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Ben Doddema
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Homepage: http://doddemagen.com
Posts by Ben Doddema
Huzarensla (Meat and Potato Salad)
Apr 24th
My mom always made this salad a day ahead, but took it out of the fridge before serving as it tastes better when not ice cold.
Ingredients:
- 1 pound cold meat-any kind
- 3 green apples
- 3 hard boiled eggs
- 1 cooked beet
- 6 boiled potatoes
- 4 dill pickles
- 10-12 small pickled onions
- 3 tablespoons oil
- 3 tablespoons vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tomato
- several sprigs of parsley
Directions:
- Take the green apples and core and dice them
- Take the beet and dice it or use a 16 oz. can of diced beets well drained
- The potatoes should be coarsely mashed while hot
- Let the potatoes cool
- Slice the dill pickles
- Combine all ingredients
- Put salad on plater and shape in any form you desire
- Spread with mayonnaise and decorate with slices of pickle, parsley sprigs and tomato
Jachtschotel Hunter’s Dish
Apr 12th
Here is a great recipe for the fall since it is at the end of hunting season. This hunter’s dish was made with venison in the past. However, venison is not readily available in the Netherlands so stew meat is usually used today.
This is usually served with cooked red cabbage.
Ingredients:
- 1 pound of stew meat or venison cut into small stew sized pieces.
- 3 onions, sliced very thin
- 2 large tart apples, Granny Smith variety works great. Peeled and sliced.
- 12 medium potatoes, boiled and mashed
- 2 tablespoons butter or margarine
- 1 tablespoon Maggie or Worcestershire sauce
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- Bread crumbs
Directions:
- sauté the onions in butter until transparent
- add the meat and brown
- add seasonings, Worcestershire sauce and 1 cup of water
- simmer in covered pot until meat is tender, at least an hour
- boil the potatoes in an other pan and mash, salt to taste
- in a buttered ovenware dish place half of the mashed potatoes
- add the stew meat and cover with apple slices
- add the rest of the mashed potatoes making sure that all the meat etc is covered
- sprinkle with bread crumbs and dot with butter
- bake at least for 30 minutes in 350 degree oven
Grandma Doddema’s Uitsmijter
Apr 10th
Here is a great sandwich that I still make at times. Doesn’t this sound good? Easy to make too.
This boterham sandwich used to be served at the end of an evening party in the Netherlands. The appearance of the Uitsmijter usually meant that the fun is over and it is time for all to go home. 
This dish was quite a favorite for us kids at home. We did not wait for an evening party to have this great hearty, but simple, sandwich.
This dish is now available in restaurants where you can ask for either a “hele uitsmijter” (whole sandwich using 2 pieces of bread) or “halve uitsmijter” using 1 piece of bread. Having a healthy appetite I always went for the “hele uitsmijter” and as a teenager would make this snack at home.
I will give you the recipe for a “halve uitsmijter” as all you need to do for a whole one is to add another buttered slice of bread.
Ingredients:
- 1 slice of bread of your choice
- Butter or margarine for the bread
- Thinly sliced roast beef, veal, ham, or cheese.
- 1 egg prepared to your choice
- salt and pepper
Directions:
- Butter the bread
- Place thin slices of meat on top. (While at home we always draped the meat over the sides of the bread)
- Prepare the egg to your liking and place on top of the meat
- Season with salt and pepper
- Cover with a slice of cheese if you desire
Yum.
Grandma Doddema’s Croquetten/Bitterballen
Apr 10th
Here is a great recipe that we just loved as kids and mom would make it often using left over meat. These look like breaded sausages and are filled with creamed meats and deep fried. They are usually served on a boterham or with anything you like.
Ingredients:
- ½ pound lean meat (One cup diced, cooked chicken or cooked shrimp may be substituted for the meat)
- 1 small onion
- 1 bay leaf
- 2 eggs, separated
- 2 tablespoons butter or oleo
- 3 tablespoons flour
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper of ½ teaspoon curry powder
- Bread crumbs
- Oil for the deep fryer or frying pan
- Parsley (optional)
- Dijon mustard
Directions:
- Simmer meat with salt, onion, and bay leaf in 1 ½ cups of water until meat is well done, at least an hour
- Save and strain the stock
- Measure it, adding water if necessary to equal 1 cup
- Cut meat into very small pieces
- Melt butter in sauce pan and blend in flour
- Blend stock with buttered flour mixture
- Bring to boil over medium heat and cook until thickened, stirring constantly
- Remove from heat and add lemon juice, pepper or curry powder and 2 well beaten egg yolks as well as all the meat
- Spread mixture in shallow dish, cover and chill until firm, at least 2 hours and as long as overnight
- Cut unto 10 equal parts and, with floured hands, roll into firm cylinders
- Roll them in the bread crumbs
- Dip croquettes in a mixture of 2 egg whites and 2 tablespoons of water placed in a bowl
- Then roll them in the bread crumbs again. Be sure they are well coated on all sides
- Deep fry in 400F degree oil until chestnut brown
- Drain and serve hot, garnished with sprigs of parsley that have been deep-fried just until crisp
- Serve with Dijon mustard
To reheat, bake in uncovered dish in 375 degree oven for about 20 minutes. This recipe will yield about 10 croquettes that are about 3 inches long and an inch in diameter.
To make Bitterballen, which are served as appetizers, shape the mixture into 1 inch diameter balls and serve hot with tooth picks.
