Now that we’ve returned from some travels to NYC and I’m back to work, she is making herself at home at my place and has even been walking my dog and cooking meals! Last night, she wowed us with a traditional German dish called Spätzle.
6 quarts water
For the Spätzle
2 1/2 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg
2/3 cup milk
5 large eggs
Pinch of salt
For the Topping
7 tablespoons extra-virgin olive oil
2 pounds white button mushrooms, sliced
6 green onions, chopped
250mL dill cream cheese
Splash of red wine
In a large bowl, whisk together flour and nutmeg; season with salt. In another bowl, whisk the milk, eggs, and five tablespoons oil until smooth, then whisk milk mixture into the flour mixture until combined.
Bring the water to a boil in a large pot; add salt. Working in batches, pass batter through a potato ricer fitted with a 1/8-inch-hole blade into the water (or push through large holes of a colander with a rubber spatula).
Cook until spaetzle float to the top, about 30 seconds. Use a slotted spoon to transfer them to a colander. Repeat until all batter is used.
Heat remaining two tablespoons oil in a large nonstick skillet over medium-high heat. Add mushrooms and green onions, saute until just tender. Add spaetzle, season with salt and pepper, and cook until heated through. Serve immediately.
Makes 10 servings.
Take it from me, you MUST try this recipe, it’s Wunderbar!