Friday, November 13, 2009


Work travel is a fact of life in our house. The other day I (used bad judgement and) added up all the time my husband has been away from home in 2009 and discovered it was 15%. To try and maintain positive attitude through these times when the kids and I are home, we use his travel destinations as inspiration to connect virtually through our meals.

This week he is in Berlin (present for the celebration of the 20th anniversary of the Berlin Wall coming down, no less!) so we are looking to German cuisine for menu planning. I always thought making spaetzle sounded like fun. Really. I was presented with a perfect birthday gift of a Mark Bittman cookbook focusing on international cuisine which, of course, included a recipe for spaetzle.

Though, as I don't have a colander, or a hotel pan, I decided that a potato rice would be the ideal tool. It worked 'okay,' I think. Though, having a larger space between the holes might have helped. But, in fairness, I would definitely use it again. I modified the consistency of the batter by adding more milk part way through, but I can't decide if it made it better or not. Some of the batter reconnected with its extruded neighbors on the way into the water which made for some larger pieces, and some stayed small. At the end of the day, I think the variety was a good things and definitely gave this dish a home-made feel.

I don't think this is traditional, but during the quick sautee process following the boiling I included some diced onion and tossed everything together in the pan with butter. My husband enjoys his pierogis like this, and it seemed to be a good idea to apply this technique to the spaetzle as well. The kids confirmed that it was indeed yummy.

Adapted from The Best Recipes in the World

2 eggs
1/2 Cup milk
1 1/4 Cup flour
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
salt & pepper

2 Tablespoons butter
1 onion, diced

Mix eggs, milk, flour, baking powder, nutmeg, salt & pepper together in a bowl to create batter of pancake consisency. Put a large pot of salted water on the stove over high heat to boil. Ladel batter a colandar (or ricer) and press batter through holes into the boiling water. Cook for a few minutes until they float, then cook a few minutes longer. Transfer with a slotted spoon to ice water, then drain.

Melt butter in a wide-bottom skillet over medium heat. Add onion and sautee for a few minutes, stirring occasionally. Increase heat to medium-high and add cooked spaetzle. Cook until heated through and spaetzle have turned golden.

No comments:

Post a Comment