Beurre noisette

Potato And Onion Pierogi With Grape Tomatoes And Cracked Black Pepper In Beurre Noisette


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Pierogi  or  Vareniki   are half circular dumplings of unleavened dough, stuffed (singularly or in various combinations) with mashed potatoes, cheese, farmer’s cheese, bryndza, cabbage, sauerkraut, meat, mushrooms, or other ingredients depending on the cook’s personal preferences. Dessert versions of the dumpling can be stuffed with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, or apple; stoned prunes are sometimes used.
Mashed potatoes mixed with farmer’s cheese and fried onions is a popular filling in Poland and Ukraine. In Poland this variety is called Ruskie pierogi. A popular filling for pierogi in Canada is mashed potatoes mixed with grated cheddar cheese .
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Bon Appétit !   Life is Good !
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Click here for more info on  Pierogi,  Vareniki  and  Pelmeni
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Click here for a link to the above pictured   Pierogi  on  ChefsOpinion
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Click here for  Beurre Noisette
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P.S.
If the tiny black spots in the butter bother you, strain the beurre noisette after browning through a cheese cloth,  then  saute the veggies and the pierogies.
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Ingredients :

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Method :

Saute onion in butter until translucent.
Stir into the mashed potatoes, add grated cheese and yogurt,
season with salt and cayenne pepper, mix well.To make the dough, beat together the eggs and sour cream until smooth.
Sift together the flour, salt, and baking powder; stir into the sour cream mixture,
mix well and knead the dough on a lightly floured surface until firm and smooth.
Divide the dough in half, then roll out one half to 1/8 inch thickness.
Cut into 3 inch rounds using a cutter or drinking glass.Place a small spoonful of the mashed potato filling into the center of each round.
Moisten the edges with water, fold over, and press together with a fork to seal.
Repeat procedure with the remaining dough and filling.Cook in boiling saltwater until dough is done, about 4 to 5 minutes,
depending on the thickest part of the dough. Remove with a slotted spoon, drain.
Saute in butter, duck fat, chicken or pork schmaltz to your liking – soft without color, lightly browned or browned and crisp.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Sautéed Swai Filet In Brown Caper Butter



This  evening  I tried a new type of fish which I never had before:  Swai .
When I first saw the fish being sold for $ 4.00 a pound I was naturally very sceptical and went on a bit of research online. Much to my surprise, this seems to be a good choice, healthy and recommended by  fish authorities.
So, with my suspicion nullified I went on to prepare the fish this evening and I must say, it was excellent. Sweet, flaky, white flesh, great taste 🙂

Bon Appetit !   Life is Good !

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter



Preparation :

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

saute filets in butter until golden on both sides and cooked through, reove from pan, reserve, keep butter on heat until starting to foam and brown

saute filets in butter until golden on both sides and cooked through, remove from pan, reserve, keep butter on heat until starting to foam and brown

meanwhile, saute cooked ptatoes in garlic oil until golden, add diced peppers, saute another minute

meanwhile, saute cooked potatoes in garlic oil until golden, add diced peppers, saute another minute

add tomatoes, season with salt and pepper

add tomatoes, season with salt and pepper

transfer potatoes to serving dish

transfer potatoes to serving dish

top with fish

top potatoes with fish filets

top fish filets with peeled, sliced lemon

top fish filets with peeled, sliced lemon

add capers to hot brown butter, saute for a few seconds

add capers to hot brown butter, saute for a few seconds

top lemon slices with chopped italian parsley, top wit brown caper butter

top lemon slices with chopped italian parsley, top wit brown caper butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter



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Schwäbische Spätzle Mit Schmelze (Swabian Noodles)

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Swabian spaeztle with browned bread crumbs “.

One of the most common,simple, quick, delicious, economical and (in my biased eyes), one of the most beautiful dishes coming out of South Germany  (Swabia).
When I grew up, this was one of the more boring dishes for me and my brother Wilhelm to grace our dinner table, because it showed up with regularity a few times a week. Even today, spaetzle are one of the stables of south german cooking. But, alas, I have moved away from my homeland many decades ago, so now spaetzle have become a treat, truly enjoyed whenever possible.
Spaetzle are hard to come by even in German restaurants around here. This is probably due to the fact that more cooks in american German restaurants go by the name of Pepe instead of Fritz and have never seen real spaeztle, so what you mostly get are “Knoepfle”, not “Spaetzle”.
Knoepfle means little bottons, so they are a small spherical pasta, while spaetzle derives from “little spitz”, which means little penis. (Many folks believe spaetzle derives from the word spatz, which means sparrow and would makes no sense at all. Also, many Americans let their spaetzle or knoepfle brown while sauteeing, which is an absolute no no in Swabia!
So there you have it. One of the easiest and fastest pastas to make is actually difficult to come by (at least any good ones). Go figure 😦
But, there is hope ! Following is the recipe for original swabian spaetzle. Please note that there is no milk or water added, just AP flour, eggs and salt. In times past, when eggs where not as easily available and as affordable as now, folks have had to stretch the eggs by adding milk or even water. Today that is not necessary anymore, so just stick to flour,  eggs, and salt. With a little practice, it will take you less then 10 minutes to make about six portions.
Mix flour, salt, and eggs and beat the dough until it is elastic and forms large air bubbles. To shape the spaetzle, either use a “Spaetzle Brett” (spaeztle board) and a straight spatula, or, much easier, invest $ 20 and buy a “Spaetzle Press” online. If you are not so sure how to proceed with the dough and the shaping of the spaetzle, go online and check out one of the numerous good instructional videos ( But be aware, there is also a lot of crap online, so choose wisely ).

Fill the spaetzle press 3/4 with dough and press into boiling, salted water. After a minute or so the spaetzle will float at the surface. Remove to a bowl with cold water. Drain. To serve, saute in butter until hot, without allowing the spaetzle to brown. Top with “Schmelze”.

For the schmelze, melt butter and saute bread crumbs until golden.
(I like to use brown butter and add chives to my schmelze).

Bon Appetit !   Life is Good !
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Schwäbische Spätzle Mit Scmelze

Schwäbische Spätzle Mit Schmelze

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