For the last two years, good friends of ours were living in the Netherlands and recently moved back to the states. We were lucky enough to visit them in Rotterdam last year and it was easy to understand why they loved living in the South Holland Port City. Cool modern architecture, bikes and a vibrant food scene.
One of the food traditions we were introduced to was bitterballen. Round croquettes typically filled with a meat gravy (beef). Served with alcohol, this is one of the most popular snacks in Holland. On my very last night in Rotterdam, with a gin and tonic I was able to enjoy expertly made bitterballen in a bar on a boat.
We are happy to have them home in Portland now AND that their enthusiasm for Dutch culture and bitterballen led them to purchase a deep fryer! Last night we made a mushroom version of the bittergarnituur.
Here are a few links to recipes I found. Easy to follow and improvise from. Have some fun and try different fillings. Onion and Madame Jeanette Pepper filling was a HIT with our group.
Chimichurri is a Central/South American sauce for grilled meats traditionally made from parsley and oregano. We used large amounts of Mint and basil, add more red chili flakes if you like. I was able to freeze the excess for future meals. Chimichurri loosely translates as “a mixture of several things in no particular order”, this sauce goes great with Lamb, Beef and Pork.
Mint, 2 cups packed
Basil, 1 cup packed
Olive Oil, 9 tbs
1/2 Lemon, juiced
red chili flakes, 1/2 tsp
red wine vinegar, 2 +1/2 tsp
Easy preparation. Combine ingredients and puree. Should resemble a pesto.