Post by Chuckie on Jun 14, 2020 19:49:12 GMT -5
I probably broke TONS of rules tonight on the TRADITIONAL German recipe, but it WAS good!!! Read several recipes before devising this one:
Spätzle Recipe
4 eggs (I used duck eggs)
1/3 cup milk (I prolly used 1/2 cup or better to "Goldilocks" it)
1.5 tsp salt (or to taste)
1 tsp onion powder (I just wanted to "jazz them up" a bit)
2 Cups all purpose flour
1 tsp baking powder (I "stole" this ingredient from the Idlehour Noodle Recipe)
2 - 32oz boxes of broth for boiling spätzle (I used veggie, and added 2 TBS Mock Chicken Bullion so Monkey could eat it: chamberscommune.proboards.com/thread/2621/mock-chicken-seasoning
In a large mixing bowl, mix together the flour, salt & onion powder; make a well in the flour mix. In another bowl, whisk the eggs together VERY well. Do NOT add baking powder at this point.
Dump well-whisked eggs into the flour mixture well, use a wooden spoon to pull the flour down into the eggs, gradually adding enough milk to make a batter thicker than pancake batter. When @ the proper consistency, dough will NOT drip through spätzle maker unless you're moving it; cover mixing bowl w/plastic wrap, set aside. The German recipes say leave set on counter @ least 15 minutes, or up to 5 hours. I let mine set about 3 hours on the counter, American recipes say REFRIGERATE, take out to bring to room temp a while before proceeding.
Broccoli Sauce
1 - 10 oz package of frozen broccoli florets, or 2 cups fresh
3/4 of a one-pound package of Mexican style Velveeta cheese (use whole batch if you want, was thick enough just using 3/4)
1/2 stick butter
Put 1/4 cup H20 into sauce pan. Bring to boil, stir in broccoli, return to the boil. Cover, reduce heat, cook 6 - 9 minutes until desired tenderness. Leave covered, turn off heat, DON'T drain.
ASSEMBLY
Bring the broth of choice to a boil in a large, deep stockpot, and turn Chambers oven on to 400 degrees. Stir the spätzle batter to check thickness (add milk if too thick), then add the tsp of baking powder, mix well. Using a spätzle maker to do so, put 1/2 the dough into the boiling broth, let cook about 2 minutes, or until floating. Drain, repeat, and put drained spätzle in 2 quart buttered casserole dish, dot w/ a coupla pats of butter & stir to keep from sticking.
Turn the flame back on under the broccoli, add the butter & Mexican Velveeta. Heat until thoroughly melted. Pour over spätzle noodles, mix well. Put in preheated Chambers uncovered, run gas 10 - 15 minutes, then CWTGTO for @ least 1/2 hour, or until ready to eat (ours went about 45 minutes CWTGTO while I grilled boneless chicken thighs I had marinated in zesty Italian salad dressing, 1 TBS lemon juice, & 2 TBS lemon pepper). Had this w/said grilled chicken thighs and some of the cucumber onion salad I made yesterday.
Weren't bad if I say so meself!!! Could've browned a bit more IMHO w/o hurting anything....
CHEERS!
Chuckie
Spätzle Recipe
4 eggs (I used duck eggs)
1/3 cup milk (I prolly used 1/2 cup or better to "Goldilocks" it)
1.5 tsp salt (or to taste)
1 tsp onion powder (I just wanted to "jazz them up" a bit)
2 Cups all purpose flour
1 tsp baking powder (I "stole" this ingredient from the Idlehour Noodle Recipe)
2 - 32oz boxes of broth for boiling spätzle (I used veggie, and added 2 TBS Mock Chicken Bullion so Monkey could eat it: chamberscommune.proboards.com/thread/2621/mock-chicken-seasoning
In a large mixing bowl, mix together the flour, salt & onion powder; make a well in the flour mix. In another bowl, whisk the eggs together VERY well. Do NOT add baking powder at this point.
Dump well-whisked eggs into the flour mixture well, use a wooden spoon to pull the flour down into the eggs, gradually adding enough milk to make a batter thicker than pancake batter. When @ the proper consistency, dough will NOT drip through spätzle maker unless you're moving it; cover mixing bowl w/plastic wrap, set aside. The German recipes say leave set on counter @ least 15 minutes, or up to 5 hours. I let mine set about 3 hours on the counter, American recipes say REFRIGERATE, take out to bring to room temp a while before proceeding.
Broccoli Sauce
1 - 10 oz package of frozen broccoli florets, or 2 cups fresh
3/4 of a one-pound package of Mexican style Velveeta cheese (use whole batch if you want, was thick enough just using 3/4)
1/2 stick butter
Put 1/4 cup H20 into sauce pan. Bring to boil, stir in broccoli, return to the boil. Cover, reduce heat, cook 6 - 9 minutes until desired tenderness. Leave covered, turn off heat, DON'T drain.
ASSEMBLY
Bring the broth of choice to a boil in a large, deep stockpot, and turn Chambers oven on to 400 degrees. Stir the spätzle batter to check thickness (add milk if too thick), then add the tsp of baking powder, mix well. Using a spätzle maker to do so, put 1/2 the dough into the boiling broth, let cook about 2 minutes, or until floating. Drain, repeat, and put drained spätzle in 2 quart buttered casserole dish, dot w/ a coupla pats of butter & stir to keep from sticking.
Turn the flame back on under the broccoli, add the butter & Mexican Velveeta. Heat until thoroughly melted. Pour over spätzle noodles, mix well. Put in preheated Chambers uncovered, run gas 10 - 15 minutes, then CWTGTO for @ least 1/2 hour, or until ready to eat (ours went about 45 minutes CWTGTO while I grilled boneless chicken thighs I had marinated in zesty Italian salad dressing, 1 TBS lemon juice, & 2 TBS lemon pepper). Had this w/said grilled chicken thighs and some of the cucumber onion salad I made yesterday.
Weren't bad if I say so meself!!! Could've browned a bit more IMHO w/o hurting anything....
CHEERS!
Chuckie