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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Herbed Spaetzle

Share

Lobo
Moderator
Moderator

Posts : 17792
Thanked : 876
Join date : 2013-01-12

Herbed Spaetzle

Post by Lobo on Wed Jan 20, 2016 10:17 pm


Herbed Spaetzle

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 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

Related Recipes


  • Braised Short Ribs >

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.

Related Tips


  • All About Herbs

    Current date/time is Sun Dec 04, 2016 6:17 am