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REC: Spatzle

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1711 posts
Joined: Dec 10, 2005


Posted to Thread #30503 at 8:14 pm on Sep 18, 2018

Anna, My daughter and I took a cooking class at Bleu Ribbon Kitchen, an off shoot of the Cordon Bleu.

This is the spatzle that we made and they were not bland.

* Exported from MasterCook *

Mustard Spatzle

Recipe By : Bleu Ribbon Kitchen
Serving Size : 4
Categories : Side Dishes Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
1/4 cup milk
1 cup all-purpose flour
2 tablespoons mustard -- deli style or whole grain
1/2 teaspoon kosher salt
1/4 teaspoon freshly round black pepper
pinch ground nutmeg -- or to taste
2 tablespoons unsalted butter -- for serving

Place a large pot of salted water over high heat and bring to a boil.

In a medium mixing bowl, whisk together the eggs, milk, mustard, salt and pepper. Add the flour and beat until smooth. It should be very thick. Add more flour if needed. Let the batter rest for an hour before cooking, at room temperature, so glutens can relax. If you prefer a chewier/tougher Spatzle, cook immediatelt.

Set a perforated hotel pan, a large holed colander or potato ricer or a spatzle maker over the pot of boiling water. Add the batter to whichever piece of equipment you are using (working in batches if needed). Use a rubber spatula to press the batter through the holes and into the boiling water. Keep the equipment you are using far enough from the steam so the batter does not cook in the delivery equipment. Boil the spatzle until firm, 2 to 3 minutes. It is done when it floats.

Drain the cooked spatzle well. If not using immediately submerge in cold water. Chill completely, then drain the spatzle on a baking sheet lined with a clean tea towel or paper towels.

Place a large saute pan over medium heat with the butter. Add the spatzle to the pan and cook, tossing occasionally, until deep golden brown. Serve warm.

Top with chopped parsley if desired.

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Per Serving (excluding unknown items): 217 Calories; 9g Fat (39.4% calories from fat); 7g Protein; 25g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 373mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : From the Bleu Ribbon Kitchen "German Bierhall Favorites".

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Every good dish deserves a good pot.

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