Category Archives: Recipes

uitsmijter

Grandma Doddema’s Uitsmijter

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.  uitsmijterThis 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.

bitterballen

Grandma Doddema’s Croquetten/Bitterballen

bitterballenHere 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 (1 slice of bread with filling on top) 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.

hot-ham-and-cheese-spread-4193

Hot Ham and Cheese Spread

hot-ham-and-cheese-spread-4193

Ingredients:

  • 1 8oz cream cheese spread
  • 1 C shredded cheddar cheese
  • 3 chopped slices smoked ham
  • dash ground red pepper

Directions:

  • Mix cream cheese spread with shredded cheddar cheese , chopped slices of ham and ground red pepper until well blended.  Spread into 9-inch pie plate.
  • Bake at 350F for 20-25 minutes or until puffed and lightly browned.
  • Serve warm as a spread with Ritz Crackers.

Recipes moved to new location

In an effort to consolidate the recipes submitted, I’ve moved them all to the forum.  Think of it as the Doddema cookbook.  Unfortunately, any comments provided for each recipe will be lost.  Luckily we didn’t have that many.  As the holidays near, I know that there are family favorites out there that haven’t been submitted yet.  Please do!  If you don’t feel comfortable using the forum, then please email me the recipe and I will include it and give credit where it’s due!

Stuffed Shells

Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce

stuffed-shells

Stuffed Shells

Kara made this for dinner this past weekend and I was blown away.  Usually my kids aren’t picky but they made sure to make an exception with this one.  If you’re kids are picky, save this for your significant other because they’re sure to enjoy it.  Sidenote: the kids thought the large shells would be great for mac-n-cheese.

Ingredients:

  • 2 tablespoons olive oil
  • 3/4 pound sweet Italian sausage, casings removed
  • 2 cups chopped onion
  • 1 large eggplant, cut into 1/2 inch cubes (about 7 cups)
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon crushed red pepper
  • 2 tablespoon minced garlic
  • 1/2 cup ricotta or mascarpone cheese
  • 12 ounce fresh (or frozen) spinach, squeezed dry and chopped (about 2/3 cup)
  • 1 cup grated parmesan cheese
  • 1/4 teaspoon sugar
  • 1/2 (12 ounces) package jumbo pasta shells (about 18 shells)
  • 2 cups Italian crushed tomatoes
  • 3 cups heavy cream
  • 1/4 cup chopped basil
  • 4 ounces grated fontina (or packaged Italian cheese blend) cheese

Directions:

  • In large skillet, heat tablespoon of olive oil over medium-high heat and saute sausage until golden brown. Stir to break up pieces for about six minutes.
  • Add half chopped onion and the eggplant, season with salt and 1/4 teaspoon of crushed red pepper. Cook until vegetables are lightly carmelized and very soft.
  • Add one tablespoon of garlic and cook for one minute.
  • Remove from heat. Transfer to large bowl to cool.
  • When mixture has cooled, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup parmesan cheese and sugar. Stir until combined.
  • Lightly grease 9×13 casserole. Set aside.
  • Bring large pot of salted water to a boil and cook the pasta shells until al dente for about 10-12 minutes.
  • Drain and rinse shells under cold water. Pat dry.
  • Stuff shells with the sausage eggplant mixture and place in casserole dish
  • In a large saucepan, heat remaining olive oil over medium-high heat.
  • Saute remaining chopped onions until translucent (about 4 minutes)
  • Add remaining tablespoon of garlic and cook until fragrant.
  • Add crushed tomatoes, salt, and remaining 1/2 teaspoon of crushed red pepper. Cook for 5 minutes.
  • Add heavy cream and cook until sauce is reduced in volume by about a 1/3 (20 minutes).
  • Preheat oven to 350F.
  • Add basil to sauce.
  • Pour sauce over shells and sprinkle with Italian cheese blend and parmesan.
  • Cover casserole dish with aluminum foil and cook for 45 minutes.
  • Remove foil and continue baking until sauce is lightly browned and bubbly (about 15 minutes).
  • Let stand for ten minutes before serving.