Spaetzle

We’ve had some great meals lately.  It’s really fun for me to have lots of cooking and shopping done by someone other than me – my brother and nephew.  Friday, after looking at a site for a new restaurant in Waco, we did some serious shopping.  Later, we put together some very large shrimp, slice of feta, slice of jalapeño, wrapped in bacon, and smoked.  Yes, they were delicious.  One of the things, I have to start doing is smoking feta.  I don’t know why we haven’t tried it before, because we smoke lots of different kinds of cheese.  Feta is really perfect to smoke, because it doesn’t melt.  Get a block of feta, slice it in about 1/2″ slices, put on a tray, and put it in the smoker.  Then use it for salads, appetizers, etc.

Oh yeah, I’m supposed to be talking about spaetzle.  We just felt like having a different starch with the shrimp, so we made some.  I tried Wolfgang Puck’s recipe, Spaetzle, but I have another recipe that I’ve used for years, and it turns out great.

Spaetzle

Spaetzle

Ingredients

  • 1 cup flour
  • 3 eggs
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • Dash of tabasco
  • 2 1/2 TBSP chick broth
  • Pot of simmering chicken broth
  • Butter
  • Green onions, sliced
  • Grated Swiss cheese

Instructions

  1. Mix together the first 6 ingredients. Let it sit in fridge for at least an hour before cooking.
  2. Using a colander with good size holes, press the batter through the holes, into the simmering broth. They become short, dumpling-like noodles.
  3. Let simmer for about 5 minutes. Remove to a bowl of ice water to stop the cooking. Drain.
  4. Melt 2-4 TBSP butter in a skillet.
  5. Add spaetzle, spread in bottom of pan, and let brown slightly, Don't stir too much.
  6. Serve with green onion and cheese.
http://www.centexcooks.com/spaetzle/