|
Thank you, from the Foods of the World Forums! |
Cooking Dutch in NYT Magazine |
Post Reply 
|
| Author | |
Daikon 
Chef's Apprentice 
Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
 Post Options
 Thanks(0)
 Quote Reply
 Topic: Cooking Dutch in NYT MagazinePosted: 23 March 2012 at 08:56 |
|
Here's a little something unexpected: http://www.nytimes.com/2012/03/25/magazine/who-doesnt-love-boerenjongens.html?_r=1&gwh=3D05712A01D180E816B10D23C38A4B1A
|
|
 |
|
| Sponsored Links | |
|
|
|
TasunkaWitko
Admin Group 
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 23 March 2012 at 09:08 |
|
excellent article ~ and, as you said, a little unexpected.
thanks for posting - i'll have to look into these boerenjongens!
[eidt] looking again at the picture, up behind her and to the left, i see that she gets around....
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
pitrow
Master Chef
Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087 |
Post Options
Thanks(0)
Quote Reply
Posted: 23 March 2012 at 10:51 |
|
Hmmm, I'm going to have to try to get my hands on her new book.
Hutspot... haven't had that in years! My mom stopped making it for us because us kids complained that it wasn't like the stew other kids had. lol. I'm going to have to get the recipe from mom and make some. |
|
|
|
|
TasunkaWitko
Admin Group
Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
Post Options
Thanks(0)
Quote Reply
Posted: 23 March 2012 at 10:53 |
|
mike when you do get that recipe, i'd be interested. i "think" i have one in my FotW book - will check and see, but a family recipe such as yours would be so much better, even if it is the same - memories, associations etc....
would love to see a pictorial on it - if you're not able to do one, i might be able to, or perhaps daikon would volunteer ~
|
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
|
|
|
pitrow
Master Chef
Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087 |
Post Options
Thanks(0)
Quote Reply
Posted: 23 March 2012 at 11:26 |
|
I'll get the recipe from mom tomorrow and post it up for you Ron. I just made stew the other night so it might be a while before I get back to making some again.
I was probably 8 the last time I had it, but from what I remember it's good. It has a consistency a lot like erwtensoep nice and thick, only it's orange in color instead of green, from the smashed carrots. |
|
|
|
|
ChrisFlanders
Chef's Apprentice
Joined: 01 March 2012 Location: Flanders Status: Offline Points: 343 |
Post Options
Thanks(0)
Quote Reply
Posted: 24 March 2012 at 03:33 |
|
Hutsepot as we call it is very big in Belgium, actually, was, it's such a lot of work and it all has to go slooooooooow. It's one of these dishes that also has as much versions as there are cooks. I need to add that this preparation is even better the day after it's cooked, same with all stews! The trick seems to be somewhere in getting the right color and consistency. Not an easy dish to reproduce.
Heavenly, coming home and smell the hutsepot in every corner of the house. especially on a cold winterday.
I'm also looking forward to your mom's recipe, Mike.
|
|
|
|
|
Post Reply
|
|
Tweet
|
| Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |
Topic Options