The Food of Amsterdam

On March 13, 2019 By Isobar ExpeditionsIn Netherlands, Recipes8 Comments

From the moment we arrived in Amsterdam during our trip there, it became obvious that we were going to be eating a lot of seafood. You don’t have to be a rocket scientist to understand the reason for this, sitting on the coast with canals running throughout the city, Amsterdam is a seafood paradise, especially when it comes to shellfish. That doesn’t mean that seafood is the only thing that you can find, cheese is also very prominent and a source of pride for the country. Don’t worry, though, you can find plenty of beer and fried food as well.

One of the first things that we saw as we walked from our hotel into the heart of Amsterdam was a fish monger selling a wide variety of fresh fish. We love the idea of being able to walk to your local fish market and being able to purchase fish that was caught that morning and then serving it for dinner that evening. There were so many choices to choose from, including a national favorite, herrings. Unfortunately, since we didn’t have a kitchen, we weren’t able to buy any fish for ourselves, but that didn’t mean that we didn’t get our fill of fresh fish.

We decided to go out for a nice dinner during our long weekend in Amsterdam and decided to get the “seafood tower”. It was a massive collection of a wide variety of shellfish including oysters, lobster, langoustines, crab, and other items that we’ve never seen before. The restaurant also featured a large, saltwater aquarium with a variety of colorful fish. Although the fish were beautiful, it did feel a little weird to eat a large meal of seafood while fish swam next to our table. On another day, we ate some clams and linguini in a white wine sauce that recently inspired us to create our own white wine sauce and fish dinner.

Another interesting meal that we had during our visit was a platter of meats, cheese, and fried croquets. Perhaps not the healthiest of choices, but it was tasty and very filling. The type of meal that sticks to your ribs. We also ate some sushi and a meal of lamb medallions with cheesy potatoes one evening as well as indulging in a rich desert. Of course we had some beer (bier) including Jopen, which is brewed in Haarlem, Netherlands. For an appetizer, we ate a crab dip that was flakey and delicious.

We only had a few days in Amsterdam, but we really enjoyed the meals that we did have while we were there. Seafood, cheese, beer, fried foods, and meat, nothing to complain about there. Hopefully on our next trip to the Netherlands, we’ll have time to get out of the city and try some food in some of the smaller towns and villages.

Tilapia with a White Wine Sauce

On March 6, 2019 By Isobar ExpeditionsIn Recipes2 Comments

Pairing fish with a white wine sauce is quite common as they naturally compliment one another. It also works great with clams, mussels, or scallops, but we chose Tilapia as it takes on the flavor of whatever it is cooked with. We did it as a weeknight meal for two, but it certainly can be done for a larger group, although pan frying fish filets for more than four or five would require cooking them in batches. We have certainly had seafood with white wine sauce in many different European countries as well as in cities here in the United States. Any time you cook with wine, it is always important to cook with a wine that you would want to drink on its own as, even the alcohol will cook out, the flavor of the wine will clearly remain and intensify.

Clams with White Wine Sauce in Amsterdam

INGREDIENTS

2 Tilapia Filets
1/2 cup All-Purpose Flour
1 tsp Paprika
2 tbsp Unsalted Butter
1 tbsp Vegetable Oil
1/3 cup Shallots – finely chopped
1 cup Dry White Wine (we used a chardonnay)
1 tbsp White Wine Vinegar
1/3 cup Heavy Cream
1 tbsp Dried Parsley
Salt and Pepper to taste

INSTRUCTIONS

Place the flour on a shallow plate, mixing it with salt, pepper, and the paprika. In a medium skillet, melt 1 tablespoon of butter over medium-high heat and sauté the shallots for 2 to 3 minutes until they are translucent. Add the wine and vinegar and simmer until reduced by half and the alcohol has cooked off, about 6 minutes. Add the cream and cook for another 5 minutes and then add the parsley, salt and pepper. Pour the sauce into a bowl and then add the remaining butter and oil into the pan. Dredge both sides of the Tilapia with the flour and cook for about 3 to 4 minutes per side until browned and flakey. Place the fish onto serving plates and spoon the white wine sauce over top.

Fish and Seafood Recipes for All Seasons

On February 27, 2019 By Isobar ExpeditionsIn Recipes3 Comments

We enjoy eating seafood whenever we travel to places, especially those located near the ocean. Our choices for fresh seafood can be somewhat limited at times, but that doesn’t mean that we don’t enjoy trying to recreate some of the meals that we’ve had throughout our travels. Regardless of the time of year, we can always find a seafood recipe that meets the need of the season. Although we often think of eating seafood during the summer months when we’re looking for lighter meals, that doesn’t mean that there aren’t recipes that work perfectly for the cold winter nights as well. Here are a few of our favorite recipes that we have created in the past.

Pan Fried Tilapia – Lightly breaded with herbs and lemon, this dish can be paired with just about any side-dish. It is great for a weekday dinner, but is versatile enough to serve for a special occasion.
Pan Fried Tilapia with Oven Roasted Asparagus
Seared Scallops with a Lemon Butter Sauce – Sea scallops make for an easy and elegant meal, especially when sautéed with lemon, butter, and little bit of saffron. Served over a bed of pasta, it is a delicious meal for any time of year.
Seared Scallops with Lemon, Butter, Caper Sauce
Pumpkin-Sage Shrimp – If you are looking for a seafood recipe that is perfect for autumn, then pumpkin-sage shrimp is a perfect solution. It is also a meal that works perfectly with scallops as well.
Pumpkin-Sage Shrimp
Crab Lasagna – Using a béchamel sauce with crab meat to create a lasagna is an excellent way to take a new twist on an old favorite. Since it is warm and cheesy, it is a perfect meal for a cold winter night.
Cheesy Crab Lasagna
Salmon Oscar – Serving a breaded, crab mixture over steak or flounder is quite common, but we had Salmon Oscar in Old Town Alexandria in Virginia. We loved it so much that we had to create it ourselves for a wonderful dinner at home.
Our Version of Salmon Oscar with Asparagus
Shrimp and Grits – Grits are very similar to palenta and it pairs perfectly with shrimp. We have had shrimp and grits in several places, including our recent trip to New Orleans. This one is a little unique as it is paired with a soft-boiled egg.
Shrimp and Grits with a Fried Soft Boiled Egg
Salmon with an Herb and Honey Sauce – Sweet and savory sauces work great with salmon and we have tried several different styles. This is a perfect meal for a warm summer day or even a cold autumn night.
Enjoy the Salmon with the Capers and Honey Sauce
Shrimp Frittata – This was a recipe that we did not that long ago and it was a great way to do something different with shrimp. Frittatas are so versatile and can be a perfect vehicle for serving whatever vegetables are in season at the time of year that you are cooking.
Plated Portions of Shrimp Frittata

Having had so many unique seafood dishes around the world, taking a look back at our recipes has reminded us that we have not recreated nearly enough of them. It really is one of our favorite things to do, to recreate a meal from someplace we’ve visited and letting the flavors take us back to the time we were traveling. Tastes and smells are as much of a reminder of places as the photographs that we have taken.