocked sausage can be served together with the smoked sausage. Hutspot is something special. It rare to serve 'Rookworst' with hutspot. Mostly it is served or prepared with "klapstuk" a cut of beef. On October 3rd in the town of Leiden they serve Hutspot with pickled herring to celebrate the liberation of Leiden from Spanish occupation. As you have concluded the hutspot and some sour side dishes (like youre piccalilly go well together. In the south of the Netherlands most of the time people use the term "Peeënstamp" (carot mash) a very simular dish. Our family recipe starts with cooked beef (Riblap, Sukade or klapstuk). Just seared on the outside and then braised for several hours with a little water until you can pull it (pulled beef) Seasoned with only salt and pepper. Onions are fried slowly until golden and then the onion, cooked diced carrots gravy from the beef and the pulled beef together with cooked potatoes ar mashed. Season it well by adding some black pepper and salt. Instead of piccalilly in our family a saladdressing (slasaus) is served as a sour component to balance the dish.
Wow! Really respect your Dutch cooking efforts, this is so cool. Somehwo your channel shows on my timeline and I got intrigued. Being a Dutchman, but living in tropical SE Asia in Kuala Lumpur, this is kind of weird, as we don’t feel any need to cook comforting winter food in the tropics, but highly entertaining. Keep up the Dutch ccoking, kook ze! Veel plezier!
Now i am hungry for erwtensoep (we also call it SNERT). Real erwtensoep has to be thick. No watery sh*t. All the comfort food you made is so freakin delicious. ❤❤❤
Your dutch is getting really good! My favorite is kale stampot, usually without the gravy. So yes there are people excited for kale, I am! An other of my favorites is stampot andijvie met spek. Leave the andijvie raw. Zo als we hier zeggen ‘daar mag je me midden in de nacht voor wakker maken ‘
Hutsepot and other variations are so tasty and so easy to make, i love it... My favorite is carrots and bacon, drool! One of my favorite winterfoods is lentilsoup or spinach with fishsticks 😋
I visited my parents in the netherlands last week, and had erwtensoep, wortelstampot and boerenkoolstampot. All my favourites. Also had some hachee, although not homemade that time.
You need Enmenthaler and Gruyere cheese for fondue. And to bind the cheese, you need a little mix of Maizena and white wine. Pro tips: rub the pot with sluced garlic! Use plenty of garlic! And last but no least: a shooter of Kirsch keeps the cheese very light. The fondue becomes a timebomb.
I really love Hutspot - it's my fav. food. We used to make it from equel amount of carrots, unions and potatoes. My wife usually adds a bit of bouillon and some baked bacon at the end. Normally I have to force myself stopping for thirds, fourths ,,,,
My favorite stamppot is hete bliksem (hot lightning)! It's potatoes, onion, and apples, and its name comes from the apple juices making it hotter than normal stamppot would be. The apple gives it a really nice tang and bit of a crunch. I think it's originally German, so it's more common around the Dutch/German border areas in the Netherlands.
My absolute favorite is kale stamppot. But I prefer boiling the potatoes first and mash it with some milk, then mixing in raw kale together with a bunch of baked lardon. This together with gravy is the perfect comfort food for me 🤤
Throw in some little mayo and salad sauche in jour "Stampot". Or some scoop of "Jus" if you serve it with meatballs, it makes it less dry and gives it a but more kicks to it.. Adding little blocks of pre-backed bacon is also a favorite (in combination with the scoops before) ;)
Everything you made looks very authentic, awesome job! I share your videos with friends over in the US, and they absolutely love it! Also huge kudos for learning to speak Dutch, as a Dutchman I'd say your pronunciation is spot on. I hope you'll make it to Maastricht again in a future video, there are a lot of things you didn't see last time you visited.
Next time for the boerenkool met worst; during boiling add the cale on top, put the lid back and just let it boil until done. Then strain. Meanwhile, bake small bacon cubes until they get crunchy. Don't use butter, just add the rendered fat from the bacon and enough milk, and freshly ground pepper before mashing. As for condiments, I'd advice some mustard, vinegar, zilver uitjes and sweet /sour gherkins. Besides the jus.
I love that you respected the Dutch food and tried to make it authentic! All food looked very tasty and inspires me to make something similar! The weather certainly calls for dishes like these! I love these kind of videos! I hope I get to cook for you guys one day! 🙂
I miss the bacon in the stamppot and a good sized minced meatball at the hutspot, But what we do alot in the winter is Gourmetten in the winter, and yearly around some sort of cheese/saladspreads table with toast and stokbrood.
Next time you make kale stew and you get sausage at the Hema, get a bottle of Merlot red wine right away,..... test a bite of kale and immediately a sip of Merlot...... A super experience as if an angel was on your tongue... Good luck. gr Irene
I love me some good soup. Preferably made the day before, so the stock gets really rich in flavor. Also a tiny bit of Maggie in it, yumm.. Same with Hachee, make it a day before, let it enrich over night! And it goes lovely with some cooked red cabbage on the side. Lovely video!!
Keep in mind dat your local Dordrecht butcher store has fresh homemade erwtensoep in the freezer section. Also bruinebonensoep and kippensoep are good choices. 😉👍🏻
You're absolutely right. Fondue, or more specific Cheese-Fondue is from Swiss, and from the French area near the Swiss border. The cheese you use has to be a mixture of Emmentaler and Gruyere.In the sixty's small French -cuisine restaurants called Bistro's became very popular in the Netherlands. Not only did most of them serve a Cheese Fondue the often had Fondue-Bourgionne on the menu. A Fondue-set was filled with steaming hot oil (sunflower oil of peanut (arachide) oil) and a dish of raw meat was served (mostly beef but also pork loin or chicken breast. Everyone could fry his or her own meat. The Fondue Bourgionne was served with numeral side dishes like salads, potato salad en several cold sauces Because no one had to spent hours and hours in the kitchen Fondue became also very popular as a festive meal. It also has a kind of community aspect, all together cosy around a "fondustel" , a typical example of "Gezelligheid." Butchers offer prepared "Fondue-Schotels" and because original fondue-sets used alcohol as fuel , the open fire added masculine fun. In the ninety's an other typical Dutch way of preparing food het "Gourmetten" took over from fondue.In the same way, family and friends are gathered around, not a fonduestel but around a gourmetstel. Everyone has his of her own little frying pan and again a by the butcher prepared Gourmetschotel is served mostly with an arrangement of vegetables like mushrooms, onion, bel pepper, tomatoes and sometimes even pancake batter. It has nothing to do with the French :'gourmet" of 'gourmand' but it results in a kind of "dwarf cooking". and a lot of gezelligheid. BTW to make a proper Cheese Fondue you also have to rub the pot with a clove of garlic before melting the Emmentaler and Gruyere cheese. And use a nice dry white wine.
For me as a Dutchy this is one of your best video's, I have been mentioning stews a few times and you did it! Personally I like stew with meatballs and the fresh gravy from it but hey, I am proud of you guys! Hutspot is my favourite...raw Andive stew with baked bacon is a very close second, but please also try Hete Bliksem. I have said it before in previous videos and I have seen others have made this comment as well. It will blow your mind (it is made with apples, a very special and ancient dish). If you get that done...there is Pastinaak soep cooked in milk ;) One step at a time, love you guys! Oh yeah, one more addition...we in the Netherlands say 'Snert is goed als je lepel rechtop blijft staan'.
Dutch people definitely do the cheese fondue at home! I think it is actually traditionally much more of a do it yourself and only later was introduced in restaurants in NL. I actually do not like the traditional Dutch food other than the snert and rookworst, but you are definitely making me reconsider with this great video😉.
It all looks delicious! I'm hungry now 😂 For next time you should try making 'draadjesvlees' with your hutspot. And also, my boyfriend is from the province of Limburg and there they eat zuurvlees (or zoervleisj in their dialect). This is superdelicious!
Haha again; love this! You guys are awesome. Small sidenote- "speklappen" are not really meant for erwtensoep. These are more used to just bake in a pan and add to boerenkool for example. Get the "varkenskrabbetjes" at Albert Heijn for erwtensoep!
You can buy tins with carrots and peas. You can replace the winterwortelen in hutspot with it. By the way hutspot is eaten with draadjesvlees. Slow cooked runderlappen or riblappen. (Riblappen taste better because they are not that lean)
You can add the carrot with the potato to boil but with the 'boerenkool' you should wait a little and add it a few minutes before the potatoes are done...
Tip for cheese fondeu : first rub a clove of garlic in the pan ,than heet the wine but it can not boil it has to be 80celcius , then ad the cheese .stir regularly until smooth (if its going lumpy ad some wine)
I’m guessing the Santa’s horses idea is a bit of an oddity from translation. Here in Australia, carrots are often marketed to leave out for Santa’s reindeer at Christmas, even though it is the middle of summer and there isn’t a reindeer within 10 000 miles.
Who says Dutch food is terrible? Sometimes the simple comfort food your Oma used to make is the best. Also, almost all of those dishes are better the second or third or fourth day. Favorite Dutch comfort food: snert.
I really enjoy Hutspot in this time of the year, best version for me is when you have left over and the next day use a koekenpan/frying pan and make it a bit golden brown on both sides. Also in our family we are used to having bacon with the hotspot which i really love as combo as well instead of the sausage.
Erwtensoep is traditionally served with dark Frysian style rye bread (it usually comes in a plastic container in the supermarket) with butter and Katenspek. Katenspek is bacon that has already been boiled and smoked (so not raw!). It goes really well together in my opinion.
Your Dutch pronunciation is almost flawless, well done. My mum just boiled the vegetables separately from the potatoes and than mashed it all together. I love boerenkool stamp (stamp is the abbr. for stamppot) with sweet potatoes and a little mustard/ mosterd. Piccalilly is great with “kapucijners” . My mum used to make hachee with draadjesvlees which was cooked very very slowly ( took quite a few hrs). My parents ate it with red cabbage and mashed potatoes. As a veggie I got something else to eat. 😂😂😂 I hardly ever eat any of the Dutch winter foods ( to much potatoes for my taste) I do eat a lot of mixed vegetables though. Thx for another fun video.
Great effort! I think most (if not all) of them turned out well. I personally use more whole peas in erwtensoep. Gives it a bit more of a bite, especially if you prepare it for multiple days. Replacing the rookworst with hachee with the stamppot (including hutspot) is a very nice variation as well. Nicely covers up for mistakes with the stamppot being too dry ;o). Many fellow RU-vidrs would do better to taste traditional Dutch foods made by you, than what they usually get in restaurants. PS. The Piccalilli was a total surprise for me, although I do know some people who ad a bit of mustard (not too sweet).
