CJWDT: Luxembourg

10/9/14-10/11/14: Luxembourg city, Luxembourg

CJWDT'14 "Reboot, retrieve & rebirth" European tour continues....  4th stop, Luxembourg city, Luxembourg.  According to Eupedia.com, Luxembourg has the privilege of having the most stars per capital of any city in the world.  This tiny country containing some serious gastronomic energy....  time to figure out!

Since my visit is short*48hrs, I didn't try to set up stage in Luxembourg city.  Just jet sightseeing, market search n' munching action.  It's kinda weird to say, but I say Luxembourg have one of the nicest/cleanest air I ever breath for a while.  Surrounded by the forest, the city is filled with real fresh air.  Feel bad to say, but compared with Shanghai.....  can't believe it's same 'material' on same planet!!  The picture below is from Saturday market in central square.  Tasting some cheese. charcuterie & fruits action >>







Munching action@Luxembourg: Judd(smoked pork neck), local spatzle, wild boar ragout and bouneschlupp.  Bouneschlupp is considered as the national dish of Luxembourg which is chunky green bean soup packed with carrot, onion, leek and bacon.  I missed riesling sauce which is popular to be used for both meat and fish in Luxembourg, oh wow...



Munch N' Inspiration: Spatzel!!! ..... since I had it twice in 48hrs!  On my first day I picked as side dish for Judd and on my second day it served with wild boar ragout(other garnish was poached pear and braised red cabbage).  Actually I do love spatzle, one of my dumpling/pasta.  1. I like the shape which remind me small size of random rocks.  2. I like the texture especially when it's pan fried.  It can be made it crispy outside and soft inside just like good gnocchi.  And I say usually spatzel is crunchier than gnocchi.  Without saying anything crunchier is BETTER.  3. As all other pasta/dumpling, it can be flavored.  When I was in Hawthorne lane, we had chestnuts spatzle with roasted parsnip, it was awesome flavor combination.  I forgot what was main though.... duck... was it???

My next spatzle idea would be...  1 using as an abnormal sauce such as hot 'salsa' or chunky 'gremoulade'  2. using in 'corn f(l)ake concept, would be perfect fit!  3. want to investigate new 'shaping' method .  Usually they're passing medium round hole perforated pan, but wonder if I use other kinds of holes such as rectangle, diamond and others...  Or possible shape in some kind of small silicon mold and freeze it....  Mmmm...  cylinder shock, fritos twist, holed leave....  I love inventing new shaping techniques!!

Luxembourg culinary web link: