CHEESY SPAETZLE WITH FRIED ONIONS & CHIVES
As someone who counts both dumplings and mac and cheese in her top five favorite foods of all time, cheesy spaetzle could make me die of happiness. Spätzle are chewy little German egg dumplings that will crush any noodle in the quest for the best mac and cheese noodle.
Provided by Molly Yeh
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
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 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.
SPAETZLE
Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often "grated" into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
- Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
- Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
CHIVE SPATZEL
This is an easy side dish to a great veal or chicken dish - a light pasta like dish that has half the calories - give it a try!!!
Provided by Ravenseyes
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the dairy ingredients and mix. Combine all of the wet ingredients and add them to the dry ingredients in a steady stream, while mixing. Once the ingredients are combined use a whisk and beat well to develop the gluten. Let the flour rest for a half-hour.
- Heat a pot filled 2/3 full of salted water. Bring to a boil with a perforated pan on top. Pour a small amount of the batter into the perforated colander on top and work it through the holes with a scrapper.
- Let the spatzel cook for about one minute. Remove with a strainer and shock in salted ice water. Remove from the ice water and allow to dry slightly on absorbent paper towels. Store in Refrigerator.
- For service, sear the spatzel in whole butter. You will want to develop color without burning. Turn only once.
Nutrition Facts : Calories 294, Fat 1.2, SaturatedFat 0.4, Cholesterol 2, Sodium 1701, Carbohydrate 59.8, Fiber 2.1, Sugar 2.6, Protein 9.5
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
MUSTARD CHIVE SPAETZLE
A fusion twist on a Hungarian family favorite! If you've never made spaetzle before and do not have a spaetzle maker, this will require some practice and arm/wrist work while making it. However, you won't regret gaining this skill! Spaetzle is a wonderful side dish to any meal with sauce or gravy! It says it serves 4, but in my family, 2!
Provided by Gaia22
Categories Hungarian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make sure to read through all steps below before executing this recipe!
- Beat the eggs & the next 5 ingredients. This works well with or without the chives and nutmeg if you do not have any.
- Add the flour & mix until a sticky batter forms. [Note: If your spaetzle is too heavy or dense in the end, then you know for next time that you used too much flour.].
- Bring a pot of salted [generously salted] water to a boil.
- If you have a spaetzle maker, work the batter through the sieve.
- For the rest of us, take a small plastic cutting board and place a decent line/dollop of batter across about 2/3rds of the way up the board. Holding the board at a slight downward angle over the boiling water, very very quickly, using a butter knife, scrape off small bits of batter [to make each spaetzle] into the boiling water, dipping the knife into the water with the batter each time [less stickiness]. Don't worry, this takes some practice to do well! Remember, the spaetzles are supposed to be relatively small, but most importantly, even in size as they cook together! After going through this process once, you will also get a better feel for what the proper consistency of the batter should be when adding in the flour in step 3.
- There is also the "colander" method [push batter through colander over boiling pot], however, I've never gotten it to work well and the batter sort of cooks in the holes over the pot before you've worked your entire batter. Plus, I find they are almost too small this way & lose all their satisfying chewiness. Maybe this is all because I grew up making these with my grandma who was a natural spaetzle machine! {btw, she used a teaspoon rather than a butter knife on the cutting board, which you could try too}.
- They are done when they rise to the top of the boiling water, only about 1 to 2 minutes {why I said "very very quickly" earlier}. You may need to do this in batches, especially at first, so that your pot doesn't have overooked and undercooked spaetzle at the same time. They should be just slightly chewy still when done, but cooked all the way through.
- Drain well.
- At this point, you can serve right away with your meal [they get cold fast], or saute them in 2-4 tbsp of butter as needed to coat them, stirring constantly.
- Enjoy! Great with dishes that have sauces and gravies to keep them warm on your plate.
- Now that you've read through this, don't be too intimidated and go plan a session to make them!
Nutrition Facts : Calories 338.7, Fat 7.7, SaturatedFat 2.8, Cholesterol 217.9, Sodium 801.1, Carbohydrate 51.2, Fiber 2.1, Sugar 0.9, Protein 14.7
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