Thursday, December 23, 2010

A Return To Dutch Dishes!

Good evening everyone! You know, sometimes, this blog is a lot of fun. Every time you start to feel like you've tried just about everything a new recipe, cooking technique, kitchen gadget or ingredient comes across your radar and revolutionizes cooking all over again. These changes keep our hobby fresh - but they also keep the blog fresh. Just when you think you've got us figured out - BAM - breaded chicken with almonds in the breading. Bet you didn't see that one coming! Tonight, we're following up that unexpected recipe with yet another unexpected dish - an we're leaving the country to do it. I'll turn the keyboard over to Maggie and let her share the culinary journey across the sea.

The Recipe:  Dutch Farmer's Cheese Soup
Original Recipe Found In:  Bon Appetit Tastes of the World Cookbook

What You'll Need:

1/4 Cup Butter
1 1/2 Pounds Russett Potatoes, Peeled, Diced
1 1 1/2 Pound Cauliflower, Trimmed, Cut Into Florets
1 Pound Carrots, Peeled, Sliced
1 Large Onion, Chopped
4 Cups Canned Vegetable Broth
6 1-Inch-Thick French Bread Slices
12 Ounces Gouda Cheese, Wax Removed, Cheese Sliced

As formidable doom snowstorm approaches our neck of the woods, I am reminded of a warmer time.  Summer.  But not this the coming summer; the summer of 2007.  As seen on the pannekoken blog, I have a great love for a tiny country named the Netherlands.  It's people, the scenery, the food.  Albeit, I didn't actually have this dish while I was over there (and maybe someday I will make the dish that was "real Dutch",) tonight's recipe is in homage of those whom I know in the Netherlands.

2007's Trip To Europe - The Netherlands Edition

Begin by peeling the potatoes, carrots, and cauliflower and chopping them into smaller sections. Roughly chopping the vegetables is okay here. Next, chop the onion either by hand or with a food processor (no watery eyes that way).  

Next, begin to melt the butter in a heavy, large, oven safe Dutch oven over medium high heat.  Add the vegetables and saute until the onion is golden brown, about seven minutes.  Next, add four cups of the vegetable broth and bring to boil.  Reduce heat to medium low and simmer until vegetables are tender, about thirty minutes.  Season to taste with salt and pepper.

Finally, preheat your oven to 375 degrees.  Slice french bread loaf into 1/4 to 1/2 inch sections and place the slices on top of the soup.  Place cheese slices over the bread until each slice is completely covered.  Place the Dutch oven in (actual) oven and cook until the cheese is melted, about five minutes.  Serve immediately and enjoy!

The Results: 

The end results was a delicious, almost rustic dish that burst with amazing natural flavors. Sometimes, people are a little too eager to hide veggies under multiple layers of flavorings and spices. It's easy to forget that yes, veggies have their own flavor too - and in most cases (with the exception of broccoli - which is nasty and poisonous!) taste great! This one is worth a shot for those who follow along at home - simply to be reminded of the great, natural flavors out there. (Although, I'm not sure what makes this recipe Dutch? The gouda?) 

That's all we have for you this week. Here's hoping everyone has a very happy, safe and enjoyable holiday. Safe travels, and may all of your family reach you safely. (As an aside, here's hoping the snowstorm bearing down on us is only going to be the 3 to 5 inches predicted and not anything worse!) Merry Christmas and happy holidays to all of our great readers and your families! We're back on Monday, December 27th with another full week of recipes - so be ready to come back from Christmas and get cooking again! Until then,


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