Dutch oven art Newsletter Down memory lane the culinary way. Volume 1 issue 3; September 15 21, 2013

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1 SPECIAL POINTS OF INTEREST: Jopie Huisman Dutch oven art Newsletter Down memory lane the culinary way. Volume 1 issue 3; September 15 21, 2013 Jopie huisman museum Titus brandsma museum Harlinger pottery museum Het hannamahuis museum Jotje (Jopie) Huisman: Was born on October 18, 1922 Died on September 29, 2000, both in the town of Workum and he was a self-taught Dutch fine-artists and draftsman. Huisman was also known for tasty and sometimes exaggerated anecdotes, some of which he wrote. All in 2011 compiled in the book Jopie the Narrator. Source: Google & Wikipedia Inside this issue: Jopie huisman/workum 1 warkummer iel & boalsert 2 Fryske cheese fondue 3 Harns/harbour meal 4 Koek & zopie 5 Kids corner 6 WORKUM/WARKUM Workum (West Frisian: Warkum) is a city in the municipality Súdwest- Fryslân in Friesland. It received city rights in It lies within the municipality of Nijefurd. Currently has around 4,000 inhabitants. Today, Workum is probably best known for having a museum dedicated to the very popular artist Jopie Huisman. Furthermore it is one of the eleven cities of the Elfstedentocht. Source: Google & Wikipedia Colophon 7

2 SOUP FOR LUCH Warkumer skiere ielsop/ Workumer eel soup Yield g/11 oz. smoked eel fillets 50 g/1.8 oz. flour 60 g/2 oz. butter 50 g/1.8 oz. freshly cut parsley 50 g /1.8 oz. chervil See [What is...?] ¼ lemon 1 tsp./5 ml sage 1 egg Cut the eel in 8 cm/3 pieces. Dry them with paper towel. Mix in a bowl or on a plate some flour and roll the eel piece through it. M{ke sure {ll piece are covered with flour. Heat 40 g/1.4 oz. butter in a frying pan and sauté the eel for 3 minutes till golden brown, turn h{lf way to brown the other side. Scoop the b{king fat onto a plate. Chop the parsley and chervil fine. Melt the remaining butter in a soup pan and b{ke the herb on a low heat. Add the lemon, sage, to taste s{lt and pepper and add 1 liter water. Bring to a boil and let simmer for 15 minutes. T{ke the lemon out, add the cooked eel and the b{king fat, flavour to taste with s{lt and pepper. Wish the egg in a cup, add a little bit of hot soup, stir well and pour back into the soup, let simmer for 2 minutes. Serve on plates or in soup bowls. Source: Allerhande Bolsward/boalsert Bolsward [ˈbɔɫsʋɑrt] West Frisian: Boalsert) is a city in Súdwest Fryslân in the province of Friesland, the Netherlands. Bolsward is just short of a population of 10,000. The town is founded on three artificial dwelling hills, of which the first was built some time before Christ. Bolsward was a trading city with a port in the Middle Ages. The middlesea connected the port to the North Sea, but this connection was lost when the middlesea was reclaimed from the sea. As a trading city, Bolsward was granted city rights by Philip the Good in Bolsward was also a member of the Hanseatic league. It was the center of the former municipality named Bolsward, before that was merged into Súdwest Fryslân. It s also the town of Titus Brandsma ( ), Carmelite philosopher. Heamiel. A local festival of four days in June. This is an old traditional festival to celebrate that the farmers have harvested the hay from the fields. The name of the festival, Heamiel, is frisian for 'Hay meal', and is derived from the traditional banquet. Bolletongersdei. Bolletongersdei is frisian for 'bulls Thursday'. Bolletongersdei includes a street market. Bolletongersdei is held on the first Thursday of October.

3 ENTRÉE Frisian cheese fondue/fryske tsiis fondue Yield 4/Entrée 300 g/11 oz. Frisian clove cheese 500 g/18 oz.semimatured Gouda cheese 500 ml/17 fl.oz. milk 1 Tbsp./15 ml cornstarch 2 Tbsp./30 ml berenburg TT Nutmeg TT White pepper 250 g/8.8 oz. dry (hard) sausage 8 green onions 12 slices (milled) white bread, diced 100 g/3.5 oz. butter Remove the skin from the sausage and slice it. Chop the onions. Heat the butter in a wok or frying pan. Stir fry the bread cubes, until golden brown on {ll sides. T{ke the stir fried bread cubes out of the wok and place them onto a paper towel to get rid of the excess fat. Grate the cheeses coarse. Bring the milk in the fondue pan or sauce pan to a boil. Add the cheeses, stirring constantly. Keep stirring until {ll cheese has melted. M{ke slurry from cornstarch with 2 Tbsp. of cold water. Add the berenburg and the corn-starch mixture to the melted cheese mass. Bring it to a boil on low heat; keep stirring to prevent it from curdling. Flavour with fresh ground nutmeg, s{lt and pepper to taste. Serve with bread, green s{lad or the Brussels sprouts with cheese. Brussels sprouts with cheese Yield 4/side dish 800 g/28.2 oz. Brussels sprouts 2 Tbsp./30 ml oil (or use goose fat instead of oil) 50 g/1.8 oz. bacon 100 g/3.5 oz. grated cheese 60 g/2.1 oz. hazelnuts, chopped Heat the oil or goose fat in a wok or frying pan and stir fry the bacon, Brussels sprouts together with the chopped hazelnuts 5-7 minutes until tender. Flavour to taste with s{lt and pepper, sprinkle with the grated cheese.

4 HARLINGEN/harns Harlingen, West Frisian: Harns, is a municipality and a city in the northern Netherlands, in the province of Friesland at the Wadden Sea. Harlingen is an old town with a long history of fishing and shipping. Harlingen received city rights in Harlingen is served by two stations on the railway line from Leeuwarden, operated by Arriva: Harlingen Haven railway station and Harlingen railway station. From 1904 to 1935 there was a passenger service on the North Friesland Railway, freight being carried until January Rederij Doeksen operate ferries to the Wadden islands of Vlieland and Terschelling that depart from Harlingen. The famous Dutch writer Simon Vestdijk was born in Harlingen and used to depict his hometown in his writings as Lahringen. The town of Harlingen, Texas, in the United States is named after this city because many of the original settlers of the Texas town came from Harlingen. The Admiralty of Friesland was established in Dokkum in 1597 but moved to Harlingen in ENTRÉE Harlinger herring casserole Yield 4/entree 4 herring fillets 80 g/2.8 oz. butter 4 sh{llots, chopped 300 ml/10 fl.oz. yoghurt or sour cream 4 eggs, split, yolks and white separate 4 boiled potatoes, crumbled ½ tsp./2.5 ml cane sugar pinch of sea s{lt Place the herring fillets in a bowl of cold water for {bout an hour. Strain and cut them into sm{ll bite size pieces. Melt a ¼ of the butter in a sauté pan and sauté the sh{llots 2-3 minutes. Remove the sh{llots from the pan, onto a plate, let them cool down and mix the sautéed sh{llots into 1/3 of the yoghurt and {ll the fish. Meanwhile melt the remaining butter in the sauté pan and stir in the left over yoghurt, the egg yolks and the crumbled potatoes. Whisk the eggs whites and gently stir it into the mixture, flavour to taste with s{lt and pepper. Grease an oven dish and pour ½ of the egg-potato mixture into the dish. Add the herring mixture on top and cover with the remaining of the egg-potato mixture. Preheat the oven on 350 F/180 C b{ke the herring casserole for 45 minutes. Serve with beet s{lad, pickled beet with onion or just cooked beets.

5 KOEK & ZOPIE / cookie & zopie Cookie-and-zopie is a term that is used for selling food and hot drinks during skating season, at or alongside the skating area. Zopie comes from the Dutch word soope, wich means drink/aperitif. From the 17th till the 19th century the zopie consisted of a mixture of bock beer and rum. By adding eggs, cinnamon and clove to the beer togheter with rum and heating the mixture, zopie arises. Later, in the 20th century, a cookie-and-zopie stall often sold hot punch. Nowadays there are mainly hot chocolate, pea soup, mulled wine, and stuffed cake sold. Charles Leickert, 1892 ZOPIE Zopie Yield 4 1 liter of (bock/dark)beer 1 whole cinnamon stick 2 cloves, whole 2 lemon slices 125 g/4.4 oz. brown sugar 2 eggs 100 ml/3.4 fl.oz. rum Bring the beer {long with the cinnamon stick, cloves and lemon to a boil. Let it simmer for {bout 20 minutes by pulling on low heat. In a separate bowl mix the sugar with the eggs, add a spoon full of warm liquid to the egg mix before pouring it into the hot liquid, to prevent crumbling. Add the rum. Serve warm! COOK Stuffed Cookies/Gevulde koek Yield g/8.5 oz. flour 150g/5.3 oz. butter (uns{lted) 100g/3.5 oz. sugar Pinch of s{lt (don t add extra s{lt in case you use s{lted butter!) ½ egg white or 1 egg yolk For the stuffing 200g/7.1 oz. {lmond past 1 Tbsp./15 ml milk 6 peeled {lmonds, for garnish (½ egg + 1 Tbsps./15 ml milk for pre b{king finish) Mix the flour, butter and sugar. Add the s{lt, ½ egg white or 1 egg yolk, mix well. And roll in to a firm dough b{ll. Before rolling out the dough place it in a bowl, cover and set in the refrigerator for 10 minutes to rest. Roll out the dough on a with, flour dusted working service. Cut out 12 discs 10cm/4 in diameter. Place 6 discs on a greased b{king tray or lined with parchment paper. Scoop the smooth {lmond past onto the 6 discs, leave the edges free. Cover with the remaining 6 discs and press the edges gently. Add one peeled {lmond on the centre of each stuffed cookie and brush with the egg/milk mixture for a shiny finish. Preheat the oven to 170 C/340 F and b{ke the cookies for 30 minutes, till they are golden brown. T{ke out of the oven and let slightly cool, then remove from b{king tray and let them cool on a rack. Recipe for {lmond paste: go to: basic recipes on

6 KIDS CORNER Cheese omelet with raw vegetables Yield 4 kids (2 adults) 4 eggs 200 g/7 oz. cheese, grated 1 Tbsp./15 ml chives, finely chopped plus some extra for garnish 1 Tbsp./15 ml butter, uns{lted 1 tomato, deseeded and cut into sm{ll dice 2 Tbsp./30 ml sour cream/yoghurt ¼ cucumber ½ red bell pepper ½ bush radishes Bre{k the eggs into a bowl, add to taste s{lt and pepper whisk till nice and fluffy/airy. Whisk in the grated cheese. Melt the butter in a frying pan and pour in the egg mixture on low heat let b{ke for approximately 5 minutes. Meanwhile cut the tomatoes in h{lve and scoop out the seeds, cut the harder pieces into sm{ll dice and put back into the hollowed out tomato h{lves. Add one scoop of sour cream/yoghurt into the tomato h{lves and garnish with the chives. Cut the cucumber and red bell pepper julienne and slice the radishes. Turn the omelette when the top is dry and the bottom is golden brown. B{ke for 1-2 minutes. Prepare the plates. Divide the veget{bles in a creative way for garnish. Cut the cooked omelette into four pieces and place a piece of omelette on each plate. Serve with a sm{ll bowl of homemade ketchup. SANDWICH Eggplant Sandwich Yield 6 1 Eggplant, washed and sliced 2 Tbsp./30 ml oil 6 sm{ll white pickled onions, quartered 2 pickles, sliced lengthwise Grease both sides of the eggplant slices with oil. B{ke them brown on both sides. Place on a piece of paper towel to get rid of the excess fat. Quarter the onions, slice the pickles, wash and slice the tomato into 6 slices. Peel the hard boiled eggs and slice 6 slices. Cube (see category Nice to know ww.dutchovenart.word press.com) the remaining hard boiled eggs and mix them into the yoghurt together with the chives. Flavour to taste with s{lt and pepper. Spread the yoghurt/egg mix over the heel side of the eggplant. Cover with the other h{lf. Garnish the sandwich with a slice of tomato and a slice of egg and sprinkle with a pinch of paprika powder. 2 hard-boiled eggs, sliced 2 Tbsp./30 ml Yoghurt or Curd (add to what is?) 1 Tbsp./15 ml chives 1 large tomato, sliced pinch of paprika powder

7 Special Thanks to: Google, Google Images and Wikipedia BONUS RECIPE: Harlinger Harbour me{l: Yield 4/Entrée 750 g/26.4 oz. solid mixed fish fillets; such as sole, turbot, cod, eel, mussels and shrimp For the stock: 1.5 liter water 1 carrot 1 onion 1 leek 1 bouquet garni lemon juice 2 bay leaves For the sauce: 40 g/1.4 oz. butter 30 g/ 1 oz. flour splash of white wine splash of brandy/ whiskey/berenburg splash cream 2 Tbsp./30 ml tomato ketchup colophon Add {ll ingredient for the stock into a large soup pan. Let stock simmer for 1 ½ -2 hours. Cook {ll the fish in the stock until cooked, t{ke them out and keep warm. Strain the cooking liquid. Melt the butter in a sauce pan, add the flour and let it cook for 1-2 minutes. Bit by bit at the strained cooking liquid until you get a thick and smooth sauce. Flavour the sauce to taste with white wine, brandy, s{lt, pepper and ketchup. On low heat, let simmer for 2 minutes. T{ke the sauce of the stove and stir in a dash of cream. Add the cooked fish into the sauce and stir gently. Serve with (garlic) bread or boiled potatoes. Source: Smulweb.nl This newsletter is created for education{l purpose's! For more information, questions and comments: Dutchovenart Crescent Drive Chilliwack, British Columbia V2P 1G5 Dutchovenart@shaw.ca