Gouda…

When you hear the name Gouda most of you will think of cheese. The world famous Gouda cheese is not made in the city itself but in the surrounding region. It derives its name from being traded in Gouda where the city council imposed stringent quality controls. Nowadays most Gouda cheese is not made here but all over the world, the process is now called Gouda.

This little city in the South-Holland province of the Netherlands is not only famous for this type of food but also for smoking pipes and its candles. Each year, ten days before Christmas, the Markt [market place] and its Gothic city hall are lighted by thousands of candles. The only electric lights are on the huge Xmas tree in front of city hall which will be lighted that same night.

In the BeNeLux countries there’s a difference between villages and towns, some small places are towns, like Gouda and other big places like The Hague are villages. It all has to do with city-rights.  

But back to Candle-night, it’s a wonder the gothic city hall is still standing after hundreds of candles have been lit just behind the windows. Not only the front of the building can be looked at also the sides and the back. It’s one of the many traditions of the region.

Small picture: Markt and Gothic Hall yesterday.
Big picture: The same but in 2008, when they had a lightshow afterwards.

Whatever…

Only 8 shopping days left for Christmas!

Global Warming?!

The first cold strikes Europe

 

Cartoon by: Lectrr for Nu.nl

Robbed…

The picture looks worse than it really was, I got robbed virtually, someone used my card without my knowledge, so my credit card is now blocked.

Just at the time of year you use it most. All my treats to myself and others are blocked too, maybe as far as the New Year.

On the other hand I use my Debit-Card and cash for the daily things. It has teached me a lesson, never to use my Dad’s computer again to buy online. [I have to blame someone]. That’s life!

Food Quote #13

Did You Know?

Originating in Asia, the pomegranate tree is mentioned in the Old Testament and has been a symbol of religious significance for centuries in many countries. Pomegranate can be used to flavour mousses, ice creams and sorbets and gives a pleasant sweet-and-sour sharpness to meaty stews.

Moroccan lamb tagine

with lemon and pomegranate couscous

Makes 12 servings

Prep: 30 minutes
Cook: 1 to 2 hours

Shopping List:
For the lamb tagine

• 4 tablespoons olive oil
• 8 garlic cloves, peeled and crushed
• 4 onions, peeled and chopped
• 4 tsp grated, fresh ginger
• 1½ tablespoons coriander seeds, crushed
• 3 teaspoons ground cinnamon
• sea salt and freshly ground black pepper
• 3kg or 6.6 lbs shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
• 2 tablespoons tomato purée
• 2kg or 4.5 lbs ripe tomatoes or 4x 400g / 14oz canned tomatoes, coarsely chopped
• 4-5 tablespoons honey

For the couscous

• 1 large or 2 small pomegranates
• 800g or 1.8 lbs couscous
• 90 ml or 6 tablespoons olive oil
• 2 lemons, juice only
• 1 liter or 4¼ cups boiling chicken stock or water
• sea salt and freshly ground black pepper
• 4 tablespoons chopped, fresh mint or coriander

To serve

• 2 limes, cut into wedges
• bowl Greek yoghurt

TO MAKE:

1. Preheat the oven to 160° C or 325° F
2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.
3. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.
4. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly.
5. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.
6. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.
7. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.
8. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
9. Place the couscous in a bowl and mix in the olive oil and lemon juice.
10. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.
11. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.
12. Stir the chopped herbs and pomegranate seeds into the couscous.
13. To serve, place the tagine on serving plates with couscous and a wedge of lime.
14. Serve alongside a bowl of thick Greek yoghurt.

ENJOY !

Recipe by: Rachel Allen

Back In Time…

I don’t think I’ve ever been in an older building, in the Netherlands, than this one. Bethlehem Church in Zwolle. Build in 1309 by monks, this and next doors dining hall is all that’s left of a large convent. During the fire of 1324 most of the inner city of Zwolle went up in smoke since those houses and churches were build of wood.

Since I was far to early at my destination, 3 hours to spare, I drove through the inner [formerly] walled city. The amount of centuries old churches on such a small part of town was astounding. After a large cup of coffee and a “small” slice of Schwarzwalder Kirschtorte I was ready for my destination*.

My trip to Zwolle was for the Guild, the Doe een Wens Stichting [Make-A-Wish Foundation] had granted a wish for a 17 year old girl, Tanika. She has a muscle disease and gets weaker by the day. Even talking is hard. When she could still hold a pen she drew dresses, like a pro. The Make-A-Wish Foundation heard of those drawings and found tailors, who are members of our organisation, who made the dresses and suits. She designed a Pain-Collection for people in wheelchairs, in which the cloths don’t hurt the wearer, so it’s as a matter of fact really a No-Pain Collection. We all had to be inside the church by 11.30 as the show would start around noon. Tanika, would arrive by special transport in a bed, since she can’t move at all. That took a bit longer than expected but 1.5 hours later she was in. And totally surprised by the amount of people who came to see her work.

Next to the fantasy dresses, an exhibition of her work will be made, a national magazine will show her work in print, a TV crew was present and filmed it all. My job in all of this was to look if her work could be showed during one of our conventions in the new year. On my way to Zwolle I was prejudge-mental, how could we get a bed up to the 3rd floor… after seeing the show, I knew for sure a bed was out of the question, getting Tanika to Utrecht was out of the question too. But showing her creations that was something else. We can do that and make a DVD out of it or send it to her by webcam. Let’s hope the Board is willing to.

*Of course I didn’t sit behind a large cappucino for hours on end, Zwolle has a 3 star Michelin restaurant, de Librije, and my boss told me I could dine on their expenses… Alas you have to book 6 months in advance, so the small slice of cake had to do for breakfast and lunch. I did stop and bought some produce at Librije’s shop, Eek & Elie which is Vinegar & Oil and some other stuff which will turn in nice Xmas gifts. All in all it was a nice cold day for me and a warm day for Tanika.

Happy…

Happy Hanukkah!

This eight day fest of lights starts tonight.

Chic & Simple Christmas #1

Salt crystals derived from the huge seams of impacted salt that have formed below dried-out, underground saline lakes. The crystals are quite large and hard so are best used in a salt mill. Cooking salt is refined rock salt and table salt is finely ground and refined rock salt with magnesium carbonate added to make it free-running and damp-resistant. Salt-baking, cooking food - usually fish - in a crust of salt is a traditional way of cooking fish in some Mediterranean countries.

Broccoli With Pan Toasted Garlic

Makes 8 servings

This quick and easy side dish takes just 30 minutes to make — and it requires only five ingredients. Toasting the garlic makes it sharp and flavorful.

Prep: 15 minutes
Cook: 15 minutes

Shopping List:

• 3 large broccoli stems with stem end attached
• 1/4 cup extra virgin olive oil
• coarse sea salt
• ground black pepper
• 3 tablespoons thinly sliced garlic cloves

TO MAKE:

1. Preheat a 30 cm or 12-inch cast-iron skillet over medium heat. Slice broccoli heads lengthwise in a 1-inch-thick slices, cutting from the bottom of the stem through the crown to preserve the shape of the broccoli [reserve any florets that fall away for another use]. Brush both sides of each broccoli slice with some of the olive oil and sprinkle lightly with salt and pepper.
2. Place half of the slices in the heated skillet and set a heavy medium skillet on the slices to press them to the cast-iron skillet. Cook over medium heat for 3 to 4 minutes, or until well browned. Turn slices and cook second side for 3 to 4 minutes more or until browned (for more tender broccoli, cook over medium-low heat for 5 to 6 minutes per side). Repeat with remaining broccoli slices. Transfer to a warm platter, cover, and keep warm.
3. Drizzle the remaining olive oil into the hot skillet, reduce heat to medium-low and add garlic slices. Cook garlic, stirring gently and constantly for 2 minutes or until the slices are lightly browned. Transfer to a plate lined with paper towel and sprinkle lightly with salt and pepper.
4. Arrange broccoli on serving platter. Sprinkle the toasted garlic slices over broccoli.

Note: Keep cooked broccoli slices warm in a 150° C or 300° F oven or cover with foil while the remaining broccoli cooks.

ENJOY !

Amount Per Serving
Calories: 84
Total Fat: 7.0g
Cholesterol: 0mg
Sodium: 119mg
Total Carbs: 5.0g
Dietary Fiber: 2.0g
Protein: 2.0g

Copenhagen Summit

Thanks to Sean