Thursday, May 14, 2009
Monday, May 11, 2009
Creole Mustard Spaetzle
1 cup plus 2 tablespoons flour
1 ¾ teaspoons salt
3 large eggs, lightly beaten
1/3 cup milk
¼ cup plus 1 tablespoon Creole mustard
1 teaspoon vegetable oil
1 tablespoon butter
1 tablespoon chopped fresh parsley
½ teaspoon fresh lemon juice
Combine flour and ¼ teaspoon salt in a large bowl. In another bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add ¼ cup of the mustard and the oil and mix well.
Prepare an ice bath in a large bowl; set aside.
Bring 4 quarts water and the remaining 1 teaspoon salt to a rolling boil in a large pot. Pour half of the batter into a colander and with a rubber spatula, force the batter through the holes into the water. Cook, stirring, until the dumplings rise to the surface, about 5 minutes. Transfer with a long handled slotted spoon to the ice bath. Repeat with remaining batter. Drain and place in a large bowl.
Melt butter in a large nonstick skillet over medium-high heat. When the butter is foamy, add the remaining 1 tablespoon mustard and swirl to blend. Add spaetzle, parsley, and lemon juice and stir to mix. Cook until spaetzle is warmed through, about 2 minutes. Serve immediately.
My recipe for plain spaetzle comes from a 1950 Mennonite Community Cookbook.
Spatzlein (Little Sparrows)
1 egg 1 cup water 2 1/2 cups flour 1 teaspoon salt
2 quarts boiling water 1 1/2 teaspoons salt
Beat egg throughly. Add water and beat until well blended with egg. Mix flour and salt and add to liquid. Beat until smooth. Bring salted water and drop spatzlein into water. To do this, tilt bowl containing batter in a position that it can be cut with the edge of a spoon as it purs over the edfge of the bowl. The spatzlein should be an inch long and 1/4 inch in diamter. Cook for 3 minutes after batter is all in the water. Drain in colander and top with brown butter. Makes 6 servings.
I have a double boiler. The top portion has holes in it similar to a colander. I hold the insert above the boiling water while I mash half the batter through the holes. After 3 minutes, I ladle the spaetzle out and into a bowl. Then mash the remaining batter through the holes in the double boiler insert.
You can serve these with plain butter or herbed butter.