Tuesday, May 17, 2011

Don't eat the Tuesday Stew if it's Dutch

Yesterday The Prude alluded to something called 'Olle Bollen'.
There it is, in the image above.
Olle Bollen are literally 'fat balls', little deep fried donuts that are best sprinkled with powdered sugar and eaten hot. Before the fat has time to congeal.

The Dutch have also mastered the most amazing of cheeses, they make fantastic chocolate, and their black licorice is out of this world. Give any Dutch cook some almond paste and a few odds and ends and she will whip up a little taste of heaven.

Oh, if only we Dutch could live on sweets and cheese, our reputation in the culinary world would be unsullied.  But there is always that pesky main dish– the meat, the potato, the green and/or yellow vegetable.
And we just can't quite attain heights of world renown with a mash of carrots, potatoes and onions served with a side of creamed herring.
We call that hutspot.
Or we switch out the carrots for mashed celery and call it stamppot.
Brotpop is bread cooked in buttermilk;
bluepop is barley cooked in grape juice with raisins thrown in just for fun.
The Prude's paternal grandmother, snubbing her nose at coronary arterial blockage, used bacon grease as a condiment.
The Prude's husband cut his teeth on balkenbrij- mashed up pork innards, pork liver and buckwheat flour
shaped into a slab and no doubt fried in bacon grease.
Now, Friends of The Prude, now you know why the 'Dutch Main Dishes' books are slim pickings in the cookbook section at the bookstore.
The Prude is considering making up her own recipe called 'Potpop'- mashed up carrots and turnips cooked just right in some grape juice, and served with a dollop of bacon grease in honor of all those brave Dutch cooks who went before her.


ScheltyDebate said...

Hahahaha! I don't know why we can't just live on the Dutch yummys!

Those names are hilarious... are you for real that they are all ___pop/pot? And how/why they came up with the combinations they did... makes me want to do a bit of research into Dutch culinary history.

Where does one find Dutch black licorice?

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