Spaetzle, Pork Schnitzel, And Brussel Sprouts

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.

About Graham Stewart

This is me on a bad day.
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1 Response to Spaetzle, Pork Schnitzel, And Brussel Sprouts

  1. That just sounds Devine. Gonna definitely try it

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