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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Herbed Spaetzle

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Herbed Spaetzle Empty Herbed Spaetzle

    Post by Lobo Wed 20 Jan 2016, 8:17 pm

    Herbed Spaetzle Img14l
    Herbed Spaetzle
    Herbed Spaetzle Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 6
    Spaetzle, a dish of tiny noodles or dumplings, means "little sparrow" in German. Enhanced with fresh herbs, our spaetzle make a delicious accompaniment to Braised Short Ribs.






    • 105

    Ingredients:


    • 1 cup milk
    • 3 eggs
    • 2 cups all-purpose flour
    • 2 tsp. salt, plus more, to taste
    • 1/8 tsp. freshly ground pepper, plus more, to taste
    • 1/4 tsp. freshly grated nutmeg
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 3 Tbs. chopped fresh chives
    • 4 Tbs. (1/2 stick) unsalted butter

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    Directions:

    In a large bowl, combine the milk, eggs, flour, the 2 tsp. salt, the 1/8 tsp. pepper, the nutmeg, and 1 Tbs. each of the parsley and chives. Whisk until smooth.

    Fill a large pot two-thirds full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.

    Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Cook the noodles for 1 minute. Using a slotted spoon or a mesh strainer, transfer the noodles to the ice water. Repeat with the remaining batter. Drain the spaetzle well in a colander with small holes so the noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.

    Just before serving, in a large nonstick fry pan over medium-high heat, melt the butter. Add the spaetzle and sauté, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes. Season with salt and pepper, and add the remaining 2 Tbs. each parsley and chives. Transfer to a warmed large serving bowl and serve immediately. Serves 6.
    Williams-Sonoma Kitchen.

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