Cooking Around the World: The Netherlands

As we have already cooked a Dutch dinner, I'm simply reposting those recipes and counting it as our tabletop travel to the Netherlands during this Cooking Around the World Adventure.

Quick background: I lived in Holland for three years as a kid. I went to pre-school and kindergarten there. I spoke Dutch fluently; well, fluently for a five or six-year-old. And I thought that I really was Dutch. I lamented my black hair, brown eyes, and weird name; I wanted to look like my friends. I swore to my mom that when I turned eighteen I was going to dye my hair and legally change my name to a Dutch name. Thankfully, that was a fleeting fancy. I am very happy with my dark looks and unusual name now.

But I still have my klompens and I still put carrots and celery in them for Sinter Klaas on Christmas Eve. And I still love, love, love, love, love my tulips. So, despite realizing that I am not Dutch, Dutch traditions still hold a dear place in my heart.

For dinner... Vooriaarsgroentesoep, vegetable soup, that is seasoned with nutmeg and thickened with cream. Traditionally it's made with veal meatballs, but veal is one of the few things that I don't eat. I was thrilled to put my CSA goodies into this soup: carrots, leeks, chard with some beef broth, nutmeg, and heavy cream. Yum!

Vooriaarsgroentesoep

Kruidnoten
Yes, this translates to 'ginger nuts.' Love it!

Click here for the recipe.

For the adults...

Advocaat

Proost!

Click here for the recipe.

Another Dutch favorite of ours: Pannekoeken. Click to read about me (re)discovering that delicious breakfast treat.

Well, this Global Table Ambassador is signing off for now. We're headed to New Zealand next.

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