Gaybutton Posted March 18, 2010 Posted March 18, 2010 Restaurant Pattaya Casa Pascal March 16~31 Gourmet Set Menu House Champagne *** Amuse Bouche *** White Wine Cackle Berry Chardonnay, Australia 2007 Beef Carpaccio with Truffles, Parmesan Cheese and Ruccola *** Tomato Essence with Shrimp Ravioli, Potato Dumpling and green Peas *** Salmon Mousse in a zesty Basil Sauce *** Sherbet of mixed Forest Berries *** Red Wine Cackle Berry, Shiraz, Australia, 2006 Rock Lobster Thermidor -or- Pork Filet Mignon in Bacon Wrap, glazed in red Wine with Bone Marrow & Mushrooms, served with Spaetzle *** Peach Pan Cake Suzette -or- Selection of premium international Cheese *** Coffee or Tea Calvados, Grappa, Remy Martin, Williams Food only 1,550 Baht (36.50 Є) Menu with Unlimited Beverages 3,350 Baht (78.90 Є) Restaurant Pattaya Casa Pascal Quote
KhorTose Posted March 20, 2010 Posted March 20, 2010 Do you know his recipe for the spaetzle? I grew up near a large Swabian community that lives in Lodi, California and I love spaetzle mixed with cheese and pate, but it can be made many other ways. If you get a chance find out how he is making it for me. Tks Quote
Guest lvdkeyes Posted March 20, 2010 Posted March 20, 2010 Try this recipe Spaetzle Serves: 6 servings Ingredients * 1 cup all-purpose flour * 1 teaspoon salt * 1/2 teaspoon ground pepper * 1/2 teaspoon ground nutmeg * 2 large eggs * 1/4 cup milk * 3 tablespoons unsalted butter * 2 tablespoons minced fresh chives Directions In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving. Quote
