SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON
Provided by Alex Witchel
Categories main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For rabbit: preheat oven to 375 degrees. Season rabbit with salt and pepper to taste. Place a large braising pan or casserole over medium-high heat and add vegetable oil. When oil shimmers, add rabbit and brown lightly on all sides.
- Transfer rabbit to a platter. Add carrot, onion and celery root to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to pan on top of vegetables, and add wine, thyme and garlic. Cover and braise in oven for 45 minutes. Meanwhile, prepare corn, peas and spaetzle.
- For corn and peas: in a large saucepan bring milk to a simmer and season lightly with salt. Add corn and simmer for 2 minutes. Drain, cut corn from cob and reserve. Fill a small saucepan with lightly salted water and bring to a simmer. Add peas and simmer just until they turn bright green. Drain, cool in ice water, drain again; reserve.
- For spaetzle: place a large pot of lightly salted water over high heat to bring to a boil. Place flour in a large bowl and season to taste with salt, pepper and a pinch of nutmeg. Add eggs, 1/2 cup cream and quark; mix well. When water boils, press dough through a spaetzle maker directly into water. As noodles float to top, remove with a slotted spoon and transfer to a bowl. Mix with a bit of olive oil. Set aside.
- To finish: when rabbit is cooked, reserve 3 tablespoons stock. Remove rabbit meat from bones and cut into small cubes. Place a large sautépan over medium heat, and add butter, corn, peas, rabbit and spaetzle. Sautè until thoroughly heated. Add reserved rabbit stock, 5 teaspoons heavy cream and a dash of lemon juice. Bring to a boil, add tarragon and chives, and season with salt and pepper to taste.
CHEESY SPäTZLE WITH MUSHROOMS AND PEAS
Spätzle is a German-Austrian version of fresh pasta and something Austrian chef Wolfgang Ban grew up eating with his grandmother. This delicious version, with spring vegetables, Gruyère, and crème fraîche, comes together in just 30 minutes.
Provided by Wolfgang Ban
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks and 4 whole eggs, along with a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and add nutmeg to the eggs, then flour. Start mixing on slow, then on medium-high until combined, 20 seconds. Check the consistency and add water to thin, a tablespoon at a time; continue mixing until the dough is smooth and thick. Switch to a whisk attachment, then turn to high to continue to smooth out the lumps while creating viscosity in the dough, 1 more minute. When you're done, the dough should be the consistency of thick pancake batter.
- Prepare an ice bath in a large bowl. Set aside. To the boiling water, add a large pinch salt and a tablespoon of grapeseed oil. Set the spätzle-maker on top of the pot and add two ladles of batter; push the batter through into the water. Once the water begins boiling again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute. When the spätzle is floating on the water and fluffy, remove to the ice bath to stop the cooking. Once cool (about a minute), use a spider strainer to remove from the ice bath. Place in a bowl and stir in a ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 3 cups.)
- Assemble dish: Heat a medium skillet over high heat. Add ½ tablespoon oil. Mince the shallot and add to the pan. Trim mushroom stems, slice mushrooms in half and add to the shallots, followed by peas, a pinch of salt, a few grinds of pepper, and another pinch of nutmeg. Stir and saute 30 seconds. Add lemon juice, water, crème fraîche, and 2 cups spätzle. Bring to a simmer so the water evaporates and the crème fraîche coats the spätzle and vegetables, 30 seconds. Add cheese; stir to melt and incorporate into the dish, 1 minute more. Meanwhile, finely chop the chives and add to the dish. Stir or toss to combine. Taste to adjust seasoning, and add more salt and pepper if necessary. Remove from heat and serve immediately.
SPAETZLE IN HERBED TOMATO CREAM SAUCE
Looking for a creamy pasta side? Then check out this easy spaetzle- perfect for a German meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
- Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
- Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
CHICKPEAS WITH MINT, SCALLIONS AND CILANTRO
Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it's a simple matter of simmering for about 45 minutes. Cooked chickpeas will keep up to 5 days stored in their cooking liquid in the refrigerator. The combination of warm beans and cool herbs makes a great side dish.
Provided by David Tanis
Categories easy, salads and dressings, side dish
Time 1h
Yield About 6 cups cooked chickpeas
Number Of Ingredients 10
Steps:
- Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
- Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
- Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 6 grams, TransFat 0 grams
GLAZED PEAS AND POTATOES WITH MINT
My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.
Provided by ChefBillT
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Put peas in a bowl.
- Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
- Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
- Stir in parsley and mint.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 0.4 g
FRESH PEAS WITH MINT AND GREEN ONIONS
Make and share this Fresh Peas With Mint and Green Onions recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Meanwhile, shell peas (you should have about 4 cups).
- Cook peas in boiling water until tender, about 2 minutes. Drain well and transfer to a medium bowl.
- While peas are cooking, trim and discard the root ends and dark green leaves of green onions.
- Halve white and light green parts lengthwise and thinly slice crosswise. Set aside. Chop mint and set aside.
- Add butter to hot peas and toss until butter is melted and peas are coated. Add green onions, chives, and mint and toss to combine.
- Sprinkle with salt to taste and serve immediately.
PEA SPAETZLE WITH MINT, CHIVES, AND TOMATOES(AUSTRIA)
Making spaetzle is easy, with no fancy equipment needed: a coarse grater, colander, or wide perforated spoon or ladle with 1/4-inch holes will work well. From Bon Appetit.
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.
- Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine.
- DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
- Melt 4 tablespoons margarine inlarge skillet over medium-high heat. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.
Nutrition Facts : Calories 275.3, Fat 11.5, SaturatedFat 2.7, Cholesterol 93, Sodium 745.3, Carbohydrate 33, Fiber 3.8, Sugar 3.7, Protein 9.8
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