Cooking Recipes and Gastronomical Information

Netherlands Cooking RecipesThe Netherlands has a fascinating cultural history which has weather Spanish rule as well as a strong Nordic and Germanic influence. Today Arab and international immigration is adding yet another layer, and all of these influences show up on the menu. Here are a few recipes sampling Holland’s diverse and enticing palate.

Dutch Meatballs
Definitely reflecting the flavor of their Scandinavian neighbors to the north, the Dutch add their own delightful twist:

Ingredients (meatballs):
· 2 pounds lean ground beef
· 2 finely chopped onions
· 1/2 cup bread crumbs
· 2 tablespoons chopped parsley
· 2 eggs
· 2 tablespoons Worcestershire sauce
· 1 teaspoon white pepper, ground

Ingredients (gravy):
· 2 tablespoons butter
· 4 tablespoons flour
· 2 cups water
· 2 cups milk
· seasoning

Directions (meatballs):
Combine all ingredients and turn them into balls, cook on a frying pan on low heat so that they are not pink in the middle, neither charred rare. This process should take about twenty minutes.

Directions (gravy):
Melt the butter and slowly stir in the flour, making sure there are no lumps. Once done, mix in the milk and water and the seasonings. Pour the gravy over the meatballs and serve it up!

Dutch Calf TongueWhen visiting the Netherlands, it is very likely that the locals will try to convince you to delight in this dish. No, it’s not a prank – the Dutch really are proud of this specialty, and the moment you sink your teeth into it, you’ll realize why. Been to Holland and pining for “Kalf Tong”? Here’s the recipe to satisfy your desire!

Ingredients:
· 6 bay leaves
· 6 calf tongues
· 2 teaspoons of peppercorns
· 2 peeled and sliced onions
· 2 tablespoons of flour
· 2 tablespoon of salt
· 4 tablespoons horseradish, prepared

Directions:
Combine the bay leaves, salt, peppercorns, tongues and onions in a pot and submerge in purified water, bring to a boil and quickly reduce, simmering on low heat for about 90 to 120 minutes. At this point it’s time to treat the tongues by removing the root ends, and the skin, before slicing in half, lengthwise. Remove the water and add in the horseradish and flour to create a thick, viscous sauce which you will pour over the tongues. Bon a petit!