On The Menu; Chef Norm Boucher of Munich Haus

Welcome the new year at first North Hampton on Sunday December 30 first a celebration of community arts with family entertainment from noon until midnight. Fireworks at 6:15 p.m. information online at dot com. The Y and the y d t Springfield public television for Hampshire County and Hardee satisfying. Simon will give us a kick about nice and recommend this. It's all coming right up on the menu is brought to you by the members of W and by

the family of restaurants Pizza Express and the downtown Northampton and our newest restaurant in East Longmeadow for directions menus and fun dining news visits restaurants dot com. Hi welcome to On the menu. I'm Betty Ross bottom and I'm with Norm Busch from the Munich House welcome norm. Thank you very so glad to have you here and tell me your restaurant is where you know it's right in the center of Chicopee Mass. Right now to downtown across from City Hall. I guess I can figure out what type of food but you just want to tell our audience what type of food Munich Asperger's you know what we think of German food not just German food but typically German food

there are some New England specialties and favorites on the menu as well. Oh off fantastic and so what's on our menu tonight. Today we have something we do. It's kind of it's a real specialty German dish it's called before Loudon and and we're going to side with some spats are going to cost sauerkraut. My gosh and there is a dessert right. Yes that is what it's one of our favorite one of our best sellers actually and it's apple strudel. We're going to go for it so that you know my mouth is watering. I can't quite see how can we get started with there were a lot of them. OK so tell me just in general what we're going to be doing here. OK so we have here some some top around the beef. Cleaned up pretty nicely sliced very thing quarter think quarter inch maybe half inch thick. It's laid out on the counter now. We're simply going to place a pickle some bacon will caramelized onions we're going to season with the salt and pepper and we're going to use our spicy mustard and then we're just going to roll that up and pick it so it doesn't come apart. And we're going to set into a pan that's easy.

It doesn't sound hard. Well let's get under way what goes on first. OK first of all take the will take the two pickles and these look like fabulous pickles they are relative downright pickles they're wonderful think OK. Start with a good pick all right now I'm going to use a nice thick piece of bacon nice thick cut uncooked on cooked bacon because it's going to cook in the oven and satisfy corrected so I don't run there any oven OK. And we had a little carnal eyes done into this for caramelized onions. Tell us what you did to get this well simply saute you saute onions onions are a very big percentage of sugar so the more you cock and the brown or they get the sweeter they get so you just simply melted somebody or put these in a pot chopped up some kind of caramelize. OK so we get kind of sour salty sweet there. Absolutely and a little salt and pepper the salt and pepper. Then we're going to hit song of our little spicy mustard here. So I think we've got all our components and then we're just going to take this and we're going to roll it which can be the assistant here at the ready with the two

I'm ready with the toothpick So we have the scene here and that's where you really want to pick it. You want to pick the seams of the scene so it doesn't open up and it's cooking process. Can we just put a lid on the pan with me and we got a lead in here and that would be enough for how many there would be enough for four servings to these. They will cook down their size will be smaller as they cook. OK so now what happens to these next. I would just sprinkle them with a little salad oil while you're doing that I'm going to go get the ones that are in the oven now ready. Smells fabulous and you want me to finish that dredging my you sure everybody work out look fine. OK great to hear we have our beef and they have obviously strong. They have my gosh look at all that space much smaller size. Now in here we've got a wonderful wonderful stock that we're going to utilize So we're going to use the liquids that they cooked in by the way they were in town do we add any other like well you know some cider we did we praise them for about a half hour with no liquid

at all flour a little oil brings them in the oven after about a half hour of braising then we covered them with beef stock. OK OK. And that formed this lovely liquid that we're looking at. OK. But and you saved a little bit then. And so how do you plan to thicken it. Well we're going to just drop it into this pot over here we have a pot on the stove and I'm going to thicken it with a room which basically is equal portions of butter in this case butter and flour. Mix the two together. If you're making the dark sauce you can. Dark enough to rule by cooking it somewhat. I grew up in the south where you Creole food and you just put the butter in a pot melt it add the flour and don't tell you know what you want clarified butter but it's got a way which is like why not not. Not large if you will and it will cause lumping Yes and clarified butter is when you melt the butter and just remove that white as that. We have our meat

completely cooked I can see the bacon completely cooked here. We can put this on the side and get started on our space like oh OK I have to tell you that I am such a fan of spaceflight and I never make it and so I am absolutely thrilled that you're going to make it fourth tonight and I know it just is composed of three that's right. Correct. There's a lot of recipes out there some people have more eggs less water this is how we do it. That's I mean a cost should I make sure I get a little bit here. You know that's just part of what I write here. I can do there. Well salt a little salt of the dry ingredients you're OK. And then imagine how much flour have we got in there just for me it's a box of course. The courts are a cops. Yeah OK. Keep going with the water. Go have it with a lot of happy with the water and more water and reserve just. That's fine. OK they had to be a little bit. Good luck going

forward. OK here we go. How many eggs there's seven eggs in there it's about a half a cup. That's about a cup because now cover the eggs. Yeah boy that goes fast. You have to excuse me you know I can hold a bone and tell me harm after this becomes a dough. Then we've got a pot of water boiling right. And what happens to this Dow basically drops into the water and if that it's important the water's rolling boil. If it's not a rolling boil of stuff will stick together so you counting on the water to be at the right temperature of the movement of the water to keep the sponsor from the company together. You can really just eyeball this you start out with flower changes it's dry sometimes and it's more sometimes and that determines it's broader. OK this is a little machine that the Spanx I make around that's when I am really thin we call the sprite melon Canada and we're just simply going to put this dough in here

and drop it right on the boiling thought of the audience for this is a very nice little device and it's our Roux thinking that sauce over there we're good we're good. So we got to me and we got the saucepan. Now what I like about this is that attaches right here. And I got none there are you know. OK you get to start. Oh my God I gotta have one of these and it is drop in there just like it's not quite a rolling boil and it'll be OK. I can turn that. Now are these a dumpling or noodles. Well you know I refer to them as noodles all the time but they're probably more of a dumpling kind of similar ingredients. Oh my gosh. But the size I guess would make him and the oil supply well known. Oh my gosh that just looks right now I just want to ask you what people like me who have no special space say maker what is to be.

Well you can always use kinder methods. The bigger the holes in the car the better off you'll be. You can take some of this product drop it into the air and just simply force through with the dough scraper that's correct. Where does your screen tedious process but it does work. People who are saying I'm going to try it because I love these. Well you know if you would like to know how to make these basely and all the recipes we're doing tonight you can go to our website. Debbie a g b y dot org slash on the menu and tell me Norm how long do I have to wait. They're just about when they come to the surface they're pretty much ready to go right then will just pull him out of there ready to butter him up. OK I think it's time for a tip from Simon. A kitchen tip from Simon coming up. They were talking about knives. It's often said that the most dangerous piece of equipment in the kitchen is a dull knife. So today we'll be talking about how to look after them how to select a good knife and how to really take care of them now. So the knives like I've got here is great to start out with in

the kitchen. And it's very important that even though we know we're going to spend quite a bit of money on our knives something like this will last you a very long time in the kitchen. If you really do look after it got a selection I was right here. We got a eight inch chef knife. General utility sort of knife right next to it. We have a boning knife this is a flexible boning knife. But they do come in a more rigid style as well. And the next to that we have a paring knife used for smaller vegetable and fruit work as well. And then just next about on the very end we have a steel which we're going to talk about in just a moment. OK. Once you've selected a knife for me it feels very comfortable in our hand it's a very nice way to it is very nice feel to it. We should always think about keeping IT shop and to do that we can be using a whetstone like this. It's a quite expensive Whetstone you don't necessarily need to go to the trouble of getting a 3 grade Whetstone but this has three different grades of stone to it as a coarse grain a median grain and then a very fine grain for really keeping on knives with a great clean sharp edge. And then once we have sharpened

this we're going to look at honing that edge with a steel. OK I've got a little bit of mineral oil on here anyway so that's what that glisten is on this and then at a 20 degree angle we're just going to take this blade and we're just going to push it. Right across the stone I'm going to just keep on repeating the exercise in this direction and then once we've done it one way we're going to turn this plate around we're going to push it the other way. We're going to keep on doing that a few times until we can pick this up turn it around and we can use the medium grain and do the exact same thing again. Remember to keep that 20 degree angle he's going to put that down I'm going to turn this again and this is a very fine grain that we've

got here. It's back to the ceiling and then once we've got that we can use our steel to really. And again at a 20 degree angle just hone them down. And that will really give us a very nice clean sharp edge to this ready for use and they have it don't let a dull blade become the most dangerous instrument in your kitchen. I'm Simon Stevenson. See you next time. Welcome back down in a new and thanks Simon for that kitchen tap. And Barry Ross but I'm here with Norm Bushay from Munich house and we're having a great time cooking German.

So give me an update on our specs like well as Potts was called off now I've put a lot of it out into this pot and into this ball Scuse me not you put in some of this water to cool it back to cause now and then if you're going to hold it which you can do I can cook at the time you want to hold it you want to just give a little oil and move it around so it was right. So what happens next. Now we're just going to slide over the skillet onto a nice hot burner and get some clarified butter in the pan here probably a half a cup or so maybe not a third of a cup. OK then we're going to drop in some bread crumbs just enough to oh I'm going to have a lot of the liquid but I get a nice and toasty just give that just a minute. Oh that looks wonderful and these go in does they're going to drop the special into the saute pan and when I started I'm very hot as you start the butter and crumbs culture spots on give it it's just it's downtime for you know. Tell me what you said characterizes German cuisine I mean what would I. So you are using adjectives about this very interesting cuisine.

Well it's it's hardly robust but it's a lot of meat to let you know we use the term comfort food it's gravy. A lot of nice you know no holds barred Joe know it's very hearty very very hearty and then I can just imagine that you must have seen your menu it has so many tempting dishes on it. Thank you. So now you're going to and I'm going to drop some of these in here. And it is especially a classic German dish. Yes. You would find it on menus throughout German actually. There are versions of it but this is the version we want to leave because it's been refined over the last few years and I think it's pretty nice. What's so great about it it's home I mean come in a package. Just something you made from scratch right there in a restaurant every other day. And we do about 40 pounds of it every month that's going to say how many pounds 40 pounds that's not a lot of facts that we just we just shake not coated off a little bit so it gets the butter and the crumbs. Oh my gosh. Itself well and with any good here. And is

that just about it. That's just really just about it. Oh you're disappointed you just would be a little butter or something if you need more but you never can have too much better. You're right off to. We're lauding we have respect for others time. Thoughts of sauerkraut. Oh yeah that's me Carlos we would use a what we call a fresh sauerkraut. Then they buy fresh I simply mean it's a refrigerator product not a canned product so you can find out in your super stores in the refrigerator section and you just buy that anyway and bring it home correct you bring it home. We'd like to take that we take our star crowd we traded off and we rinse it without a skillet for in our case a big kernel at that point we had back a little bit of liquid a little bit of water and then we had dogged the people amounts of sugar to the product. If somebody leaves then we simmer for probably a half hour 45 minutes early to work cooking the sauerkraut all kind of this is what we do it in the car I know you need the bailee and then I'm already at the head of the car when they are going to have that in just one more little thing with a spot of sauerkraut

and it's nice and hot and we just make a quick slurry with some corn starch. Then we drop it and we drop in acting calm water. That's correct. Then we just drop it in there so that it gives to those that feel like on a beautiful glazed over here like on where you want. Asking about many cats how many feet do you have in that restaurant. We have 200 seats in the restaurant itself has 40 seats on the new patio that we have a front for 200 some last speedball every day it's a bustling place you know news and when you often lunch and dinner were sort of launched six days a week Monday through Saturday right up until about four o'clock and then were open for dinner from Monday through Saturday till ten o'clock and Sunday dinner all day from 11:30 to night and is this your sole brainchild Munich house. Oh no oh no I have I have two partners. One fellow as many of you were cautiously it was kind of the mastermind of this whole restaurant is his concept basically enough. I'm just following through and working with him action his son has also involve his name is

Patrick Gottsch lete and he's our father the house guy you know out of that restaurant talk burst from the house back of house on the back of the house. Patrick's the front of the house bar and waitstaff and uber sausage maker and butcher and he's he's the concept of a team effort. He really has and it's been it's been great. Well I can tell this food is going to be fat can you now tell me about is there. We're doing. Why your most popular dessert. That's right one of the most popular actually the the most popular is out with IQ score than apples for our apple strudel. They are not available year round they are becoming available now and I can get them in our markets I'm happy all the time right there at the area nice firm hearty juicy flavorful apple there. What we want for this product. OK so these are good Courtland apples and then they're like We peeled and cored the corners we slice them thin Not really. Then I think you know I mean just you know not even a quarter of an ounce and we had some golden

raisins a heavy cream and the sugar and that's just starts a very basic basic and we just move around in here is a steak is good. If there's nobody really knows but you know what it's wonderful and I'm. It is because of the ingredients you know taking such care making sure you get a certain type of app that's right fresh ingredient will not serve apple strudel with markets remember you're doing here I see you with T-ball and that's about much bigger than you know our job right you're betting on some dough and know what I'm going to do is I'm going to spend there's no well I'm going to spread a very thin and I'll show it to you and then I'm going to fill it with product and sold it off and we're going to finish off. OK I'm going to get you through this and there's going to slide over just to get us out of your way. Because I'm I've got a big waist band of many things we go think growing thin and you know I can't make the facts here for you all of it to have more space. That dollar is going to be rolled out half then 0 percent. I'll show you the paper thin and that's what's going to make it and it's going to you know it's going to be about eight inches in diameter diameter looks beautiful I

was going to go just it's flour melted butter salt softened butter. Yes she was. This is basic. Thanks the power and by their little bit of that little bit of liquid Yeah but anyway on our Web site for viewers to get there you go down now and it is if you can see this is 0 percent paper thin. Oh that's beautiful. And then we're going to take this product here. Put those apples on him but I can't think of a better dessert after that where a lot and I mean it's classic strudel strudel a fair amount of that and I'm just going to slide this over for now. If you want to bring that pan up here okay. Since the pain you're going to back them in I don't want to travel too far I guess this is the key. I get how do you know that I love the speaker also think you're right. You can't be scared of those pretty you know pretty pretty tough so I actually didn't film this one a lot just to get to take a look at the first time.

Now MCGRATH The scene I'm just going to flip and I'm going to put it into the pan like so. And when you service out the restaurant does it get a garnish of thanks. Special We paint the place a little bit and then you can have it with the ice cream where you can have it with fresh with green arm as they say in Germany. And we started a war there that warrant which of course is the way through the show the killer. It's a killer but you know the eating out experience and it carries even nicer restaurants downtown anyway right that's right that's right. I just get this one more time dad here. I love the way that don't always throwing out it is paper thin. OK can it get this out here and once again we'll just think this problem can't get it down now. I'm just going to write you know you can go ahead and fill this thing pretty nicely. And you're just starting. And you just heard in the XYZ then

OK. And then you're just going to wrap it all up with and you're going to know that he's right here at your flip over. Once again seems sidebar. And I know we're going to deal only a little more. Yeah so we put another one here bunched up pretty close and then you know we don't we don't hold back on them but I read your book and so you want to bring in some of that. It's halfway up the product here. And then we actually stood with the little bugger when we do that. That's my middle layer and we can start and then I'll have some butter on it when it goes in for us three intervals 15 minutes we're going to take it out. But the last one we're going to butter and we're going to shove it aren't somewhere but butter just to keep that dough from drying out. It's just flavors father and cream Cortland apples and I'm getting all this stuff. Listen I'm going to put this in the file then and get it. And I think Paul probably has some great wine for

ingestions from this fabulous German menu we prepared. Can you imagine the poor wine that has to serve as perhaps one should say be subservient to and the company meant to bacon mustard onions and dill pickles. Fold it into beef not to make it too easy. Let's not forget the sauerkraut. The more I contemplate the match the more I am tempted to recommend Paul enter October fest or Augustine or brought a lager to the rescue comes shuttle a Sartre a sturdy and earthy red Bordeaux from the region formerly known as Gras love. I suppose it came to be called Gras of because of all the gravel in the vineyards. It is the gravel composition that gives the wine a flavor of Earth.

Iodine and mushrooms and it is the old aged cabernet that wraps it in a blanket of caciques and cedar the cabbage and Pickles will still be sour and dill but the complexity of our five year old Bordeaux will wash them down all the same. This year's series of on the menu has had an inordinate share of Apple desserts. Fortunately we have an equally ample supply of desert wines perfectly suited to Autumn's greatest produce carda shome is a somewhat AAB skewer the R-value appellation made exclusively from the Shan have blond grape though the variety lends itself to the production of dry wine most notably in Vancouver a in car to show it is cultivated so as to encourage a late harvest. Following the vine susceptibility to Noble Rot toward the end of the growing season the subsequent evaporation of most of its water

content allows the grape to be harvested with an elevated level of natural sugar and an incredible density of concentration. By the way Shannon blaw has a naturally low pH and hence it retains great balancing acidity. It wasn't that long ago that bull markets carda shome was the wine spectator's wine of the year apple strudel and car to show him. Yum. I'm Paul provost from table and Vine in town and country. These are my picks. Thanks for those great suggestions. Oh my oh my goodness this was fantastic. Look at this brutal hot beautiful gold. Do you mean that it's perfect but it certainly does and you know Norm I want to ask you when I asked all the staff to come on and show why did

you become a chef. Well it kind of started out as a job when I was younger and I really just couldn't believe I was getting paid to do what I was doing cooking I was having such a great time doing it. So I got more serious with the American colony Federation and got certified and even though I never said that's how many years is that ever since. Since I was in high school 77 so about 30 years now going 30 years my gosh well I think we're all the beneficiaries are having so much fun in the kitchen and you know I'm wondering if you couldn't give us just kind of an update on what we did tonight on the menu. OK I just made this I think Oh over here. Oh it's all I can do to keep from eating this. Well we've got to remember before one can top down pickle bacon spicy mustard some seasoning rolls it up braised cover with stock. Try not to stock up when we've got our spats with every man on top of the range here.

Great and I think the sauce bubbling right was going nice and toasty. We've got our star crowd as well which is a Munich house recipe for the sauerkraut again just fresh or a crow to tell you to put in so just a litle And I guess the last piece to this. My reaction is hearty sauce here what should we call Pam gravy. Actually it's from the pan pan gravy but it looks spectacular to me. Do we have anything left to do. We like to compliment the restaurant as you see some whipped cream or some ice cream. In this case we're going to use a little whipped cream here along the top. You have opened my eyes to German cuisine I want to thank you for this beautiful third. Here's a toast. And to Munich Kathy thank you very much. Thank you the members of. Kevin

O'Connor on an all new season of This Old House we're working on a tight budget so we're going to acquire a lot of sweat equity from our home and I think real homeowners with a real life budget to turn this whole house into two new homes. So miss this old house and ask this old house right here on your PBS station based on how it is coming right up here welcoming the new year here great performances on guys who clearly are inviting you to a Lake Wobegon New Year's Eve party live from Nashville singing on the new year with a great all-American who's joined us on right before New Year's Eve. Ringing in the new year with Garrison Keillor and WG Why December 30 fares and the national media is a battle over who controls the national accounts

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