Hutspot

Hutspot

INGREDIENTS

1/4 cup margarine or butter
2 pounds braising meat, sliced 1/2 inch thick (large chunks)
2 cups cold water
3 pounds carrots, peeled and diced or a mix of diced carrot and turnip
12 ounces onions, diced (about three medium)
3 pounds potatoes, peeled and quartered
1 tsp salt
1/2 tsp pepper
1 or 2 Dutch smoked sausages (Simon de Groot or other)

INSTRUCTIONS

Heat the fat in (what else) a Dutch oven or crock pot until brown.
Sear the meat on both sides til brown. Add water to just cover the meat
and simmer (covered) for approximately one (1) hour.
Add carrots, onions and potatoes. Season with salt and pepper.
Cover and simmer for about an hour more. Add the Dutch sausage on top
during the last 15 minutes of cooking. Remove the meat and veggies;
if there is enough liquid left, make gravy. Mash the vegetables
together and put on plates. Put meat and sausage slices on top and
serve with gravy. (Serves four to six)

Many Thanks to Brenda Sharpe for this recipe

Dan's notes: Tasty! Make sure you have a big pot.

Pannenkoeken

Pannenkoeken (with meat filling!)- Dutch pancakes

Source: http://www.hollandsepot.dordt.nl/pannenkoek/pannenkoeken.htm
and http://www.hollandsepot.dordt.nl/dutch/dutch.html

Pancakes:
250 gram (1/2 lb) flour
15 grams yeast
2 tsp sugar
1/2 liter (2 cups) milk, room temperature or a little warmer
2 eggs
1/2 tsp salt
grated rind from 1/2 lemon

Filling:
4 tbsp. butter or margarine
1/3 cup flour
2 cups stock or bouillon
salt
pepper
nutmeg
lemon juice to taste
2 cups cooked meat, ground or minced
1/2 cup canned mushrooms.

Preparations:
Mix the flour, yeast, and sugar. Make a well in the middle, the usual, add half the (warm) milk. Let it rise for 30 minutes. It will get big and airy. Add the rest of the milk, the eggs, salt, and lemon rind. Let it rise again. It will probably get huge. It'll be wet, though, like a batter. Cook like pancakes: butter the pan, put in a big scoop of batter, cook it until there are a lot of bubbles, flip it, cook it until it's the right color. Makes about 4 or 5 big pancakes.

For the filling (can be done in advance; probably a good idea) Make a thick brown sauce of butter, flour and stock: add seasoning, keep stirring and mix with meat and mushrooms. Keep hot but care that it does not boil, or meat will get tough. Filling can be made in advance.

Dan's notes: I used probably 1 cup of chopped fresh mushrooms and sauteed them first. Also, I added 1 onion. Rich, but good!

Hache

Hache

2 lbs. stew meat or round steak cut into 1" cubes
2 Tbls. cooking oil/bacon grease, more if needed
4 medium onions, chopped
2 Tbls. all-purpose flour
2 Tbls. vinegar
2 bay leaves
5 cloves, broken, or 1/2 teas. powdered cloves
2 teas. salt
1 Tbls. Worcestershire sauce
2 cups. hot water, more if needed*
4 to 6 large boiled potatoes, halved
1/4 cup chopped fresh parsley

Saute the onions in oil or grease until they are limp and golden. Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat, brown the meat and add to the onions. Sprinkle the meat/onion mixture with flour and stir it in. Stir in vinegar, bay, cloves, salt, and Worcestershire. Add water just to cover, put lid on and simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off fat; check seasonings. Add potatoes. Pour into 9x12 inch baking dish to serve. Sprinkle with parsley. Serves 4.

*Beef stock can be sub. for water for a richer dish; but if you do, cut the salt *way* back.

Enjoy!
Tracy Riggs

Dan's notes: this actually works, and is pretty good, even though I forgot the parsley. It should simmer for a while, so it reduces, because otherwise it can be pretty thin. It's a stew, really.

Erwtensoep

ERWTENSOEP

INGREDIENTS:

2 cups split green peas
3 quarts cold water
1 pig's foot (or ham bones)
4 slices thick-cut bacon, cut into squares
4 frankfurters (use your favorite sausage)
1 pound potatoes
1 celeriac, diced
1 cup celery, chopped
2 leeks, well washed and chopped
2 onions

INSTRUCTIONS:

Wash the peas, soak them for 12 hours (unless you use quick cooking peas),
and boil gently in the water they were soaked in for at least 2 hours.
Cook in this liquid the pig's foot, and bacon for at least 1 hour.
Add the sliced potatoes, salt, celeriac, leeks and celery; cook until everything tests done and the soup is smooth and thick. Add the sausage during the last 10 minutes. The longer the soup simmers, the better the flavor. Three hours is usual. The soup thickens -so much it can almost be cut - as it cools.

Smaakelijk eten!!!!!

Dan's notes: this makes a lot of soup. Make sure the bottom doesn't burn.