4 foods for the FIFA World Cup finals

The final weekend of the 2014 World Cup features two games. If you're looking to create a culinary mood to match the matches, here are four food ideas from the Calgary Eyeopener's food guide Julie Van Rosendaal.

Julie Van Rosendaal offers up national dishes for the final weekend of World Cup soccer

Here are some tasty suggestions for this weekend's World Cup action. (Julie Van Rosendaal)

The final weekend of the 2014 World Cup features two games.

If you're looking to create a culinary mood to match the matches, here are four food ideas from the Calgary Eyeopener's food guide Julie Van Rosendaal.

FINAL: Argentina vs. Germany

(Sunday at 1 p.m. MT on CBC TV)

Argentinian Chimichurri

Chimichurri is a bright green, garlicky condiment that’s a staple on dinner tables in the South American country.

Since residents also big on beef in Argentina, it’s often drizzled generously over steak, grilled over hot coals or an open fire. Of course, your backyard barbecue will work just fine.

  • 1 cup chopped fresh flat-leaf parsley
  • 2 garlic cloves, crushed    
  • 1 Tbsp. fresh oregano leaves (or 1 tsp. dry)
  • 1/3-1/2 cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • salt and freshly ground black pepper

To make the chimichurri, blend everything but the olive oil together in a blender or food processor, pulsing to mulch it all together, then pour in the olive oil in a thin stream until the sauce comes together. Adjust seasoning and serve over steak or other grilled meats.

Makes about one cup.

(Julie Van Rosendaal)

German Spaetzle

These wee German dumplings are made by pouring flour, egg and milk batter through a colander into a pot of boiling water. After boiling, they can be sautéed in butter or bacon fat before serving.

They’re delicious as an alternative to rice or mashed potatoes under a saucy dish, or use them in place of macaroni next time you make a batch of "mac and cheese."

  • 4 large eggs
  • 2 Tbsp. half & half
  • salt and pepper
  • 1 cup all-purpose flour
  • butter, for serving
  • freshly grated Parmesan cheese, for serving (optional)

In a medium bowl, whisk together the eggs, half and half and salt and pepper. Whisk in the flour until well blended — don’t worry about a few small lumps. Cover with a plate and let rest for an hour.

Bring a large pot of salted water to a simmer — don’t let it come to a rolling boil. Hold a colander over the pot and spoon about ½ cup of batter at a time into it. 

Gently press down on the batter with a spatula or large spoon, forcing it through the holes in the bottom of the colander into the water. Let cook for three to four minutes, then remove with a slotted spoon and repeat with the remaining batter.

Toss the cooked spaetzle with butter and if you like, a good grating of parmesan cheese. Serve immediately. Serves four to six.

(Julie Van Rosendaal)

3RD PLACE: Brazil vs. The Netherlands 

(Saturday at 2 p.m. MT on CBC TV)

Brazilian Feijoada

This meaty, black bean stew is considered Brazil’s national dish, with as many versions as there are people cooking it. I’ve seen recipes made with smoked and fresh sausages, corned beef, pork shoulder, ribs and other cuts.

Feijoada is usually made with plenty of pork, often there’s a ham hock or pig’s feet in the mix, and some beef. Sometimes it’s a multi-day process to make a batch, which is braised over several hours. But this version is possible to make in a short time.

  • 1 cup dry black beans
  • canola or olive oil, for cooking
  • 125 g salt pork, chopped
  • 1 onion, chopped
  • 4-5 garlic cloves, chopped
  • 1 lb, pork shoulder, cut into 1-inch pieces
  • 1 lb. smoked sausages, thickly sliced
  • 1/3 cup chopped cilantro (including stems)
  • 1 cup salsa
  • salt and pepper
  • steamed rice (optional)
  • orange slices (optional)

In a medium saucepan, cover the beans with water by a couple inches and bring to a boil. Remove from heat and let stand while you start the rest of the stew.

Preheat the oven to 300˚F. Set a heavy oven-proof pot or wide, deep skillet over medium-high heat. Add a drizzle of oil and cook the pork for eight to 10 minutes, until golden. Add the onion and cook for roughly five more minutes, then add the garlic and cook for another minute.

Remove from the pan and set aside in a bowl. Add the cubed pork shoulder to the pan and brown all the pieces. Return the salt pork and onions to the pan. Add enough water to barely cover. Cover the pot and cook for an hour.

Remove from the oven, add the smoked sausage and cilantro, drain and add the beans, add the salsa, season with salt and pepper, stir to combine everything well, cover and return to the oven for another 1½ hours.

Serve hot with rice and, if you like, sliced oranges. Serves six.

(Julie Van Rosendaal)

Dutch Stamppot

Similar to Irish Colcannon, Dutch Stamppot is made with boiled, roughly mashed potatoes and kale.

The ratio is often so kale-heavy that it’s sometimes referred to as hash. It’s most often served with steamed sausage — on top, or sliced and stirred in — but it also goes well as a side along with roast chicken or a grilled steak.

  • 1 ½ lb. (about 3 large) russet potatoes, peeled and diced
  • 1 bay leaf (optional)
  • 3-4 kale leaves, sliced (discard stems)
  • ½ cup milk
  • 2-4 Tbsp. butter
  • salt and pepper

In a medium pot, cover the potatoes with water and bring to a boil. Reduce the heat, add the bay leaf (if using) and simmer for 20 minutes, or until very tender. Remove from heat and add the kale leaves; let stand for five minutes, or until the kale is tender but still bright green.

Drain well and return the potatoes and kale to the pot. Add the milk and butter, season with salt and pepper and roughly mash with a potato masher.

Serve immediately or keep warm until you’re ready for it. Serves six.

(Julie Van Rosendaal)

About the Author

Julie Van Rosendaal

Calgary Eyeopener's food guide

Julie Van Rosendaal shares recipes and cooking tips with the Calgary Eyeopener every Tuesday at 8:20 a.m. The cookbook author explores Calgary's culinary wonders in her column Food and the City.