Spaetzle is something I have had in restaurants a few times. First time I had it was in the Old Swiss Inn with a friend, that must be about thirty five years ago. I found it intriguing and delicious and looked at recipes. The recipes back then all said you needed a spaetzle press to make it. I looked at one in a kitchen store and was shocked at the price. Seventy nine dollars for something that looked like a giant potato ricer seemed excessive. So spaetzle became something I always ordered in a Swiss, German, or Austrian restaurant but never made.
For the last few years I began to see dried spaetzle showing up in all the grocery stores. Thought about buying some but I like making things. Plan this year was to ask for a spaetzle press for Christmas and hope one of the kids got me one. Fast forward to my making schnitzel a few weeks ago and posting it. After the post I got an email from a friend asking why I hadn’t made spaetzle with it. I emailed him explaining why and what my plan was. His reply to that was ” I thought you were smart enough to realize you don’t need a spaetzle press”.
He explained what can be used and it made me laugh out loud. Emailed him back and told him sometimes I can be blind and stupid. You don’t need the press you just need something that has lots of holes in it that are the right size. I have 2, a steamer insert for a pot and the basket for my deep fryer. The basket is useless for deep frying but perfect for spaetzle. Why I never through it out I have no idea, it sits on the counter when ever I deep fry.
Spaetzle is actually a very simple recipe but like anything I cook I usually play a little. So I did add a couple of things just because it’s tastes we like. Cabbage would of been the traditional thing but we like brussel sprouts so it’s what I made. So if you have a basket of any kind that has the correct size holes you should make spaetzle, there very very good.
Yes my greatest critic said I should make them again.
1 cup flour
1/2 cup half and half cream
2 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of nutmeg
large pot of gently boiling salted water
1 and 1/2 tablespoons butter
2 green onions chopped
1 clove garlic minced
Beat eggs and cream together in a bowl, add salt, pepper, garlic powder, onion powder,and nutmeg and mix well. Add the flour and mix until smooth, set on the counter till the water comes to a boil. Spoon the batter into what ever you are using and press it through the holes. Boil for 3 minutes or until they all float on the top. Melt butter in a frying pan on medium high heat with green onions and garlic, add the spaetzle and cook for 1 and 1/2 minutes, flip them over and cook for another 90 seconds and serve.