Bokkenvlaai: Difference between revisions

no edit summary
(Created page with "thumb|Thumbnailed image|‘Lunetten kroket’ The “Lunetten kroket” was a dish presented to the visitors of fanfare, Amsterdam. It consisted of a cr...")
 
No edit summary
Line 1: Line 1:
[[File:krokket.png|thumb|Thumbnailed image|‘Lunetten kroket’]]
[[File:vlaai.png|thumb|Thumbnailed image|‘Bokkenvlaai’]]


The “Lunetten kroket” was a dish presented to the visitors of fanfare, Amsterdam.
The “Bokkenvlaai” was a dish presented to the visitors of fanfare, Amsterdam.


It consisted of a creamy cauliflower kroket placed on a soufflé bun made out from the same cauliflower cream base, in which was inserted a raw floret of cauliflower.
It consisted of a pie, filled with a creamy goat custard pie and topped with polen. The pie was cut with a knife covered with
rosehip jam.


The dish was shown and accompanied by a podcast laying out the reasons why the dish may be both environmentally and culturally resilient in the North Holland region.  
The dish was shown and accompanied by a podcast laying out the reasons why the dish may be both environmentally and culturally resilient in the North Holland region.  
Line 9: Line 10:
== To listen to the podcast: ==  
== To listen to the podcast: ==  


The podcast can be found on the podcast app (by researching “The Soft Protest Digest”/Lunetten kroket)  
The podcast can be found on the podcast app (by researching “The Soft Protest Digest”/Bokkenvlaai)  
or by following [https://soundcloud.com/thesoftprotestdigest/cauliflower-lunetten-kroket this link to our Soundcloud].
or by following [https://soundcloud.com/thesoftprotestdigest/goat-milk-bokkenvlaai this link to our Soundcloud].


== Transcript of the podcast of the “Koningsdag wortel tompoes” ==  
== Transcript of the podcast of the “Bokkenvlaai” ==  


“Lunetten is a neighborhood, south of Utrecht, which was built as an urban experiment during the 70s and 80s. It was designed and planned by a combination of urban planning students and the future inhabitants.<br>
“Southern Dutch cuisine is famous for its many rich pastries, often filled with cream, custard or fruits, such as the ‘<i>Limburgse Vlaai</i>’. In Dutch, <i>‘vlaai’</i> designates this various flans from the Limburg region, but also vanilla flavored custards in general.<br>
In resulted in the use of a ring-road with many circular bifurcations running back onto themselves, or with dead ends. In Dutch, this is called a ‘<i>Bloemkoolwijk</i>’ (‘<i>cauliflower neighborhood</i>’).That is the reason why a particular dish was served during the official opening of Lunetten by mayor Coen de Ranitz. Called ‘<i>Lunetten kroketten</i>, those small fried rolls filled with cauliflower and bechamel sauce made a strong impression during the ceremony, in a time when vegetarianism was not common at all.
Vlaai was originally used in german monasteries as sacrificial bread — a late version of roman ‘<i>libum</i>’. Some sources argue that Vlaai was brought later to Nerherlands by <i>Bokkenrijders</i>, in the eighteenth century.<br>
This legendary gang of criminals from Limburg named itself after demons who rode on the back of flying goats provided to them by Satan; known as <i>Bokkenrijders</i> (or ‘buck riders’). They were most probably baking Vlaai for satanistic ritual purpose, following roman pagan tradition.
As <i>Bokkenrijders</i> worship the devil and ride bucks, their sacrificial Vlaai was made with no other milk than goat milk collected in the province of Limburg. During the gang’s ceremonies, a leader would cut the white flan using a knife covered with red marmelade (made out of rosehips in the winter). The gang members would then gain strength from the rich creamy filling flavoured with rosemary — a plant considered sacred by the romans.  


The croquette is the second most popular Dutch snack after ‘<i>Frikandel</i>’: you would find diverse krokets served in a bun with mustard in any fast-food. Yet, their filling made with ground meat of dubious quality makes them anything but resilient. On the other hand, cauliflower, this oddly developed cabbage flower, is grown year-round in the Netherlands, thanks to old winter self-covering breeds, such as <i>‘Early of Angers’</i> and <i>‘Walcheren Winter’</i>. Winter cauliflower is cultivated in clay soils of Zeeland and of the South Holland islands, because elsewhere the chance of freezing is too great.  
Goats produce only 2% of the world’s total milk supply and, while goat milk may be a curiosity in a large part of the world, it is common in the Netherlands. Goats have the advantage to be browsing animals: they would eat basically anything and their plant diet is extremely varied. This is the reason why they are often raised with free-ranging methods, encouraging biodiversity around the farm. Besides, their appeal for unwanted plants can be useful: in China, they are traditionally used as “weed-killers” in tea culture.  
 
The “Bokkenvlaai” cooked by [[The Soft Protest Digest|The Soft Protest Digest]] is based on a shortcrust pastry made out of spelt flour crushed at a few kilometers from Amsterdam, by [[Molen De Vlijt|Molen De Vlijt]]. The filling is made with dairy products and eggs from [[Ridammerhoeve Goat Farm|Ridammerhoeve Goat Farm]] in Amsterdamse Bos. In Winter, their goats are mainly fed on fermented grass hay produced on site, mixed with Dutch corn and straw: it allows the farm to produce a large variety of dairy products all year long, made at the doorstep of Amsterdammers. Their herd is composed of highly productive <i>Saanen</i> swiss goats, that are commonly used in intensive farming. Yet, this breed is right on point in North Europe, as it is sensitive to sun. Moreover, their feces are excellent fertilizers which are used all around Amsterdam in farms such as [[Ecologische Boerderij De Boterbloem|Ecologische Boerderij De Boterbloem]], from where the honey perfuming the “Bokkenvlaai” comes from.”
Moreover, cauliflower and bechamel are culturally rooted in Dutch cuisine in the form of <i>‘bloemkoolroosjes met bechamelsauce’</i>, an humble dish composed of cauliflower roasted in bechamel sauce, garnished with cheese. Lots of Dutch people have childhood memories of this comforting winter dish, healthy and easily cooked by parents.  
The ‘<i>Lunetten kroket</i>’ developed by [[The Soft Protest Digest:About|The Soft Protest, Digest]] showcases winter cauliflowers grown in De Boterbloem biodynamic farm, mixed in a bechamel sauce based on dairy products from [[De Groene Griffioen|De Groene Griffioen]] organic cowshed, coated in oat whole grain flour crushed in [[Molen De Vlijt|Molen De Vlijt]] — all situated a few kilometers from Amsterdam.  
To replace the bun, a small cauliflower soufflé is conveniently made whith the same bechamel sauce mixed with whipped egg whites. It should be served with wild mustard flowers foraged around Amsterdam: they would balance the cauliflower's softness with a welcomed spicy kick.”


== Recipe ==  
== Recipe ==