Side dishes are the thorns in my side. I can never decide what to make. I am tired of potatoes and tired of rice. I need to spend more time reading through my books again looking at side dishes. Mine are BORING.
And, why you may wonder, am I telling you this tale of woe? Well, I’ll tell ya …
I was leafing through old cooking magazines that seem to be taking over my living room, bed room, bath room. Stacks and stacks, many of which I have never even had the chance to look through yet. I have promised my husband (and myself) that I would weed through and get rid of some. Well, he says ‘all’ I say ‘a few’, we settled on some, which quite frankly could be anything from 3 to – who are we kidding, 3.
As I was going through an old Food Network Magazine, I came across a recipe for Homemade Spaetzle. Well, this doesn’t look difficult, I foolishly thought. It will go perfectly with the pork cutlets I am planning for dinner. Let’s go!
There aren’t many ingredients. The process looks simple enough. Best laid plans of mice and men, my friends. This was a DISaster!
- 3 cups all-purpose flour
- 2 large eggs
- Kosher salt
- 4 tablespoons unsalted butter; 2 tablespoons melted
- Freshly ground pepper
- Chopped fresh parsley, for garnish
Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
NOTE: BUBBLES? What bubbles? No bubbles. I don’t see bubbles. Keep going it will be okay. Add in the butter. Still no bubbles. I have less like a batter and more like a loose dough.
Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.)
NOTE: If I were ever stupid enough to attempt this again, I would buy the spaetzle press.
NOTE NOTE: This ‘batter’ was so thick, it wouldn’t press through ANYTHING!
Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
NOTE: From here on in it was a breeze. Scoop them up, let the drain, repeat.
Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
The end result was tasty, but the process HORRIFYING. I ended up tearing little bits of the thick ‘batter’ with my fingers and dropping it in the boiling water. It took forever. The kitchen was a mess. I was a mess. I used nearly every utensil, pot, pan and gadget trying to figure out how to get this finished. Never, ever, never, again!