photographic conversations across the virtual kitchen counter.
Monday, February 21, 2011
Yum yum yum yum yum.
It's spaetzle! And you should make it!
Spaetzle (my teacher's recipe, I think)
2 cups flour 1 tsp. salt 2 eggs, slightly beaten Water Butter Dry bread crumbs
Combine the flour and salt in a bowl. Add the eggs and stir lightly until it starts to come together a little.
The next part is approximate (sorry 'bout that)... To the flour and egg mixture, you'll add water until you get a dough that resembles a thick, viscous pancake batter. Just add water about 2 tbsp. at a time until it gets there. (I think I may have added about 1/4 cup of water, more or less.)
Let the batter/dough rest for a few minutes while you bring a large-ish pot of water to a boil. When you get a rolling boil, turn down the heat to a simmer.
Drop some batter in a colander and press the batter through the colander with a spoon into the boiling water to make little bitty dumplings. Just be sure to not leave your colander sitting on top of the boiling pot for a long time, otherwise the batter will cook in the colander.
Let it boil for about 1 minute. Fish 'em out with a slotted spoon and set aside. (You can do this several hours or a day ahead of time; just shock the spaetzle in ice water, drain well, and keep in the fridge until you're ready to saute.)
Melt about 1/2 stick of butter in a large skillet over medium-high heat. When very hot, add the spaetzle and cook, stirring occasionally, until browned, about 3 minutes. Add bread crumbs - however much you want - and stir until spaetzle are coated.