HUTSPOT
hutspot = traditional dutch recipe of awesome.
i dunno if i posted this before, in fact, i might very well have, but yesterday i made it again, and it was awesome. again.
what you need:
- potatoes
- carrot
- onion
- salt, pepper
- butter
- milk
- either bacon cubes or (smoked) sausage, or both. or meatballs. or klapstuk (some kind of stewed beef).
for amounts, i think (but am not sure) volume-wise you need about 2 parts potatoes, 1 part carrot and 1 part onion. yes. i think i used 500g potato, 250g carrot and 250g onion.
how you make it:
- peel the potatoes, slice them up into about equal sized pieces, put them into a big pan, just submerged in water, and some salt. start boiling, potatoes need about 20 minutes (from until the water boils) until they're done. with the lid on.
- in the mean time, peel the carrot, cut into cubes, and throw it on top of the potatoes, put the lid back on. carrots need a bit shorter until they're done, and over the ages the amount of shorter has proven to be exactly the amount of time it takes to cut the carrot into cubes*
- same thing for the onions, peel, cut into chunks, throw on top of the rest of the boiling stuff. lid back on. i hope you cut things quickly enough, because it is of tremendous importance that these onions have enough time to cook so they turn sweet (same for the carrots of course).
- in the mean time you should have been using your own judgement to start cooking the bacon or sausage so it would be pretty much exactly done when it's time to
- turn off the heat and pour the water from the pan
- now add the bacon cubes to the big pan (sausage would be served separately but bacon goes into the mix), add some pepper, butter and milk and mash it all into a big yellow-orange hutspot of awesome! mash it up good, taste and add more salt, pepper, butter or milk to taste. if you think you know what you're doing, you may also try adding a bit of white sugar.
it's done!
serve it in a big heap on a plate, with a little hole in it filled with gravy (or a cube of butter), and the sausage on the side.
yesterday, i had some cabbage left over from days before, so i sliced that up and cooked it with the bacon (soaking up flavours) and added to the mash. it was a good variation.
*for an explanation why this cannot be a coincidence and SCIENCE IS WRONG buy my book The All-Seeing Chef: On the Origin of Spices by Means of Culinary Design
Sounds tasty.
I shall have to try this sometime.
My mother-in-law occasionally makes a dish with the same ingredients as this but she pan fried the veggies instead of boiling/mashing them. She cuts the potatoes into disks and finely chops the carrots and onions then fries them all together until brown. Makes a nice little side dish.
sounds like some eurospagged-up version of hash.
trip, you ever try this with corned beef instead of sausage or bacon? it's similar to the breakfast hash we make here in maine with the remains of the ever-popular "boiled dinner", only we usually just chop stuff up pretty fine and pan-fry it until it crisps on one side, then turn it and fry until the other side is crisp, then serve with eggs and toast.
for a really good variation, you can make "red flannel hash" which is the same thing but with chopped beets added.
I love corned beef, and I'm SO HAPPY it's corned beef and apple pie season again.
This sounds interesting, I don't know if I would use sausage or bacon...but I hate corned beef.
Nigel, I feel ya. That crisp in the air means apples and sausage/corned beef/ etc. And stew! And crockpot meals!
Trip, will have to try this--sounds similar to the Irish stuff I cook every year--esp when you said you added the cabbage in.
Quote from: East Coast Hustle on September 22, 2008, 10:10:24 PM
sounds like some eurospagged-up version of hash.
uhmmm this is really one of the few old traditional Dutch dishes, so I'm pretty sure it's not a eurospagged version of something american :)
Quotetrip, you ever try this with corned beef instead of sausage or bacon? it's similar to the breakfast hash we make here in maine with the remains of the ever-popular "boiled dinner", only we usually just chop stuff up pretty fine and pan-fry it until it crisps on one side, then turn it and fry until the other side is crisp, then serve with eggs and toast.
corned beef is an american thing. i dunno if our supermarkets sell it (some might), but since it's canned meat (or does there also exist a fresh variety of it?), i'm pretty sure nobody here eats it.
oh and is this hash really mashed to a pulp (esp the potatoes), or is it more like the pan fried stuff Iason suggested (which I tried yesterday since i had the exact same ingredients left over, and it was also very good).
Quotefor a really good variation, you can make "red flannel hash" which is the same thing but with chopped beets added.
the generic name for a mash of potatoes and veggies is "stamppot <name of veggie here>" and yeah, "stamppot rode bieten" (red beets) is indeed pretty good!
corned beef in a can? never heard of such a thing.
it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.
Quote from: East Coast Hustle on September 24, 2008, 12:07:12 AM
corned beef in a can? never heard of such a thing.
it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.
That's how we do corned beef here.
It's an abomination.
(http://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Corned-beef-1.jpg/527px-Corned-beef-1.jpg)
:facepalm:
Quote from: Payne on September 24, 2008, 12:11:33 AM
Quote from: East Coast Hustle on September 24, 2008, 12:07:12 AM
corned beef in a can? never heard of such a thing.
it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.
That's how we do corned beef here.
It's an abomination.
(http://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Corned-beef-1.jpg/527px-Corned-beef-1.jpg)
Because I didn't hate it enough.... :x
Also, my mum being Irish, said that traditionally you have big cuts of bacon on St. Pat's, not corned beef. Corned beef is Jewish.
CORNED BEEF IS TASTAY!
I make it every St Paddy's. Along with the cabbage and soda bread.
Now, the cabbage, I make with bacon and bacon drippings over the potatoes and cabbage and then BAKE. Very easy, fucking tasty as hell.
Add DC's Guinness cuppycakes, and ZOMG FEASTUS OF THE ROAST BEASTUS!
Quote from: East Coast Hustle on September 24, 2008, 12:07:12 AM
it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.
so there's no corn in it?
weird.
and i'll have to look up what "brisket" means.
Hunk of cow meat.
Lends itself best to slow-and-low cooking.
Quote from: triple zero on September 24, 2008, 01:30:57 PM
Quote from: East Coast Hustle on September 24, 2008, 12:07:12 AM
it's just the brisket marinated in a brine with some spices, then typically you simmer the whole brisket in a large stockpot for several hours until it is falling-apart tender. put in fridge overnight to cool, since trying to slice it while it;s still hot is a recipe for failure.
so there's no corn in it?
weird.
and i'll have to look up what "brisket" means.
'Corned' is an old English term for salted. I think only the US still uses it in this sense.
brisket is a shoulder cut. lots of connective tissue so it needs to be cooked for a long time to break that down, but once you've achieved that you're left with an incredibly flavorful piece of meat.
I believe that "corning" is just another term for brining that has fallen into disuse.
beef brisket is also really good for smoking and/or pit-BBQing.
Quote from: East Coast Hustle on September 24, 2008, 04:30:53 PM
beef brisket is also really good for smoking and/or pit-BBQing.
Hell. Yes.
Nothing quite like going to a Jewish Bris, and they decide to rather un-kosherlike smoke the meat.
Trust me...Jews know how to throw parties that involve a ridiculous amount of amazing food...even on the occasion of a baby's circumcision.
Booze at those things is usually pretty awesome as well. (just saying, etc.)
Brisket is a lot more versatile than many think it is--but it depends on the quality of meat, too.
Booze at Purim alone is pretty ridiculous. When the object of the feast is, "Drink wine until you can't count anymore"...yeah.
There's plenty of different ways to cook brisket though.
I've found for a largely meat-eating society, we're pretty unschooled about cuts of meat, quality and variety of ways to cook the meat. Seems most people stick to ground meat and steak cuts. Laem.
If I had the money, I'd go and get a London Broil, something that is at least, when SLICED, resembles steak that you can heavily season and it will last a couple of days. Or seriously, I should just coerce Mr. Suu into making a pork shoulder. If we're not entertaining people with it, we get almost a week out of the meat between the two of us.
what are considered "garbage cuts" are frequently the tastiest part of the animal.
shoulder cuts are finally gaining their due, but if people blind-tasted every part of a cow (or a pig, for that matter), they'd probably be surprised to find out that the meat they thought was tastiest comes from the neck, the cheeks, the belly, and the feet.
and the richest and most flavorful meat in the entire cow?
it's in the tail.
We hooked up with this dude from Venezuela who came over here on a student visa and so can't hold down an "official" job or else he'll get carted back. However, he's become our "meat guy" since he goes down to LA, fills up his van full of meat, and puts it in a storage meat locker he rents a space from downtown.
My god the cuts he gets are just unreal. And we end up with the choicest meats that he usually sells to the ****+ restos around here for near-wholesale prices. Since then, we've learned a lot about meat. A lot about how to slice your own filets, what to do with rabbit and flank steak, etc.
Been an education. Course, we eat more red meat now than we ever have, more's the pity. But damn it's delicious.
Quote from: East Coast Hustle on September 24, 2008, 04:57:22 PM
what are considered "garbage cuts" are frequently the tastiest part of the animal.
shoulder cuts are finally gaining their due, but if people blind-tasted every part of a cow (or a pig, for that matter), they'd probably be surprised to find out that the meat they thought was tastiest comes from the neck, the cheeks, the belly, and the feet.
and the richest and most flavorful meat in the entire cow?
it's in the tail.
Not quite the same...but I've had Jamaican ox tail before. :fap:
it is the same.
there are no oxen in jamaica. they just call it that.
and yeah, NOTHING beats oxtail.
Also, for reasons I have never actually researched, and am unlikely to, "Corned" Beef used to be known as "Bully" Beef in the British navy (military, merchant, or otherwise)
Quote from: East Coast Hustle on September 24, 2008, 04:30:53 PM
brisket is a shoulder cut. lots of connective tissue so it needs to be cooked for a long time to break that down, but once you've achieved that you're left with an incredibly flavorful piece of meat.
that sounds a lot like the "klapstuk" i mentioned, but i was a bit hard pressed to find a proper translation for that word. correction according to dutch wikipedia, the "klapstuk" is cut from the ribs, but it needs to be cooked a long time as well.