food

17th century lemon sauce for fish

From a book I found in the bookcase when looking for something interesting to do with a sea bream: The Dutch Table: Gastronomy in the Golden Age of the Netherlands. The fish itself turned out to be rather meh but the sauce was delicious. It goes with any firm non-oily fish; we intend to try

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Baghali Polo ba Machiche

That is, Iranian lamb stew. Adapted from a recipe in the NRC (one of the few serious Dutch newspapers) by Abdelkader Benali and Saïda Nadi-Benali. The only lamb in the supermarket (it was too warm to cycle 15 minutes to the Turkish butcher and back) was frozen New Zealand leg slices, so I used that

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Barcelona (part 1)

We wanted to go by train all the way, and already had the tickets! Then SNCF decided to strike two out of every five days, and one of those days was the first day that our Interrail ticket was valid and because it was a special bargain price we couldn’t change it. Travelling later, skipping

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Kulich Day

Semi-liveblogging: wrote as it happened and posted at the end. I couldn’t go swimming because Spouse had a dentist appointment exactly at the time he’d otherwise open the door for Domestic Goddess who comes on Tuesdays. As I was staying home anyway I thought I’d better take care of the kulich: otherwise I’d have to

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Hare fit for a king

We wanted to eat one hare this season, but didn’t realise the hare season ends on December 31. Thanks to our excellent market poulterer Willie Kappert that didn’t mean we couldn’t get a hare at all, only that we had to make do with a frozen jointed one instead of a whole one with all

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Black salsify

Many people don’t eat black salsify, yummy though it is, because even if they can get it (it’s rather an uncommon vegetable) they think it’s daunting. Well, mine were daunting: they were over a foot and a half long. You’ll need slightly under a pound for 2 people: 3 of my giants or about 5

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Hapless rhubarb

So it’s that delightful season between spring and summer. There should be a name for it — “May” comes close but it’s not completely accurate every year, there’s usually some overlap between it and June, and sometimes it doesn’t start until May is halfway through. Anyway, there’s rhubarb in the market. I bought some earlier

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Mushroom cobbler

Meatless; contains egg, milk and butter. It’s extremely mushroomy. You can use any kind of mushrooms (possibly except shii-take, they’re too aggressive). We had dried porcini and fresh chestnut mushrooms, both from the supermarket. The broth was soaking-liquid of other dried mushrooms that I’d also blanched some champignons in to put on a pizza, augmented

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Spinach and cheese omelette

Now that all the girls have moved to student lodgings, spinach is suddenly a possible vegetable again! It’s true that the last one to leave (Secunda) likes spinach, unlike her sisters, but this recipe is hard to make for more than two. 3-4 eggs depending on size splash of milk 1 tbsp flour (to keep

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Peanut caramel biscuits

Or cookies. Both are equally delicious. We bought a bag of cheap salted peanuts, and they were so inadequate as a snack that next time we’ll get the more expensive kind again (won’t break the bank, about 20% more expensive). Good enough for baking, though. My experiment came out completely right the first time. They’re

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