Green Beans With Spaetzle Food

GREEN BEANS WITH SPAETZLE

Steps:

• Combine Dry Mustard, Water, Wine vinegar, Mayo, and sugar. Set aside.
• Combine flour, nutmeg, pepper, and salt. Whisk mixture thoroughly.
• Whisk eggs and milk, the add to dry ingredients and mix thoroughly to make a batter. Set aside.
• Heat a large pan on medium heat.
• Add the bacon and cook until crisp.
• Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
• Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes.
• Carefully add the vinegar and mustard and cook for 2 more minutes.
• Whisk in the oil and season, to taste, with salt and pepper.
• Reduce heat, cover, and keep warm.
• Bring 4 Qts. water to boil in a large Dutch Oven.
• Add green beans and cook till just tender.
• Transfer spaetzle batter to cold lid. Place over beans and use scraper to force batter into water.
• Cook for 5 minutes, drain and let cool.
• Add a pinch of flour to the warm sauce and stir to thicken.
• Return beans and spaetzle to Dutch Oven.
• Stir in dressing and mix well. Crumble reserve bacon on top. Keep warm till ready to serve.

GREEN BEANS AND SPAETZLE

Steps:

• Combine beans and a small amount of water in a saucepan, over a moderate flame.
• Bring to a boil, reduce heat, cover, and steam until tender and heated through.
• Remove from heat, drain well.
• Combine bacon and onions in a skillet, over a moderate flame heat and stir for 5-10 minutes, until lightly browned.
• Add beer and sugar - mix well.
• Season to taste with salt and pepper.
• Heat to a boil.
• Remove from heat, add the spaetzle and pour over beans.
• Serve hot.

GREEN BEANS AND SPAETZLE

Steps:

• In a large bowl, whisk together flour, nutmeg, and parsley; season with salt and pepper. In another bowl, whisk the milk, eggs, and five tablespoons oil until smooth, then whisk milk mixture into the flour mixture until combined.
• Bring the water to a boil in a large pot; add salt. Working in batches, pass batter through a potato ricer fitted with a 1/8-inch-hole blade into the water (or push through large holes of a colander with a rubber spatula). Cook until spaetzle float to the top, about 30 seconds. Use a slotted spoon to transfer them to a colander. Repeat until all batter is used.
• Heat remaining two tablespoons oil in a large nonstick skillet over medium-high heat. Add beans, saute until just tender. Add spaetzle, season with salt and pepper, and cook until heated through. Serve immediately; garnish with parsley.

BAVARIAN GREEN BEANS

Steps:

• Combine beans and a small amount of water in a saucepan, over a moderate flame.
• Bring to a boil, reduce heat, cover, and steam until tender and heated through.
• Remove from heat, drain well.
• Combine bacon and onions in a skillet, over a moderate flame heat and stir for 5-10 minutes, until lightly browned.
• Add beer and sugar-mix well.
• Season to taste with salt and pepper.
• Heat to a boil.
• Remove from heat, add the spaetzle and pour over beans.
• Serve hot.
• Here is a spaetzle recipe. I haven't tried it yet. I generally use the Recipe #2 from Norpro Spaetzle Maker package. I'll post that recipe as Spaetzle Recipe #2.
• http://www.reluctantgourmet.com/blog/pasta-recipes/homemade-spaetzle-spatzle/.