Monday, November 4, 2013

Recipe of the Week!

Last week I posted about my second Oktoberfest. I mentioned in that post how the day of Oktoberfest was also the day that I realized that I could never cut it as a German housewife. Spaetzel was the recipe that brought me to this realization. Have you ever made spaetzel? If you have...I commend you. If you have and you enjoyed it...I think you might be insane. If you haven't, don't....just go to a German restaurant. Please. I do have to say it was one of the more interesting recipes I have ever followed. I used a recipe from Smitten Kitchen. She makes it sound entirely too easy and pleasurable. The recipe to make the spaetzel itself is simple. It's the process that is the killer. I really wish I would have had Matt video tape me pushing the batter through the colander. I also wish we had video of the ice bath process. There was spaetzel (in various forms) everywhere. It was crazy. I do not suggest this, unless you really love spaetzel and cleaning every surface of your kitchen area.

2 cups flour
7 eggs 
1/4 cup milk

Combine all three ingredients. Refrigerate for one hour or overnight. 

Prepare an ice bath. Bring a large pot of well salted water to boil. Set a large colander with holes anywhere from 1/4 to 1/2-inch wide over the pot. Pour 1/4 of the batter into the colander and press it through the holes with a spatula. Boil for 2 to 3 minutes then use a slotted spoon to fish spaetzle out and drop it in the ice bath. Continue with remaining batter in 3 batches.

When you’re done with the batter, drain the spaetzle well and toss it with a small amount of olive oil to keep it from sticking. You can use it right away, or keep it in the fridge for a day until needed.

1 comment:

  1. I would recommend that Matt take you to Germany next summer. I will give you a list of places to go an restaurants. You can get a rail pass and stay at hostels pretty reasonably. You must try rahm schnitzel und pom fritz und schoele.