Last night was one of those magical evenings where everything just fell into place. After months of texting and “we should definitely get together soon” messages, my friends and I finally managed to carve out an evening in New York City to catch up over dinner. The plan was simple: pan-seared steak, homemade French bread, and a rustic ratatouille. Nothing too complicated, just food that felt like a warm hug—comforting, delicious, and made with love. But of course, as any good dinner party host will tell you, a meal is only as good as the wine that accompanies it.
The steak—perfectly cooked, tender, and juicy—needed something bold but not overpowering. I went with a bottle of Château Moulin-à-Vent, a red Beaujolais with just enough structure to complement the richness of the beef without stealing the spotlight. It had those lovely notes of dark cherry and spice that played well with the sear on the steak and the tang of the ratatouille. A sip here, a bite there, and suddenly the evening was elevated—not just by the food or the wine, but by the laughter and warmth around the table. It was the kind of wine that made you feel like you were exactly where you needed to be.
The homemade French bread, warm from the oven with a crackly golden crust, was another highlight. I watched as everyone tore off pieces and dipped them into the ratatouille—a mixture of eggplant, zucchini, tomatoes, and herbs—that somehow tasted even better than I remembered it. The colors of the ratatouille were vibrant, the flavors earthy and fresh, and the wine just tied everything together perfectly.
But the real magic came from the people. It had been far too long since we’d all been in the same room. There was something about the way time seemed to melt away as we shared stories of the past few years. Friends catching up, reminiscing, and laughing—those long-forgotten inside jokes and the warmth of old memories making a triumphant return. It was like no time had passed at all, and yet, everything had changed. Life had moved forward, and we were all different versions of ourselves. But at that moment, we were all back in the same place—sitting around a table, sharing food, wine, and love.
I promised to send out the recipe for bitterballen I’d mentioned in a previous article. I have to admit, this Dutch snack is a crowd-pleaser—crispy, savory, and utterly addictive. So, without further ado, here’s the recipe you’ve all been waiting for:
Bitterballen Recipe
A perfect snack for any dinner party, or as an appetizer for a night of catching up with friends.
Ingredients:
- 1 lb (450g) beef stew meat (chuck or brisket works best)
- 1 small onion, finely chopped
- 2 tbsp butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (475ml) beef broth
- 1/2 tsp ground nutmeg
- 1/2 tsp ground black pepper
- Salt to taste
- 1/2 cup (120ml) whole milk
- 1/4 cup (30g) finely chopped parsley
- 2 tbsp Dijon mustard
- 2 eggs (for coating)
- 2 cups (240g) breadcrumbs
- Vegetable oil for frying
Instructions:
- Cook the Beef: In a large pot, cook the beef stew meat in a little water until it’s tender and falls apart easily. This can take about 2 hours, depending on the cut. Once cooked, shred the beef into small pieces, removing any excess fat.
- Make the Roux: In a large pan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Sprinkle in the flour and stir to form a thick paste (this is your roux). Cook the roux for about 2 minutes until it turns a golden brown.
- Add the Broth: Gradually add the beef broth, whisking continuously to avoid lumps. Continue to stir until the mixture thickens into a smooth, creamy sauce.
- Combine the Beef and Sauce: Stir the shredded beef into the sauce along with the nutmeg, pepper, salt, milk, parsley, and mustard. Let the mixture simmer for about 10-15 minutes, until thickened to the consistency of a paste. You should be able to scoop it with a spoon and form it into small balls. Remove from heat and let it cool.
- Shape the Bitterballen: Once the mixture has cooled enough to handle, form it into small balls (about the size of a golf ball). Place the balls on a tray and chill in the refrigerator for at least 1 hour, or until firm.
- Coat and Fry: In a shallow bowl, whisk the eggs. In another bowl, place the breadcrumbs. Dip each ball into the egg, then roll it in the breadcrumbs until fully coated.
- Fry: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the bitterballen into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes until golden brown and crispy. Remove from oil and drain on paper towels.
- Serve: Serve hot with mustard on the side for dipping. Enjoy!
And just like that, a perfect evening was sealed with a perfect bite. Bitterballen, wine, laughter, and old friends—what more could anyone ask for?
Cheers!