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Culinaire geschiedenis, onderzoek en praktijk

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leek

Chicken stock

To the list with recipes for stock and soup Basic recipe – 3½ liter (3 UK quarts, 3.7 US quarts) Commercial chicken stock is often a rather pale liquid. The taste is salty and artificial. Just try making this chicken stock and taste how a simple chicken broth should REALLY taste. To begin with: chicken…

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Filed Under: Traditional, Soup, With meat Tagged With: leek, chicken, carrot Gepubliceerd op 6 January 2006Laatste wijziging 11 December 2019

Sacred beans

Straight to the recipe A Roman recipe with broad beans Prior to the transatlantic migration of the American Phaseolus-family (amongst them kidney beans and French beans), the only beans known to the ancient world were broad beans (BE) or fava beans (AE). Of course there were other legumes, like peas, chick peas and lentils, but these…

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Filed Under: Uncategorized Tagged With: lovage, leek, cilantro, broad beans Gepubliceerd op 12 June 2010Laatste wijziging 9 December 2019

Concentrated quail stock

Quails are small birds, related to partridges. Although -at least in the Netherlands- they are called ‘game birds’, they are actually bred at farms for their eggs and meat. They make a beautiful dark stock. The small birds could be regarded as the replacements of even smaller songbirds that used to be eaten (and in…

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Filed Under: Modern, Soup, With meat Tagged With: red wine, leek, quail Gepubliceerd op 9 January 2006Laatste wijziging 9 December 2019

Beef Stock

Back to the list with recipes for stock and soup You’ll never get a good beef stock without meat and bones. In some supermarkets in the Netherlands you can buy soup packages to make your own stock, but what they provide is a miserable quantity, barely enough for one cup of soup. That’s why so many recipes…

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Filed Under: Traditional, Soup Tagged With: leek, beef, rue Gepubliceerd op 7 January 2006Laatste wijziging 27 November 2019

Vegetarian cutlets from World War I

Straight to the recipe Recently a book was published containing the biography of the Dutch chef Iwan Kriens (1871- ca 1957) who had a very succesful career in England. To honour the occasion, this page contains a recipe from The Victory Cookery Book, which he wrote with Mrs C.S. (Dorothy) Peel in 1918. Kriens already had…

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Filed Under: 20th century, England, Main dish, Meat nor fish (vegetarian) Tagged With: walnut, leek, koolraap, kool, knolselderij, rutabaga, celeriac, cabbage Gepubliceerd op 22 December 2018Laatste wijziging 25 November 2019

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Nostalgic summer salad

Het excellente kookboek

ISBN 9789056156497, € 29,95

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