A classic for a reason: Asparagus

I am just enjoying the end of a wonderful weekend and putting in some blog work, finally typing and editing at least some of the new recipes.

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It’s been the first really warm weekend of the year and to make the most of it we spent it in the cottage with my in-laws seeing that hubby was off working saturday anyway so the kids and I weren’t all alone. It was warm as in “Take your jackets and sweaters off”-warm and we were able to go down to the beach on saturday spending almost 3 hours by the lovely and beloved sea. I still remember last year when the littlest monkey was all but excited about sandy beaches – a fact that was actually spoiling numerous beach days for the rest of us back then. But now? He LOVED it. Yippie! As soon as we got down to the beach and Miss Monkey had taken his shoes off he was beyond thrilled.

In the evening we had a nice barbecue – and I decided to collect some of my family’s BBQ-favourites to publish here on the blog. We are mostly going rather plain and simple, rather less than more and mostly things are naturally gluten-free anyway so I think it will make a good collection for you all.

To wind up this sunny, warm and perfect weekend we’ve had the first Asparagus of the season and here we also kept it plain and simple:

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I peeled it outside in the sun and even though I was actually postponing this unloved job several times today it was eventually done in no time. For the 5 of us – considering that the boys would each have only a very small share – I used:

– 2kg white Asparagus

– 1kg fresh (new) potatoes

. 200g butter

– 2 tbl. spoons breadcrumbs

– 4 egg yolks

I cooked the potatoes in the skin and peeled them after cooking. For the Asparagus I used a big pot of warm water, 2 teaspoons salt and sugar each, 1/2 teaspoon ground nutmeg and a splash of lemon juice. Just insert the Asparagus and bring to a boil. Once the water is boiling you have to be carefull not overcook the Asparagus as this goes really quick. I like it to be rather al’dente, so I’d say 5 minutes actual cooking time is sufficient.

As my family is devided into “Sauce lovers” and “Butter lovers” when it comes to Asparagus I usually make both: For the butter I heat a small pan and add the breadcrumbs (which were not gluten-free, but I’m on the sauce side anyway). Stir regularly so they get a nice “tan”. 🙂 Then add ca 75gr of butter into the hot pan and let it melt. The crumbs and the butter will combine and make a nice ‘dip’ for the veggies (can be used with any other veggies than Asparagus as well).

Finally it came down to Hollandaise Sauce which is way easier made than it’s reputation and basically done in 4 steps:

1. Add 4 egg yolks, a pinch of both sugar and salt and 4 tbl. spoons of water into a stainless steel pot or bowl and whisk until everything is well-blended.

2. Add 125gr of butter to another small pot and let it melt on low heat.

3.. Put the bowl/pot with the egg yolks above another pot with very hot (preferably not boiling) water (= bain marie) and whisk, whisk, whisk, whisk, whisk… It really is all about whisking!!! The warmth and the whisking will make the egg yolks thicker, just like a sauce.

4. When the egg yolks have become really creamy slowly add the liquid butter by pouring it into the mix and still whisk, whisk, whisk…

Now you only have to season the sauce with salt, pepper and lemon and you’re done with it. Note: Hollandaise Sauce is only lukewarm when you make it and you cannot heat it up again, so it should be last on your cooking agenda. Also, the sauce becomes firm once it totally cools down. I like to use it as a spread on roasted bread, it’s really nice.

Voilà! This is one of our favorite dishes in April and May as this is the best season for local Asparagus. I hope you enjoy!

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Family favorite: Potato-salad, gluten-free

I know I’m one day behind promised publication of this dish, but I can assure you: it was worth the wait. 🙂

This potato salad is a classic around where we live and each and every family has a secret formula of ingredients and way of cooking – of course each claiming to be ‘THE’ real potato salad. So, here comes my ‘secret’ recipe. It is a mixure of the different kinds of potato salads eaten in hubby’s and my family, I just picked out the best parts and made my own.  It’s not exactly a quick one but it’s eventually easy in the end and both kids and adults love it.

For a feeding of 8 you’ll need:

– 2,5 kg potatoes, cooked THEN peeled and sliced or diced

– 2-3 onions, peeled and finely diced (or chopped in the food processor)

– 400 g gherkins, diced. IMPORTANT: Keep the brew!! You’ll need it for the dressing

– 400 g cooked ham (or something similar) – buy in a piece and then also dice like the gherkins

– 200 g mayonnaise – buy the ‘real’ mayo, not fat-reduced etc. take a look at the ingredients, real good mayo should contain not much more than eggs and oil, at least there is a number of labels without gluten

– some vegetable oil

– 1 tbl. spoon butter

– 1 tbl. spoon gluten-free all purpose flour

You can cook (and even peel) the potatoes a day in advance if it fits your schedule, if not start preparation with the potatoes because they need to cool down to be easily peeled and sliced.

Heat oil and diced onions in a small pot on medium heat until the onions become  glassy, then fill into a small bowl or plate. In the same pot now heat the butter until liquid, add the flour and stir well until combined. Fill roux up with the brew saved from the gherkins, stir constantly until thickened. Then turn off from the heat. This is the basis of the salad’s dressing. Now add all other ingredients: diced gherkins, diced ham, onions and mayonnaise. Season generously with salt and pepper as the potatoes will soak up a lot of salt. Stir well until it’s a consistent mass. Slice the potatoes into a big bowl or pot and add the dressing. Stir well but carefully in order not to break (or mash 😉 ) the potatoes. Cover and set aside for at least 5 hours in a cool place, best would be over night.

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Preparation will take about an hour or 1.5 hours, but it’s really worth it. You can have this salad all by itself or serve with chicken, steak or frankfurter. Voilà!