in the kitchen with: yvette van boven’s bitterballen – Design*Sponge

My husband has a rule that we can’t go back (for travel) to any places we’ve ever been.  Food makes the memories for me and I fall in love with just about every place we go and I want to go back everywhere.  Two years ago we went to the Netherlands (the night after we got there Michael Jackson died and I’m still not over it!! RIP MJ), and it’s no exception (to my wanting to go back).  One day for lunch in Eindhoven at the restaurant de Witte Tafel, Kiki van Eijk and Joost van Bleiswijk introduced me to bitterballen, a small fried Dutch snack made with meat and roux. They were non-traditional, made with asparagus.  The next day, I wanted my husband to try to traditional kind, so we had them at our aperitif along the canal.  Ever since, I’ve wanted to know how to make them.  This week, food stylist and cookbook author Yvette van Boven shares with us her take on real Dutch bitterballen (with chanterelle mushrooms).  No surprise, this will go into my entertaining repertoire because it’s unique and can be prepared the day before, and fried right before serving.  -Kristina

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