Dutch Treat

Having just returned from visiting Belgium and the Netherlands, my mind is on all of the different kinds of foods that we enjoyed along the way. There are some cross overs in the two cuisines, but the Belgians are known as the better cooks. Too bad we didn't get as many meals there.

While in Belgium, we enjoyed beer (duh!), liege waffles (to die for!), escargot (weird street food!), mussels (we wanted more!), chocolate (wow!), flemish stew, and of course, pomme frites...the classic twice-fried potato.

In the Netherlands, the list included lots of cheese (edam and gouda in various age categories), broodje's (dutch sandwiches), poffertjes (little pancakes), hagelslag (chocolate jimmies on bread), stroopwafel (caramel filled waffle cookie), loempia (vietnamese eggroll), turkish pizza (spicy tomato based pita wrap), kip sate' (chicken with peanut sauce), grass eel (actually pretty good), lots of fried fish (really fresh), oh, and I almost forgot, frites and mayo.

Frites and Mayo. Does that sound like something you want to dig into? For the average Pittsburgher, we would answer no, give me some Heinz ketchup please! In fact, I remember when someone once told me they enjoyed their french fries with mayo. With horror, I asked, but why??? However, I have grown wiser since then. And this little dutch treat is not-to-be-missed. And we didn't miss it. Ever. In fact, we only were able to count one day, ONE DAY, that we didn't have frites and mayo. What I discovered in all of my sampling is that dutch mayonnaise is very different from our Hellman's, and it is quite lovely when draped over frites.

As we were shopping for take souvenirs, we were happy to find frite saus in the grocery store. We packed several bottles into our suitcases to take home and enjoy later. This got me to thinking, how do you make this stuff, and can it be replicated at home? After doing ALOT of digging, it doesn't seem like an easy thing to do. If you know differently, let me know! When the dutch need frite saus, they all go to the store. When Americans crave it, they go to the internet and order it. It even comes in giant tubs, just like at the frites stands!

But alas, I will offer something somewhat similar (or maybe even better?), that is a pretty good alternative. It also happens to make a great tomato sandwich, and after all, it is high tomato season here is Western PA. I might even make one myself today, if I can find a decent tomato in the midst of the blight that has struck my garden.

Basil Mayonnaise

1 cup good quality mayonnaise (no low fat here!)

nice handful of fresh basil leaves- chopped finely

1 tsp garlic paste (or 1 minced clove mixed with 1 tsp kosher salt)

1 tsp fresh lemon juice

1 TBSP high quality olive oil

Stir together. Dip your frites. Or smear on high quality italian or semolina bread and stack with heirloom tomatoes, for a fantastic tomato sandwich.

Salad Nicoise and other adventures....

Although I have heard of Salad Nicoise, I can honestly say that I've never had it. Maybe I've never even seen it on a menu, though that seems unlikely. Perhaps the real truth would be that I've just brushed over it, discounted it. I do know that I have never had the desire to make it, thats for sure. But something changed this week, with the everflowing fountain of green beans, and the salad beckoned. So, I heeded the call.

Looking for inspiration, I perused many different variations, and settled for Tyler Florence's version, but with my own tweaks. This salad is definitely more than just a sum of it's parts, though it's parts are pretty tasty. But it is the synergy that occurs between the fresh, crispy, briny and savory intermingling that is the shining star.

I dug the red potatoes from the garden (what fun! kinda like a treasure hunt!) Then, I overcooked them ...gasp.... The green beans, red onions, grape tomatoes, and (hidden) lettuce, were also homegrown. The only problem is, when you put together a fresh veggie salad, and top it off with tuna and anchovies, there aren't many people that you can invite to dinner. My family is filled with tuna-haters. I can slip anchovies past them, but only if they are macerated into oblivion.

Anyway, you have to admit, even if you fit into one of the categories listed above, that it makes a pretty salad. And you'll have to take my word for it that it's a pretty tasty one at that.

Now, on to the adventure..... This weekend marks the beginning of our vacation to Europe, namely Belgium and the Netherlands. I'm looking forward to seeing and doing lots of things, but the food list definitely includes the holy trinity of travel to this part of the world: Beer, Cheese, and Chocolate. Oh, add to that, mussels (moules) and fries (frites). You can check out our travel blog over the upcoming few weeks, and hopefully see it unfold. Tot Ziens!!