Potatoes and cheese are beaten together with crème fraiche until they form silky, smooth ribbons of pureed potato. It’s a deliciously hearty recipe, and it’s tempting to eat it all by itself, in the dead of winter, for its sheer comfort value. Try to hold out, though, and accompany it with a rich steak for a luxurious meal. Once you do, it will be hard to go back to regular mashed potatoes.
Alsatian cuisine, strongly based on Germanic culinary traditions, is marked by the use of pork in various forms. Traditional dishes include Baeckeoffe, flammekueche, Choucroute, and fleischnacka. Southern Alsace, also called the Sundgau, is characterised by carpe frite.
The selection of dips and dishes, including tapenade and anchoïade, that come together to make the Aperitif Provençale can be as few or numerous as you like, but the most important element is that the dishes are shared
Dutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added.
Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.
When made with stone fruits other than cherries the dish is correctly known as a flaugnarde. This recipe for apricot flaugnarde is scented with lemon and has a beautiful creamy texture.
Austrian cuisine is a style native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cuisine, and in turn this fusion of styles was influential throughout the Empire.
A mix of sliced potatoes, sliced onions, cubed mutton, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour.
Banket or letterbanket is a sweet pastry that originated in the Netherlands and is popular in the Christmas season, especially on Saint Nicholas’ eve, 5 December.
Banket is made by rolling pastry dough around an almond paste filling and then baking it. The log is then cut into short lengths for serving, hot or cold. It can also be frozen and enjoyed after the holiday season.
Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.
Buttermilk and blue cheese combine to make a mayonnaise that is perfectly paired with your next lettuce salad.
Boerenkool met rookworst, (which could be translated literally as farmers cabbage with smoked sausage), is made of mashed potatoes mixed with kale and it is usually eaten with smoked sausage.
In the Netherlands, a Boerenomelet (“farmer’s omelette”) is a popular dish, usually consisting of 2 to 3 eggs, a mixture of sautéed onions, mushrooms, potatoes, capsicums, leeks, garden peas, salt and pepper (for seasoning). The dish has many variations.
Brown stock is one of the basic stocks in French cuisine and is the basis of Espagnole Sauce and Demi-glace.
It’s the understated nature of these sweet milk bread buns that makes them so wonderful. While typically filled with a little plum jam, the rolls may also include other fruit jam, curd, or poppy-seed filling.
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