MUSHROOM AND MUSTARD SPAETZLE
Provided by Tyler Florence
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
- Spaetzle:
- 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, over medium heat. Reduce the heat 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. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.
GRAINY MUSTARD
Homemade mustard is better than its supermarket counterpart, and it's stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all of one variety if you prefer. Use cold water to soak the seeds, and after puréeing, taste your mustard. You can smooth it out with a little honey, or up the zip with horseradish or chiles. Either way, your mustard will mellow out after a few days in the fridge.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield One and 1/2 cups
Number Of Ingredients 4
Steps:
- Place mustard seeds in a medium-size bowl. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
- Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 127 milligrams, Sugar 2 grams
SPAETZLE
The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish-tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
- Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g
GRAINY MUSTARD SPAETZLE
Make and share this Grainy Mustard Spaetzle recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix eggs, water, oil and grainy mustard.
- Slowly incorporate flour while sifting into egg mixture and season.
- Bring a large pot of salted water to a boil.
- Put spaetzle dough through a ricer or a spaetzle machine directly into boiling water and cut off.
- Allow spaetzle to cook in water for 2 to 3 minutes.
- Remove spaetzle and plunge into an ice bath.
- When cooled down, remove from ice bath and dry on a clean towel.
- Coat spaetzle with a little oil and refrigerate until ready to use.
- To serve; in a large fry pan, over high heat, add a couple of tablespoons of butter and allow to brown.
- Add a little spaetzle and toss to coat.
- Allow to continue to cook until spaetzle becomes a little crispy.
- Season with salt and serve immediately.
Nutrition Facts : Calories 306.4, Fat 8.6, SaturatedFat 1.9, Cholesterol 185.1, Sodium 125.5, Carbohydrate 44.2, Fiber 1.7, Sugar 0.7, Protein 11.6
MUSTARD CREAM SPAETZLE TOPPED HAM STEAK
Steps:
- Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat.
- Top ham steak with mustard cream spaetzle.
- In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
- Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
- When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.
MUSHROOM AND MUSTARD SPAETZLE
Make and share this Mushroom and Mustard Spaetzle recipe from Food.com.
Provided by adopt a greyhound
Categories < 60 Mins
Time 1h
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Spaetzle:.
- 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, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold grater 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. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.
- Sauce:.
- Add 1 tablespoon of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 1 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
Nutrition Facts : Calories 593.1, Fat 35.9, SaturatedFat 17.9, Cholesterol 168.6, Sodium 775.4, Carbohydrate 54, Fiber 3.6, Sugar 3.4, Protein 18.2
HERBED SPAETZLE
Categories Side Bake Thanksgiving Vegetarian Fall Boil Gourmet
Number Of Ingredients 8
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In a large bowl whisk together flour and salt. Put parsley in a blender. In a heavy saucepan bring milk just to a simmer. With blender motor running add milk to parsley and blend until milk is very green.
- In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly.
- Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough. Force dough through a Spaetzle-maker (see above) into kettle of boiling water.
- Preheat oven to 375° F.
- Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. In a large colander drain Spaetzle and rinse well under cold water. Drain Spaetzle well and transfer to a large baking dish.
- In a small heavy saucepan cook rosemary with salt and pepper to taste in butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle, tossing well. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.
- Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.
GRAINY MUSTARD SAUCE
This versatile mustard sauce from Esca chef David Pasternack is an excellent accompaniment to fresh fish and seafood dishes. Also Try:Cocktail Sauce, Prosecco MignonettePlease check back in the New Year for video.
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a medium bowl mix together all ingredients until well combined.
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