Celebrate Dutch Ways With These Tasty Dishes

This September marks 400 years since Captain Henry Hudson’s ship, The Half Moon, entered the majestic harbor of Manna Hatta. It’s interesting to note the significant contributions of the Dutch still with us today.
 
 
DUTCH STYLE GOUDA, BREAD AND BEER
DUTCH STYLE GOUDA, BREAD AND BEER
 
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Peter Rose
Chef Armand
Dutch Gouda
Old Amsterdam Cheese

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Sept. 10, 2009 - PRLog -- Dutch culture thrived throughout what is now known as The Hudson Valley and Tri-State area, bringing with them unique Dutch colonial architecture plus food and drink, including essentials such as bread, beer and cheese.

To celebrate this exciting occasion, here are two authentic recipes, one courtesy of Hudson Valley Food Historian, Peter G. Rose and the other created by New York based Dutch Chef, Armand Vanderstigchel.

Mushroom Tart Without A Crust

10 oz. white mushrooms, wiped clean
1 clove garlic, minced
¼ teaspoon EACH freshly ground pepper, salt and dried marjoram
1 cup grated Old Amsterdam Cheese*
3 eggs WITH 1/3 cup milk, lightly beaten with a fork

Preheat oven to 375o. Break off the mushroom stems and chop. In a large bowl, combine stems, garlic, seasoning, cheese and eggs. Place the mushroom caps, opening up, in a 9” pie plate in an even layer and pour the egg mixture over the caps. Bake for 10 minutes at 375o then reduce heat to 325o and bake for 30 minutes or until set. Cut into wedges and serve with a salad.

From: Summer Pleasures, Winter Pleasures: a Hudson Valley Cookbook, by Peter G. Rose, SUNY Press, 2009 (www.sunypress.edu) (www.peterrose.com).


Shrimp and Dutch Gouda Crusted Cod Fish
Serves 2

2 each 6-8 ounce Cod fish fillets (not frozen)
1 tbsp Dijon mustard
Pinch of salt and pepper
2 tbsp sifted all-purpose flour
2 large eggs
1 egg yolk
1 cup shredded Old Amsterdam Cheese*
Dash of ground black pepper
2 tbsp fresh chopped chives
2/3 cup chopped cooked shrimp or whole miniature baby shrimp
1 cup dry white wine
2 tbsp fresh lemon juice
2 tbsp unsalted butter
2/3 cup chicken stock

Pre-heat oven to 350o. Place cod fish in a shallow baking dish and brush with mustard. Sprinkle with a pinch of salt and pepper.  In a small bowl, combine sifted flour, eggs and egg yolk; whisk until smooth. Fold in cheese, pepper, chives and cooked shrimp and mix until blended.  Carefully spoon cheese mixture over cod fish. Pour wine, lemon juice, butter and chicken stock around cod fish in baking dish (do not pour over fish).

Bake for 35-40 minutes until golden brown and internal center temperature of 155o.  Place on platter and spoon some of the remaining baking juices over fish.

*Old Amsterdam is a saffron-colored Dutch-style Gouda cheese that is nutty, rich and sweet.  It can be found at select supermarkets and many specialty cheese shops

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