Fresh Herb Spaetzle Food

HERB SPAETZLE

Steps:

• Bring a large pot of well salted water to a boil over medium heat.
• In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
• In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
• Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
• What cuties!

HERBED SPAETZLE

Steps:

• In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
• Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
• Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.

FRESH HERB SPAETZLE

Steps:

• Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
• Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)
• Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

HERBED SPAETZLE

Steps:

• Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
• Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
• Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
• Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.

FRESH CHEESE SPAETZLE

Steps:

• Bring a large pot of salted water to a boil.
• In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Stir in the flour until a smooth, thick, sticky batter forms.
• Spoon the batter into a colander with 1/4-inch holes.
• Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
• Stir the spaetzle once or twice to separate them.
• As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
• Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
• Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
• MAKE AHEAD:.
• The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
• NOTES.
• INSTEAD OF COTTAGE CHEESE: Farmer cheese.
• INSTEAD OF QUARK: Crème fraîche, fromage blanc, lebneh or mascarpone.

HERBED SPAETZLE

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth.
• Working over boiling water, force one third of batter through a spaetzle maker or large holes of a food mill. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Make 2 more batches in same manner. Drain dumplings well and toss with oil. Pulse dill, spinach, chives, and 1 tablespoon butter in a food processor until a paste forms. Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté dumplings, stirring, until golden. Add herb butter and sauté, stirring, until dumplings are coated and heated through. Season with salt and pepper.