Potato Stampot

Stampot, a potatoe dish that has different herbs, spices and leafy green vegetable, along with butter and cheese......Yum! every Dutch cook has there own version of it, going back generations! I serve it with Dutch Meatballs, but pork chops, a Dutch stew called hashee(another Dutch dish I will post when it gets colder out), smoked sausages would also go very well with these potatoes; or serve it when you want to get more veggies into you kids! When I was young I loved the contrast of hot potatoes and crunchy endive, all buttery and really yummy, who's kidding who! I still love it! you can substitute baby spinach or kale (you will need to cook the kale for a little while first) for the endive, or you can mix in peas and carrots, parsnips, leeks, green onion, garlic.....the only limit is your imagination! But this is the traditional Dutch version.


5 oz cheese cubes, mozzarella, Gruyere, Monterey Jack, white cheddar
2-3 pounds potatoes, peeled rinsed
1 medium onion, chopped
1 tbsp coarse mustard
1/3 head curly endive, chopped
1/2 cup milk
1/3-1/2 cup butter
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1-1/2 teaspoon Salt, divided
A few slices of black olives to garnish

Put peeled potatoes in a large pot, cover with cold water, add a teaspoon of salt, bring to boil over high heat, when it boils, turn heat down to low and let them simmer until tender;
meanwhile assemble the rest of the ingredients:
1- mix the mustard and milk together and heat until steamy in the microwave;
2-sauté the onion in a little of the butter;
3-for the endive-wash and cut into coarse dice, green part only then spin dry in your salad spinner;
4-drain the potatoes, put them back into the same pot, then add the rest of the butter, the sautéed onion and butter mix, and hot milk/mustard, mash halfway, taste for salt, add more if necessary, then add the pepper nutmeg, and mash until you have good consistency, add the cheese, and the chopped endive, stir well, put the lid on to keep hot and to let the flavours develop, and the cheese to melt. Stir once more before serving. Serve in gaily colored bowls with your choice of meat on top, delicious! Take it to your favourite chair, and enjoy! no need to share if you have made enough, so make sure you make more than you think you need because everyone will want a second helping!
Can be made in advance, but wait to put the chopped endive in to at least 10-15 minutes before serving.Variation if you have made the dish then have time on your hands because no one is home to eat yet, turn oven on to 350 degreeF toss 1/4 cup melted butter and 1 cup of dry fine breadcrumbs, sprinkle over the potatoes put into oven bake the dish until the top crust turns golden and potatoes are hot, about 10-15 minutes, then serve! Just adds another decadent dimension to an already fabulous dish!

Hachee, Dutch Meat Stew

This dish is a great way to use a cheaper cut of beef steak, sirloin, round steak or a small pot roast that is too small to heat the oven up for, you could also use the tougher cuts of venison, that sit in the freezer after your friend went hunting and presented you with a piece of his bounty! but cut the meat into pieces and sautéed wth a few good ingredients, turns the tough meat into something wonderful, all on top of the stove, stir occasionally.

2-3 pounds of chuck steak, round steak, or even stewing beef
2-3 tablespoons canola oil or your favourite oil
2 tablespoons butter
1/4 cup flour
4 large onions, peeled and chopped large dice
1/2 cup dark brown ale, or red wine
2-1/2 cups water
3 tablespoons golden syrup, or dark honey
3-4 small crab apples, or 2 Granny Smith apples, cored and chopped
1 6 ounce can tomato paste
A handful of fresh grape tomatoes
2 beef bouillon cubes
2-3 sprigs of fresh thyme, or 1/2 tablespoon dried thyme
1 big bay leaf
4 cloves
A pinch of allspice
1/2 teaspoon nutmeg
6 peppercorns
1 teaspoon salt
1/2 teaspoon pepper

Wash and dry meat, cut into smaller pieces about 2 inches square,(it is important to dry the meat or it won't brown) heat the oil in a large sauté pan, or low Dutch oven,on medium high heat, brown pieces of meat on all sides in batches in the hot oil, remove to a platter, add the onion and cut up apples to the pan, scraping all of the brown bits up while you stir the onion and apple around cook until onion is translucent and getting golden brown, add butter, let it melt over the onions/apples then add the flour, stir well to coat the onions/Apple and mix with the pan juices, cook and stir for a minute or so, then add the beer or wine, stir well let the booze smell dissipate, then add the meat back in, along with the handful of grape tomatoes, stir all the ingredients in the pan so everything is coated with the juices, then add the mixture of water,golden syrup or dark honey,bouillon cubes, Tomato paste, and the fresh or dried herbs, bay leaf,cloves, allspice, nutmeg, peppercorns and salt. Simmer with the lid off, until meat is falling apart and mixture is almost dry, but saucy, you may need to add a bit of water from time to time during the cooking process, stir occasionally, taste for salt, add if needed, then add the 1/2 teaspoon of pepper at the very last if necessary, serve over Potatoe Stampot, buttered broad egg noodles, or spooned over toasted buns, like an upscale sloppy joe! Enjoy!

Roast Pork Loin with Apples and Apple Salsa

This recipe for pork loin is simply delicious and very easy, and classy enough to serve to company. To save steps you can brown the roast and veggies in the oven, just turn heat down after 20 minutes.


2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
1 teaspoon Kosher salt
1/2 teaspoonfreshly ground black pepper
1/2 teaspoon each, cinnamon, nutmeg
1/4 teaspoon allspice
3-4 thick slices of bacon, optional
1 medium onion, thickly sliced
2 carrots,peeled, washed, thickly sliced
2 stalks celery, washed, thickly, sliced
3 cloves garlic, smashed, sliced (can be inserted into slots cut into the pork loin, if desired)
3 sprigs fresh thyme
4 tablespoons cold unsalted butter, divided
2 apples, such as Gala or Mutzu, peeled, cored and cut into 8 slices or skip in favour of the Apple salsa
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Apple Salsa
Wash and core a green and red apple, cut into medium dice, add a quarter of a red onion, medium dice, a hot pepper, small dice, (with or without seeds, it makes it hotter if you include the seeds), 1/4 of sweet red pepper,small dice 1/4 tsp.salt, pinch of pepper,1/2 tsp.sugar, 2 tablespoons lime juice, 3 tablespoons apple cider vinegar, 4 tablespoons vegetable oil, a few dashes of hot pepper sauce if desired, mix fruit and vegetables in a medium sized bowl, sprinkle with the lime juice, then in a jar with a tight fitting lid add the salt, pepper, sugar, vinegar, oil and hot sauce. Shake, taste for seasoning, adjust as necessary, pour over the apple/ veggie mixture, stir well to coat, cover and refrigerate until ready to serve meat. Can be made 2-3 hours ahead of time.

Preheat oven to 400 degrees F, season the pork loin all over generously with mixture of salt, nutmeg, cinnamon, allspice and pepper. Do not trim or cut the layer of fat covering the loin, if it has one, the fat layer helps to prevent the meat from drying out,if it has no outside fat,you can add a few pieces of thickly sliced bacon to the top of the meat, after browning. Add the onion, carrot, celery, garlic, thyme sprigs, and 2 tablespoons of the butter (cut into tiny pieces to dot the veggies)to the roasting pan or Dutch oven, place meat in the center of the vegetables, brown all in the preheated oven at 400 degrees F for 15-20 minutes, turning meat and veggies over midway to ensure even browning. Turn oven down to 350 degrees F, then add the sliced apples,stirring them into the veggie mixture, cover top of roast with bacon, if desired, if not using bacon or if there is no fatty layer on top of meat, cover the browned meat loosely with a piece of buttered parchment paper, roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 40 to 45 minutes.(See Cook's Note.)

Transfer the pork onto a cutting board and cover it loosely with the parchment paper and foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the thyme sprigs. Return the roasting pan or Dutch oven to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the pan from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.

Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. You may wish to serve the fresh apple salsa alongside roast for garnish. Drizzle some sauce over meat and serve the rest on the side.

Cook's Note: Pork cooked this way will be slightly pink, but today's pork products are safe eaten this way, however if desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be moist at the higher interior temperature.

Dutch Girl Minestrone Soup

I love vegetable soup, any kind, these soups are healthy and filling, virtually fat free, and can be enjoyed anytime of the year. This version of minestrone soup has no cabbage, but you can add 1 cup of shredded cabbage when you are sautéing the carrot/celery/onion, to maximize the flavour of the vegetables. I do have another soup recipe that uses cabbage and will post it when I make it, if anyone is familiar with the Pickle Barrel Restaurant, their sweet and sour cabbage soup is truly delicious, and mine is similar(but uses no ketchup).

Minestrone Soup

3 tablespoons olive oil
2 tablespoons butter
2-3 medium carrots, peeled and diced
3-4 stalks celery, with the leaves diced (white part removed)
1 medium yellow onion, diced
1 medium red onion diced
3-4 medium cloves garlic, minced
1 24 ounce bottle strained Tomatoes
1-28 ounce can San Marzano whole tomatoes
1-14 ounce can mixed beans, drained and rinsed
1 cup frozen green beans
1 beef bouillon cube
1 vegetable bouillon cube
1-1/2 teaspoon salt
1 teaspoon pepper
Pinch of red pepper flakes
1 teaspoon thyme, dried or
3-4 sprigs fresh thyme, left whole
1/2 teaspoon dried basil, or
3-4 leaves fresh basil, torn into small bits
1 tablespoon parsley, dried
1 bay leaf
2/3 cup macaroni
Shavings of Parmesan

In a large stock pot, melt the butter and oil, add the carrots, celery, (cabbage if you are using it), and onion, stir to coat in butter/oil, cook and stir over medium heat, until the carrots start to change color, then add the garlic, cook and stir well for about 1 minute, then add the strained tomatoes, the whole tomatoes, and 1 liter of water, stir all well, bring mixture to boil for 3-5 minutes, then add the rest of the ingredients except the pasta, turn heat to simmer for 25 minutes, stir and taste the broth, add more water or seasoning, if needed, remove the whole fresh thyme, add the macaroni, turn heat to medium high and stir to keep macaroni from sticking to the bottom, cook on medium high until macaroni starts to get soft, then turn to low, once macaroni is cooked the way you like it, turn soup off, shave Parmesan cheese into individual servings, Enjoy!

Meat and Mushroom Pie

I love making meat pies, they are easy to make and easy to freeze if preparing food ahead of time, not only that a large meat pie will serve 8-10 servings. You can dress it up for company, or serve as is when you are rushed, it's a great recipe for your collection!

Meat and Mushroom Pie

Pastry

3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 pound tenderflake lard, cut into little pieces
1/4 pound butter, cut into little pieces
1/2 tablespoon vinegar
1 egg
water to fill 2/3 cup liquid (with egg and vinegar)
Use your food processor to put the pastry together, measure the flour, spooning it into the dry 1 cup measuring cup, add it to processor with the salt, and sugar, pulse for a second or two to combine those ingredients, then, add the lard and butter, pulse a few times to incorporate the lard/butter until it looks like little peas, when you take the lid off, reach in and take a handful, it should hold together a little, put the lid back on and pulse a few more times if there are large lumps of fat remaining, otherwise put mixture in a large enough bowl, crack the egg into the (wet)measuring cup, beat it a little, then add the vinegar, then add enough cold water to measure 2/3 cup, add to the flour mixture in the bowl, stir with a fork until well incorporated, using your hands to knead just a little, pat into 2-3 rounds, wrap in Saran Wrap, put into fridge while making the filling.

Meat and Mushroom Filling

1 pound ground beef
1/2 pound ground pork
2-3 tablespoons corn oil
2-3 tablespoons butter
1 large onion, chopped fine
2-3 green onions sliced
1 pound assorted mushrooms, wiped and sliced
3 large cloves garlic, minced
2 tablespoons flour
3-4 sprigs of fresh thyme, or 1 teaspoon dried
Pinch of hot pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup red wine
1 cup water
1 beef bouillon cube
A few dashes of jalepeno hot sauce
Approximately 2/3 cup dry breadcrumbs, fine
grape tomatoes, oil cured olives, sun dried tomatoes, large diced sweet pepper, or small dice hot pepper

In a sauté pan, over medium high heat, melt the oil with the butter, add the onions, green onions, sauté until translucent, add 1/2 the garlic, cook for 30 seconds, add the mushrooms, sauté until mushrooms give up their liquid, let it evaporate, then stir in the 2 tablespoons flour, stir together for a minute, remove mushroom mixture from heat. Then in a large sauté pan, add 1/2 tablespoon oil, brown beef and pork, breaking meat up, add the garlic, thyme and seasonings, cook and stir until it is browned, add the red wine stir altogether, then add the water and beef bouillon cube, simmer until the meat is fragrant, remove the thyme sprigs, add the mushroom mixture, stir well, simmer for 5-8 minutes, add some of the breadcrumbs, to soak up the liquid, add more if necessary, turn the heat off, set aside to roll out the dough. This recipe makes enough for a 8-9 inch by 3-4 inch high springform pan. Roll dough out to fit into the springform pan, trim bottom to 1/2 inch over the rim of the pan, fill with the meat and mushroom filling, you can add little grape sized tomatoes in various places or olives, sun dried tomatoes, little pieces of red or green or yellow sweet pepper, or hot peppers, strewn around meat/mushroom filling, cover with pastry, cut a vent hole, trim top pastry to 3/4 inch over the rim, pinch the top and bottom crust together, brush top of pie with half and half cream, bake in a 375 degree F oven for 20 minutes, then lower the temperature to 325 degrees F for another 20 minutes, serve with homemade gravy and a fresh salad, or any vegetable that appeals. Enjoy!

Turkey Noodle Soup

Well, I hope you all had a terrific thanksgiving, and you've probably had your fill of turkey sandwiches, maybe you have a little turkey left, maybe you have the turkey drumstick and wings that are now a little dried out? So, what to do with the turkey bones? I have a terrific recipe to make stock out of the bones and also a soup recipe that uses the stock you have made.

Turkey Bone Stock

1 leftover Turkey carcass, drumsticks, wings, neck, skin removed
1 large onion, peeled and quartered
2 stalks celery, washed and cut into 3-4 inch lengths
2 carrots, washed and cut into 2 inch pieces
1/4 bunch parsley stalks, (reserve parsley leaves/tops for soup)
1 tablespoon salt
1/2 tablespoon pepper
2 medium bay leaves
1/2 tablespoon sage leaves, dried or
5 fresh sage leaves, left whole
2 allspice berries
Water to cover

Place all ingredients in large 10-12 cup stock pot, cover with water, bring to a boil, skim off any foam, boil for 3-4 minutes, then turn heat to medium low, cover half ways and simmer for 2 hours, stirring occasionally, add water if the water level drops too low, taste for seasoning, add more salt if desired, simmer on low for another 1 hour. Remove the carcass and other bones to a plate. strip bones of any useable meat, reserve for turkey noodle soup. Strain stock into a large bowl, or another stock pot if you are making soup. Otherwise, cover the stock, let cool in fridge, next day, skim and hard fat off the stock and divide into 1 liter sized freezer containers, or zip locks, freeze then use in your favourite soup or stew recipe.

Turkey/Chicken Soup

8 cups Turkey stock
3 stalks of celery, washed chopped into bite size pieces
2 large or 3 medium carrots peeled and cut into half coins
2 medium sized onions, peeled and chopped medium dice
Any leftover veggies from thanksgiving dinner(if they are not more than a day or two old)
Salt to taste
1 teaspoon pepper
1 pinch of hot pepper flakes
1-1/2 cups Left over turkey meat, cut into bite size pieces
Parsley tops reserved from the stock making, chopped
1 cup rotini, or curly (no-yolk) egg noodle
A few dashes of hot sauce if desired

In a large stock pot, place all ingredients except the Leftover turkey, parsley and noodles. This is one soup that is nearly fat free, so I usually don't sauté the veggies before adding the stock, because we could all take a break from rich and heavy food after the big meals thanksgiving weekend. Bring to a boil, stir well, taste for salt, if you add some and it's still not salty enough, add a vegetable boullion cube. Simmer until the veggies are almost tender, then add the parsley, left over turkey meat, and noodles, cook and stir until the noodles are tender, adjust seasoning, add hot sauce, let stand for 5 minutes, then stir and serve. Any leftover soup can be frozen.

Phenomenal Apple Pie

I have posted a picture of my thanksgiving apple pie, but I bet you want the recipe......this pastry is so flaky you will not want to share the pie with anyone else! Oven 375 degrees F, for the first 30 minutes, then 325 degrees F for the next 45 minutes. Pies will take approximately 1-1/4 hours to bake, if they brown too much, cover with a piece of parchment.

Pastry for 2 double crust pies and 1 single crust or 12 tarts

6 cups all purpose flour, spooned into measuring cup, not scooped
1 teaspoon salt
2 tablespoons sugar
1/2 pound tenderflake lard, cut into pieces
1/2 pound butter, cut into pieces
2 eggs slightly beaten
1 tablespoon white wine vinegar
Cold water, when added to egg and vinegar makes 1-1/4 cups liquid

In food processor, measure 1/2 or 3 cups of flour, salt, sugar, and the 1/2 pound lard, cut up, pulse the processor until the flour and lard is well incorporated, transfer to a very large bowl. Measure the rest of the flour and the 1/2 pound butter into processor, pulse until the flour and butter are incorporated but the butter is in pea size pieces, (sort of lumpy). Pour into the large bowl with the flour/lard mixture, either with a whisk, or your hand, mix the two together, lightly. In a 2 cup measuring cup for liquid, crack in the eggs, beat lightly,add the tablespoon of vinegar, then add enough cold water to measure 1-1/4 cups, make a well in the center of the flour/butter/lard mixture, dump all of the liquid, then with the handle end of a wooden spoon, mix thoroughly, but lightly until all of the flour mixture holds together, with clean dry hands, finish mixing then form 5-6 rounds of pie-dough, wrapping each round in Saran wrap, or ziplock bag, refridgerate for at the minimum 1 hour. Enough time to peel and cut the apples......

Apple Pie Filling

I use a mixture of apples, I don't like the mushiness of Macintosh, but if I'm using a harder apple like Granny Smith, Macintosh will blend well so that you get juicy and crispy bites. My ideal combination is Mutzu and Fuji apples, they hold their shape and when baked long enough have the most ideal flavour and texture.
This filling recipe is enough for 2 double crust pies.

10-12 apples 1/2 Mutzu; 1/2 Fuji apples, peeled and cut into bite sized pieces about 8-10 cups of apples cut up
3-4 tablespoons lemon juice
2/3 cup flour
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 tablespoons butter, or honey butter
3-4 tablespoons of half and half cream

Put peeled and sliced apples in a large bowl,squeeze lemon juice over and combine well, this gives the apples a little more acidity and helps to keep them from turning brown. In a smaller bowl combine the flour, sugar, cinnamon, nutmeg, stir well, pour over apples in large bowl, stir all together until every piece of Apple is covered. Cover with Saran Wrap, let maserate for 20-30 minutes, while you roll out the dough.

Roll out dough and ease into pietin, or glass pie plate, trim around the pietin until there is 1/2 inch overhang, fill with apples to overflowing,!very important! Don't forget to dot filling with 3 tablespoons butter, then roll out top crust, make a steam hole, before putting it on top of filling, trim top crust to 3/4 inch overhang, then tuck the top crust under the bottom crust either pinch them together or go around rim of pie with a fork, to pinch top and bottom edges together. Brush all over with the cream, put on a sheet pan to catch the drips, bake in 375 degree oven for 30 minutes then reduce the heat to 325 degrees until the filling is tender (test through steam hole) not mushy 30-45 minutes.

Thanksgiving the Big Day

These pictures are a follow up of the preparation you made up to and including the big day.....please enjoy! Happy Thanksgiving!

Preparing for Thanksgiving

Thanksgiving in Canada is this weekend, it is a busy time for families who are working outside the home, or even for those who work at home to get prepared for this holiday without the heavy workload associated preparing and cooking meal. By spending 30-45 minutes a few days prior to "turkey day",eases the time spent in the kitchen, the day of, time better spent visiting with your guests.
At least 3-4 days before your big day, take your turkey from the freezer, put it in the veggie crisper lined with paper towels; 1/2-3/4 loaf of white bread or any day old buns, French or Italian loaf or combination, cut or tear into bite sized pieces, the bread you are using for the stuffing/dressing, lay it out on a sheet pan, or in a well ventilated strainer.turn the bread frequently, it must be dry to absorb the best flavours from the turkey and herbs you are using for the dressing. Prepare the pastry for pies if you are making them, wrap well, place in a zip lock in pie sized portions, for easy and fast pie making.
2 days before, Wash and cut up vegetables you are using for the dressing, put into a ziplock bag until ready to combine with the bread. Measure out the dressing herbs, sage, poultry seasoning, pepper and salt, strew over bread that is drying on the sheet pan. Prepare veggies for the side dishes, place in ziplock bags.
1 day before, prepare fruit for apple, pear/ginger, or pumpkin pie. prepare the squash for baking, roll out the dough for the pies, fill with fruit, and bake off until just about ready, fruit pies can be put back into oven after you remove the turkey for final baking, while you eat the main meal. check the defrosting turkey unwrap to be sure it is thawing, remove the package that holds the liver, heart and neck, place in a pan of cold water, enough to cover 2-3 cups along with a teaspoon of salt and a bay leaf, let simmer for an hour, remove foam, refridgerate until the day of, this is the stock for your dressing and gravy. Set table, linens, centre piece, dishes and glasses and flatware. Remember that you can always do a buffet in the kitchen, inviting guests to sit wherever they like or around the dining table, however you do it, don't forget he napkins!
Day of, try to get this done early in the morning, to have the turkey out of the oven before noon, the turkey can rest under foil, tea towels and blankets, for at least 3-4 hours, this produces the most juicy turkey and leaves time for you to finish the other prep, cooking and baking. First, sauté your prepared veggies for the dressing, put together with the dried bread 2 beaten eggs, and 1/2-1 cup of stock, wash and dry turkey, stuff inside with your prepared dressing, the dressing should hold together a bit when you squeeze it. If you are preparing the dressing in a casserole instead, make sure the dressing is more wet, and that you have added extra butter on top. Bake dressing, squash, sweet potatoe casserole, or other baked veggies in the oven the last hour of roasting the turkey. Take turkey out, put on a board that has a well around the edge so the juices will not overflow, cover turkey with foil, then a couple layers of tea towels, finally a thick blanket or two, to keep the heat and moisture in. Don't cut turkey until ready to serve. The turkey drippings and a bit of flour is a good start for gravy, heat roasting pan juices then add a few tablespoons of flour, enough to absorb the pan juices, cook and stir until all is bubbling, then slowly add the stock you made with the turkey neck and giblets of the bird, stir all well, it should start to thicken, transfer it to a pot, stir well, taste for seasoning adjust, then simmer until ready to serve. Put oven on the keep warm feature, place all dishes needing reheating in now, either in their oven proof serving dish or in the pan they were cooked in, wrapped well to keep them from drying out.
Get yourself ready, entertain your guests, either bring the turkey to carve at the table, or, carve in the kitchen, pull all of the side dishes from the oven set out, ready to serve with appropriate serving utensils, enjoy your dinner!