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Culinaire geschiedenis, onderzoek en praktijk

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dill

Smoked salmon (and other smoked food)

Not difficult to do, and very good Straight to the recipe On the Dutch part of my site there are some recipes for smoked fish. I have received several requests for an English version of these recipes, so here you are. Smoking is a very ancient way to conserve food. In the past, when most…

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Filed Under: Modern, First course, Main dish, With fish (pescetarian) Tagged With: mustard, salmon, dill Gepubliceerd op 7 March 2005Laatste wijziging 11 December 2019

Russian stock

Meat stock from the nineteenth century Soup is an important part of the Eastern-European kitchen. In the Gift for young housewives, a Russian cookery book that was first published in 1861, there is a recipe for basic bouillon that can be used for all kinds of soup. The recipes for the soups themselves contain variations…

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Filed Under: Technique, 19th century, Russia, Soup, With meat Tagged With: mushrooms, dill, beef Gepubliceerd op 5 March 2010Laatste wijziging 11 December 2019

Vol-au-vent with fish

A pescetarian alternative for ragoût with meat Recently I have published the recipe for vol-au-vent with ragoût of chicken meat. That once was a classic Dutch first course for Christmas dinner. Here is an alternative for people who do not eat meat, but do eat fish. This ragoût can also be used as stuffing for…

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Filed Under: Modern, Netherlands, Lucheon dish, First course, With fish (pescetarian) Tagged With: shrimp, fish, dill, christmas Gepubliceerd op 12 May 2018Laatste wijziging 9 December 2019

Spanish marinated quail eggs

This is a tapa, to accompany a glass of sherry or wine. It is a very tasty dish, which can be made a day in advance if necessary. Quail’s eggs are perfect fingerfood, they can be eaten in one bite. This Spanish dish wouldn’t be the same when made with chicken eggs. The dressing in…

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Filed Under: Modern, Spain, Snack, Meat nor fish (vegetarian) Tagged With: egg, dill, bell pepper Gepubliceerd op 16 April 2002Laatste wijziging 1 December 2019

Polish cold soup from a Russian cookbook

Very refreshing! This is a delicious dish when it is hot. It is a soup, a chlodnik or ‘cold thingy’ according to the cookbook A gift to young housewives (Пода́рок молоды́м хозя́йкам, first published in 1861) from Jelena Molochovjets. According to her, this soup is Polish in origin. The Polish wikipedia defines Chłodnik as any cold soup; the Spanish gazpacho is also a…

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Filed Under: 19th century, Russia, Soup, With fish (pescetarian) Tagged With: heat wave, egg, dill Gepubliceerd op 16 August 2017Laatste wijziging 25 November 2019

Mustard-dill sauce

Very good with fish For example with hot-smoked salmon I got this recipe nearly forty years ago from someone who was married to a Swede. For about 2.5 decilter (1 cup) sauce; preparation 10 minutes. 2 Tbsp mustard 2 Tbsp sugar 2 Tbsp white vinegar 6½ Tbsp sunflower oil (or other neutral-tasting vegetable oil) 6½…

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Filed Under: Modern, Sweden, Side dish Tagged With: sauce, mustard, dill Gepubliceerd op 7 March 2005Laatste wijziging 24 November 2019

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