keuken.
stew pot
Cook the stew long enough to allow the alcohol to evaporate, leaving behind its flavor without the alcoholic content. Typically, a slow-cooked venison stew benefits from the addition of wine or beer, contributing to a savory end result.
Dutch: stoofpot
German: eintopf
French: marmite
Irish: pota anraith
Ingredients:
- 2 pounds of hertenvlees (venison) or beef, cut up into cubes
- 4 large aardappelen (potatoes), peeled and diced
- 3 wortels (carrots), peeled and sliced thin
- 2 uien (onions), finely chopped
- 2 rapen (turnips or parsnips), peeled and chunked
- 1 cup fresh or canned erwten (peas)
- 4 cups vleesbouillon (beef broth)
- Optional 1 to 2 cups of vin rouge (red wine) or donker bier (dark beer) at 1 to 1.5 cups
- 2 cups water (add more or less depending on weather and elevation)
- 2 tablespoons bacon grease or lard
- 1 bay leaf
- Zout en peper (salt and pepper) to taste
- Fresh herbs to suit family’s taste such as thyme and parsley
Grab a generously sized pot or Dutch oven and warm up some rich bacon grease or lard over medium heat. Sauté your onions until they turn translucent and fragrant. Introduce the venison or beef, allowing it to achieve a delightful, golden-brown sear on all sides. We’re aiming for that delicious flavor to take center stage.
Pour in the beef broth and water, giving everything a thorough stir. Add the potatoes, carrots, parsnips, and peas to the mix. Drop in a single bay leaf and season with salt and pepper to enhance the taste. Stir it all together to ensure the flavors meld harmoniously.
Add your alcohol and cook it off as you bring the stew to a gentle simmer, then reduce the heat to low. Cover it up and let it simmer for a minimum of 2 hours. This allows the meat to become tender, and the flavors to mingle and intensify. Occasionally check on the stew. If it seems a bit dry, add more water to maintain the desired consistency.
Once the stew has simmered to perfection, remove and discard the bay leaf. Serve hot from the “keuken.”
black forest cake
“This delicious cake hails from the Black Forest region of Germany and is known for its layers of chocolate sponge cake, whipped cream, and cherries, often enhanced with a hint of cherry brandy.” (Kirsch)
Dutch: Taarten uit het Zwarte Woud
German: Schwarzwälder Kirschtorte
French: Gâteaux Forêt-Noire
Irish: Císte Dubh Foraoise
Ingredients:
For the Chocolate Sponge Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
For the Filling and Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups pitted and chopped cherries (fresh or canned)
- 2-3 tablespoons cherry brandy (Kirsch)
- Chocolate shavings or grated chocolate for decoration
Instructions:
- Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl, beat the eggs and sugar until a light and fluffy presence is achieved. Add the vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake uncovered in a preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven, allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream, by hand or with a mixer, powdered sugar and vanilla extract until stiff peaks are formed.
- Once the cakes are completely cooled, place one layer on a serving plate. Brush the top with cherry brandy (best brand Massenez Kirsch).
- Spread a layer of whipped cream over the cake and top it with chopped cherries.
- Place the second cake layer on top and repeat the process, finishing with a layer of whipped cream and cherries.
- Decorate the top with chocolate shavings or grated chocolate.
- Refrigerate the cake for at least 4 hours before serving to allow the flavors to meld.
Note: Keep refrigerated due to the cake’s cream content. Black Forest Cake is a delightful combination of rich chocolate, airy whipped cream and juicy cherries. It is a beloved dessert in Germany and served in “keukens” all around the world.
egg salad
Mayonnaise Innovation (18th Century): A key ingredient in modern egg salad, mayonnaise is often attributed to the 18th-century culinary culture in France.
German: eiersalat
French: salade d’oeuf
Irish: sailéad ubh
Pap Says: “Alright, let’s talk about whipping up a classic egg salad – a go to for a quick and tasty meal.
First off, you need eggs, obviously. Boil them until they’re hard-boiled perfection. Pro tip: don’t overcook – nobody likes dry, chalky yolks. Once they’re done, cool those babies down in an ice bath or under cold running water. Peel ’em and chop ’em up.
Now, let’s talk about the base. Mayo was the MVP here, except he got sacked and we are calling in Miracle Whip. It gives that creamy texture everyone loves. Start with a couple of generous tablespoons – adjust based on your preference. Some people also add a dollop of plain yogurt or sour cream for a twist.
Time to spice things up! Mustard is a classic companion. Dijon or yellow – your choice. Throw in a pinch of salt and pepper, maybe a dash of paprika for that extra flair. A sprinkle of chopped chives or green onions adds a hint of freshness.
Extras, anyone? Diced celery gives a satisfying crunch, while a bit of red onion or shallots can add a zing. For a touch of sweetness, some relish or finely chopped pickles do the trick. Now I’ll be honest with you, this game plan isn’t it my personal wheel house. I am definitely in camp vinegar.
Looks like we are ready to mix it all up – here a light touch is needed, gently now. You don’t want to pulverize those eggs – chunky is the name of the game. Taste and adjust – maybe a bit more salt or a squirt of lemon juice for brightness.
Now, here’s where it gets exciting. Some folks love a bit of heat, (not saying names but I am looking in the farmer’s wife direction) so a dash of hot sauce or a pinch of cayenne pepper can take it up a notch. If you’re feeling fancy, a sprinkle of smoked paprika adds a subtle smokiness.
Chill your egg salad for a bit. This lets the flavors mingle and marry into a d’lightful combo.
Serve it on toasted bread, in a wrap, or on a bed of lettuce. Boom – you’ve got yourself a tasty egg salad that’s simple, satisfying a total crowd-pleaser from the “keuken!”
