Question about Dutch Cuisine ???

Question

I am going to Amsterdam, and i am curious to know what are those Dutch dishes i must taste.

What are the traditional dishes of the Netherlands?? What do you recommend me? ( except Fries that we're having tons of in Belgium ;) )

I love experimenting new tastes, so pls pls help me !!

Answer 1

don't forget :
boerenkool met rookworst
kibbeling met knoflooksaus
hutspot met klapstuk
Zuurkool met kaantjes
tuinbonen met spekjes
bloemkool met een papje
Haring op roggebrood

I could go on and on........ 16.00 hour and hungry already.

Witlof is something i have not seen outside Holland

Answer 2

Dutch pea soup is some of the best I've ever had. And I'm not normally a pea soup fan.

Poffertjes are tasty pancake-like pastries.

Stroopwafel are everywhere; you probably have run into them in Belgium. They're the sweet, flat waffles. Yum.

Answer 3

Dutch pastries and cheese are really good. Actually, I've never seen so many different types of ethnic restaurants in one city as I have in Amsterdam, but there is a LOT of Indonesian food, and Surinamese, since those are former Dutch colonies. Both are very spicy but VERY good.

Answer 4

Beatje, a uitmeister. Typical NL

Answer 5

boerenkool, bitterballen, uitsmijter, snert / erwtensoep and pannenkoeken are things you must try when you're in Holland. things you might wanna take home are Hagelslag (for on the bread), stroopwafels (they are really good), and cheese (if you can get it packed vacium)

Answer 6

I honestly didn't think there was such a thing.

Answer 7

Dutch cuisine
Wikibooks Cookbook has an article on
Dutch cuisine
This article is part
of the Cuisine series
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures
Ingredients and types of food
Food
Herbs and Spices
Sauces - Soups - Desserts
Cheese - Pasta - Bread - Tea

Other ingredients

Regional cuisines
Asia - Europe - Caribbean
South Asian - Latin America
Mideast - North America - Africa
Other cuisines...
See also:
Famous chefs - Kitchens - Meals
Wikibooks: Cookbook
Dutch cuisine is characterized by its somewhat limited diversity in relation to diner dishes, however it varies greatly from region to region. The southern regions of the Netherlands for example share dishes with Flanders and vice versa. Dutch food is traditionally characterised by the high consumption of vegetables when compared to the consumption of meat. Dairy products are also eaten to great extent, Dutch cheeses are world renowned with famous cheeses such as Gouda, Edam and Leyden. Dutch pastry is extremely rich and is eaten in great quantities. Wine has traditionally been absent in Dutch cuisine, instead there are many brands of beer and strong alcoholic liquor such as Jenever and Brandewijn.


Through the day
Traditionally the Dutch take three meals and two servings of coffee or tea a day.

Breakfast, usually between 7 and 9 in the morning, usually consists of boterham (single buttered slices of wheat or white bread) with large quantities of coffee, black tea or milk. Boterhammen can either be served with hearty meats or cheeses, or with sweet confiture. Typically Dutch are the use of chocolate sprinkles(Hagelslag), molasses, and peanut butter. Alternatively, instead of boterhammen, the Dutch sometimes eat porridge or cereals as breakfast. Traditionally these were oatmeal or wheat porridge.

In the morning at about ten o'clock many Dutch drink their first cup of coffee usually served with a single simple biscuit. Dutch thrift led to the famous standard rule of only one cookie with each cup of coffee; it has been suggested that the reasons for this can be found in the trade-mentality and Protestant upbringing.

Lunch, between 12 and 1, also usually consists of sandwiches with coffee, tea or milk.

At three o’clock in the afternoon it is teatime, though often coffee is drunk at this time of the day. Again traditionally served with a single cookie.

Dinner, traditionally served early for international standards starts at about 6 o'clock in the evening. The classical Dutch dinner consists of 2 or 3 simple courses. If there is a starter, it is usually a soup. The main course consists of many variations on the theme: boiled or baked potatoes (served with meat gravy), boiled vegetables and stewed or fried meat. Pasta dishes, rice dishes and thick meal soups are also regular main courses. The final course is a sweet dessert, often involving dairy such as vla (thin custard varieties), pudding (thick custard varieties) or yoghurt.


Influences
The Dutch have always been open to foreign influences in their cuisine, and from the 16th century onwards all sorts of spices from all over the world were introduced into the Dutch kitchens. In this way some foreign dishes, for example the spicy Indonesian --Indonesia being a former colony of the Netherlands-- dish Nasi Goreng of rice with chicken or pork, is long considered to be part of the Dutch cuisine. The all-present Chinese takeaway restaurant have a typical Indonesian influence which makes Dutch Chinese not your mainstream Chinese restaurant.


Ingredients
Dutch cuisine extensively uses (locally grown) vegetables, such as these:


Oliebollen, a Dutch pastry
Tomatoes filled with shrimppotatoes
beetroot
green beans
carrots
celeriac
onions
cabbage
Brussels sprouts
cauliflower
endive
spinach
Belgian endive (witlof)
tomatoes [1]
cucumber
lettuce
mushrooms
Common fruits include:
locally grown

apples
pears
cherry
plums
usually imported

grapes
apricots
peaches
oranges
mandarin oranges
Meats commonly consumed include:

chicken
pork
beef and veal
Meats rarely consumed include:

duck
turkey
rabbit
horse meat
wild boar, venison
Seafood commonly consumed includes:

cod
herring (usually raw with onions, or pickled)
plaice
soleidae
mackerel
(smoked) eel
tuna
salmon
trout
oysters
mussels
shrimp
sardine
Recently some initiatives have been started to retain interest in forgotten vegetables including

common purslane
medlar
parsnip
black salsify

Traditional

Stamppot and Meal soups
Some typical Dutch wintertime dishes include stamppot (potatoes mashed with meats and vegetables and often some milk) and meal soup, most famously pea soup (erwtensoep or snert). Famous stamppotten include:

Hutspot, made of potato, onion and carrot served with stewed meat or cooked bacon. This is a legacy of the Spanish invaders, who left a pot of hutspot in their trenches outside the hungering besieged town of Leiden in 1574. When the city was liberated, this stew was among the first food the people found. Before potatoes were introduced in Europe hutspot was made of parsnips, carrots and onions.

Boerenkool stamppot, kale mixed with potatoes, served with gravy, mustard and rookworst.
Stamppot rauwe andijvie, raw endive mashed through hot potatoes, served with diced fried speck.
Hete Bliksem, boiled potatoes and sour apples tossed with diced speck
Zuurkool stamppot, sauerkraut mashed with potato. Serve with fried bacon or sausage. Sometimes curry powder or pineapple pieces are mixed through this stamppot to make an exotic variation.

Special occasions

Cream cake, a very popular Dutch cakeSome pastries are typically linked to specific occasions.

Cakes of all types are related to birthday parties.

When a baby is born in a family, the young parents traditionally serve their guests a rusk with muisjes (sugarcoated aniseeds).

The Dutch festival of Sinterklaas (original Sint Nicolaas) around 5th of December, has typical pastries. His black helper Zwarte Piet throws pepernoten (gingernut-like biscuits but made with cinnamon, pepper, cloves and nutmeg mix of spices) into rooms of feasting children. Sinterklaas presents each Dutch child with their initial made of chocolate. Other treats usually related to Sinterklaas are marzipan, borstplaat (discs of fondant); and several types of spiced cookies: taai-taai, speculaas and kruidnoten. In America the name "Sinterklaas" was changed into Santa Claus.

On New Year's Eve, Dutch houses smell of piping hot oil deep fryers in which oliebollen, appelflappen and appelringen (battered apple rings) are prepared. These yeast dough balls, filled with glacé fruits, pieces of apple and raisins and sultanas, are a treat especially for New Year's Eve and are served with powdered sugar. The Dutch also brought their oliebollen to America, where they are now known in a slightly different form as donuts.

At Easter, chocolate eggs and chocolate bunnies are given to children.


Pastry
The Dutch kitchen has a very large range of different pastries. There are many different cookies, the word "cookie" is in fact derived from Dutch. These cookies can be plain biscuits, but can also be filled with marzipan, almond or other nuts and chocolate. Another traditional snack is peperkoek related to gingerbread. Apart from cookies, a truly huge amount of different pies and cakes can be found.


Typically Dutch

Cheese
The Dutch are famous for their dairy and most especially for their (cow milk) cheeses. Famous cheeses such as the Goudse, Edammer, Leidse cheeses originate from the Netherlands. Sadly both Gouda and Edam cheese have become generically used names (a similar thing happened to Cheddar cheese), with most of the cheeses sold under this name outside the Netherlands lacking the depth of taste their originators possessed.

The vast majority of Dutch cheeses are semi-hard or hard cheeses. Cheeses are sold from young (a few weeks old) through belegen (laid down), oud (old), to overjarig (older than one year old). With increasing age the taste intensifies and the structure gets courser. A Dutch speciality is the mixture of herbs or spices in the cheese during primary production. Well-known examples are cheeses with cloves (usually the Frisian nagelkaas), cumin and caraway (most famously Leyden cheese), or nettle.

At drinks or in bars cubes of cheese are often served as snack.


Bread
Dutch bread tends to be a very airy bread made from yeast dough. Bread can be either baked in open cans, or on the floor of the oven, the difference is in the shape of the bread. The bread is sold in 800 gram loafs (a half - 400 gram can also be bought), usually sliced in thin 8mm slices. Dutch bread is predominantly whole grain, with often additional seeds such as sunflower or pumpkin seeds mixed with the dough for taste. The outside of breads is sometimes also covered with seeds like oats or sesame before baking. White bread used to be the luxury bread, often made with milk besides water. Sugar is not usually added to Dutch bread. From the 1970s onwards wholegrain bread became the dominant type of bread.

There are also some specialty breads. Sugarbread, is white bread where large lumps of sugar are mixed with the dough. The half solved sugar lumps are found as crunchy sweet spots throughout the bread when eating. The bread is said to be of Frisian origin, a province in the north of The Netherlands. Rye bread is one of the few dense breads of the Netherlands. The most special type is the course dark rye bread (almost black) made from coursely ground rye.


Snack and fastfood
The Dutch have their own types of fastfood. Part of a fastfood meal is usually a portion of chips with dressing. The most common dressing of chips is indeed mayonaise (as mentioned in the movie Pulp Fiction). Other favourite dressings are ketchup or spiced ketchup, Sate sauce (spiced peanut sauce) or piccalilli. A kind of meat stew (stoofvlees) is served as a sauce in the southern and eastern provinces of The Netherlands. Sometimes the chips are served with combinations of sauces, most famously special: mayonaise, with (spiced) ketchup and choped onions; or war: mayonaise and sate sauce (sometimes also with ketchup and chopped onions). Going with the chips is a deepfried snack. Typically Dutch are the frikandel a deep fried minced meat sauasage and the kroket; meat ragout coved in breadcrumbs and deepfried. A smaller version of the kroket, the bitterbal, is often served as a snack in bars and official receptions. Other snack are the bamiblock (deepfried bread encrusted mee goreng) and the nasiball (deepfried bread encrusted nasi goreng). Typically some types of (usually lower class public space) fast food outlets operate an automated vending system where kroketten, frikandellen and other deep fried snack are stored in a heated compartement after frying; which can be opened by a customer after inserting the appropriate amount of money.

A typical Dutch daytime snack is the raw herring, which is sold and eaten (sometimes with chopped onions) in markets, by lifting the herring high in the air by its tail, and eating it upwards. Another regular fish snack is "kibbeling"; deep fried pieces of cod.


Some Dutch dishes
Dinners
Full meals

Broeder (sometimes served as dessert)
Hete Bliksem
Hutspot
Jachtschotel
Pannenkoeken
Erwtensoep / Snert (sometimes served as snack)
Poffertjes (sometimes served as snack)
Ratjetoe
Zuurkool stamppot
Stamppot Boerenkool
Vijfschaft

Partial dishes

Balkenbrij
Blinde vink
Bloedworst
Butter en eek
Droge worst
Eierbal
Wentelteefje
Hollandse nieuwe
Vleesbrood/Gehaktbrood
Rollmops
Stoofperen (stewed pears)
Zure zult
Snacks
Bitterballen
Frikandel
Huzarensalade
Kroket
Patates frites
Piccalilly
Spekdik

Other 'Bread covering'

Appelstroop
Kruudmoes
Molleboon
Pindakaas
Hagelslag
Uierboord

Dessert

Broodpap
Chocoladefondue
Drie in de pan
Griesmeelpudding
Grutjespap
Haagse bluf
Hangop
Jan in de zak
Karnemelksepap
Krentjebrij
Pruimencompôte
Rijstebrij (rice pudding)
Vla
Watergruwel
Pastries
Snack

Appelflap
Appeltaart
Arnhemse meisjes
Arretjescake
Banketstaaf
Bolus
Borstplaat
Bossche bol
Brabants worstenbroodje
Dikke koek
Drop
Fryske dumkes
Gevulde koek
Groninger koek
Janhagel
Ketelkoek
Kindermanstik
Knieperties
Krakeling
Krentenwegge
Kruidkoek
Limburgse vlaai
Nonnevotten
Oliebol
Ouwewijvenkoek
Poffertjes
Rijstekoek
Slagroomtaart
Spekkoek
Sprits
Suikerbrood
Tompouce
Trommelkoek
Cookies

Bitterkoekjes
Kletskop
Pepernoten
Speculaas
Stroopwafel
Taai-taai
Traditional Drinks
Advocaat
Anijsmelk
Boerenjongens
Boerenmeisjes
Brandewijn
Heet bier
Hot chocolate
Jenever
Kandeel
Karnemelk
Koffie verkeerd
Korenwijn
Kraamanijs
Kwast
Lager
Oranjebitter
Trappist beer