A few weeks ago, we wrote about History on Our Plate (2019) written by food historian and award-winning author Peter G. Rose. She writes about America’s Dutch past and the influence of the Dutch settlers on today’s American food. She explains how the founders of New Netherland (1609 – 1664, currently the states of New York, Delaware, Connecticut and New Jersey) brought Dutch recipes, tools, herbs and fruit to the US. Most recipes are based on publications like Een Notabel Boecxken van Cokeryen (a Notable Little Book of Cookery, 1514) and the 13thcentury publication Le Viandier de Taillevent. Peter Rose includes both the original and a modern version, allowing you to recreate food from the 17th century.
Two Recipes
We were intrigued by a recipe for Mushroom Quiche without a Crust that made us think of a savoury clafoutis. We were also intrigued by another mushroom recipe, called Mushroom Fricassee, partly because of the unusual combination of eggs, mushrooms, onion, marjoram, thyme, orange juice, sherry, nutmeg and (optional) beef juice. The recipe is included in a manuscript written by Anne Stevenson Van Cortlandt (1774- 1821). She was married to Pierre Van Cortlandt, a well-known influential family with Dutch origins. Anne Stevenson was born in Albany, a city linked to Dutch settlers until the British took over in 1664.
We tried this imaginative combination of ingredients and prepared an omelette. The result was tasty and beautifully balanced, with a nice twist thanks to the herbs, sherry and orange juice. Peter Rose suggests preparing it like scrambled eggs, which is probably a better idea. Turning the mixture into an omelette was a bit of a challenge.
You’ll find a detailed recipe in History on Our Plate.
Wine Pairing
We enjoyed our Mushroom Fricassee with a glass of Conde Valdemar Tempranillo Blanco Rioja DOCa 2020, produced by Bodegas Valdemar. Its colour is slightly yellow with greenish tones. The wine has notes of tropical fruit (pineapple) and its taste is fresh and pleasantly persistent. A beautiful, unoaked white Rioja made with 100% tempranillo blanco grapes.
In general, you’re looking for a lean, dry, slightly fruity white wine with notes of lemon, melon and/or pineapple, preferably with a long finish.
Buy The Book
History on Our Plate is available via the well-known channels and your local bookstore for approximately 15 euro or 10 US$.
Cook and Drink 