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."
What really astonishes me is that you completely ignore the Spekjes. Spekjes should be a main ingredient in Any stamppot, the only one that can do without is Hutspot (with carrots and onions).
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.
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.
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.
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.
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.
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
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.
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!
Sauerkraut stamppot is even better with smoked bacon bits and the fat from that, and not the gravy. When you have some leftover sauerkraut stamppot, slice the leftover rookworst, and mix everything (including the bacon and bacon fat) and save it in the refrigerator (or freezer) for another day. Then get a frying pan and fry that in some butter. Don't stir but make a sort of pie (fille g the pan) until a nice brown crust forms. Then flip it once (using a plate or something) and fry until the other side has the same nice crust. We eat that with dark brown bread. It's life changing good.
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
Thanks for trying out those modern versions so we don't have to! :D We do eat boiled or mashed potatoes with beans in tomatosauce pretty often though, usually with a bratwurst or porkchop...and Hak beans, not Heinz hehe. Works amazing with "Bruine bonen met spek" too. Which is pretty much just brown beans (preferably from Zeeland, but any jar of bruine bonen will do), with a bit of the beanjuice, baconbits and onion mixed through. Definitely a must try if you havent had that before btw! pro tip, if you dont want to use potatoes, get a few slices of white bread or a garlicbutter baguette to wipe up the baconfat and onion starchy "gravy" it creates.
I'd guess that "stamppot" didn't originate as a "chef's composition" (like you serve it), but rather as a way to (1) put left-overs to use or (2) make a meal for "many" people without needing many pans and (3) without people fishing out the tasty bits. I'd assume every culture to have their "stamppot" concept. It may feature rice or whatever instead of potatoes. (Think of "nasi goreng" as opposed to a "rijsttafel" - Have you already tried that colonial dish "rijsttafel" in an Indonesian restaurant? Do take your time (and money) for it!) UPDATE: So you have. I have just watched your "What is rijsttafel?" video of a year ago. On "hete bliksem": I have never made that, but I'd think that the type of apple really makes (or breaks) the dish. I imagine that the original apples were those that would otherwise be cooked to "appelmoes" (apple sauce): those too sour or too big to be eaten "hand-held". Me, I "often" make "stamppot" using a dedicated steam cooker: the potatoes in the lower basket, the vegetables in the upper basket. I use "andijvie" (the lettuce-like type of endive, not what is called "[wit]lof" in Dutch), sauerkraut (in fact any kale, cole or brussels sprouts) or "winterpeen" (the big carrots) for vegetable. [not sponsored] I really enjoy the mixed spices by Silvo, although I find them quite pricey. (You'll know the Dutch word "peperduur".) I'm sure that Albert Heijn and Jumbo will have their own mixes. So may have dedicated spice shops (like depeperbol.nl/). Me, I'd leave any mushrooms out of the "stamppot", but I'd love a big side-dish of oyster mushrooms ('oesterzwammen") with "andijvie". PS: Your joint presentation had me suddenly think back half a century, to Ria Valk singing "De liefde van de man gaat door de maag": open.spotify.com/track/2vuVSkslgG8nsm1LfwbLOy?si=dO28HFj2QouVmB4bYJioAQ (and on other compilation albums). ;-)
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!
You guys seemed suprised with zuurkool stampot being lowest, but I think overall, zuurkol(sauerkraut) is not the favorite flavor here in the Netherlands(This is based on the most anecdotal evidence ever).
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
You're probably the first Americans who don't call andijvie 'endive' in English 🎉 Endive would be witlof in Dutch. There's no English translation for andijvie (wikipedia will send you to the page with the official Latin name).
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!
For the stamppot andijvie you should broil the spekjes untill they are crispy and use good andijvie, not the pre-cut ones from the supermarket, they are flavourless. I fyou wat I can make you a good andijvie stamppot...
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.
I know I’m weird, I don’t like jus. Give me a lump of salted butter with my stamppot any day. Never in my life have I had piccalilly with my hutspot. Have had kapucijners met spek en stroop yet? There you really need the piccalilly
One of the reasons I don't like microwave stamppot from the supermarket is that it always has 'aardappelpuree' (mashed potatoes), and that is too mushy for me. I use a 'stampot stamper' (google the word for pictures). You get a much coarser result with that, and I really like it better. Also, you use way to less kale in the boerenkoolstamppot, the dish has to look green, not yellow. Fro two, we use 300 grams of kale and 500 grams of skinned potatoes. And you really have to try the rookworst they sell in the refrigerated meat section of the supermarket, or from a good butcher shop. Those are the ones that are really smoked on wood, and the casing is sheep or pig, as opposed to the ones that are in the (unrefrigerated) 'preserve' meat section of the supermarket, which contain artificial smoke flavour, and the sausage casing is artificial too. The rookworst from the HEMA is OK, but there are much better ones. Albert Heijn, Jumbo and Plus sell really good 'fresh' ones. But, the 'fresh' rookworst is only available in the winter months, the unrefrigerated ones you can buy all year round.
@@apveening But they want to try the traditional way, so they have to eat it with black pudding (larger black pudding than they serve by a English breakfast in hotels, that's not the same black pudding).
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!
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!
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.
As to the hutspot, the pickles with it are not classic, I would argue, and generally it would be served with "jus" (gravy left over from preparing a significant portion of meat in butter that could be used a few days and usually was diluted a bit with water). That changes the impression in both taste and mouthfeel.
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. ❤❤
We put bacon bits in all of them, except the hutspot haha. Mach it in with everything and a bit of the bacon fat. For me, the hete bliksem tasted like puke hahah. Don’t know why..!? My boyfriend does like it, so if his mom is making it, he will eat over there 🙈
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
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!
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!
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!
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.
Hutspot traditionally should be made with 'klapstuk', not a meatball. 'Klapstuk' or brisket is beef meat from the short ribs of the cow marbled with fat 'lines'. It needs to be stewed for a long time.
I think the classics are classics for a reason, they are cheap fast 1 pot meals with vegetables that are in season. It was worker/ poor mans food mostly. That's also why Dutch people probably would not order it at a restaurant typically.
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!
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.
why do a stamppot challenge in spring? i know that raapstelen en and postelein are really seasonal(and tasty) but it 's like something i eat outside the season, i prolly eat it withe a 'speklap' or gehaktbal instead of a rookworst, besides a zuurkoolschotel(like a stamppot gratinated in an oven with some cheese and some spiced ground beef in it and breadcumbs over it) can also be delicious.
Hutspot needs to be made with klapstuk. The klapstuk needs to be browned and steeds slooowly for hours on really low heat with stew things like water, cloves, tomato until it falls apart. Save some small bits and the jus. Tear apart the rest and mix in the stamppot.
😝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!
Almost every region and residents from oversee territories have they own version of Stampot. I have to ask though: what on earth were you folks thinking when you made a Kapsalon Stampot?
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 the meat variation. I mis klapstuk with the Hutspot. Maybe it's regional, but here in Zuid-Holland, (or we at least😅) Every vegetable has it's meat. Like Bloemkool need verse worst. Rodekool need speklapjes. Andijvie needs a bal gehakt. Spruitjes need draadjesvlees. Maïs need kip. 😊
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
It's a wonder how skinny you stay after all the foodtasting you do here in the Netherlands ! The zuurkoolstamppot and hutspot taste really better with some mustard stirred in it.
Where's the zuurkoolspek in the zuurkoolstamppot? You should really put that in? Just boil it for 20 minutes with the zuurkool in th same pot and then take it out and slice it into small cubes. Add the cubes after mashing the potatoes and the zuurkool and mix the lot.
slightly related to the one with endive. you should try a chicory omelette. cut your chicory and let it simmer a bit in a pan with a salty butter. whisk up some eggs and add them to the pan. just let it 'dry' very slowly, try to flip it with the help of a big plate to get a nice thick structure. i like it between 2 loafs of bread. Back on the stamppot topic. it was mentioned in the comments already; one with red cabbage and a sausage or spek. Or one with leek and bacon pieces. the trick is to simmer the bacon and leek until soft and them add them to the mashed potatoes.
I think you forgot about the gort 😅 Ain't no proper stamppot boerenkool without gort. And you should try it with verse metworst, that's soooo much better than with rookworst 👍
Oh, and my favorite: potato, brussel sprouts, minced meat, walnuts and Gorgonzola. (Dutch cheeses works great as well, but Gorgonzola makes it next level).
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.
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.
Dutch dessert. You HAVE to make Haagse Bluf. Called "bluf" it sounds like "much ado about nothing" and that's how parts of these nether lands look at that city. The joke about an aspect of the The Hague culture is, "what's a person from The Hague doing, walking in the street with a violin suitcase?" Haagse bluf. It's made with raw eggs, so you must trust your source and work clean. And it's full of air - hence the bluf. [1] Two egg-whites and [2] 200 cc of "rodebessensap" (red berry juice) with [3] 150 grams of sugar and to add complexity some lemon juice plus a bit of orange peel rasp. (1, 2, 3 are mixed in a bowl until the airy mix is so stiff that nothing falls out when you hold the bowl upside down). The lemon juice is to degrease the bowl and the orange peel is used as decoration on top of the servings. Maybe when "Sweet Eve" raspberries are in the shops again, you could use those instead of the orange peel. It can't be simpler but with a human-powered mixer it was a long and tedious job. And, nobody ever got sick from it. Let's not forget that above a % of sugar, osmolality is at a level that any pathogen in your recipe dies because osmosis kills them. Another dessert favourite in my home was ginger balls (from ginger balls in syrup - needs to have been made from "hairy" stem ginger) served with whipped cream. A: They're on their way to the greengrocer's to buy potatoes.
Grappig! Ik ken piccalilly vooral bij stamppot boerenkool en niet bij hutspot... Verder denk ik dat zuurkool nogal een smaak is waar je aan moet wennen, en sommige mensen wennen er nooit aan. I
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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."
What really astonishes me is that you completely ignore the Spekjes. Spekjes should be a main ingredient in Any stamppot, the only one that can do without is Hutspot (with carrots and onions).
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.
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
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.
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.
A round of applause for Michelle, who had to prepare so many different forms of mashed potatoes! Hats off to you!
oh man, I didn't have Hete Bliksem in decades... childhood memories unlocked
my grandma was a master in this dish
Love the over-the-top culinary creations. Hutspot rules!
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
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 😊
If you ever revisit "hot lightning", maybe try rabbit instead of pork. It has less fat and mixes well in the oven.
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.
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.
My mom always put pineapple and raisins in the Zuurkool to make us eat it!
Bananas are easier and work just as well.
Try once hutspot with klapstuk that is slow cooked beef (riblap)
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.
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 🙂
Tip, use mosterd with your hutspot and the other dishes
Sauerkraut stamppot is even better with smoked bacon bits and the fat from that, and not the gravy. When you have some leftover sauerkraut stamppot, slice the leftover rookworst, and mix everything (including the bacon and bacon fat) and save it in the refrigerator (or freezer) for another day. Then get a frying pan and fry that in some butter. Don't stir but make a sort of pie (fille g the pan) until a nice brown crust forms. Then flip it once (using a plate or something) and fry until the other side has the same nice crust. We eat that with dark brown bread. It's life changing good.
Precies wat ik doe. 😁👍
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
the amount of innuendos is real in this one. I love it!
Kapsalon stampot is pure heresy, enough said.
after eating it, i’m going to have to agree with you
I love how you say stamppot.😅 Plus, I was looking forward to a new video. And I'm eating creamy spinach stamppot now! Delicious!
Thanks for trying out those modern versions so we don't have to! :D
We do eat boiled or mashed potatoes with beans in tomatosauce pretty often though, usually with a bratwurst or porkchop...and Hak beans, not Heinz hehe.
Works amazing with "Bruine bonen met spek" too.
Which is pretty much just brown beans (preferably from Zeeland, but any jar of bruine bonen will do), with a bit of the beanjuice, baconbits and onion mixed through.
Definitely a must try if you havent had that before btw!
pro tip, if you dont want to use potatoes, get a few slices of white bread or a garlicbutter baguette to wipe up the baconfat and onion starchy "gravy" it creates.
I'd guess that "stamppot" didn't originate as a "chef's composition" (like you serve it), but rather as a way to (1) put left-overs to use or (2) make a meal for "many" people without needing many pans and (3) without people fishing out the tasty bits.
I'd assume every culture to have their "stamppot" concept. It may feature rice or whatever instead of potatoes. (Think of "nasi goreng" as opposed to a "rijsttafel" - Have you already tried that colonial dish "rijsttafel" in an Indonesian restaurant? Do take your time (and money) for it!) UPDATE: So you have. I have just watched your "What is rijsttafel?" video of a year ago.
On "hete bliksem": I have never made that, but I'd think that the type of apple really makes (or breaks) the dish. I imagine that the original apples were those that would otherwise be cooked to "appelmoes" (apple sauce): those too sour or too big to be eaten "hand-held".
Me, I "often" make "stamppot" using a dedicated steam cooker: the potatoes in the lower basket, the vegetables in the upper basket. I use "andijvie" (the lettuce-like type of endive, not what is called "[wit]lof" in Dutch), sauerkraut (in fact any kale, cole or brussels sprouts) or "winterpeen" (the big carrots) for vegetable.
[not sponsored] I really enjoy the mixed spices by Silvo, although I find them quite pricey. (You'll know the Dutch word "peperduur".) I'm sure that Albert Heijn and Jumbo will have their own mixes. So may have dedicated spice shops (like
depeperbol.nl/).
Me, I'd leave any mushrooms out of the "stamppot", but I'd love a big side-dish of oyster mushrooms ('oesterzwammen") with "andijvie".
PS: Your joint presentation had me suddenly think back half a century, to Ria Valk singing "De liefde van de man gaat door de maag":
open.spotify.com/track/2vuVSkslgG8nsm1LfwbLOy?si=dO28HFj2QouVmB4bYJioAQ (and on other compilation albums). ;-)
FYI: in the south, we eat boerenkool with braadworst (bratwurst)
And you can vary with schnitzels, pork chop, slavink....
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!
You guys seemed suprised with zuurkool stampot being lowest, but I think overall, zuurkol(sauerkraut) is not the favorite flavor here in the Netherlands(This is based on the most anecdotal evidence ever).
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
You're probably the first Americans who don't call andijvie 'endive' in English 🎉 Endive would be witlof in Dutch. There's no English translation for andijvie (wikipedia will send you to the page with the official Latin name).
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!
For the stamppot andijvie you should broil the spekjes untill they are crispy and use good andijvie, not the pre-cut ones from the supermarket, they are flavourless. I fyou wat I can make you a good andijvie stamppot...
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.
Where's the bacon bits with the stamppot boerenkool?? It completes the dish (with any stamppot really 😉)..
I know I’m weird, I don’t like jus. Give me a lump of salted butter with my stamppot any day. Never in my life have I had piccalilly with my hutspot. Have had kapucijners met spek en stroop yet? There you really need the piccalilly
Hi, great video again. Some interesting combination😊.
You should also do Dutch casseroles: sauerkraut/ bananas or tangy leeks with minced meat.
One of the reasons I don't like microwave stamppot from the supermarket is that it always has 'aardappelpuree' (mashed potatoes), and that is too mushy for me. I use a 'stampot stamper' (google the word for pictures). You get a much coarser result with that, and I really like it better. Also, you use way to less kale in the boerenkoolstamppot, the dish has to look green, not yellow. Fro two, we use 300 grams of kale and 500 grams of skinned potatoes. And you really have to try the rookworst they sell in the refrigerated meat section of the supermarket, or from a good butcher shop. Those are the ones that are really smoked on wood, and the casing is sheep or pig, as opposed to the ones that are in the (unrefrigerated) 'preserve' meat section of the supermarket, which contain artificial smoke flavour, and the sausage casing is artificial too. The rookworst from the HEMA is OK, but there are much better ones. Albert Heijn, Jumbo and Plus sell really good 'fresh' ones. But, the 'fresh' rookworst is only available in the winter months, the unrefrigerated ones you can buy all year round.
It's May, sun is breaking through, temperatures above 20 C, and you m=go make and eat 10 stamppot dishes? OK.
'Hete bliksem' you have to eat with 'bloed worst' (blood sausage) not with spek.
That is the traditional way, but not everybody likes black pudding (correct translation of bloedworst).
@@apveening But they want to try the traditional way, so they have to eat it with black pudding (larger black pudding than they serve by a English breakfast in hotels, that's not the same black pudding).
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!
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!
lmao that kapsalon stamppot is an abomination but kudos for trying. the encapsulation of courage right there.
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.
As to the hutspot, the pickles with it are not classic, I would argue, and generally it would be served with "jus" (gravy left over from preparing a significant portion of meat in butter that could be used a few days and usually was diluted a bit with water). That changes the impression in both taste and mouthfeel.
My favorite is definitely the wortelstamp with a nice homemade gehaktbal on the side with some jus ofcourse.
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. ❤❤
We put bacon bits in all of them, except the hutspot haha. Mach it in with everything and a bit of the bacon fat. For me, the hete bliksem tasted like puke hahah. Don’t know why..!? My boyfriend does like it, so if his mom is making it, he will eat over there 🙈
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...
Tip for the hutspot, cook everything in vegetable broth, this gives it some extra flavour (or just add some broth powder)
And nobody mentions red cabbage Stampot. with pieces of apple and minced meat. Or Haché on Hutspot.
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
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!
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!
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!
Make the sauerkraut stampot spicier by using a few raisins, pineapple chunks, fried bacon and sambal.😊
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.
Hutspot traditionally should be made with 'klapstuk', not a meatball. 'Klapstuk' or brisket is beef meat from the short ribs of the cow marbled with fat 'lines'. It needs to be stewed for a long time.
I think the classics are classics for a reason, they are cheap fast 1 pot meals with vegetables that are in season. It was worker/ poor mans food mostly. That's also why Dutch people probably would not order it at a restaurant typically.
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!
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.
If you have try hete bliksem (Hot lighting) why not try blote billen in het gras ( bare Buns in the grass) yes weard ducht naming😅
Red Cabbage Stamppot ❤very delicious🥰
My favourite is raapstelenstamppot. I add some little blocks of cheese to it.
Love that you review more healthy food :)
why do a stamppot challenge in spring? i know that raapstelen en and postelein are really seasonal(and tasty) but it 's like something i eat outside the season, i prolly eat it withe a 'speklap' or gehaktbal instead of a rookworst, besides a zuurkoolschotel(like a stamppot gratinated in an oven with some cheese and some spiced ground beef in it and breadcumbs over it) can also be delicious.
You just can't withold us the ultimate dad joke:
Rookworst zonder R is ook worst!
(Except that its ookwost)
You made me hungry for stampot... in MAY! Didn't know that was possible.
Some stamppots are spring foods. Raapstelen for example.
Hutspot needs to be made with klapstuk. The klapstuk needs to be browned and steeds slooowly for hours on really low heat with stew things like water, cloves, tomato until it falls apart. Save some small bits and the jus. Tear apart the rest and mix in the stamppot.
😝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!
Almost every region and residents from oversee territories have they own version of Stampot.
I have to ask though: what on earth were you folks thinking when you made a Kapsalon Stampot?
hutspot met klapstuk en mosterd is het proberen waard! 😋 klapstuk (stoofvlees) kun je krijgen bij de Nederlandse slager
Put "spekjes" in every stamppot
or turn any stamppot into a casserol dish with melted cheese or crispy cornflakes as a topping
I think putting fries in a blender will 'activate' (not sure how to call it) the starch in the potatoes. That probably ruins the texture.
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 the meat variation. I mis klapstuk with the Hutspot. Maybe it's regional, but here in Zuid-Holland, (or we at least😅) Every vegetable has it's meat. Like Bloemkool need verse worst. Rodekool need speklapjes. Andijvie needs a bal gehakt. Spruitjes need draadjesvlees. Maïs need kip. 😊
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
It's a wonder how skinny you stay after all the foodtasting you do here in the Netherlands !
The zuurkoolstamppot and hutspot taste really better with some mustard stirred in it.
make the sauerkraut stampot but add baked bacon cubes to it. it will blow your mind :) Bacon/spek blokjes :)
it's very tasty but sadly it is realy much work to do, and don't use a mixer to speed up the proces often it gets then to swampy
My favourite stampot is beet stampot with goatcheese and sweet potatoe instead of white😊
Where's the zuurkoolspek in the zuurkoolstamppot? You should really put that in? Just boil it for 20 minutes with the zuurkool in th same pot and then take it out and slice it into small cubes. Add the cubes after mashing the potatoes and the zuurkool and mix the lot.
Cute video. So, it seems you both liked the classic stamppots the best but I'd be curious to know which one of the five classics you like the most.
slightly related to the one with endive. you should try a chicory omelette. cut your chicory and let it simmer a bit in a pan with a salty butter. whisk up some eggs and add them to the pan. just let it 'dry' very slowly, try to flip it with the help of a big plate to get a nice thick structure. i like it between 2 loafs of bread. Back on the stamppot topic. it was mentioned in the comments already; one with red cabbage and a sausage or spek. Or one with leek and bacon pieces. the trick is to simmer the bacon and leek until soft and them add them to the mashed potatoes.
You inspired me. I'm going to make my grandma that KFC stamppot soon.
I think you forgot about the gort 😅 Ain't no proper stamppot boerenkool without gort. And you should try it with verse metworst, that's soooo much better than with rookworst 👍
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 liked the video and love stamppot. Next time try a augurk or zure uitjes with it. It gives it an other dimension.
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.
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.
as a dutchy i love following your quest for the best things in our country makes me appreciate my own culture more
This was so funny nect up a sandwich one? Like cheese and ketchup. Or pindakaas en sambal.
And i wonder how many dutch people get the edging joke you loosely put in there😅
is that not a thing in the netherlands? 😂
@@buncharted i think we do but the English term is not well known I guess
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.
nice video again, very tasty presentation, I'm going for the hot lightning
Dutch dessert. You HAVE to make Haagse Bluf. Called "bluf" it sounds like "much ado about nothing" and that's how parts of these nether lands look at that city.
The joke about an aspect of the The Hague culture is, "what's a person from The Hague doing, walking in the street with a violin suitcase?"
Haagse bluf.
It's made with raw eggs, so you must trust your source and work clean.
And it's full of air - hence the bluf.
[1] Two egg-whites and [2] 200 cc of "rodebessensap" (red berry juice) with [3] 150 grams of sugar and to add complexity some lemon juice plus a bit of orange peel rasp. (1, 2, 3 are mixed in a bowl until the airy mix is so stiff that nothing falls out when you hold the bowl upside down). The lemon juice is to degrease the bowl and the orange peel is used as decoration on top of the servings. Maybe when "Sweet Eve" raspberries are in the shops again, you could use those instead of the orange peel.
It can't be simpler but with a human-powered mixer it was a long and tedious job.
And, nobody ever got sick from it. Let's not forget that above a % of sugar, osmolality is at a level that any pathogen in your recipe dies because osmosis kills them.
Another dessert favourite in my home was ginger balls (from ginger balls in syrup - needs to have been made from "hairy" stem ginger) served with whipped cream.
A: They're on their way to the greengrocer's to buy potatoes.
Hot lightning is mashed potatoes with applesauce (appelmoes)
try a stamppot with prei potatoes leverworst and currypowder or potato preei boiled eggs and mayonaissse
Where are the bacon bits and tge mustard? They go with all stamppotten.
Grappig! Ik ken piccalilly vooral bij stamppot boerenkool en niet bij hutspot... Verder denk ik dat zuurkool nogal een smaak is waar je aan moet wennen, en sommige mensen wennen er nooit aan. I
Hutspot / Wortelstamp met veel gebakken uien en stukjes spek en Löwensenf mosterd is the shizzle.