Typische Nederland

Last week I had to prepare for a group project.  Now, generally, I am absolutely opposed to group projects.  I do not like them.  They are not fun.  I question their pedagogical value.  However, this time I a was okay with it.  One of my classmates suggested that we meet at her house where we could have a traditional Dutch (typische Nederland) dinner.  She would cook, we could bring ideas.  I thought that this was an excellent plan.

Remelie (pronounced, I really, really hope, liked "Emily" with an "R" at the beginning) said that she had trouble deciding what to make, since modern Dutch folks generally eat very international food.  She said that she decided to make the kind of food that people used to make for Sunday dinner--the kind of really traditional food that people don't usually bother to make properly anymore.  It was pretty excellent.  And it really, really does make a difference if you make a meal right instead of using the short-cut, store bought versions.

For supper, we had a typische oud Hollandse rundvleesstoofpot (a traditional old Dutch beef stew).  It is kind of similar to that beef stew that Mom makes from time to time, that has cinnamon in it and that is served over noodles (I forget the name of it).

I didn't get the exact recipe that Remelie used and there were loads of different variations of the recipe on the internet.  I think that finding a recipe for this is like finding a recipe for "pot roast" or "stew"--everybody does it similarly but not quite the same.

For desert, we had hangop with stewed currants.  Hangop is kind of yogurt-like but it is made at home very simply.  You can serve it with any kind of berries or fruit (I bet a rhubarb sauce would be excellent) but currants are really popular in the Netherlands.

I have translated/compiled the recipes so that you can make your own typische Nederland dinner.

Rundvleesstoofpot
2 lbs beef (different recipes called for stew meat/steaks/roasts)
1 beef bullion cube
2 large onions, sliced
2 large carrots, sliced
1 large apple, in small slices (some recipes called for this, others did not--ours didn't)
4 oz. of bacon
4 oz. of pitted prunes diced (or you can substitute raisins)
2 slices of gingerbread
(1 bottle of dark beer--some recipes called for this, others did not--I don't think ours did )
2 tablespoons balsamic vinegar
bouquet garni for beef (you can probably just throw in some spices that sound good, if you want)
oil
butter
mustard
paprika
Provencal herbs
salt
pepper
bay leaf

(Some recipes call for the beef to be cut into small pieces. They have a cooking time of 2.5/3 hours. Remilie made it with the roast sliced into slices about 1"x2"x3" and she cooked it for 5 hours in the oven.  Other recipes called for cooking on the stove top, partially or entirely but it would probably work great in the crock-pot).
(The gingerbread that they use, ontbijtkoek, is flavored like gingerbread but the texture is more like a spice cake or quick bread.)
(Dutch bullion cubes are larger than American cubes, I think. They are supposed to be mixed with half a liter of water, so you probably need two bullion cubes.)

Fry beef pieces/slices in oil and butter until brown. Sprinkle with salt, pepper, and paprika. Add bacon and onion. Fry on medium heat until bacon is crisp and the onions are translucent (5-7 minutes). Turn to low heat and add the bullion cube, Provencal herbs, bay leaf, bouquet garni, and water until the meat is just covered. Bring to boil and turn down again. Heavily spread mustard on gingerbread and lay bread on meat, mustard-side down. With lid tilted, simmer for about 2 hours, stirring occasionally and scraping the bottom of the pan. Add plums (or raisins) and apple. Cook in the oven, covered, for another 20 or 30 minutes.

Serve with mashed potatoes.  A lot of recipes suggested serving brussel sprouts as well.  We had fresh green beans.  You can serve whatever vegetables you want but the green looks pretty.



Hangop
Place a damp and wrung-out tea towel in a bowl or colander.  Pour buttermilk into tea towel.  Twist close and hang over bowl to drain or, if using a colander, cover and let drain.  Let drain a long time, stirring occasionally.  (Let drain at room temperature for 5 to 8 hours--the longer it drains, the more whey that drains off and the less sour it will be.)
When it is finished draining, scoop curds out of tea towel into a bowl.  Whisk well, with some powdered sugar to cut the sourness.  (Most of the recipes said to whisk it with brown sugar and cinnamon, to taste, but we had it just with powdered sugar.)  Serve with more powdered sugar, if needed.  You can serve plain or with a fruit compote of some kind.
(A couple of the recipes say that a liter of buttermilk makes desert for four people.)