Chestnut Spaetzle Recipes

SPAETZLE

Steps:

• In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
• Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

SPäTZLE (AKA SPAETZLE)

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

CHESTNUT SPAETZLE

Steps:

• Fill a 6-quart, heavy-bottomed pot with 12 cups water and bring to a boil over high heat. Set a spaetzle maker or a large-holed colander over water, so that it is about 3 inches from the surface of the water; adjust water amounts accordingly. Add 1 tablespoon salt to water and return to a boil. Prepare an ice-water bath; set aside.
• In a large bowl, whisk together eggs, milk, 1 1/2 teaspoons salt, and nutmeg until well combined. Whisk flours together and add to egg mixture; stir until smooth and slightly elastic, about 2 minutes. Let stand 30 minutes.
• Place half of the batter in the spaetzle maker or colander; press batter through the holes so that it falls into the batter in tear-drop shaped pieces. Let spaetzle cook until they rise to the surface, about 2 minutes. Using a slotted spoon, immediately transfer spaetzle to ice-water bath. Repeat process with remaining batter.
• Drain spaetzle from ice-water bath. Melt butter in a medium heavy-bottomed, nonstick skillet over medium-high heat. Add spaetzle and cook, stirring constantly, until golden brown, 2 to 3 minutes. Season with salt and pepper; serve immediately.

CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES

Steps:

• In a medium bowl, whisk together the flour, nutmeg, a few turns of pepper and salt. In a separate bowl, combine the eggs and milk. Stir the egg mixture into the dry mixture. Cover and refrigerate for 30 minutes.
• Bring a large pot of salted water to a boil. Working in batches, use a rubber spatula to press the batter through a large slotted spoon or spätzle maker and boil for 2 to 3 minutes, until the spätzle float to the top. If you find the batter is too thick to press through the slotted spoon, hold the slotted spoon closer to the surface of the boiling water so that the steam softens it a bit. Transfer the spätzle to a strainer, toss in a bit of olive oil so they don't all stick together, and set aside while you make the sauce.
• Transfer the spaetzle directly into the cheese sauce. Top with more chives and crispy fried onions and loads of black pepper and serve. Enjoy!
• To make the sauce: melt the butter in a large pot over medium heat. Cook onion with a pinch of salt until soft and translucent, 5 to 7 minutes. Add a few turns of black pepper and the paprika. Stir in the flour and cook for 1 minute. Add milk a third at a time, stirring continuously and allow to thicken after each addition. Add cheese and stir until melted. Add chives and stir. Taste and adjust seasonings as needed.

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

DUCK BOURGUIGNONNE WITH CHESTNUT SPAETZLE

Steps:

• Heat 3 tablespoons oil in a large saucepan over medium heat. Add celery, carrots, and onion; cook, stirring, until softened and browned, about 8 minutes. Add port, red wine, and garlic; bring to a boil. Reduce heat to a simmer and cook for 5 minutes; remove from heat and let cool completely.
• Place duck legs in an 8-quart Dutch oven. Pour cooled wine mixture over duck legs to completely cover. Cover Dutch oven and refrigerate 1 to 2 days.
• Remove duck legs from marinade; pat dry and set aside. Strain marinade through a mesh strainer into a large heavy-bottomed saucepan, discarding solids. Bring liquid to a boil over high heat. Reduce heat and let simmer until liquid has reduced by two-thirds, about 2 hours.
• Meanwhile, preheat oven to 325 degrees. Heat remaining 2 tablespoons oil in a Dutch-oven over medium-high heat. Working in batches, season duck legs with salt and pepper. Dredge in flour, coating on all sides and shaking off any excess. Add duck legs to hot oil and cook until golden brown on all sides, about 3 minutes per side. Transfer duck legs to a plate and repeat process with remaining duck legs.
• Return all duck legs to Dutch oven. Whisk butter into reduced wine mixture until well blended and add to Dutch oven along with chicken stock, bay leaves, orange peel, and thyme. Bring to a boil over high heat, cover, and immediately transfer to oven. Cook until duck legs are tender and pulling away from the bone, 2 to 2 1/2 hours.
• Remove Dutch oven from oven and transfer duck to a platter; set aside. Strain liquid through a fine-mesh strainer set over a medium saucepan; discard solids. Place saucepan over high heat and cook until liquid reduces enough to coat the back of a spoon, skimming off any foam or oil that floats to the surface, about 1 hour. You should have about 5 cups of liquid. Season with salt and pepper.
• Return duck legs to Dutch oven and strain liquid over duck, discarding solids. Place Dutch oven over medium-high heat and cook until duck legs are heated through, 2 to 3 minutes. Cover to keep warm.
• Divide spaetzle among 4 plates. Top each with 2 duck legs; spoon over about 1/4 cup of sauce per plate. Stir parsley into Grand Mere. Top duck legs with Grand Mere and serve immediately.