Grainy Mustard Spaetzle Food

HERBED SPAETZLE

Steps:

• Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
• Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.

MUSHROOM AND MUSTARD SPAETZLE

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 SPAETZLE

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.

QUARK SPAETZLE

Steps:

• Bring a large pot of water to a boil and add about 1 tsp salt.
• While water is coming up to boil, make batter. Whisk the quark and eggs together in a large bowl. Mix in the salt and nutmeg. Gently stir in the flour until smooth (start with 1 1/2 cups and add more if necessary - batter should be fairly wet).
• Working with half of the batter at a time, push the batter through the holes of a colander (or spätzle maker) into the boiling water.
• Stir and cook until the water returns to a simmer, about 45 seconds to 1 minute.
• Using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over them to stop the cooking. Set aside and once the water has returned to a boil, repeat with the rest of the dough.
• Heat a large cast-iron or non-stick skillet over medium heat.
• Add butter, melt, and then add the onions.
• Cook, stirring occasionally, about 5-8 minutes.
• Add the garlic and cook another 2 minutes.
• Raise the heat to medium-high and add the spätzle.
• Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes.
• Season with more fresh grated nutmeg and black pepper, to taste.
• Remove pan from heat and add the cheese, stirring until cheese is melted. Serve immediately.

MUSHROOM AND MUSTARD SPAETZLE

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.