Thanks also to a talented New York sommelier and our good friend Jordan Salcito, we enjoyed a surprisingly delectable brunch at Wallse. We were warmly greeted with the Breakfast Breads pictured above and ordered the Market Greens, Radishes, with Pumpkin Seed Oil.
Waking Up with Wallse, NYC
June 7, 2010
Spätzle, Braised Rabbit, Wild Mushrooms, Tarragon
Hungarian Beef Goulash, Fresh Herb Spatzle
Wiener Schnitzel, Potato-Cucumber Salad, Lingonberries
Steak Rösti, Spiegelei, Fava Beans
Favorite Dish: We started with the breakfast breads which were such a treat and really fantastic, especially with a good cup of java. Our overall favorite dish was the Hungarian Beef Goulash with Fresh Herb Spätzle. It was the texture and taste of the spätzel with the spices used in the goulash that made us want a second serving! Since demonstrating the Beef Goulash on Good Day New York, this dish has become a pretty popular dish from Chef Gutenbrunner, but it was a special treat to get to enjoy it with the Fresh Herb Spätzle as well.
Other Highlights: One of the highlights was getting started with the Market Greens, Radishes, and Pumpkin Seed Oil because it was so simple and fresh. It was a nice way to ease us into the heavy dishes we had ahead. Also, it’s always nice to be able to recreate some restaurant dishes at home for yourself or others. Chef Gutenbrunner was nice enough to share several of his menu item recipes. Below you can find the recipe for the Salzburger Nockerl – we haven’t tried this one in the Keeper Kitchen yet, but it sure sounds simple enough to try it out soon and trust us, if it is anything like the restaurant version, it’s worth it!
- 1 Lemon
- 1 pint Raspberries
- Soft butter and sugar
- Large platter
- 10 Egg whites
- 4oz Sugar
- 4 Yolks
- 2oz All purpose flour
Pre-heat oven to 380F
1. Brush your platter with butter and then sprinkle sugar on top, so it covers the plate except for the edges.
2. Then mix raspberries with lemon juice and put them in the center of your buttered platter.
3. Start to whip egg whites, when they get a little foamy, slowly add the sugar and finish whipping until stiff peaks.
4. Take meringue out of mixing machine and carefully fold in yolks followed by the flour. Use a rubber spatula. Also be careful not to mix too much so you don’t lose too much volume.
5. Then, scoop three quenelles of batter next to each other – on top of raspberries.
6. Put it in the oven for about 12 min – or until golden brown at 390F.
7. Serve as soon as it comes out, with powder sugar on top. It will be soft still in the center.
Ultimate Question – would you go back if you lived in NYC and often?
We would absolutely go back, the service, presentation, and flavors in the dishes were all fantastic. We would love to see if they could repeat this awesome experience of good food and great service. We’d also be interested to try Wallse for a different meal since they are open for lunch and dinner as well.
Wallse / 344 West 11th Street / New York, NY 10014 / Ph: 212.352.2300, Chef Kurt Gutenbrunner