While I am on the topic of international, t
ravel-inspired cooking...I am trying to remain open minded about Dutch cuisine. Dutch cuisine does not have the best reputation. Have you ever seen a Dutch restaurant anywhere outside of Holland?
Things I do see over here include:
Stew:
Hutspot (a traditional dutch stew) and
stampot (which I believe is hutspot with green stuff in it - could be kale, spinach, endive...). Both 'pots are served with sausage on top.
Fish: Of course there is alot of
herring going on over here. I checked that one off the to do list back in July, but I may be up for another taste of it soon.
Sweets: We have tried and fallen in love with fresh
stroopwafels and
poffertjes. We have also been to our share of pannenkoeken (pancake) restaurants - which, btw, are not open for breakfast (just lunch and dinner).
Pea Soup: I have made a pot or two of Erwtensoep (split pea soup) which is very Dutch, especially if you throw in some sausage.
Bar Food: I would be fine to make it through our life here without every trying a bitterball (see graphic above). "Meat" is never specified...its just "meat".
Dutch Apple Pie: Now that is something special. Its on the menu everywhere, each place does it a little differently. I prefer mine with no raisins (which can be tricky to find). Oooh, now that is
lekker.
Image above is from
here