The Importance of Parboiling

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Beef tongue sandwich 牛タンのサンドイッチ

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This is an attempt at recreating the beef tongue sandwiches of my wife's childhood. She wanted one made exactly how she remembered . So we made it very simple. No fancy items such as lettuce or cheese. Just mayonnaise and mustard on pumpernickel. I added skinned Campari tomato and my cucumber onion salad on the side. This was lunch on the weekend. I sliced a mid-portion of the tongue thinly and made several over lapping layers. I did not put on the second layer of bread for the picture to show the tongue meat. This wife was very satisfied with this sandwich. She said this was exactly how she remembered the tongue lunch meat from the local PA dutch grocery store. The meat was very tender (due to marbling with fat) and flavorful. I have to admit this was a very good sandwich.
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Spinach Spaetzle ホウレン草スペーツル

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After a great success of making spaetzle using our newly acquired spaetzle maker , my wife made this spinach spaetzle. (What's the old adage, "the right  tool for the job"). She made this basically because we had a bit of spinach left over from another dish. This was light supper and I served spinach spaetzle with meat balls in tomato sauce and green beans. With the spaetzle maker, the size of the spaetzle is just right and it is much easier to make. By-the-way, it may look like there are peas on the plate in the picture above but it is actually the spaetzle as shown in the close-up below. I heated it up by sautéing in a bit of olive oil. Ingredients : 1/2 cup thawed, drained frozen spinach (we used fresh spinach cooked without any addition of water). 1 cup low-fat (1%) milk 1 egg 1 tablespoon extra-virgin olive oil 1/8 teaspoon grated nutmeg 2 1/4 cup all-purpose flour 1 teaspoon Kosher salt 2 tablespoons unsalted butter, for cooking spaetzle Directions : Bring a large ...
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