Dutch Kitchen Ham Gravy For Verenika Spaetzle Egg Noodles Etc Recipes

DUTCH KITCHEN HAM GRAVY FOR VERENIKA, SPAETZLE, EGG NOODLES, ETC

Steps:

• Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.
• Pour in the buttermilk, evaporated milk, sour cream, and ham base.
• Heat through, but do not bring to a boil.
• Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want.

HAM GRAVY

Steps:

• Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter. Once melted, add 1/4 cup of the flour and whisk to combine. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season to taste. Serve over biscuits!

GERMAN EGG NOODLES: SPAETZLE

Steps:

• Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
• Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
• Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.

"SPAETZLE" GERMAN EGG NOODLES

Steps:

• Put the flour and salt into a large bowl. Bring a large pot of salted water to the boil
• Add the eggs, and start mixing with a wooden spoon, gradually adding water as you go.
• When you have reached a thick consistency (dough should only slowly fall off the spoon) "beat" the dough hard until it forms some bubbles and is well blended.
• Make the Spaetzle by either using a special press (looks like a potato ricer with larger holes) or by scraping small parts of dough off a chopping board with a knife.
• Let each noodle drop into the boiling water (don't overcrowd the pot).
• Once they rise to the surface they are cooked through. Remove with a slotted spoon and enjoy!

DUTCH UITSMIJTER: FRIED HAM AND EGGS WITH MUSTARD CHEESE

Steps:

• Melt the butter in a large frying pan, break the eggs into the pan and cook for a few minutes over a low flame.
• Divide a slice of mustard cheese around each yolk and add seasoning to taste.
• Cover the pan and cook the eggs for a few minutes until done and the cheese has melted.
• To serve:.
• Toaste the slices of bread and spread with butter.
• Divide the ham across the bread and top off with a fried egg.
• Garnish with pickels, tomatoes and freshly chopped parsley along side.
• Enjoy.