Sorry about the lack of activity on the blog recently. I've just returned from a round-the-world trip ( Japan to Israel to Germany to home) and didn't have much time to blog. We just made it out of Europe ahead of the volcanic ash. We flew out of Munich Thurs afternoon - Heathrow had already closed and right after we took off they closed Amsterdam and DeGaulle. I think I'd still be there if we were scheduled to leave a couple of hours later.
Highlight of the trip was a homemade traditional meal at the home of Hanns and Susanne Windele. It's the beginning of the white asparagus season in Germany - this is a huge deal over there - it's a very popular dish. I'll admit that I'm not a huge asparagus fan. I find the green version a little too bitter for my taste and tough to pair wine with. And my only experience with white asparagus was being served some really soggy spears that were about an inch thick at a tourist trap restaurant in Munich.
When prepared by someone who clearly knows what they are doing like Susanne, however, white asparagus becomes amazing. I grabbed this picture from Wikipedia, because I had this exact meal - steamed white asparagus with hollendaise sauce and potatoes along with some prosciutto and smoked duck breast. Suzanne says she's always careful to cook it just enough so that there's some bite to it. I was astounded by taste - nice flavor, no bitterness, just crunchy enough and some sweetness that I didn't expect at all.
Hanns pulled out a bunch of Alsace wines from his favorite microproducer who I had never heard of before (and can't currently remember - blame jet lag) and they proved to be a good match. We tried Sylvaner (this guy actually makes old vine Sylvaner), a Pinot Gris with some serious body, and a bone dry, crisp Riesling that was my favorite.
Thanks again Susanne and Hanns - you transformed a simple dish with a couple of ingredients into an experience I won't forget. I'm going to invite myself back next April and I'll bring some of my own wine this time :-)
