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Dutch Stamppot
Dutch Stamppot
Dutch stamppot is the ultimate comfort food of the Netherlands. There are countless versions of this yummy goodness; always mashed potatoes cooked with other vegetables with some type of pork over the top; usually smoked sausage or thick slices of slab bacon. My recipe is very typical; mashed potatoes with sautéed kale, shallots, and garlic mixed in, topped with sliced kielbasa.
Equipment
- potato masher
Ingredients
- 1 lb smoked sausage or Dutch rookwurst; sliced
Mashed Potatoes
- 2 lbs potatoes peeled and cubed
- 1 tbsp salt divided
- 2 tbsp unsalted butter
- 1/2 cup whole milk
- 1 tsp cracked black pepper
- 3 tbsp olive oil
- 1 large shallot finely chopped
- 6 garlic cloves minced
- 1 bunch kale washed and chopped
- 1/4 cup water
- 1 tsp vinegar
Instructions
- Bring a pot of salted water to a boil. Add in the potatoes and boil until soft; about 10 minutes. Drain.
- Add in the milk, butter, and black pepper. Mash with a potato masher. Set aside.
- While the potatoes are boiling, heat up olive oil in a sauté pan over medium heat. Add in the shallots and cook for 4 minutes.
- Add in the garlic and cook for a minute.
- Stir in the kale. Sauté for 5 minutes.
- Pour in the water and vinegar. Cover and let the kale wilt even more; about 5 minutes.
- Mix in the kale with the mashed potatoes.
- In the same sauté pan, brown the smoked sausage; about 4-5 minutes a side.
- Top the mashed potatoes with the smoked sausage.
Russian Blini with Caviar
Russian Blini with Caviar
Looking to splurge a little money for an amazing appetizer? Well I have a recipe for you then! Russian blini are small pancakes topped with creme fraiche, caviar, and dill. The caviar I used is a Russian golden osetra sturgeon caviar. You can use any type of caviar depending on how much you want to spend. Another way to to top the blini would be to use cream cheese, smoked salmon, and dill. Both are good either way you go.
Servings: 12 Blini
Equipment
- mother of pearl spoon
Ingredients
- 1 cup flour
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 tbsp unsalted butter melted
- 1 tbsp sugar
- 1 large egg beaten
- 3/4 cup whole milk
- 1 oz caviar
- 1/2 cup crème fraiche
- dill chopped
Instructions
Blini
- In one bowl, whisk together the flour, baking powder, and salt. In another bowl, mix together the butter, sugar, milk, and egg.
- Whisk the wet ingredients into the dry ingredients.
- Melt a tbsp of butter in a large sauté pan over medium heat. Drop 1 tbsp of batter at a time per blini.
- Cook for 2 minutes a side. Let cool.
Assembly
- Drop a tsp of crème fraiche in the center of the blini.
- Using a mother of pearl spoon, scoop a 1/4 tsp of caviar on the creme fraiche , followed by a small sprig of dill.
Roast Turkey Tenderloin
Roasted Turkey Tenderloin
I like turkey a lot; and not just at Thanksgiving. I frequently buy turkey breast tenderloins; usually to smoke or roast for sandwiches. This recipe is reminiscent of that Thanksgiving flavor of savoryness and herbs. They only take 25 minutes in the oven, which is a hell of a lot nicer than roasting a whole turkey breast.
Ingredients
- 4 turkey tenderloins about 12 oz each
- 3 tbsp olive oil
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp parsley
- 1 tbsp sage
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp cracked black pepper
- 1 tbsp salt
Instructions
- Place the turkey tenders in a bowl and rub with olive oil. Mix all of the seasonings together and coat the tenders on all sides. Let marinate for 4 hours in the refrigerator.
- Preheat the oven to 400°. Line a baking pan in parchment paper. Place the tenders on the pan. Cook for 20-25 minutes until the internal temp reaches 165°.
- Let rest for 10 minutes before serving.
