![]() ![]() ![]() Aged artisan Gouda ( Boeren Goudse Oplegkaas ) is in fact one of several Dutch cheeses listed in the Slow Food Ark of Taste. Dairy farmers in the region continue to make the real deal: original farmstead Gouda cheese. Without a PDO (Protected Designation of Origin) Gouda became a generic name for this type of cheese (hard rind, big wheel, creamy interior) sold anywhere in the world. The cheese market in Gouda was traditionally the place where regional farmers came to trade their cheese wheels. Pronounce the G as if you’re trying to expel a fish bone from your esophagus, and ‘ou’ as out. G ouda is a Dutch city known for two typical Dutch foods: stroopwafels and cheese. Fill a bag with one or two of each different kind: hard, soft, salty, sweet, colored, black, mint-coated, sugar-coated etc. If you want to explore drop variety, find a candy store that sells it in bulk bins. Twigs from the same plant are also sold as zoethout (licorice wood), that you chew to extract the flavor until nothing remains but the chewed up fibers. The basic ingredient in drop is the root juice from the licorice plant. ![]() Salty licorice is not for everyone, and I’ve had many a non-Dutch friend stare at me in disgust while they struggled to not spit it out right away. Visit a local artisan butcher and you’ll know why we love our boterham (literally butter ham, it’s the Dutch word for sandwich).ĭ rop is that Dutch licorice you think you like until we slip you one of those pure black extra-salty salmiak ones. Bread goes hand-in-hand with another B: Beleg, the Dutch word for the most elaborate variety of cold cuts. While most supermarkets sell a large variety of breads, the best place to buy fresh bread remains the Echte Bakker, the ‘real or rather: artisan baker’. Each category comes with its own range of options. There are so many different varieties that bread is divided into categories: white, wheat, whole grain, multigrain, rye, specialty breads, seasonal breads, sourdough and sweet or raisin bread. A seasonal AAA menu brings steamed white asparagus as appetizer, followed by fried fresh anchovies and finishes with fresh strawberries and whipped cream.ī rood (bread) is one of the most popular and oldest food traditions in the Netherlands. A culinary side note: In the southwest region where I grew up (not too far from the Eastern Scheldt (see also M ), asparagus come in a culinary ‘trilogy’ along with two other A’s: anchovies and strawberries ( A ardbeien). Not some runny melted butter: good quality clarified farmers’ butter! It’s all in the good stuff that makes good stuff even better. In season May-June, traditionally asperges are peeled, steamed until tender and eaten with sliced country ham, soft boiled eggs, creamy new potatoes and butter. The best ones are fat as a little baby’s arm and soft as butter when cooked properly. Grown in high beds in farm fields, fresh white asperges are a seasonal specialty from the southern province of Limburg as well as several other Dutch regions. These are some of the country where I was born and raised: the Netherlands.Ī sperges. Local food traditions and artisan foods are worth discovering, exploring and appreciating wherever you are. What’s in a word, a lekkerbek is also battered and deep-fried cod. Someone who loves to eat is a lekkerbek, (‘bek’ is mouth). Lekker is a great Dutch word that denotes something enjoyable, from nice weather and a good night’s sleep to food and drink. ![]()
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