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.
ONE SPECIAL SPAETZLE
Steps:
- In a medium bowl, combine water, flour, eggs and salt with a wooden spoon. Place dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick. With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide.
- Bring chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop spaetzle in batches into boiling stock and cook until pasta floats to the surface. Remove pasta to the ice bath. Drain spaetzle and hold on sheet pan. Continue with the other batches.
- In a medium saute pan, add butter, and melt over medium heat until butter turns a light brown. Add garlic and cook until it becomes lightly colored. Add spaetzle to the pan to heat through. Add parsley, cheese, salt and pepper, to taste.
- Serve in a bowl, garnished with Parmesan.
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
FRESH HERB SPAETZLE
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Provided by Dorie Greenspan
Categories Milk/Cream Egg Herb Mushroom Side Sauté Nutmeg Boil Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
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.
SPAETZLE WITH BROWNED BUTTER
Make and share this Spaetzle with Browned Butter recipe from Food.com.
Provided by lauralie41
Categories German
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the flour, salt and nutmeg.
- Add the eggs and milk; stir until thoroughly combined.
- Let dough rest about 15 minutes before cooking.
- Heat a large pot of lightly salted water until boiling.
- Using a spaetzle machine Add the spaetzle and cook until done, about 4- 5 minutes.
- The dumplings will float when done.
- Drain well.
- In a saute pan heat butterand saute until butter has turned brown.
- Place the spaetzle in a serving dish and pour the butter on top.
- Season with salt and pepper; toss well to combine.
- Serve immediately.
SPAETZLE
Steps:
- Sift the flour into a bowl and make a well in the center. Beat the eggs, salt, water and nutmeg and pour a little into the well. Using a hand held blender with a kneading attachment, mix the liquid into the flour, working outward from the center. Gradually add the remaining liquid, taking care not to let any lumps form. Beat the dough until it forms bubbles. Cut the dough into pieces using a spaetzle grater or a sieve with large holes. Drop the cut dough into the boiling, salted water, and simmer until the spaetzle floats to the top. Place the cooked spaetzle in a colander and rinse with cold water. Melt the butter in a saute pan, toss in the spaetzle and brown in the butter.
SPAETZLE IN BROWN BUTTER
Provided by Ian Algerø
Categories Dairy Egg Pasta Side Vegetarian Quick & Easy Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
- Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.
SPAETZLE
Spaetzle are like noodles but better! They are served with many Hungarian meals and also Bavarian/German meals. They are used as the starch part of the meal in place of potatoes, rice or pasta Once cooked you can fry them in butter or just toss them with a little butter. Serve with gravy etc.your choice. The picture with the Spaetzle on the red plate is the way they look right after boiling them and have a little butter on them, they are quite good served plain like this. The photo in the fry pan is the way I like them most. I used a little bacon dripping, fried some onions and mushrooms added the cooked spaetzel and browned it very slowly took approx 30 minutes. Chopped bacon is also very good mixed in. Spaetzel is a nice change from regular pasta.
Provided by Bergy
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the flour eggs & salt together (use your blender).
- Slowly add the water until the dough is smooth, but not stiff.
- (If large eggs are used then use a little less water).
- Continue to blend the dough until it has enlarged in size.
- Heat a pot of salted water to boiling add a tbsp oil.
- Put batches of your dough in the hopper of the spaetzle grater and grate the noodles into the boiling water.
- Do the recipe bit by bit lifting the noodles out of the water when they float Keep warm while you cook the rest.
- N>B> If you do not have a spaetzle grater roll out the dough to about 1/4" thickness and slice across then slice the other way to have them the size you want them.
- Boil the same as with the spaetzle grater.
- Enjoy.
Nutrition Facts : Calories 408.1, Fat 6.8, SaturatedFat 1.4, Cholesterol 105.8, Sodium 38.1, Carbohydrate 71.7, Fiber 2.5, Sugar 0.5, Protein 12.8
SPAETZLE IN SAGE BROWN BUTTER
This side is served with duck, roast pork or Cornish game hens. This is so tasty, easy and very quick! I do have a Spaetzle maker but if you don't use a grater or a slotted spoon.
Provided by Rita1652
Categories German
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring large pot of salted water to boil.
- Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
- Working in batches, pour batter through slotted spoon or grater held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
- Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.).
- Cook butter & sage in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
- Divide among plates.
- Garnish with fresh sage.
- Optional: Sauteed 1 small onion diced in the butter.
HERBED SPAETZLE IN BROWN BUTTER
Categories Egg Herb Side Sauté Quick & Easy Spinach Butter Radicchio Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
- Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
- Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
- Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; sauté until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.
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.
CRUMB-COATED SPAETZLE
"Spaetzle is a cross between a curly noodle and a small dumpling. It's a traditional German accompaniment to all types of roasts, especially sauerbraten." -Patricia Rutherford, Winchester, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine flour and salt. Whisk in eggs and milk until smooth. , Fill a large stockpot three-fourths full with water; bring to a boil. With a rubber spatula, press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender. , Combine bread crumbs and butter. With a slotted spoon, transfer spaetzle to a large bowl; add crumb mixture and toss to coat.
Nutrition Facts : Calories 363 calories, Fat 19g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 603mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
SPAETZLE WITH BUTTER AND PARSLEY
Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
- Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.
SPAETZLE WITH BROWNED ONIONS, SWISS CHARD, AND EMMENTALER
Make and share this Spaetzle With Browned Onions, Swiss Chard, and Emmentaler recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium high heat, melt the butter and add the onion and thyme, stirring briefly to coat with butter. Allow onion to cook, without stirring, until it starts to get dark brown, then add a pinch of salt and stir occasionally until onion is tender and caramelized, about 30 minutes total.
- tir in swiss chard and cook until tender, about 5 minutes. Then transfer mixture to a large bowl.
- To make spaetzle, combine flour, nutmeg, and a teaspoon of salt in a large bowl. In a separate bowl, whisk together eggs and milk. Make a well in the dry ingredients and pour in egg mixture. Mix well with a wooden spoon.
- Fill a large bowl with ice water. Place dough in a spaetzle maker over a large pot of boiling salted water. Shave dough into the water (alternatively, push dough through a colander into the water). When dumplings rise to surface, use a slotted spoon to transfer them to the ice water.
- Preheat oven to 375 degrees. Drain spaetzle well and transfer to bowl with onions and greens. Sprinkle in three fourths of the cheese and mix well.
- Scrape the spaetzle mixture into a 2 quart gratin dish. Sprinkle on remaining cheese and bake for 25 to 30 minutes, until top is golden brown and bubbling.
Nutrition Facts : Calories 281.8, Fat 11.5, SaturatedFat 6.7, Cholesterol 79.9, Sodium 521.2, Carbohydrate 32.3, Fiber 1.2, Sugar 1, Protein 11.7
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