Although there are many regional variations, I'd say the classics are classics for a reason. An engineer fresh out of school might look at a system unchanged for a 100 years and think: "Maybe we can improve on this", while the engineer who has been working in the field for 2 decades knows: "It doesn't need improving."
My mom born in the Netherlands immigrated to Canada and raised two children me being the youngest we ate it always in the winter with pototoes and always with a green vegetable mostly brussel sprouts, i like it with carrots and of course the smoked sausage on top but no gravy, i loved it and i still make it here in Canada in the winter. Oh the memories of my Mom's dutch food. I loved this thank you.
My grandmother's "secret ingredient" in het classic boerenkool stamppot was to put some brussles sprouts and mash them in with the kale. Also, she always had silveruitjes en augurken on the side next to the rookworst. It's delicious.
I always bake the andijvie in the skillet with the bacon strips for a minute when the bacon strips are perfectly baked. And then mix with the meshed potatoes and mustard. I eat it with gravy and a meatball.
It's great that you two appreciate those simple down to earth Dutch 'stamppotten'. Beating the taste of childhood memory food is next to impossible. It being a close call is already quite a compliment.
Personaly i love spinach a la creme and potatoes, i'll mash them together with my fork when it's on the plate. We always used to eat it with Vissticks (fish fingers) from the brand Iglo.
Ok my wife and I just watched this.. slightly buzzed.. lol. What an awesome video, I grew up eating the classic boerenkool, but seeing you two dive into all the other kinds was priceless. 😂. Watching this was a great way to spend our night..❤
Andijvie stamp aaahh, you can wake me at 3 am for a plate of it! It's my fave stamppot. Looot of jus and grated cheese on top!! Were doing a ''Zomer stamppot'' sometimes! It's potatoes meshed with botersla, finely chopped tomatoes, kinned cucumber (also finely chopped), boiled egg & either rookworst, gehaktbal, speklap or any kind of meat you want with it. You can add apples, onions or augurken. It's basically a lettuce bowl meshed with potatoes! My clients at work love this in the summer!
From the classics I only missed the red cabbage one (potatoes, red cabbage, apple (goudreinet)), with hachee (hash?). Hete bliksem (hot lightning) I prefer after it's been in the oven for a while, and develops a bit of a crust on top. Not so sure about some of your own creations ;o), but like the concept.
I did make a stamppot of ofcourse poyatoes and white beans and string beans. The beans mix you get from the supermarkt from HAK. Cook potatoes separately from the beans mix.Mash the potatoes and mix with the white beans and stringbeans. You can just mix it but if you love to can stamp them too .I did not. Came out to be one of my favorite stamppot. ❤❤
Leuke video. Fijn dat jullie willen inburgeren. Maar vergeet niet dat het bijna zomer is jongens. Geen tijd voor stamppot, maar voor bbq met huzarensalade, asperges met ham en botersaus, mosselen (niemand eet het kookvocht of de groente, wordt hooguit gebruikt als basis voor vissoep) of verse paling.
Last time we (well, I) saw @Michelle make stamppot (with kale), she boiled it before adding the potatoes got added in. My mom always added it after the potatoes, as it kept the kale slightly more crisp. Likewise, did I miss Andijvie-stamppot (stamppot with Andives) ? Preferrably with raw Andives... yum!
Bij zuurkool hoort eigenlijk ook zuurkoolspek. Dat maakt het onweerstaanbaar voor mij. En als je van zuur houd doe dan zure haring met wat vocht door de boerenkool stamppot
One of my absolute most favourite is rode kool met hachee/ stoofvlees. It's so so warming and hearty on a cold winter day! But to be fair, I am an absolute feral gremlin for hachee / stoofvlees in general. 😅 especially the one my mom makes. Zuurkool met kotelet being second, I love the gravy that comes from making koteletten in kroma butter!
spring has been cold so maybe you can still get raapsteeltjes, spring veg and totally scrumptious, otherwise you will have to wait for next year, you can get them at the ekoplaza or farmersmarket, best stamppot. also you want to try different potatoes, opperdoezers are really nice btw but go to your local (oranic) market and ask for advice. also stamppot with green veg like andijvie, spinach or raapsteeltjes goes very well with tomatohachee. you could make hachee from beef but use the condiment pack from the supermarket and just fry onions and tomato with that and let it stew a bit and that makes a real good alternative to all that meat. yes an egg is great with the green stamppot especially with spinach and you can make this ahead of time, put some hardboiled eggs cut in half in a buttered bakingdish, smear the spinashstamppot on top and cover it with belegen kaas, in an hot oven until goldenbrown on top and you will be in love, i'm sure! btw. you 2 are funny!
We usually add brown beans to the hutspot (probably used to be a cost saving measure in the early 1900s for poor people, less meat, but also can make it vegetarian) and onions and white pepper to the hete bliksem to give it some oomph. I think it's also interesting that you guys add gravy to most stamppotten, when I'm more used to things like piccalilly and pickled cucumbers and the pickle juice. I prefer rookworst with most, or bacon bits, but like, fried until crunchy, not soft. There's a lot of variation there, regionally, locally, and even within families, even if the idea is the same.
Kijk altijd graag naar jullie video's,over hoe jullie onze cultuur snuiven en onze eet gewoontes.nou nog in het nederlands presenteren,dan is het plaatje compleet.jullie zijn een leuk koppel,door jullie waardeer ik mijn land weer wat meer❤
Ik doe door de zuurkool stamppot altijd zoet fruit (bij voorkeur perzik uit blik) in een ovenschaal, geraspte kaas erover en dan nog even in de oven. De combi van het zuur en zoet brengt alles in balans.
For extra zuurkool party you could add spekjes and some pineapple. Also if you have zuurkool stamppot leftovers, bake it in a frying pan and eat it with some toasted bread with appelstroop.
Spinazie stamppot, spruitjes stamppot, prei stamppot. Allemaal met rookworst {of: vegetarische rookworst en knakworst van Garden Gourmet zijn ook heerlijk} , gehaktbal of ander vlees, maar altijd spekreepjes erbij.
Note on de Andijvie stampot: In the stampot it is used raw. But many people in the netherlands also eat it boiled with potatoes in a similar way to boiled spinache. It's a completely different experience that way from the stampot version.
Just started watching your videos after I stumbled across your Jungle Jim video! I’m a Dutch native who moved to Cincinnati back in 2016. Whenever my dad comes to visit he always complains how the grocery’s stores here don’t have the Lays chips “Paprika” flavor. Glad to see you guys are enjoying it over there. I yet have to run into someone here in cinci that speaks Dutch, so maybe we’ll run into each other at jungle Jim’s some day 😂
You guys are definitely nuts 😂 I was kinda going in to this thinking I'd get upset, but I'm not mad at it! Definitely up there with putting hagelslag on your kapsalon in an earlier video in terms of craziness 😂
Loved the video! Did you try to add vinegar to the stamppot andijvie? For me it is a game changer, jum jum! My favorite stamppot EVER is (list of ingredients): 1. Potatoes 2. White beans (not in tomato sauce!) 3. Raw chopped onions 4. Bacon (the piece you have to slice yourself, really thin) 5. Top it off with some of the bacon fat (careful, really hot!) 6. Add some vinegar 7. And last but most importantly: invite me for dinner! 🤪 Cheers, Rick
@@buncharted That stamppot is quite a heavy meal, more suited for the winter months. It is very difficult to find the proper bacon these days. Another element that makes it a challenging dish, is that everything should be in the right proportion. So a tip is to start light on the vinegar and unions and add when needed. There is no such thing as too much bacon, but that goes without saying. 😜
Hutspot: Traditionally eaten with gesudderd rundvlees from rundvleeslappen of sucadelappen (Can take up to 3 hours on low fire!) seasoned with laurierblad, 3-4 kruidnagels, some nootmuskaat, some pepperkorrels and a pinch of salt. It should be so well done that it has a tendency to fall into pieces. Add pieces to your plate alongside the rookworst and use the jus from it for the crater in the middle.
To add a tangy flavour to andijvie stamppot; add to taste "slaolie". My fav is the slaolie form Calve that is quite tangy and not too sweet. Slaolie of course makes the stamppot more like a mash, slick and velvety.
Andijvie (Cichorium endivia) is known as curly endive in the US, and is sometimes referred to as chicory. It's not a lettuce variety. Afaik stamppot is a winter dish, but andijvie stamppot is one variety that is also eaten outside of the winter months.
@@DaveJansenTPV I think you might be correct. Bulbapedia also speculates chikorita's name has origins in chicory and -ita (the feminine form of the Spanish suffix for something small or young).
Most stews are really winter fare, so they are not eaten much by the Dutch in the summer. And you can certainly find them in Dutch restaurants. Here in the local small restaurants you will definitely find them on the menu.
One of my personal favourite zuurkool dishes isn't a stamppot, but an oven dish: Bake some "gehakt" and spice it up with some spices. Boil the potatoes and mash them together with the sauerkraut. Mix all of that together, and put it in an oven dish. You can also layer this like a lasagna. Top it off with some rasped cheese, and place it in a pre-heated oven (about 200 degrees) and wait for 10-15 minutes. Some gravy to go along with it is really good too!
Exactly this but i like the cheese mixed with 2 eggs and a cup of almond milk ( or normal milk) you get a mousaka like topping with a crush layer, it is then like a quiche.
Yes, although I know this only as a layered dish: zuurkool on the bottom, then the gehakt, then the mashed potatoes on top. Large oven dish, so the layers aren't too thick. Shredded cheese on top is optional. Excellent food for rainy days.
I always keep the mashed potatoes and sauerkraut, and and some onions to the ground beef. And for me the highlight: before adding the sauerkraut, I add pineapple pieces and banana slices, it really balances out the tanginess from the sauerkraut. Then topped with the mash and shredded cheese
Jullie vinden kaas lekker bij de zuurkoolschotel (wat ook heerlijk is). Bij de traditionele zuurkoolschotel in onze familie doen we de zuurkool met de aardappel puree (eventueel met nog wat appel en/of rozijnen erin) in de oven. We doen er dan wel een gekopt ei overheen met geraspte kaas en bakken dit tot de kaas gesmolten is! Heerlijk!
I’m a big stamppot lover too. My mum baked the leftover hutspot and put it on a slice of bread for me when I was little. My grandma made what we call ‘siepels en eerpels’ stamppot. It’s potatoes and onions mashed together with some salt, pepper and vinegar. Served with gravy and a meatball or rookworst. Loved it. One of my favorite stamppotten is white cabbage stamppot. White cabbage, potatoes, baked spekjes, salt, pepper, cream cheese and mustard mashed together. Served with gravy with a meatball/slavink/saucijs or rookworst.
We used to have boerenkoolstamppot (or boeremoes as we called it in our dialect in eastern Brabant), with boiled pork ribs. I liked that better than rookworst. We ate a lot of that when I grew up, at least once a week in winter.
😝Aways fun to see your food posts! How do you prepare your mashed potato's? Boil the potato's, mash them with fresh milk instead of water, some cream butter, nootmuskaat and fresh grinded peper to start with! Hihi you have a different mashed potato's I tell you! Cheers!
Prime tip: When you have left-over "hutspot", bake it up in a pan (no piccalilly) with a knob of butter or margerine until you get some browning going on (basically, hashbrowns) and put it on a slice of toasted bread. Heaven on a plate. Left-over zuurkool-stamppot can be used the same, bake out all the moist and a little more heavier on the butter (then again, to personal taste) and throw some turkey bacon bits or regular bacon bits through with some jus. It's delicious :)
Oh, and my favorite: potato, brussel sprouts, minced meat, walnuts and Gorgonzola. (Dutch cheeses works great as well, but Gorgonzola makes it next level).
I like putting some sweet and sour apples and some bacon bits in the zuurkoolstampot. Or if I want to be extra special, some pineapple pieces. Andijviestampot is also nice with cashews and diced cheese mixed in for a vegetarian version. Hete bliksem pairs amazing with hachee, that’s a slow cooked beef stew with laurel, juniper berries and cloves. With a little flour to thicken the sauce and a splash of red wine and/or red wine vinegar.
Hot Lightning 🤣🤣🤣🤣 as you call it is my favorite ..Try "Stoemp" its originally from Belgium, but also the Limburg region in the Netherlands if i am right, maybe somebody can tell..and with Zuurkool, we cook the zuurkool in apple juice apart from the potatoes. And with boerenkool i leave the jusbout put margarine in the middle, let it melt..and a little piccalilly on the side. Thank me later
I usually like to add something sweet to my stamppot zuurkool (to create a bit of that sweet&sour vibe) and eat it with spicy mustard and a herb cheese like Paturain. Not traditional but my fav for sure!
I love how creative you have been at trying to make new stampots. My favorite stampot is with beetroots and bacon -, every thing mixed in together. Or a spinach stampot - use the spinazie a la creme , and if you want to keep it vegetarian you can add an omelet , but I prefer both with rookworst and egg :) If you love texture try putting the stampot in an oven dish and top with butter , cheese and paneermeel - you get a delicious crust. If you want a more savory taste instead of using potatoes, use rostirondjes that you defrost and then mash up roughly, amazing with zuurkool, pineapple, raisins, unions and rookworst in an oven dish
I just love it you tried to make stamppot kapsalon; so far I thought I was the only one that crazy. Trie it like this: you'll need: "kruimige aardappels" (not all potatos are suitted for stamppot), ijsbergsla, shoarma meat, frech fries, and grated cheese. You boil your potatos, and in the same time you bake the shoarma and the fries. ( the fries you bake little more than normaly..) All seperate, and everything must be ready at the same time. Now you must be fast: Put a little lump of butter in the potatos and stamp them roughly with a "stamper", now cut the fries into cubes and throw 'm in. Mix 'm in with a sillicone spatula, don't mix for too long. Ad the cut iceberg salad, mix in fast, just few srokes, at last the shoarma meat, again just few strokes Put on your plate, top it with grated cheese and put it aminute under the grill so the cheese melts. Serve wiht garlic gravy. Quite a story but you should try it. The use of the spatula is very important because you want the ingredients to stay intact Regards V.
Hutspot originally comes from husselpot (mixedpot) and didn't originally contain potatoes, because they hadn't been imported yet, it was a pot of carrots, pastinaak and beans, you should try it!
The most American of your variants to me is the tortilla with the stamppot. Because when I lived in the US, there were a lot of carbs + carbs dishes like this (like rice burritos). The KFC style stamp looks delicious! I'd eat that in a heart beat.
Try some mustard or piccalilly on the boerenkool, and for the zuurkool maybe some pineapple and bake the zuurkool in kerrie before you stamp. In the hutspot you could put some small kaasblokjes or bruine bonen for vega option and fry the onions brown for more flavor. For stamppot andijvie I would boil the potatoes in bouillon and stamp with nutmeg. In every stamppot I would put some butter or creme fraiche and milk. Eet smakelijk!
Love your video's. Traditionally almost all stamppots also contain fried smoked bacon cubes (gerookte spek dobbelsteentjes, or gerookte spekreepjes) which is not the same as "zuurkoolspek"! And may I also make a general remark? You both still have the typical US way of eating i.e. taking "huge" bites ans swallowing the food after a very few "chews". Smaller bites give you the oportunity to chew more often and thus allowing your digestive system to better proces it, as you will mix much more silava with the food. Silava being your natural aid in digesting. As a kid "we" learn to chew every bite of food 24 times before swallowing it. This is also an obesity "brake". And you can enjoy food even better (and longer)
My grandma made for me wortel-stampot met slavinks(mash potato with mash carrot and union, slavinks with juse. My favorite to make my own is sweet potato stampot
I’ma BIG fan of stamppot. To a kale stamppot I usually add some pickles (small pickled onions, sweet/sour gherkins or piccalilli), to zuurkoolstamppot I typically add sambal goreng (as a condiment on my plate), and andijviestamppot is usually garnished/embellished) with some other finely chopped/diced vegetables, like corn, bell pepper, pineapple, (veggie) bacon.
Zuurkool stampot: A lot of people use zuurkoolspek (boiled bacon in a block) and let it boil for two hours before adding the zuurkool and let it boil together. Boil the potatoes seperately to prevent them not being soft enough when the zuurkool is ready(it's ready when it's soft, it should not be 'crunchy'). Poor out the water from the potatoes and from the zuurkool and then add the potatoes to the zuurkool and mash. Then either cut the spek into slices and put a slice on a plate together with the stampot and rookworst or cut it into small pieces and mix it in with the stampot.
It might even get better with some commonly used condiments like tiny dill pickles and grainy mustard, especially the kale one. What to think of fried onions
Zuurkool stamppot is also a fave of mine. We often bake small bits of bacon that we mix in the end when mushing the potatoes and sauerkraut. The leftover stamppot I bake with some butter and eat it on a boterham (but I don't know if that is a common thing?)
I am watching while eating my home made pea soup. Did you consider to add uitgebakken spekjes or baked out salted pork pieces in your zuurkool stamppot? It doesn’t replace the rookworst. It’s just extra.
My favorit top 3 is: 1 Zuurkool met rookworst en gebakken spekjes met jus. 2 Hetzelfde met boerenkool en op 3 idem met Hutspot. Gebakken spekjes en rookworst horen bij een stamppot zoals jullie bijelkaar horen. 🥰
Boerenkool is fantastic, however it is a winterdish. We only eat it when the 'R' is in the month. So, we do not eat it in May, June, July, August. From SeptembeR, OctobeR, NovembeR, DecembeR, JanuaRy, FebruaRy, MaRch, ApRil it is back on the menu.
That's originally because kale is best when it's been frozen (because of the acids), but since the ground in which it grows barely freezes anymore that 'rule' has lost its value. So just get frozen kale or if you get it fresh, put it in the freezer the day before you use it!
Zuurkool to me is just a bit too sour. What I like to add-in is some small Pineapple chunks or a handful of raisins. That way, you get the sour taste varied with surprise bites with a little sweet taste. Liked the video!
De vreemdste stampot die ik ooit zelf gemaakt is met rode kool, gewoon de rode kool uit een potje. Heeft een verassende zoete smaak echt een aanrader om ooit te proberen
With all stamppots mixing the bacon into the mash makes it all slightly salty and nice. The sausage and bacon bits both on the side is a bit off. They both have very different functions in these dishes. Toch lekker hoor. Leuke video 👍 Knuffels
Here's a family recipe for cucumber stamppot: Mashed potatoes mixed with grated cucumber a thinly diced onion (raw or fried) boiled eggs and curry spice. It is our favorite summer stamppot. Also super easy when camping because you only need one pan to boil the potatoes and eggs.
Hey Michelle and Alex weer een hele leuke video en het is gewoon superleuk om jullie video`s te zien, ja heb je een een idee wat nog meer te doen? Mmm even denken hoor, Doe een ballonvlucht of parachute sprong dan zie je Nederland van boven, heel leuk hoor 🙂
I've made a lot of andijvie stamppot with shoarma. Just let a couple of garlic cloves boil with the potatoes and fish them out before stamping the endive in. Some glazy Asian sweet hot sauce goes great with it. Not a winter's dish. Ruccola and goat cheese makes a nice summer stamppot. I always liked zuurkool with 'vetspek', the almost all white 'bacon', you slice it, let the fat melt out on low heat and pour it over the stamppot like gravy. The left over very crunchy 'bacon' then is served on dark (Frisian) rye bread as a little side dish. The latter I'm not the biggest fan of myself but the liquid fat is lovely. They sell it in the supermarket but a nice slow life pig from a good butcher really makes a difference in this. Typical wintery dish.
Interesting video ! I never gave stampot a second thought, it was just a blob of food for me, now i have learned that there is more to it than that. Anyway, i have a question about the background wall which was in sight the whole video. There are two map pictures on the wall, the one the left with Cincinnati on it, and one with Dordrecht on the right. What is the story about them ? Best regards, Hans.
it’s a delicious blob of food 😂 we needed decorations for our living room and we don’t want to hang anything on the walls (since we rent and will be moving in a few months, most likely) so we bought designs of our hometown (cincinnati) and current town (dordrecht) from a site called displate!
i also like to bake/pan fry the leftover stamppot a day later, and i like to add some augurken blokjes/pickle cubes on the side to my boerenkool stamppot.
@@buncharted i haven't tried that yet but that sounds good! i know my grandparents and parents would bake it till it had some brown crunchy crust on it and put it on their bread for breakfast or lunch back in the day.
Missing stamppot alert!! It is a little old fashioned but super good! It's called stopverf, a word that pretty much translates as putty ( the sticky stuff used to glue single pane glass into window frames). Recipe: bruine bonen (jarred or canned) kruimige aardappelen, fijn gehakte ui en gebakken spekjes. Boil the potatoes until they 're done and roughly mash them, in the mean time bake the bacon pieces, chop the onion and warm the brown beans. Drain the beans and throw all ingredients together. It's important to add the onions raw! As gravy you can use the fat from the bacon, the thick water from the beans or just make some gravy from a package. Personally I love to add some Belgian mayo (doesn't contain sugar) instead of gravy because it adds a little bit of acidity. I highly recommend this dish! Perfect rainy day soul food! Smakelijk eten!
Although there are many regional variations, I'd say the classics are classics for a reason.
An engineer fresh out of school might look at a system unchanged for a 100 years and think: "Maybe we can improve on this", while the engineer who has been working in the field for 2 decades knows: "It doesn't need improving."
A round of applause for Michelle, who had to prepare so many different forms of mashed potatoes! Hats off to you!
My mom born in the Netherlands immigrated to Canada and raised two children me being the youngest we ate it always in the winter with pototoes and always with a green vegetable mostly brussel sprouts, i like it with carrots and of course the smoked sausage on top but no gravy, i loved it and i still make it here in Canada in the winter. Oh the memories of my Mom's dutch food. I loved this thank you.
My favorite is definitely the wortelstamp with a nice homemade gehaktbal on the side with some jus ofcourse.
In WW2 my father had Stampot made of Brandnetels (nettle) when they didn't have Kale. I never ate it but he said it tasted good and was very healthy.
leuk voor je
To my memory it's a bit like spinach. Not bad at all
My grandmother's "secret ingredient" in het classic boerenkool stamppot was to put some brussles sprouts and mash them in with the kale. Also, she always had silveruitjes en augurken on the side next to the rookworst. It's delicious.
yum!!!! that sounds really good
tip for the rauwe Andijvie stampot: You have to mash in the baconbits and not keep at seperate...I am sure you like it better.
I always bake the andijvie in the skillet with the bacon strips for a minute when the bacon strips are perfectly baked. And then mix with the meshed potatoes and mustard. I eat it with gravy and a meatball.
I do half cooked andijvie (cooked the last 2 min with the potatoes), half raw
I add a half a raw onion finely chopped and some cheese cut into small cubes.
If you want to get real old school than add a bit of white vinigar at the table.
@@NLJeffEU yes when eating boerenkool it is almost a must.
It's great that you two appreciate those simple down to earth Dutch 'stamppotten'. Beating the taste of childhood memory food is next to impossible. It being a close call is already quite a compliment.
Love the over-the-top culinary creations. Hutspot rules!
oh man, I didn't have Hete Bliksem in decades... childhood memories unlocked
my grandma was a master in this dish
Personaly i love spinach a la creme and potatoes, i'll mash them together with my fork when it's on the plate. We always used to eat it with Vissticks (fish fingers) from the brand Iglo.
Dankjewel voor weer een leuke video. Ik kijk elke keer weer uit naar jullie avonturen. Het maakt me dankbaar om in dit fijne land te wonen.
the amount of innuendos is real in this one. I love it!
as a dutchy i love following your quest for the best things in our country makes me appreciate my own culture more
Ok my wife and I just watched this.. slightly buzzed.. lol. What an awesome video, I grew up eating the classic boerenkool, but seeing you two dive into all the other kinds was priceless. 😂. Watching this was a great way to spend our night..❤
Andijvie stamp aaahh, you can wake me at 3 am for a plate of it! It's my fave stamppot. Looot of jus and grated cheese on top!!
Were doing a ''Zomer stamppot'' sometimes! It's potatoes meshed with botersla, finely chopped tomatoes, kinned cucumber (also finely chopped), boiled egg & either rookworst, gehaktbal, speklap or any kind of meat you want with it. You can add apples, onions or augurken. It's basically a lettuce bowl meshed with potatoes! My clients at work love this in the summer!
From the classics I only missed the red cabbage one (potatoes, red cabbage, apple (goudreinet)), with hachee (hash?). Hete bliksem (hot lightning) I prefer after it's been in the oven for a while, and develops a bit of a crust on top. Not so sure about some of your own creations ;o), but like the concept.
I did make a stamppot of ofcourse poyatoes and
white beans and string beans. The beans mix you get from the supermarkt from HAK. Cook potatoes separately from the beans mix.Mash the potatoes and mix with the white beans and stringbeans. You can just mix it but if you love to can stamp them too .I did not. Came out to be one of my favorite stamppot. ❤❤
You made me hungry for stampot... in MAY! Didn't know that was possible.
Some stamppots are spring foods. Raapstelen for example.
Leuke video. Fijn dat jullie willen inburgeren. Maar vergeet niet dat het bijna zomer is jongens. Geen tijd voor stamppot, maar voor bbq met huzarensalade, asperges met ham en botersaus, mosselen (niemand eet het kookvocht of de groente, wordt hooguit gebruikt als basis voor vissoep) of verse paling.
Stamppot andijvie is hier thuis een zomer Stampot 😊
@@joannewink7101 Ja, en stengelstamppot (niet te verwarren met steeltjes).
Last time we (well, I) saw @Michelle make stamppot (with kale), she boiled it before adding the potatoes got added in. My mom always added it after the potatoes, as it kept the kale slightly more crisp. Likewise, did I miss Andijvie-stamppot (stamppot with Andives) ? Preferrably with raw Andives... yum!
Bij zuurkool hoort eigenlijk ook zuurkoolspek. Dat maakt het onweerstaanbaar voor mij.
En als je van zuur houd doe dan zure haring met wat vocht door de boerenkool stamppot
Voor mij geen haring maar graag wat augurkjes en zilveruitjes bij de boerenkool.
One of my absolute most favourite is rode kool met hachee/ stoofvlees. It's so so warming and hearty on a cold winter day! But to be fair, I am an absolute feral gremlin for hachee / stoofvlees in general. 😅 especially the one my mom makes. Zuurkool met kotelet being second, I love the gravy that comes from making koteletten in kroma butter!
Also I'm low key disappointed/ insulted that sauerkraut scored so low in the poll 😂
Tip, use mosterd with your hutspot and the other dishes
I love how you say stamppot.😅 Plus, I was looking forward to a new video. And I'm eating creamy spinach stamppot now! Delicious!
spring has been cold so maybe you can still get raapsteeltjes, spring veg and totally scrumptious, otherwise you will have to wait for next year, you can get them at the ekoplaza or farmersmarket, best stamppot. also you want to try different potatoes, opperdoezers are really nice btw but go to your local (oranic) market and ask for advice. also stamppot with green veg like andijvie, spinach or raapsteeltjes goes very well with tomatohachee. you could make hachee from beef but use the condiment pack from the supermarket and just fry onions and tomato with that and let it stew a bit and that makes a real good alternative to all that meat. yes an egg is great with the green stamppot especially with spinach and you can make this ahead of time, put some hardboiled eggs cut in half in a buttered bakingdish, smear the spinashstamppot on top and cover it with belegen kaas, in an hot oven until goldenbrown on top and you will be in love, i'm sure! btw. you 2 are funny!
Hi, great video again. Some interesting combination😊.
You should also do Dutch casseroles: sauerkraut/ bananas or tangy leeks with minced meat.
We usually add brown beans to the hutspot (probably used to be a cost saving measure in the early 1900s for poor people, less meat, but also can make it vegetarian) and onions and white pepper to the hete bliksem to give it some oomph. I think it's also interesting that you guys add gravy to most stamppotten, when I'm more used to things like piccalilly and pickled cucumbers and the pickle juice. I prefer rookworst with most, or bacon bits, but like, fried until crunchy, not soft. There's a lot of variation there, regionally, locally, and even within families, even if the idea is the same.
Tip for the hutspot, cook everything in vegetable broth, this gives it some extra flavour (or just add some broth powder)
Kijk altijd graag naar jullie video's,over hoe jullie onze cultuur snuiven en onze eet gewoontes.nou nog in het nederlands presenteren,dan is het plaatje compleet.jullie zijn een leuk koppel,door jullie waardeer ik mijn land weer wat meer❤
dank je wel!
onze abonnees zijn niet alleen nederlanders dus we moeten onze video’s in engels maken 😄
The sauerkraut one is probably the best. I have not tried it yet but it sounds amazing.
Ik doe door de zuurkool stamppot altijd zoet fruit (bij voorkeur perzik uit blik) in een ovenschaal, geraspte kaas erover en dan nog even in de oven. De combi van het zuur en zoet brengt alles in balans.
For extra zuurkool party you could add spekjes and some pineapple. Also if you have zuurkool stamppot leftovers, bake it in a frying pan and eat it with some toasted bread with appelstroop.
Spinazie stamppot, spruitjes stamppot, prei stamppot. Allemaal met rookworst {of: vegetarische rookworst en knakworst van Garden Gourmet zijn ook heerlijk} , gehaktbal of ander vlees, maar altijd spekreepjes erbij.
in de zomer kan je ook ijsbergsla gebruiken in plaats van andijvie. een beetje kerry door de zuurkool zal je ook verbazen.
Gewone kropsla, alleen las die goedkoop is, of uit de volkstuin van de buren
Note on de Andijvie stampot: In the stampot it is used raw. But many people in the netherlands also eat it boiled with potatoes in a similar way to boiled spinache. It's a completely different experience that way from the stampot version.
Just started watching your videos after I stumbled across your Jungle Jim video! I’m a Dutch native who moved to Cincinnati back in 2016. Whenever my dad comes to visit he always complains how the grocery’s stores here don’t have the Lays chips “Paprika” flavor. Glad to see you guys are enjoying it over there. I yet have to run into someone here in cinci that speaks Dutch, so maybe we’ll run into each other at jungle Jim’s some day 😂
je zult ons naast de stroopwafels zien :)
If you ever revisit "hot lightning", maybe try rabbit instead of pork. It has less fat and mixes well in the oven.
Another fun video and I really like these type of videos, it''s also "grappig" to see the modern creations of stampot you guys created :)
My favourite is raapstelenstamppot. I add some little blocks of cheese to it.
Love that you review more healthy food :)
You guys are definitely nuts 😂 I was kinda going in to this thinking I'd get upset, but I'm not mad at it! Definitely up there with putting hagelslag on your kapsalon in an earlier video in terms of craziness 😂
Loved the video! Did you try to add vinegar to the stamppot andijvie? For me it is a game changer, jum jum!
My favorite stamppot EVER is (list of ingredients):
1. Potatoes
2. White beans (not in tomato sauce!)
3. Raw chopped onions
4. Bacon (the piece you have to slice yourself, really thin)
5. Top it off with some of the bacon fat (careful, really hot!)
6. Add some vinegar
7. And last but most importantly: invite me for dinner! 🤪
Cheers, Rick
oh we didn’t but that sounds like a good idea!
also that stamppot recipe also sounds super good, we’ll have to give it a try sometime 😋
@@buncharted That stamppot is quite a heavy meal, more suited for the winter months. It is very difficult to find the proper bacon these days. Another element that makes it a challenging dish, is that everything should be in the right proportion. So a tip is to start light on the vinegar and unions and add when needed. There is no such thing as too much bacon, but that goes without saying. 😜
I like draadjesvlees (beef cooked slowly for hours) mashed into the hutspot. And spekjes in the zuurkool makes it even better!
Hutspot: Traditionally eaten with gesudderd rundvlees from rundvleeslappen of sucadelappen (Can take up to 3 hours on low fire!) seasoned with laurierblad, 3-4 kruidnagels, some nootmuskaat, some pepperkorrels and a pinch of salt. It should be so well done that it has a tendency to fall into pieces. Add pieces to your plate alongside the rookworst and use the jus from it for the crater in the middle.
To add a tangy flavour to andijvie stamppot; add to taste "slaolie". My fav is the slaolie form Calve that is quite tangy and not too sweet.
Slaolie of course makes the stamppot more like a mash, slick and velvety.
Andijvie (Cichorium endivia) is known as curly endive in the US, and is sometimes referred to as chicory. It's not a lettuce variety.
Afaik stamppot is a winter dish, but andijvie stamppot is one variety that is also eaten outside of the winter months.
Now i'm wondering if Chikorita (the Pokémon) is supposed to be a chicory/endive animal crossing.
@@DaveJansenTPV I think you might be correct. Bulbapedia also speculates chikorita's name has origins in chicory and -ita (the feminine form of the Spanish suffix for something small or young).
Most stews are really winter fare, so they are not eaten much by the Dutch in the summer. And you can certainly find them in Dutch restaurants. Here in the local small restaurants you will definitely find them on the menu.
One of my personal favourite zuurkool dishes isn't a stamppot, but an oven dish:
Bake some "gehakt" and spice it up with some spices. Boil the potatoes and mash them together with the sauerkraut. Mix all of that together, and put it in an oven dish. You can also layer this like a lasagna. Top it off with some rasped cheese, and place it in a pre-heated oven (about 200 degrees) and wait for 10-15 minutes. Some gravy to go along with it is really good too!
Exactly this but i like the cheese mixed with 2 eggs and a cup of almond milk ( or normal milk) you get a mousaka like topping with a crush layer, it is then like a quiche.
Yes, although I know this only as a layered dish: zuurkool on the bottom, then the gehakt, then the mashed potatoes on top. Large oven dish, so the layers aren't too thick. Shredded cheese on top is optional. Excellent food for rainy days.
I always keep the mashed potatoes and sauerkraut, and and some onions to the ground beef. And for me the highlight: before adding the sauerkraut, I add pineapple pieces and banana slices, it really balances out the tanginess from the sauerkraut. Then topped with the mash and shredded cheese
Jullie vinden kaas lekker bij de zuurkoolschotel (wat ook heerlijk is). Bij de traditionele zuurkoolschotel in onze familie doen we de zuurkool met de aardappel puree (eventueel met nog wat appel en/of rozijnen erin) in de oven. We doen er dan wel een gekopt ei overheen met geraspte kaas en bakken dit tot de kaas gesmolten is! Heerlijk!
I’m a big stamppot lover too. My mum baked the leftover hutspot and put it on a slice of bread for me when I was little.
My grandma made what we call ‘siepels en eerpels’ stamppot. It’s potatoes and onions mashed together with some salt, pepper and vinegar. Served with gravy and a meatball or rookworst. Loved it.
One of my favorite stamppotten is white cabbage stamppot. White cabbage, potatoes, baked spekjes, salt, pepper, cream cheese and mustard mashed together. Served with gravy with a meatball/slavink/saucijs or rookworst.
I made stamppot with kimchi a while back. It was alright but still missing something. I still need to figure out the details to get it right.
We used to have boerenkoolstamppot (or boeremoes as we called it in our dialect in eastern Brabant), with boiled pork ribs. I liked that better than rookworst. We ate a lot of that when I grew up, at least once a week in winter.
😝Aways fun to see your food posts! How do you prepare your mashed potato's? Boil the potato's, mash them with fresh milk instead of water, some cream butter, nootmuskaat and fresh grinded peper to start with! Hihi you have a different mashed potato's I tell you! Cheers!
No jus on the sauerkraut one, bacon mustard and a pickle pallet cleanser ♡
you are getting more Dutch every day, love your videos.
Prime tip: When you have left-over "hutspot", bake it up in a pan (no piccalilly) with a knob of butter or margerine until you get some browning going on (basically, hashbrowns) and put it on a slice of toasted bread. Heaven on a plate. Left-over zuurkool-stamppot can be used the same, bake out all the moist and a little more heavier on the butter (then again, to personal taste) and throw some turkey bacon bits or regular bacon bits through with some jus. It's delicious :)
Hutspot can also be mixed with minced meat or small pieces of pork or beef and nasi spices. That way you’ll get Indonesian hutspot.
Oh, and my favorite: potato, brussel sprouts, minced meat, walnuts and Gorgonzola. (Dutch cheeses works great as well, but Gorgonzola makes it next level).
I like putting some sweet and sour apples and some bacon bits in the zuurkoolstampot. Or if I want to be extra special, some pineapple pieces. Andijviestampot is also nice with cashews and diced cheese mixed in for a vegetarian version. Hete bliksem pairs amazing with hachee, that’s a slow cooked beef stew with laurel, juniper berries and cloves. With a little flour to thicken the sauce and a splash of red wine and/or red wine vinegar.
Hot Lightning 🤣🤣🤣🤣 as you call it is my favorite ..Try "Stoemp" its originally from Belgium, but also the Limburg region in the Netherlands if i am right, maybe somebody can tell..and with Zuurkool, we cook the zuurkool in apple juice apart from the potatoes. And with boerenkool i leave the jusbout put margarine in the middle, let it melt..and a little piccalilly on the side. Thank me later
I usually like to add something sweet to my stamppot zuurkool (to create a bit of that sweet&sour vibe) and eat it with spicy mustard and a herb cheese like Paturain. Not traditional but my fav for sure!
I love how creative you have been at trying to make new stampots. My favorite stampot is with beetroots and bacon -, every thing mixed in together. Or a spinach stampot - use the spinazie a la creme , and if you want to keep it vegetarian you can add an omelet , but I prefer both with rookworst and egg :) If you love texture try putting the stampot in an oven dish and top with butter , cheese and paneermeel - you get a delicious crust. If you want a more savory taste instead of using potatoes, use rostirondjes that you defrost and then mash up roughly, amazing with zuurkool, pineapple, raisins, unions and rookworst in an oven dish
I just love it you tried to make stamppot kapsalon; so far I thought I was the only one that crazy. Trie it like this: you'll need: "kruimige aardappels" (not all potatos are suitted for stamppot), ijsbergsla, shoarma meat, frech fries, and grated cheese. You boil your potatos, and in the same time you bake the shoarma and the fries. ( the fries you bake little more than normaly..) All seperate, and everything must be ready at the same time. Now you must be fast: Put a little lump of butter in the potatos and stamp them roughly with a "stamper", now cut the fries into cubes and throw 'm in. Mix 'm in with a sillicone spatula, don't mix for too long. Ad the cut iceberg salad, mix in fast, just few srokes, at last the shoarma meat, again just few strokes Put on your plate, top it with grated cheese and put it aminute under the grill so the cheese melts. Serve wiht garlic gravy. Quite a story but you should try it. The use of the spatula is very important because you want the ingredients to stay intact
Regards V.
Hutspot originally comes from husselpot (mixedpot) and didn't originally contain potatoes, because they hadn't been imported yet, it was a pot of carrots, pastinaak and beans, you should try it!
Stamppot is so good
Endive stamppot is my personal favorite, with a meatball and some gravy
I could eat it daily
stamppot really is so good
Try once hutspot with klapstuk that is slow cooked beef (riblap)
The most American of your variants to me is the tortilla with the stamppot. Because when I lived in the US, there were a lot of carbs + carbs dishes like this (like rice burritos). The KFC style stamp looks delicious! I'd eat that in a heart beat.
De meeste stamppotten zijn ook lekker met speklapjes. 😊 and second day zuurkool is the best.😊
Try some mustard or piccalilly on the boerenkool, and for the zuurkool maybe some pineapple and bake the zuurkool in kerrie before you stamp. In the hutspot you could put some small kaasblokjes or bruine bonen for vega option and fry the onions brown for more flavor. For stamppot andijvie I would boil the potatoes in bouillon and stamp with nutmeg. In every stamppot I would put some butter or creme fraiche and milk. Eet smakelijk!
nice video again, very tasty presentation, I'm going for the hot lightning
I've always love to fry up leftover zurenkool stamppot until it gets a bit of crust on the bottom and put it on a slice of volkeren brood.
Love your video's.
Traditionally almost all stamppots also contain fried smoked bacon cubes (gerookte spek dobbelsteentjes, or gerookte spekreepjes) which is not the same as "zuurkoolspek"!
And may I also make a general remark? You both still have the typical US way of eating i.e. taking "huge" bites ans swallowing the food after a very few "chews". Smaller bites give you the oportunity to chew more often and thus allowing your digestive system to better proces it, as you will mix much more silava with the food. Silava being your natural aid in digesting. As a kid "we" learn to chew every bite of food 24 times before swallowing it. This is also an obesity "brake". And you can enjoy food even better (and longer)
My grandma made for me wortel-stampot met slavinks(mash potato with mash carrot and union, slavinks with juse. My favorite to make my own is sweet potato stampot
I’ma BIG fan of stamppot. To a kale stamppot I usually add some pickles (small pickled onions, sweet/sour gherkins or piccalilli), to zuurkoolstamppot I typically add sambal goreng (as a condiment on my plate), and andijviestamppot is usually garnished/embellished) with some other finely chopped/diced vegetables, like corn, bell pepper, pineapple, (veggie) bacon.
Zuurkool stampot: A lot of people use zuurkoolspek (boiled bacon in a block) and let it boil for two hours before adding the zuurkool and let it boil together. Boil the potatoes seperately to prevent them not being soft enough when the zuurkool is ready(it's ready when it's soft, it should not be 'crunchy'). Poor out the water from the potatoes and from the zuurkool and then add the potatoes to the zuurkool and mash. Then either cut the spek into slices and put a slice on a plate together with the stampot and rookworst or cut it into small pieces and mix it in with the stampot.
It might even get better with some commonly used condiments like tiny dill pickles and grainy mustard, especially the kale one. What to think of fried onions
Zuurkool stamppot is also a fave of mine. We often bake small bits of bacon that we mix in the end when mushing the potatoes and sauerkraut. The leftover stamppot I bake with some butter and eat it on a boterham (but I don't know if that is a common thing?)
oh yum!
we like to fry up our leftovers into little patties with some cheese on top 😋
I am watching while eating my home made pea soup. Did you consider to add uitgebakken spekjes or baked out salted pork pieces in your zuurkool stamppot? It doesn’t replace the rookworst. It’s just extra.
Oh and adding pieces of apple makes the zuurkool perfect.
My favorit top 3 is: 1 Zuurkool met rookworst en gebakken spekjes met jus. 2 Hetzelfde met boerenkool en op 3 idem met Hutspot. Gebakken spekjes en rookworst horen bij een stamppot zoals jullie bijelkaar horen. 🥰
I liked the video and love stamppot. Next time try a augurk or zure uitjes with it. It gives it an other dimension.
Stampot veldsla is the best. With spekjes of course.... but only in winter.
Boerenkool is fantastic, however it is a winterdish. We only eat it when the 'R' is in the month. So, we do not eat it in May, June, July, August. From SeptembeR, OctobeR, NovembeR, DecembeR, JanuaRy, FebruaRy, MaRch, ApRil it is back on the menu.
i get it on exceptionally hot days for sure but man i’m not sure i’d be able to give up stamppot for 4 months 😂
That's originally because kale is best when it's been frozen (because of the acids), but since the ground in which it grows barely freezes anymore that 'rule' has lost its value. So just get frozen kale or if you get it fresh, put it in the freezer the day before you use it!
Here we eet it all year ,taste all year good 🙂
Zuurkool to me is just a bit too sour. What I like to add-in is some small Pineapple chunks or a handful of raisins. That way, you get the sour taste varied with surprise bites with a little sweet taste.
Liked the video!
I didn't realize it was going to be a stamppot throwdown! Hutspot is my favorite.
De vreemdste stampot die ik ooit zelf gemaakt is met rode kool, gewoon de rode kool uit een potje. Heeft een verassende zoete smaak echt een aanrader om ooit te proberen
in de limburgse regio in België waar ik opgroeide was dit een veel voorkomend gerecht. Heel dikwijls met een lekkere worst of spek.
Aaah heerlijk. Allemaal comfort food! Ik hou ervan.
With all stamppots mixing the bacon into the mash makes it all slightly salty and nice. The sausage and bacon bits both on the side is a bit off. They both have very different functions in these dishes.
Toch lekker hoor. Leuke video 👍
Knuffels
Here's a family recipe for cucumber stamppot: Mashed potatoes mixed with grated cucumber a thinly diced onion (raw or fried) boiled eggs and curry spice. It is our favorite summer stamppot. Also super easy when camping because you only need one pan to boil the potatoes and eggs.
Hey Michelle and Alex weer een hele leuke video en het is gewoon superleuk om jullie video`s te zien, ja heb je een een idee wat nog meer te doen? Mmm even denken hoor, Doe een ballonvlucht of parachute sprong dan zie je Nederland van boven, heel leuk hoor 🙂
ik ben te bang 🥺
Indoor Skydiving in Roosendaal, blijf je op de grond , net echt, en is maar 30 min van jullie vandaan 🙂
HAHA Leuk idee dit, My favourite is the andijvie.
I've made a lot of andijvie stamppot with shoarma. Just let a couple of garlic cloves boil with the potatoes and fish them out before stamping the endive in. Some glazy Asian sweet hot sauce goes great with it. Not a winter's dish.
Ruccola and goat cheese makes a nice summer stamppot.
I always liked zuurkool with 'vetspek', the almost all white 'bacon', you slice it, let the fat melt out on low heat and pour it over the stamppot like gravy. The left over very crunchy 'bacon' then is served on dark (Frisian) rye bread as a little side dish. The latter I'm not the biggest fan of myself but the liquid fat is lovely. They sell it in the supermarket but a nice slow life pig from a good butcher really makes a difference in this. Typical wintery dish.
This was so funny nect up a sandwich one? Like cheese and ketchup. Or pindakaas en sambal.
Interesting video ! I never gave stampot a second thought, it was just a blob of food for me, now i have learned that there is more to it than that. Anyway, i have a question about the background wall which was in sight the whole video. There are two map pictures on the wall, the one the left with Cincinnati on it, and one with Dordrecht on the right. What is the story about them ? Best regards, Hans.
it’s a delicious blob of food 😂
we needed decorations for our living room and we don’t want to hang anything on the walls (since we rent and will be moving in a few months, most likely) so we bought designs of our hometown (cincinnati) and current town (dordrecht) from a site called displate!
My favourite stampot is beet stampot with goatcheese and sweet potatoe instead of white😊
I expected a Toasty somewhere in the vid! That kapsalon stamppot looked like a Fatality tho 🤣
the hutspot was a flawless victory 🤤
For the classics you really missed red cabbage stamppot, with some braised beef, gravy and appelsauce, I would say its one of the mayor classics...
Red Cabbage Stamppot ❤very delicious🥰
i also like to bake/pan fry the leftover stamppot a day later, and i like to add some augurken blokjes/pickle cubes on the side to my boerenkool stamppot.
yes - we do that too! we will eat it with a fried egg for breakfast 🤤
@@buncharted i haven't tried that yet but that sounds good!
i know my grandparents and parents would bake it till it had some brown crunchy crust on it and put it on their bread for breakfast or lunch back in the day.
Love your video ❤❤👍
My mom always put pineapple and raisins in the Zuurkool to make us eat it!
Bananas are easier and work just as well.
Missing stamppot alert!! It is a little old fashioned but super good! It's called stopverf, a word that pretty much translates as putty ( the sticky stuff used to glue single pane glass into window frames). Recipe: bruine bonen (jarred or canned) kruimige aardappelen, fijn gehakte ui en gebakken spekjes. Boil the potatoes until they 're done and roughly mash them, in the mean time bake the bacon pieces, chop the onion and warm the brown beans. Drain the beans and throw all ingredients together. It's important to add the onions raw! As gravy you can use the fat from the bacon, the thick water from the beans or just make some gravy from a package. Personally I love to add some Belgian mayo (doesn't contain sugar) instead of gravy because it adds a little bit of acidity. I highly recommend this dish! Perfect rainy day soul food! Smakelijk eten!