2 Answers

• Reputation: 395 Q&A: 8 0 2 208 18 1 Classifieds: 0 0 what's this? Follow Following 0 marymc

  3 0 Here's the one I use--we love it. I usually serve it with some kind of pork schnitzel. The only thing I do different from the recipe here is that I invested a $15 in a spaetzle-maker gadget from Surly Table http://www.surlatable.com/product/PRO-263657/Stainless-Steel-Spaetzle-Maker . It works great--far less slow and sloppy than trying to use a grater or a strainer. It was worth every penny. Fresh Herb Spaetzle Makes 4 servings 2 1/4 cups all purpose flour 1 teaspoon salt 1/4 teaspoon ground white pepper 1/8 teaspoon ground nutmeg 3 large eggs 3/4 cup whole milk 4 teaspoons minced fresh chives, divided 1 Tablespoon fresh thyme, divided (scant) 4 tablespoons (1/2 stick) butter, divided 2 tablespoons extra-virgin olive oil, divided 8 ounces mushrooms, thinly sliced 1 medium onion, chopped 3/4 cup (or more) low-salt chicken broth Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs. Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.) Melt 2 tablespoons butter with 1 tablespoon oil in cast-iron dutch oven over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper. marymc answered in Cooking Tips & Tricks about 1 year ago | Report 2 comments by Nancy and marymc… 0 0 I made your recipe last night. Complete success- thanks. I drizzled a little truffle oil over it to great effect. Thanks for sharing this. Nancy commented about 1 year ago | Report 0 0 Cool! Might have to try the truffle oil--thanks! marymc commented about 1 year ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 1892 Q&A: 26 0 27 731 19 24 Classifieds: 0 0 what's this? Follow Following 4

  0 0 I go the super-easy route. Get a box of Maggi spaetzle (like this: http://www.germandeli.com/028000691806.html, I think you can find it at some specialty places like Cost Plus World Market or Central Market). Boil water and add the noodles. While it's cooking, grate a few handfuls of a soft, creamy cheese...havarti is perfect. When noodles are cooked, drain, stir in cheese until melted, sprinkle with salt, and feast. The only hitch is that melted cheese is a pain to clean up after it cools, so you might try using a nonstick pan, or scrape out and soak the pan before you eat. Sacrelicious answered in Cooking Tips & Tricks about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend: