History on Our Plate
A few years ago, we had the pleasure of attending a lecture by food historian and award winning author Peter G. Rose. She talked about America’s Dutch past and the influence of the Dutch settlers on today’s American food. She explained how the founders of New Netherland (currently the states of New York, Delaware, Connecticut and New Jersey) brought Dutch recipes, tools, herbs and fruit to the US. And she showed how the Dutch influence is still present in today’s food in the USA.
In her book History on Our Plate (2019) she writes in more detail about this topic, also by providing various food and drink recipes from New Netherland (1609 – 1664). The recipes are based on publications like Een Notabel Boecxken van Cokeryen (a Notable Little Book of Cookery, 1514) and the 13th century publication Le Viandier de Taillevent. The recipes include both the original and a modern version, allowing you to recreate food from the 17th century. Fried cod with mace, waffles, mushroom fricassee, artichokes with a bread, cinnamon and wine sauce: they all sound amazing.
In her introduction she describes the joy of baking bread in a hearth, the fun (and challenges) of preparing food in her home fireplace and the candlelight dinners that follow. When reading the well written recipes, you sense that she (and her husband who is in charge of the fire) aims to let her readers enjoy the cooking and eating as much as they did.
Quiche or Clafoutis?
We were intrigued by a recipe for Mushroom Quiche without a Crust. It made us think of clafoutis. Replace the cherries by mushrooms, change the seasoning and you have a delicious vegetarian starter or main course. The recipe was first published in 1668 by Franciscus van Sterbeeck in his book Tractaet van de Kampernoeljes, Genaamd Duivelsbrood (or Treatise of Mushrooms, named Devils’s Bread).
You’ll find a detailed recipe in History on Our Plate.
We enjoyed our Mushroom Quiche without a Crust (or should we say, Flaugnarde with Mushrooms?) with a glass of Rioja d’Oliva Gran Reserva, Altos d’Oliva, 2013. A full bodied, red wine with lots of character that worked really well with the mushrooms, the oregano, and the Gouda cheese.
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$.