DUTCH CROQUETTEN
This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!
Provided by Celly
Categories World Cuisine Recipes European Dutch
Time 25m
Yield 8
Number Of Ingredients 18
Steps:
- Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
- Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
- When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
- Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 25.4 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 1.4 g, Protein 18.6 g, SaturatedFat 8.7 g, Sodium 595.3 mg, Sugar 2.8 g
SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS
The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.
Provided by David Tanis
Categories dinner, grains and rice, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
- Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
- Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
- Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
- Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
- Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
- Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
- Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
- Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 15 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams
GUGELHUPF
When I was an exchange student in Germany, my German mother often had this one the table for breakfast.
Provided by Mysterygirl
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle yeast into milk to dissolve.
- In a large bowl beat sugar and butter until light and fluffy.
- Beat in eggs, one at a time.
- Stir in vanilla, lemon rind, raisins, and almonds.
- Mix salt and flour.
- Add milk and flour mixtures, alternately, ending with the flour mixture.
- Grease a gugelhopf mold*, budt pan, or tube pan.
- Pour batter into pan.
- Cover and let rise until doubled in bulk, about 2 hours.
- Bake in preheated 375 degree F.
- Oven for 40 minutes or until browned and done.
- Serve warm with butter.
- * The gugelhopf mold is know also as a turban-head pan.
- If this is not availiable, you can use the others with the same results.
Nutrition Facts : Calories 671.5, Fat 30.8, SaturatedFat 16.6, Cholesterol 181.5, Sodium 430.4, Carbohydrate 86.8, Fiber 3.1, Sugar 33.6, Protein 13.7
DUTCH FARMER'S CHEESE SOUP
A creamy, satisfying cheese-based main course soup.
Categories Soup/Stew Potato Vegetable Vegetarian Quick & Easy Lunch Gouda Cauliflower Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Preheat broiler. Transfer soup to large broilerproof bowl or individual broilerproof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes. Serve immediately.
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