Cuisine Focus: Dutch – History Made Simple

Because of the Dutch’s dependence in agriculture, ingredients are somewhat dictated by either fishery, animal husbandry even fruit-based or tillage-based agriculture. These sectors also serve as major influences in terms of culinary ways and practices of its people.

Ingredients Utilized in Dutch Cuisine

Vegetables:

Potatoes, Green Beans, Kale, Beetroot, Carrots, Onions, Cabbages, Brussels Sprouts, Cauliflower, Spinach, Belgian Endive, Asparagus, Lettuce, Tomatoes, Sweet Peppers, Cucumbers

Fruits:

Apples, Pears, Plums, Cherries, Berries

Meat:

Beef, Pork, Chicken, Mutton

Fish and Seafood:

Plaice, Cod, Sole, Mackerel, Tuna, Salmon, Trout, Oysters, Mussels, Sardines, Shrimps, Eel, Herring (in fact, the Dutch are known for eating soused herring raw)

Dairy products:

Milk, Cheese, Butter, Margarine, Yogurt

Spices:

Bay leaf, Juniper Berries, Cloves

The above listed ingredients are somewhat not restrictive, as others are being used as well.

Dutch cooking is very much associated with the frequent use of dairy products like milk and cheese. Most of the Dutch cheeses are categorized as semi-hard or hard. Typical varieties include Gouda, Leyden and Edam. Another interesting fact about the Dutch way of making cheeses is the manner in which they blend herbs or spices during the initial stages of the production process. Examples of which are cheeses with cloves, cumin, or in the case of the famous Leyden, caraway.

Breads also form part of this cuisine. It has been said that Dutch bread tends to be airy as it is made from yeast dough. In the 1970’s, breads made from whole wheat grain were introduced, more so pumpkin or sunflower seeds were mixed in the dough for additional taste and flavor. White bread, on the other hand, was once considered luxury bread, as it is often made with water and milk. And aside from cheese, spreads and meat products like peanut butter, treacle or even sausages were used to give the lowly bread much needed variety.

Typical dishes include Dutch stew and pea soup. The popularly-known Hutspot is a dish made from potatoes, onions and carrots and is served with bacon. This dish is said to be brought by the Spanish in earlier times and that parsnips are used in place of potatoes.

New Herring is another example of typical Dutch food. A so-called ‘Haring Happen’ involves eating raw herring fish, at times covered in chopped onions; the manner in which this dish is eaten is likewise out of the ordinary as one is supposed to take his bite by tilting one’s head with the fish picked up by its tail.

Desserts are a must-try for anyone who visits the Netherlands. Vla or custard is a thick sweet pudding, primarily made from milk and offers a number of delicious combinations. Such has been infused with flavors like vanilla, chocolate and strawberry, giving the dessert a unique taste.

Given history as primary influence, the country’s colonial past has helped in shaping the people’s culinary heritage. Its former association with the East Indies has also made the Dutch appreciate Indonesian cooking. Nasi Goreng and Bami Goreng are basic examples of dishes with said influence.

True enough, the Dutch cuisine could be simplistic in form but the vastness of history gave it an edge differentiating it from other cuisines. Through it, people have learned to fill their insatiable thirst for what is old yet reliable and validate their own kind of taste.

Authentic Dutch Recipe

Dutch Baby and Lemon Sugar

Ingredients

Preparation