Tuesday, July 24, 2012

spaetzle (german dumplings)

spaetzle ingredients
The first time I ever heard of Spaetzle was in Mt. Angel, a cute, little German town in Marion County, NW Oregon, about 30 miles South of Portland.

spaetzle frying
A Monastery, Mt. Angel Abbey – a Benedictine Abbey and Seminary, teaching Philosophy and Theology, with a world-famous library built by famous Finnish architect, Alvar Aalto, is located there.

They have a guest house I'd love to visit, maybe for my 50th (yikes!) birthday this year.  When I do, I'll post some pics.

I've only tried two of the German restaurants there and my favorite closed since the economy went to hell (the building where it was located is owned by a competing German restaurant in the same building).

One of the fun, German restaurants in Mt. Angel, where I first had Spaetzle. 

Fresh Herb Spaetzle (dumplings)

Found on Epicurious – Bon Appétit | March 2006
by Dorie Greenspan

These little drop dumplings are easy to make — and eat.

  A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.

Yield: Makes 4 servings

Ingredients:
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
8 teaspoons minced assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided

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 heavy large skillet 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.

spaetzle plated

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