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I took off today to go to the doctor to get back some test results. Red Yeast Rice did the trick to bring my cholestoral down, so I don't have to get on something for that. And lucky me, still a little cool, but another beautiful afternoon on the deck. Who wants to do housework on a pretty day?
After looking at my list to try, I'm stuck. The two things up next on the menu are the Mu Su Beef Wraps and the Marinated Pork Tenderloin that Jean posted long ago (Although, I'll probably switch out the Lacquered Short rib sauce here), but I don't think I have ginger root, unless I find some in the bottom of the veggie drawer. SOOOOO, I guess it's Italian Sausage Ragu with Penne and a Tomato Vinaigrette Salad. (I wanna say this is from the Perfect Pasta book, but I'm not sure.)
Daphne
Keep your mind wide open.
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Karyn, spaetzle is a regional dish in Germany, so perhaps it wasn't available where you were. My mom was German and I learned to make it from watching her, there really was no recipe. I know Jean makes them too so she might have an actual recipe to share. To me this is one of those recipes that it really helps to watch someone first, mostly to know the thickness of the dough. Here is my take on it:
This would be plenty for 4 people
4 cups all purpose flour
8 eggs
salt
water
put your flour in a large mixing bowl. add the salt, I would guess about a teaspoon, but I just pour it on. add the eggs and beat with a big wooden spoon. The dough will be very stiff. Start adding water a bit at a time so and keep beating until the dough is smooth and elastic. You probably shouldn't need more than 1/2 cup water, if that. I taste the dough at this point and add salt if needed.
Push the dough through the spaetzle machine into a pot of boiling salted water. When the spaetzle rise to the top, they are done and can be scooped out and placed on a platter.
I have several styles of spaetzle machines. I have read some people use potato ricers, and some press the dough through a colander. Sorry I am not a bigger help here. If you lived closer, we could do it together.
Theresa
Everything tastes better Alfresco!