Stamppot Of Burning Love On Danish Rye


1 head of garlic, roasted and peeled
1 tablespoon olive oil
10 strips bacon
1 red onion, finely chopped
2 tablespoons butter, room temperature


Peel the potatoes and cut into quarters, then boil ~30 min. until tender.
As the potatoes cook, cut bacon into small pieces and fry with chopped onion until bacon is crisp and onions are soft.
Drain potatoes well and pat lightly with paper towels to dry.
Mash the potatoes and combine with roasted garlic cloves, milk, and butter until smooth and creamy (a stand mixer with a whisk attachment is great for this).
Spoon the potatoes into a bowl and top with the bacon and onion mixture.
Grate desired amount of Gouda or Dutch cheese of choice and give it a few seconds in the microwave to melt.
Serve with or piled high on a slice of Danish rye bread.




Since the old-fashioned Dutch dinner consists of one simple course, usually involving a large portion of potatoes, this seemed an easy place to start. The mashed potatoes, when mixed with some vegetables or meat, are called a stamppot, a word I am rather fond of. However, I'm not nearly as fond of stamppot as I am of the traditional Danish dish, Burning Love, or Brændende Kærlighed (though I still prefer the South African trainsmash). The Danish, as it turns out, are also quite fond of potatoes. To provide an example of the exalted status of the potato in Danish culture, one has only to look at the popular saying, "Jeg er en heldig kartoffel!" (I am a lucky potato!). This dish, essentially extra fattening mashed potatoes, seems to be the Danish equivelant of a stamppot.
Since I felt it needed a bit more Dutch-isizing, I decided to melt some gouda on top, turning it into an almost Shepherd's Pie like dish (let's hope they play England so I can do it again!) The most renowned Dutch food by all means, is Gouda, which can be spiced up with the flavors of clove, cumin, caraway, or nettles.




Wednesday, July 14, 2010 - 8:47pm


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