Рецепт Oh No, I Forgot the Fresh Herb Spaetzle, and it is time for Oktoberfest!
I am finally back from our trek up north for my nephew's wedding. What a great trip we had! We spent some time before the wedding in Williamsburg visiting family, then drove to MD for the wedding. I had my doubts about going north in October (I HATE TO BE COLD), but the weather was wonderful and luckily the rain they predicted the day of the wedding came through early and by 5pm the sun was shining bright!
Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] Literally translated from German as "little sparrow," spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions, usually a good left-over idea. (http://www.aaltonet.com/spaetzle/spaetzle.html)
For this recipes, I made soft dough and used my Norpro Spaetzle maker. I love the addition of the fresh herbs in the dough! It adds some color to the noodles and lots of additional flavor. You can use any fresh herbs that you have on hand. I filled a large pot with water, added just a little salt and put it on the stove to heat to boiling. I buttered a large bowl to place the finished spaezle. Then I blended the flour, salt, pepper, and nutmeg in large bowl. I whisked in the eggs and milk, forming soft batter.
I switched my whisk for a wooden spoon and mixed in half of herbs. By this time my water was boiling so I reduced the heat to medium, and set the spaetzle maker across the top of the pan. Then I just filled the rectangular cup with dough and begun sliding the cup back and forth above the boiling water. I stirred it gently so the spaetzle didn't stick together. I know the spaetzle is done when it floats to the top. I scoop out the spaetzle with my spider, and placed in my buttered bowl and repeated the process until I used all the dough.
I melted 2 tablespoons butter with 1 tablespoon oil in my large skillet over medium heat, added the mushrooms and sautéd until they began to soften, about 4 minutes. I added the onion and sautéd for about 5 more minutes. I then added the remaining 2 tablespoons butter, 1 tablespoon oil, and the spaetzle. Sautéd until spaetzle begin to brown, stirring often, about 10 minutes. In went 3/4 cup broth and I simmered until broth was absorbed, adding just a little more broth since it looked dry and I like things saucy! I mixed in remaining herbs, seasoned with a little salt and pepper, and served it alongside my roulden! How easy and delicious this meal it!
- 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. If you do not have a spaezle maker, you can use a rubber spatula, and 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.