Monthly Archives: November 2013

Spaetzle 2 Ways for a Fall Sunday Dinner

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As the weather turns cooler, we are all in search of cozy, comfort foods. What better excuse to make a hearty (read: carb packed) meal with your family? For years, I have known that Hubs has a soft spot for spaetzle, the Germanic noodle/dumpling. I have heard tales of family lore, making spaetzle for holidays and other special occasions. We even received a spaetzle maker as a Christmas present some years back.

Spaetzle maker

I admit here (with some embarrassment) that it remained wrapped and unused until last Sunday. As you know, I prefer to prepare meals based on nutrient-dense foods, high in protein, complex carbs, vegetables, grains and the like. Spaetzle vehemently does not meet any of these requirements. It is made from a basic dough of flour and water (or milk), and often dressed with butter or gravy. But with inspiration from the NY Times’ Melissa Clark, and a devil-may-care attitude about my waistline  (I am in the 3rd trimester of my pregnancy), it was time to make the spaetzle.

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Knoffli recipe

We agreed that Hubs would be in charge of the spaetzle preparation. Hubs consulted the Cassellini family cookbook, a collection of recipes from Hubs’ maternal grandmother and her family, which has the classic family recipe, actually spelled “knöfli.”IMG_4252[1] He decided to test Melissa Clark’s updated recipe, which used rye flour, in addition to white flour, and also whole milk, in place of water. We thought this would produce a more flavorful noodle. Once the spaetzle were ready, we’d each prepare our own dish using the spaetzle base. I was going to adapt Melissa’s recipe, which incorporated cabbage and leeks (vegetables!! yay!) and Hubs would go a more traditional route. Plus, cabbage is rich in fiber, anti-oxidants and anti-inflammatories. We would re-join at the dinner table and sample both for our Sunday night dinner. Keep reading for our recipes

Basic Spaetzle recipe
Adapted from Melissa Clark’s Rye Spaetzle recipe

1 teaspoon kosher salt, more as needed
180 grams all-purpose flour (1 1/2 cups)
100 grams rye flour (3/4 cup)
2 large eggs, lightly beaten
1 to 1 1/2 cups whole milk, as needed

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Using the Spaetzle maker

Bring a large pot of salted water to a boil. In a large bowl, whisk together the flours and 1 teaspoon salt. In a separate bowl, whisk together the eggs and 1 cup milk. Make a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon to combine. The consistency should be that of a sticky cake batter. As the batter sits, it will absorb more liquid; add more milk as needed to keep it loose.
Working in batches, press the spaetzle through a spaetzle maker or a colander into the boiling water. (If using a colander, either hold it with oven mitts so you don’t burn yourself over the steaming water, or get a friend to help). As the spaetzle rise to the surface, scoop them out with a slotted spoon and transfer to a bowl.

Toss spaetzle with butter or olive oil and serve as a side dish. Or, choose one of the following preparations.

Cabbage & Leek Spaetzle Gratin
adapted from Rye Spaetzle Gratin With Savoy Cabbage and Caraway

1/2 batch of  Basic Spaetzle recipe (above)
1 small-medium green cabbage (1 1/2 pound)
3/4 teaspoon whole caraway seeds
4 tablespoons unsalted butter
3 large leeks, thinly sliced (3 cups)
2 garlic cloves, finely chopped
Large pinch chile flakes
1 thyme branch, or 1 teaspoon dried thyme
2 teaspoons apple cider vinegar, or more to taste
1 3/4 teaspoons kosher salt, more as needed
1/2 cup Gruyère or Emmentaler cheese, grated
Ground black pepper
Kosher salt

Preheat the oven to 425 Fahrenheit. IMG_4216[1]Discard the outer leaves of cabbage; quarter, core and slice the rest. Using a mortar and pestle or the flat of a knife, lightly crush the caraway seeds. Melt the butter in a very large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until tender and lightly colored, 5 to 10 minutes. Stir in the caraway, garlic, chile and thyme; cook 1 minute. Add the cabbage and cook, tossing frequently, until very tender and wilted, 7 to 10 minutes. Season with vinegar and 3/4 teaspoon salt or more to taste. Remove from heat and cover to keep warm.

IMG_4218[1]Add the spaetzle to the pan and toss well. Scrape the mixture into a 1 1/2-quart gratin dish. Scatter cheese over the top. Bake until golden and bubbly, 20 to 25 minutes. Grind a generous amount of black pepper all over the top of the gratin, then serve.

YIELD 6 to 8 servings

Classic Spaetzle with Sauteed Shallots

1/2 batch of  Basic Spaetzle recipe (above)
1 shallot, chopped finely
2 tablespoons butter
Black pepper and salt, to taste

Melt butter over medium low heat. Add shallots and saute for 3-4 minutes until slightly colored, but not browned. Add spaetzle and toss to coat. Cook for another 2-3 minutes, and add freshly ground black pepper and salt to taste. Serve and enjoy.

Results

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Cabbage & Leek Spaetzle Gratin

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Spaetzle with Sauteed Shallots

Both recipes tasted delicious. I cannot tell a lie, they really hit the spot for comfort food on a chilly fall night. The cabbage and leek gratin was very tasty. I used about 1/2 the amount of spaetzle called for in the original recipe, so it made for a looser and lighter gratin. It still felt rich and hearty, but not so heavy. Even Hubs admitted it had good flavor. I sampled the classic spaetzle preparation, and admitted it, too, was delicious. The rye flour used in the recipe also gave the noodles more bite and flavor, as suspected. We wholeheartedly recommended the updated recipe to Hubs’ family, even if some called it blasphemous.

 

 

Pie Pumpkin, but no Pumpkin Pie Lovers

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What to do? I picked up an adorable pie pumpkin yesterday at Wolfe Spring Farm, but no one in the household or immediate circle of friends likes pumpkin pie. And, it’s post-Halloween, so how many more pumpkins do I need to decorate the home? Options: Roast, bake, compost, allow to decompose.

Pie Pumpkin

Pumpkin Seeds

Crispy, Spicy Pumpkin Seeds

I opted for roasting since I also wanted to use the seeds inside to make homemade spicy pumpkin seeds, an excellent side benefit of carving or cooking pumpkins. Plus, pumpkin is actually quite healthy. Pumpkin is rich in carotenoids, the compounds that give the pumpkin its bright orange color, including beta-carotene, and Vitamin A, and fiber. What’s not to like?

I had a 2 pound pumpkin, which was pretty manageable to cut open. I started by slicing it in half, and using a soup spoon to scoop out the seeds, reserving them in a separate bowl. I then put my knife to work, slicing the pumpkin into 1″ thick wedges. I mixed up some olive oil, honey and spices and tossed the slices with the mixture on a baking sheet. Popped it in the oven and let them do their thing for a good 45 minutes. And voila! Roasted pumpkin.

Honey Roasted Pumpkin Slices

1 small pie pumpkin
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon cardamom
1 teaspoon kosher salt
dash of cayenne pepper
dash of black pepper

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Honey Roasted Pumpkin

Preheat oven to 425 Fahrenheit. On a sturdy cutting board, and using a large chef’s knife, slice off stem of pumpkin and cut pumpkin into 2 vertical halves. Scoop out seeds and flesh with a soup spoon. Set seeds aside in a bowl if you’d like to toast them for a bonus snack (recipe below), or discard. Cut pumpkin into slices vertically (they will look half-moons). Using a spoon or paring knife, remove any additional strings from the flesh.

In a small bowl, mix together remaining ingredients. Place pumpkin slices on a rimmed baking sheet and toss the slices in the the olive oil – honey mixture. Lay slices out on sheet in 1 layer. Sprinkle with an additional pinch of kosher salt and black pepper, and cayenne pepper (if using). Place baking sheet in oven. Roast for about 45 minutes, flipping slices 1 time half-way through the cooking time. Use a fork to see if the slices are tender. They should be lightly browned as well. Peel skin off before serving with a knife or gently remove the flesh by sliding a fork between the skin and the flesh. The pumpkin can be served warm or at room temperature, and will last 3 – 5 days in the refrigerator. Enjoy!

Crispy, Spicy Pumpkin Seeds

Raw pumpkin seeds
1 tablespoon olive oil
sprinkle of cayenne pepper
1/2 teaspoon ground cumin (or any other spices that you like
Kosher salt and black pepper

Preheat oven to 325 Fahrenheit. Assuming you are using the pumpkin seeds from your recently carved or sliced pumpkin, you’ll need to spend a few minutes cleaning up the seeds. This is arguably the most pain-staking part of the recipe. Place the pumpkin seeds in a wire mesh strainer and remove any large chunks of flesh. Then rinse the seeds under running water, making sure that you’ve removed any visible flesh and the seeds are clean. Then place seeds on a paper towel and dab them to remove excess water. They don’t have to be bone dry. I usually use 2 paper towels for this, no more.

Mix remaining ingredients. Like the recipe for roasting the pumpkin slices, place the seeds in one layer on a rimmed baking sheet (I was using my one rimmed baking sheet, so I used a pizza pan instead). Pour the olive oil mixture over the seeds and use your hands or a spoon to coat them evenly if possible. Bake for 10 minutes. Remove from oven and give pan a shake and stir around the seeds. Return to oven for another 10-15 minutes. The seeds are ready when they are lightly browned. Some may get darker, which is just fine. Taste for doneness. Allow to cool and then place in sealed container. They will last for about a week at room temperature. Enjoy your healthy, homemade snack!

Inspiration for Sunday Brunch: Spanish Tortilla and Crisp Winter Salad

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Spanish Tortilla & Escarole Salad

Spanish Tortilla served with Escarole Salad

I must give credit where credit is due. This meal was largely Hubs’ inspiration. In our penultimate CSA pick-up, we had a carton of freshly dug potatoes and an overstock of bell peppers. Hubs suggested a favorite dish of ours and ran with it: the traditional Spanish Tortilla. Not to be confused with corn or flour tortillas used in Mexican cuisine, the Spanish Tortilla is an egg omelet/frittata-like dish, usually served in wedges at tapas bar all over Spain, or a staple as part of a meal. It is a hearty dish, and really makes a perfect meal on a fall morning. You can serve it warm or cold, and like most of my suggestions, makes for great leftovers.

Last Sunday morning,  as soon as breakfast was over, Hubs got straight to work on the tortilla.  It does take some prep work, but as I mentioned, it is not a one meal wonder. The beauty of preparing the tortilla in the morning is that we had our lunch ready to go and waiting for us when we came in after a brisk fall walk. All I had to do was prepare the salad. We had a large bag of curly escarole, so I made a simple balsamic vinaigrette and served it on the salad. The slightly bitter, crispy crunch of the escarole was a perfect side for the egg and potato tortilla, served room temperature. I hope this meal inspires you, too. And props to Hubs.

Tortilla Espanola
 (adapted from Mark Bittman’s Spanish Potato Omelet recipe in How to Cook Everything)
Spanish Tortilla

Spanish Tortilla

1/3 cup olive oil
1 pound yukon gold or other white potato, sliced 1/8″ thick (you can peel if you wish)
1 onion, sliced
1 red or green bell pepper, washed and sliced thinly (optional)
1-2 cloves garlic, minced
6 large eggs
1/4 cup fresh parsley, chopped
salt and pepper

Using a 10″ cast iron pan, or other oven-proof pan or skillet, heat about 1/2 the olive oil on the stove top over a medium flame. Add the potatoes slices and season with salt and pepper. Cook for about 20-25 minutes, turning the slices every few minutes. They are ready when softened and slightly browned. Remove with a slotted spoon and set aside.

Preheat the oven to 375 degrees F. Add remaining oil to pan, warm for a minute, then add the pepper and onion. Saute for about 10 minutes until the vegetables are softened. Then add the garlic and cook for another 5 minutes. Return the potatoes to the skillet and reduce heat to medium-low. Cook the potatoes, peppers and onions together, turning occasionally for another 5 minutes or so.

Beat the eggs, add salt and pepper and the parsley. Reduce the flame to low and slowly pour the eggs over the potato mixture. Shake the pan to distriubte the eggs evenly and leave undisturbed for about 5 minutes. Once oven is hot, transfer to oven and bake for ~10 minutes. The tortilla is ready when the mixture is set on top. Remove from oven and allow to cool. Flip onto serving dish, or remove carefully with spatula. Serve warm or at room temperature.