* Id:  DutchStews
* Revision:  1
* State:  submitted
*
* Log:
* Revision 1  1999/11/26  Roel van der Meulen <vdmeulen@strw.leidenuniv.nl>
* Initial submitted version.

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Subject: Submitted article: Dutch Stews
From: vdmeulen@strw.leidenuniv.nl (Roel van der Meulen)
To: mseaborn@argonet.co.uk
Date: Fri, 26 Nov 1999 16:49:22 +0100
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Delivery-date: Fri, 26 Nov 1999 15:49:26 +0000

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%t Stews, Dutch
%n R
%s Solid Food
%a Roel van der Meulen  (vdmeulen@strw.leidenuniv.nl)
%d 19991005
%i Old-Dutch Cooking
%x Cuisine Unauthentique
%x Fast Food
%x Pizza
%x Food Conspiracy, The
%x Netherlands, Earth
%x Netherlands, Earth, A Native Writes About The
%k Food, Recipe, Netherlands, Stamppot, Potatoes,
%e
When I try to think of some kind of food typical for the Netherlands, I
first think of our selection of stews, or "stamppot" (mash-pot) as we call
it.  Of course other countries have stews as well, but the ones in Holland 
are very simple and are often made.  It can be distinguised from foreign 
stews by its solidity i.e. it doesn't flow into your mouth if you hold your
plate at an angle.  This stew is mostly only made in the winter, as they
are quite heavy and rich, and provide you with energy to go on those long
skating trips.  Well, at least they provide you with a very full stomach
that won't whisper "feed me!" for a long time.

One of the main ingredients is mashed potatoes.  The vegetable(s) that you
cook along with the potatoes before mashing them gives the dish its name.

          * "Hutspot" is what you get when you add carrots and onions (and
            quite a bit of pepper).  You can eat it with a steak or
            minced-meat (or any meat you like really).  It is always eaten
            on the 3rd of October in Leiden, when it is celebrated that the
            siege of the Spanish ended (in 1574).  This stew was, as legend
            will have it, found in the cooking pots of the Spanish.

          * "Zuurkoolstamppot" is mashed potatoes with sauer-kraut and
            sausage (and pepper again).  My secret is to add some pineapple.  

          * Then you have "Boerenkool met Worst", which is curly kail which
            has to be cooked for a loooong time.  I've never managed to make
            this without it tasting like vomit.  Add sausage and bits of
            pickle (and I don't mean "to the vomit").  

          * Finally I give you "Andijviestamp" which is made by adding raw
            endive and bits of bacon and cheese to the mashed potatoes.

I hope you eat well this winter.
%e
*EOA*