For cold winter nights, Susanne's spaeztle maker (plus recipe) - I have two favorite gadgets: the meat pounder my grandmother (who was a pediatrician and an awful cook) brought form Austria; I think it was her mother's originally, and I've been making my kids' favorite schnitzel with it with it for years. In a related vein is my spaetzle maker. It is new. My old one rusted. Everyone is so impressed when I make them, and they are so easy; definitely the right tool for the job.
What is spaetzle?
What is spaetzle?
For the uninitiated, like me, spaetzle is a type of German pasta - dumpling or noodle - that's served as a side dish. Susanne likes to serve it under a good Austrian Goulash. A good recipe in English comes from Austrian native Wolfgang Puck. Ausgezeichnet!
Basic spaetzle recipe
Basic spaetzle recipe
2 cups flour
1/2 cup milk
4 eggs
Pinch salt, white pepper, nutmeg
Place flour in bowl. Add eggs and milk. Whisk just enough to incorporate. Let rest half hour. Press through spaetzle maker into large pot of salted water. Cook until they float, about 5 minutes. Saute with butter until golden brown. Salt to taste. Add-ons: cheese, parsley, lemon juice, carmelized onions.
Posts
No comments:
Post a Comment