Friday, September 2, 2011

We Finally Made it To the Big Leagues!!!

Thank you for reading everyone!!! Come join the fun, Peas has been moved to its new FOREVER HOME!!

Thursday, September 1, 2011

Gesundheit and Spaetzle! Look how German I am...

You ever get in a spaetzle-type mood? The kinda mood where nothing will satisfy but a nice plate of spaetzle?! Well, neither have I. I didn't even really know what it was until I ran into a recipe by Guy Fieri on the other day. Naturally, I proceeded overwhelm myself with spazt-y info. Turns out-for those who are not enlightened in the Deutschland way of doing things-spaetzle is a dish of very simple egg noodles. They're served countless ways and can be thin noodles, or thicker dumplings. The noodles are easiest to make with a "spaetzle-maker" that presses the dough through narrow holes into the boiling water-resulting in a thin noodle after they're boiled. Well of course everyone shooould have a spaetzle-maker..? Unfortunately, I couldn't seem to find mine...So I went with the dumpling method! I McGrubered a pastry bag out of a ziplock bag, by cutting a hole in the corner of the bag-then put the batter in the bag and squeezed it out a little at a time into the boiling water. This is great as a side dish and would really complement red meat. I ate it as a main dish, next time I'll want to add some caramelized onions, but it was very tasty! Anyway...down to the nitty gritty...

Givin' Spaetzle a Go... 
4 servings as a side, 2 as a main dish

       1 1/2c All Purpose Flour
      5 large eggs
      1/4c milk
      1/2 tsp cumin
      2c chicken broth
      2 Tbsp butter
      1 clove garlic, minced
      1c shredded parmesan cheese
      freshly ground black pepper 

In a medium bowl, combine flour, 3 eggs (beaten), milk, and cumin to make a thick batter. Place about 1/2c of batter into ziploc bag and snip off a corner, or use a pastry bag.

Prepare a medium bowl full of ice water to hold dumplings after they have cooked.

Bring chicken broth and 2c water to a boil in saucepan over high heat. When boiling, begin dropping batter into the hot water-each dumpling should be about 1" long. Cook each batch of dumplings for 2-3 min, until the spaetzle are floating. After they are cooked, transfer the dumplings to the ice water bath.

Heat butter in large frying pan over medium-high heat. Add the spaetzle and cook, stirring occasionally until they begin to brown, 3-5 min. Reduce heat to low. Beat the remaining two eggs and add them to the spaetzle along with the Parmesan cheese. Stir and heat until the eggs are set, 2-3 min. Season with pepper. Serve immediately.

A simple saute of egg dumplings, butter, garlic, and Parmesan cheese - I'd call it comfort food in any language!