SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
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
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.
SPAETZLE BAKE
Courtesy of Chef Olaf Mertens, developed for the 2008 Toronto Gourmet Food & Wine Expo Submitted for ZWT 6
Provided by Tarteausucre
Categories Ham
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook Spaetzle in a large pot of boiling salt water for 13 minutes until tender and strain, add into a large bowl.
- Preheat oven to 350°F.
- Add the oil and butter to a large frying pan over medium high heat. Add in sliced onions and sauté until golden brown, add in bacon and ham and continue to cook for 5 minutes. Mix together the onions, bacon and ham into a large bowl with noodles.
- Add in chives, parsley and seasoning to taste. Be careful with the salt because the bacon is already salty!
- Mix well together and add half the cheese.
- Butter the sides of an oven baking dish, add the mixture and cover it with the remaining cheese.
- Bake for 15 minutes and broil for 3 minutes until the "bake" is golden brown.
HOMEMADE SPAETZLE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
- Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
- Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
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
SPAETZLE, SAUERKRAUT AND SAUSAGE CASSEROLE
This wonderful dish combines all things Oktoberfest! It has spaetzle and sausage, and the sauerkraut is flavored with bacon, brown sugar, apples, and sauteed onions. Yum! This dish reheats well the next day and is very filling!
Provided by Experimenter
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a metal colander.
- Whisk together the flour and salt in a bowl. Mix the eggs and water, and pour into the flour mixture. Stir to form a dough.
- Bring a pot of water to a boil. Place the spaetzle dough into the oiled colander, and set the colander over the pot of water. Use a flexible spatula to push the dough into the boiling water through the holes in the colander. Stir the spaetzle as they boil. When they have floated to the top, they are done (about 5 minutes). Scoop the spaetzle out of the boiling water, and place into an ungreased 9x9-inch baking dish.
- Place the bacon in a skillet over medium heat, and cook, stirring often, until the bacon is crisp, about 8 minutes. Remove bacon, leaving drippings in pan, and set aside. Cook the onion in the same pan as the bacon until browned, about 10 minutes.
- In a large skillet, melt the butter over medium heat until foamy, and stir in the apple and brown sugar. Cook and stir until the apple is soft, about 5 minutes. Transfer the cooked bacon, onions, and sauerkraut into the skillet, and cook, stirring often, until the flavors have blended, about 5 minutes. Pour the sauerkraut mixture into the 9x9-inch baking dish on top of the spaetzle.
- Place the kielbasa pieces into a microwave-safe dish, and cook on full power in a microwave oven until the sausage is hot and has lost its pink color, 2 or 3 minutes. Transfer the sausage to the baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 34.1 g, Cholesterol 160.5 mg, Fat 31.7 g, Fiber 3.4 g, Protein 17.5 g, SaturatedFat 14.6 g, Sodium 1643.7 mg, Sugar 9.6 g
HAM AND SPAETZLE BAKE
Tired of the same old ham and scalloped potatoes? Try this yummy and comforting change of pace from our Test Kitchen. Creamy and cheesy, the hearty one-dish meal goes together in just minutes using convenient deli (or leftover) ham. TIP: YOU CAN FIND SPAETZLE IN THE PACKAGED POTATO AND RICE SECTION OF YOUR LOCAL GROCERY STORE.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook spaetzle according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Drain spaetzle; stir the spaetzle, broccoli, cheese, ham, mustard and pepper into the white sauce. Transfer to a 3-cup baking dish coated with cooking spray. , Bake, uncovered, at 375° for 15-18 minutes or until bubbly.
Nutrition Facts : Calories 443 calories, Fat 12g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1135mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.
SPAETZLE RECIPE
Use our Spaetzle Recipe to make a classic European dish! Try this tender spaetzle recipe with a saucy meat dish like sauerbraten, pot roast or beef stew at the next family meal.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix flour, cheese and pepper in large bowl. Beat eggs and milk until blended; add to flour mixture. Stir until soft dough forms. Let dough rest 5 min.
- Bring water to boil in large saucepan. Squeeze dough out into the water using a spaetzle maker or by pressing through a colander with large holes. Cook 2 to 4 min. or until spätzle rise to the top of the water and are tender; drain.
- Melt butter in saucepan on medium heat. Add spätzle; cook 1 min., stirring to evenly coat.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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.
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
SPAETZLE
Provided by Robert Farrar Capon
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put first 4 ingredients into bowl and beat well with a whisk or egg beater. Add 2 cups flour and beat in until smooth, thick batter has been achieved.
- Using large rubber spatula or wooden spoon, continue to beat and fold in flour until you have produced an elastic, "pully" mixture that is more than batter (i.e., it won't pour) but rather less than dough (i.e., you can't pick it up in one piece). Cover and let rest for 10 minutes.
- Bring 6 quarts of salted water to boil.
- Improvise spaetzle mill - something that will introduce mixture into water in small droplets or bits. Simplest device is a teaspoon: to use it, stand next to boiling pot with bowl of mixture in hand and flick small amounts of mixture (1/2 teaspoon, less if you have patience) into water. Alternatively, if you have colander with largish holes (1/8-inch or better) put mixture into it, perch it over boiling pot and force mixture through holes with rubber spatula. Best of all, if you have a flat tinned-steel shredder set select the "sled" with 1/2-inch openings, hold it upside down over the pot (using pliers or a pair of vise-grips), put some mixture in sled and, using a pancake turner, force it through holes.
- Cook 10 to 15 minutes or until done as desired. Drain, butter and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 2 grams, Carbohydrate 63 grams, Fat 5 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams
SPAETZLE NOODLE AND CHEESE BAKE
Make and share this Spaetzle Noodle and Cheese Bake recipe from Food.com.
Provided by Parsley
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Boil the spaetzle noodles until done; drain.
- While noodles are boiling, heat butter in fry pan over medium-high heat, add onions, and brown lightly. Remove from heat. Toss in the cheese with dry mustard.
- Add cooked noodles to cooked onions and cheese mixture; mix well.
- Place mixture in an ovenproof casserole. Sprinkle w/ chives.
- Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly.
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