I took a discounted class this past weekend for Spaetzle, Red Cabbage, and Pork Schnitzel. I liked the cabbage well enough, a bit sweet rather than tart but I can adjust that. Pork Schnitzel needed a bit more flavor and black pepper but that is easy. The spaetzle was dropped into boiling water, and finished with brown butter with parsley but SOOOO BLAND --- a waste of space on the plate. I noticed that some here drop the dough into broth. Is that enough for flavor?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Spaetzle? Better recipe than Sur Le Table, please!
- Thread starter anna_x
- Start date
REC: Spatzle
Anna, My daughter and I took a cooking class at Bleu Ribbon Kitchen, an off shoot of the Cordon Bleu.
This is the spatzle that we made and they were not bland.
* Exported from MasterCook *
Mustard Spatzle
Recipe By : Bleu Ribbon Kitchen
Serving Size : 4
Categories : Side Dishes Tried & True
Amount Measure Ingredient -- Preparation Method
2 large eggs
1/4 cup milk
1 cup all-purpose flour
2 tablespoons mustard -- deli style or whole grain
1/2 teaspoon kosher salt
1/4 teaspoon freshly round black pepper
pinch ground nutmeg -- or to taste
2 tablespoons unsalted butter -- for serving
Place a large pot of salted water over high heat and bring to a boil.
In a medium mixing bowl, whisk together the eggs, milk, mustard, salt and pepper. Add the flour and beat until smooth. It should be very thick. Add more flour if needed. Let the batter rest for an hour before cooking, at room temperature, so glutens can relax. If you prefer a chewier/tougher Spatzle, cook immediatelt.
Set a perforated hotel pan, a large holed colander or potato ricer or a spatzle maker over the pot of boiling water. Add the batter to whichever piece of equipment you are using (working in batches if needed). Use a rubber spatula to press the batter through the holes and into the boiling water. Keep the equipment you are using far enough from the steam so the batter does not cook in the delivery equipment. Boil the spatzle until firm, 2 to 3 minutes. It is done when it floats.
Drain the cooked spatzle well. If not using immediately submerge in cold water. Chill completely, then drain the spatzle on a baking sheet lined with a clean tea towel or paper towels.
Place a large saute pan over medium heat with the butter. Add the spatzle to the pan and cook, tossing occasionally, until deep golden brown. Serve warm.
Top with chopped parsley if desired.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 217 Calories; 9g Fat (39.4% calories from fat); 7g Protein; 25g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 373mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : From the Bleu Ribbon Kitchen "German Bierhall Favorites".
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Anna, My daughter and I took a cooking class at Bleu Ribbon Kitchen, an off shoot of the Cordon Bleu.
This is the spatzle that we made and they were not bland.
* Exported from MasterCook *
Mustard Spatzle
Recipe By : Bleu Ribbon Kitchen
Serving Size : 4
Categories : Side Dishes Tried & True
Amount Measure Ingredient -- Preparation Method
2 large eggs
1/4 cup milk
1 cup all-purpose flour
2 tablespoons mustard -- deli style or whole grain
1/2 teaspoon kosher salt
1/4 teaspoon freshly round black pepper
pinch ground nutmeg -- or to taste
2 tablespoons unsalted butter -- for serving
Place a large pot of salted water over high heat and bring to a boil.
In a medium mixing bowl, whisk together the eggs, milk, mustard, salt and pepper. Add the flour and beat until smooth. It should be very thick. Add more flour if needed. Let the batter rest for an hour before cooking, at room temperature, so glutens can relax. If you prefer a chewier/tougher Spatzle, cook immediatelt.
Set a perforated hotel pan, a large holed colander or potato ricer or a spatzle maker over the pot of boiling water. Add the batter to whichever piece of equipment you are using (working in batches if needed). Use a rubber spatula to press the batter through the holes and into the boiling water. Keep the equipment you are using far enough from the steam so the batter does not cook in the delivery equipment. Boil the spatzle until firm, 2 to 3 minutes. It is done when it floats.
Drain the cooked spatzle well. If not using immediately submerge in cold water. Chill completely, then drain the spatzle on a baking sheet lined with a clean tea towel or paper towels.
Place a large saute pan over medium heat with the butter. Add the spatzle to the pan and cook, tossing occasionally, until deep golden brown. Serve warm.
Top with chopped parsley if desired.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 217 Calories; 9g Fat (39.4% calories from fat); 7g Protein; 25g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 373mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : From the Bleu Ribbon Kitchen "German Bierhall Favorites".
Nutr. Assoc. : 0 0 0 0 0 0 0 0
This Spatzle from my good German friend's Grandmother
COUNTRY SPÄTZLE
3 C flour
1 tsp salt
1/2 tsp nutmeg
4 eggs, beaten
3/4 C milk
2 T chopped chives
4 T butter
1 small onion, sliced thin
3 cloves garlic, chopped
salt to taste
1/2 tsp each pepper and paprika
Mix flour, chives, salt and nutmeg. Beat in eggs. Add milk and mix until heavy dough is formed.
Into boiling water, drop bits of dough either forced through a colander or cut with a knife. Boil 6-8 minutes. Drain.
In large frypan, heat butter. Add onion and garlic and brown over medium-high heat for 5 minutes. Add spätzle and cook another 5-10 minutes.
COUNTRY SPÄTZLE
3 C flour
1 tsp salt
1/2 tsp nutmeg
4 eggs, beaten
3/4 C milk
2 T chopped chives
4 T butter
1 small onion, sliced thin
3 cloves garlic, chopped
salt to taste
1/2 tsp each pepper and paprika
Mix flour, chives, salt and nutmeg. Beat in eggs. Add milk and mix until heavy dough is formed.
Into boiling water, drop bits of dough either forced through a colander or cut with a knife. Boil 6-8 minutes. Drain.
In large frypan, heat butter. Add onion and garlic and brown over medium-high heat for 5 minutes. Add spätzle and cook another 5-10 minutes.
Basic spatzle is basically a noodle. Brown butter on noodles never floated my boat. . .
Noodles are bland, a source of carbs. Think Italian pasta, Chinese noodles, Vietnamese rice noodles. Basic spatzle are there to carry a sauce (browned butter!). They can be bland until you flavor 'em up. Some people LOVE the bland, or rather very mild flavor--those carbs, you know? And spatzle in soup, to me, is like rice in soup or macaroni/noodles.
Noodles are bland, a source of carbs. Think Italian pasta, Chinese noodles, Vietnamese rice noodles. Basic spatzle are there to carry a sauce (browned butter!). They can be bland until you flavor 'em up. Some people LOVE the bland, or rather very mild flavor--those carbs, you know? And spatzle in soup, to me, is like rice in soup or macaroni/noodles.
richard-in-cincy
Well-known member
I drop my Spätzle into simmering broth, just like Grandma taught me...
And then, you drain them, annoint them with the gravy, sprinkle with shredded gouda or emmentaler, and then pile on the carmelized onions and a sprinkling of fresh parsley or chives to do it up right.
You won't notice the Spätzle being bland using this technique!
And then, you drain them, annoint them with the gravy, sprinkle with shredded gouda or emmentaler, and then pile on the carmelized onions and a sprinkling of fresh parsley or chives to do it up right.
You won't notice the Spätzle being bland using this technique!
richard-in-cincy
Well-known member
Knödelland knows how to make starches tasty!