Bon Chef Residential Contemporary Induction Buffet W/ 5 Stoves - 50120
Spring is spargel time in Germany. White asparagus replace spaetzle on the plate. Before you become concerned about too much nutrition on the German diet, spargel is smothered by Hollandaise Sauce. My brother is a chef. He provided a recipe for a heavenly Hollandaise Sauce to pour on your white asparagus or another favorite dish.
Germans call spargel, 'Königliches Gemüse' or the royal vegetable. The asparagus does not see the light of day until dug from the ground or a hill. With no photosynthesis, the color is white and the spargel is considered sweeter than its green cousin. Harvesting spargel is hard work, as the vegetable is dug out of fields and hills before summer weather hardens the soil. The season is short: beginning in late April and ending on 24 June, or Johannistag/St. John's Day. Spargel can be steamed or boiled, but you first must peel off the fibrous outside skin and cut an inch from the bottom.
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Hollandaise Sauce first appeared in a 1651 French cookbook, Le Cuisinier Francois. The French recipe imitates a Holland sauce, giving it the name. Brother Doug is a professional chef and graduate of the Culinary Institute of America. His Hollandaise Sauce is superb on white asparagus; Eggs Benedict; or other favorite recipes.
Chef Weber's Hollandaise Sauce Recipe:
6 egg yolks, 12 ounces clarified butter, 1 juice of lemon, ½ teaspoon salt, and tt cayenne pepper (to taste)
1. Cook egg yolks and lemon juice over double boiler until mixture thickens Approximately 175 degrees F
2. Remove from heat; whip melted butter into eggs very slowly
3. Season to taste
With such a short season spargel there are festivals and spargel queens. It jumps on many German menus. Add a slice of ham on the white asparagus and pour on the Hollandaise Sauce. Grill a couple of bratwursts and replace the spaetzle or sauerkraut with spargel plus sauce. There are recipes to chop it up into a creamy and cheesy soup. A German favorite heart-stopper is white asparagus and Schweinshaxe - a giant roasted pork leg - with plenty of Hollandaise Sauce.
When traveling in Germany, you will know it is spring by the temperature and all of the white asparagus sold along the highway. When ordering it off the menu, request the Hollandaise Sauce on the side. Even during spargel season, you can get too much of a great thing. Bon Appétit!
Spargel and Hollandaise Sauce
Mark Weber is an international business professor in Rochester, NY, who traveled the world on behalf of the Eastman Kodak Company and Heidelberger Druckmachinen, especially Germany. Weber brings a unique perspective on the customs, attractions, transportation options, language, and food
Spaetzle Is German Comfort Food http://mygermantravels.com/2011/01/spaetzle-is-german-comfort-food/
My German Travels http://mygermantravels.com/
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