Ready for Gay Pride Amsterdam, with my self made Indonesian salad made with grandmom’s recipe. Curious what’s in it? Recipe soon!
Your leisure; my pleasure. By DLCS.Dee
Here’s a supercool recipe by one of my favourite bloggers;
Bag Lady…. Looking forward to trying this myself soon!
To my Dutch readers out here; I have never seen silicone (baking) paper, where can I buy this? I only know the brown oven paper, and Girlinafoodfrenzy explained that
The paper needs to be waxed so to prevent the juices/moisture escaping.
My Indonesian grandmom would have used bananaleaves, but those aren’t easy to find here either.
I reblogged Girlinafoodfrenzy‘s post because I already know that my pictures (and probably my fish too) will not look as beautiful as hers. Of course I’ll let you all know how my first Fish en Papilotte went! I wonder if it will be as easy as it seems…
I was approached (HERE somewhere ) by my Mr. Simon Kerr, of Sirana (Dairy) Gligora from Kolan on the island of Pag in Croatia. Sirana Gligora produces cheese in a generations old traditional way, from the milk of autochthonous sheep that live freely on the islands’ pastures, surrounded by aromatic herbs and breathing in the seawind which also deposits sea salt on the pastures. This ensures the produced cheeses to possess a unique scent and taste, enhanced by Pag’s salted aromatic herbs. Besides the original Paški sir (cheese), Sirana Gligora also produces a small variety of other cheeses, such as goat cheese from milk from Dalmatian goats, as well as cheese from a mixture of cows’ milk from cows from the Dalmatian hinterland with sheep cheese.
I got cheese to sample My Way .
The Trapist Kolan, a flavourful cheese, is for me the mildest of the cheeses I got from Sirana Gligora (unfortunately skuta was not possible to sample in Amsterdam right now, but skuta is actually the mildest of all. Skuta is comparable to ricotta, it’s beautiful fresh cheese and I would make-or at least attempt to make- amazing Croatian pancakes from the oven with that ). It’s perfectly accompanied by a simple homemade Indonesian Sambal Ulek. For me anything is perfectly accompanied by Sambal ulek ;) , but the flavor of this cheese gets an extra beautiful flavour touch with it.
The way I make a Sambal Ulek is supersimple;
Oh yeah, you don’t have such a beautiful Indonesian stone mortar or grinder? You can use a blender (or a staafmixer for the Dutch) if there’s no other way.
I served the Trapist Kolan cut in slices with a Dutch cheese cutter (I’m a huge fan of the Dutch cheese cutter, I’ve never seen it abroad and it’s sooooo handy!) with a Brinove rakija, (comparable to a very good Dutch Jenever, the French Genevièvre, a juniper brandy), an excellent choice.
The rosemary cheese is a strong and spicy cheese, the herbs already complement the cheese beautifully. The structure of the cheese does not allow it to be cut with a Dutch cheesecutter, it crumbles. I sprinkled some dried chilli seeds over the cheese and then poured some excellent virgin Pendolino Istrian olive oil over it. My dried chilli seeds are from Gran Canaria and very, very spicy, the Dutch ones or Croatian ones would be less spicy and allow you to taste the cheese better. Great with some dry crackers or bread.
The Kozlar cheese is semi-firm and is a good goat cheese. What I imagined is true; it makes an unbelievable combination with an exotic spicy sour sweet chutney, such as a spicy Indian mango chutney. I have never made a chutney myself before yet (this one came from a jar), but I’ll let you know when I do.
Sir s tartufima (cheese with black truffels) pairs perfectly with a homemade bread, to which some dried chilli have been added to the dough.
The original Paški sir is a perfect substitute for Parmesan cheese. It’s excellent with a good pasta, such as spaghetti aglio, olio e peperoncino. I needed a much smaller quantity than what I’m used to because the cheese is so tasty and strong.
Spaghetti Aglio, Olio e Peperoncino ; Simple, filling, yet light. Anyone can cook this, in my house it’s a favourite when lazy or when there are not many ingredients in the house. Here’s the (for 2) recipe MY Way.
The Zigljen cheese I tried pure. Gorgeous. I just simply felt like having a good piece of cheese and I was once again, not disappointed.
As a final test we cut the rosemary cheese, Trapist Kolan, Paški sir and some average Dutch cheese, made a pizza dough with some oregano picked on the island of Cres in Croatia, dried by the sea air, some amazing olive oil (yes, the virgin Istrian Pendolino again), some garlic & onion, and made a pizza (yes, without the tomato). The pizza had a thin crust and I don’t need to explain you that the combinations of these flavours were amazing, right? The cheese with rosemary seems like made for a pizza. The cheese I liked least on the pizza was the Kolan, it became slightly chewy. BUT all cheeses were still there, besides the Dutch one. We put a lot of Dutch cheese and little Croatian cheese, yet the ruling flavours were those of real cheese, with a touch of garlic and onion and herbs. I could only guess that the Dutch cheese is not made in an as natural way as the Paški sir….
I didn’t only come to conclusions of Sirana Gligora’s Paški sir, but also about spices and my love for them. The Surinam Madame Jeanette, is better eaten cooked than raw. Even for a lover of anything spicy, it’s too spicy. I prefer my Madame Jeanette in a tropical soup or a Surinam brown bean stew. I’ve tried it with some different cheeses but it’s not recommendable.
I’ve also made some random Amsterdam people try some of the cheese, all reactions were extremely positive, they all loved Sirana Gligora’s cheeses, like I do. The best comment I got when I asked about opinions was;
“This tastes like REAL cheese”. Well that’s exactly what I thought.
Sirana Gligora’s Paški sir is for sale in stores all over Croatia, as well as in London, The UK. Hopefully this year in Amsterdam, The Netherlands too. I’ll keep you updated about that. More info; http://www.sirena.hr/en/dairy-gligora-s1.htm
I collect cookingbooks. (or cookbooks?) Anyway… books with recipes.
My French, Spanish and the Balkan languages I practise with the help of cookbooks. Yes, and (sometimes) dictionaries. I would like to have cookingbooks from as many countries as possible, but not just any cookbooks, NO, the most complete ones, with the most authentic recipes. The books that have been passed on for a generation or more already, from grandmom to daughter and so on. Even when not cooking or when not hungry, I go through my cookingbooks, ’cause it makes me happy.
My favourites are;
My wishlist contains;
The Silver spoon but of course in Italian; Il cucchiaio d’argento, Het Groot Surinaams Kookboek, an old Dutch cookingbook (still trying to figure out which is the best…), a good Chinese cookingbook (no this one not in its own language…), the best Indonesian cookbook (don’t know which is the best yet, have a lot of smal ones which are not the best…), a good Turkish cookingbook and whatever YOU recommend me…..
What is the best cookbook/cookingbook/recipebook from your country?
Which book best represents the cuisine your country has to offer? Which book do you regularly use? Which book did your mom and grandmom use? which book from your country should I absolutely add to my collection?
Oh yeah and;
Dutch cuisine is not so impressive.
It HAS been once, for sure, but people forgot about all of those stews that cooked for hours and dishes that “our” grandparents’ parents made , mostly ’cause they’re too time consuming. Forgotten ingredients are coming back, it’s not that, but we simply got lazy. In The Netherlands all world cuisines are widely represented, any ingredient is for sale in Amsterdam, but I often wonder if the flavour and the amount of nutrients and vitamins are just as high as when the ingredient is consumed where it grew, naturally, where it originates from?
Next year I’ll spend some time researching & getting into the old Dutch cuisine. For now;
Stamppot boerenkool (potato kale mash)
Boerenkool (kale) was first mentioned in cookbooks from the year 1661. (I’d love to get my hands on a copy of this book for my collection!) In 1661 mashed potatoes were not used in this dish yet, although the sausage was already served with the cabbage in this dish. The dish became popular after a few bad corn-seasons when potatoes became popular as food. Boerenkool contains a lot of carbohydrates, which makes it a popular meal for cold winter days.
for 4 persons;
Every since that weekend in Paris, (see here) my first trip to Paris, I occasionally crave for and dream of a nice piece of duckmeat. I have decided recently that I’ll buy a whole duck soon and will prepare it in the oven. Since duck costs € 36,- a kg over here, I decided I needed some practise (never made duck before!) before testing my skills on such an expensive piece of meat. Yesterday I went into a fine butcher in the expensive part of time and asked for some duckmeat. What they offered me was a “magret de canard” of about 400gr, google told me it’s the breast of the duck. That’s what I noticed when I unpacked it too. I’ve got many cookingbooks so combined what I thought would be tastiest (and simplest! I decided not to marinate the meat but to make a sauce.) and here’s my improvised recipe;
I served the duck with some mashed potatoe,
ovenbaked sweet potatoe slices,
stir-fried crispy Pak choi with garlic
and the balsamic-honey-beer sauce and I loved it. I left it a minute too long in the oven ’cause I’m not a fan of red meat but it was lovely. I’m sure it would have been even tastier if I would have made the meat in goose- or duckfat instead of sunflower-oil.
Wish I had leftovers for today but this small piece was just a test. Yes. I’m ready for the whole duck.
Next on my shoppinglist is Goose- or duck-fat. Anyone going to France soon & passing by Amsterdam after?
Nelumbo Nucifera (Holy Lotus)
The lotus plant grows in ponds with the flowers, stems and leaves above the water and the root below the water. The roots are rhizomes; plant stems that grow horizontally under or along the ground and often send out roots and shoots. New plants develop from the shoots. The lotus plant is in full bloom in summer. The roots are typically harvested from autumn to winter. Every part of the plant (flowers, stamens, seeds, leaves and the roots) can be used in cooking. In Asia, the petals are sometimes used for garnish, while the large leaves are used as a wrap for food, not frequently eaten (for example, as a wrapper for zongzi). In Korea, the leaves and petals are used as a tisane. Yeonkkotcha (연꽃차) is made with dried petals of white lotus and yeonipcha (연잎차) is made with the leaves. Young lotus stems are used as a salad ingredient in Vietnamese cuisine. The rhizome called ǒu (藕) in pinyin Chinese, ngau in Cantonese, bhe in Hindi, renkon (レンコン, 蓮根 ) in Japanese, yeongeun (연근 ) in Korean, is used as a vegetable in soups, deep-fried, stir-fried, and braised dishes and the roots are also used in traditional Asian herbal medicine. Petals, leaves, and rhizome can also all be eaten raw, but there is a risk of parasite transmission it is therefore recommended that they be cooked before eating.
Some cool lotus (root) facts & health benefits of lotus (root):
As you know, I had a lotus root, to be spend quickly. Too lazy to make chips out of it (and not really a lot of oil in stock), I checked all my cooking-books and none of them had a lotus-root-recipe in them! I continued my search online where I stumbled upon lots of beautiful recipes but I challenged myself to make something filling, simple, with all the ingredients I did have in stock, without having to buy anything. Online I figured out that as long as you precook the root in some acidulated water, you can basically do anything with it,
SO HERE’S MY RECIPE:
F.Y.I.; My improvised Lotus-root-rice has been tried by a Thai lady who approved it. She said it tasted Thai because of the flavours, although in Thailand she never tried Lotus root as or in a main dish, only sweet as dessert. Looking forward to her recipe!
I hate rats.. (Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.) Gross! But still…Remy the Rat is my hero! He’d be my friend!
Fall instead of summer? Babysitting? Little causin over? Like food? Or animations? Here’s my new favourite one;
Remy is a young rat in the French countryside who arrives in Paris, only to find out that his cooking idol is dead. When he makes an unusual alliance with a restaurant’s new garbage boy, the culinary and personal adventures begin despite Remy’s family’s skepticism and the rat-hating world of humans.
I wish I could taste the flavours and smell the smells of this movie..
Well I can! (And so can you..ha!) Let’s get to work ’cause here’s Remy’s original ratatouille recipe!
For the Piperade (bottom layer):
For the Vegetables:
For the Vinaigrette:
p.s.: if you’re brave enough to try the recipe, please post us a pic!
(thx Pixar & Disney for the material I used here without asking you for permission)