Pork schnitzel

Prost!

Originally appeared in the September 16, 2010 edition of the Southside Times.


The southside’s German American Klub recently closed their black, red, and gold curtains on their 36th annual Oktoberfest.  But this year’s official, Munich-based Oktoberfest runs from September 18 through October 3, and happens to be the bicentennial celebration.  Read more here: (more…)

Published in: on September 16, 2010 at 3:54 pm  Leave a Comment  
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Spaetzle

Yield 15 portions

  • 6 eggs
  • 1 ½ cups milk or water
  • 1 teaspoon kosher salt
  • Pinch ground nutmeg
  • Pinch white pepper
  • 1 pound (or more) of all-purpose flour
  • As needed, melted butter for service
  • As needed, chopped fresh parsley for garnish

1.  Beat eggs in a bowl and add milk or water.  Add seasonings.

2.  Add flour and beat until smooth—mixture should be thick.  Let batter stand for 1 hour to allow relax gluten.

3.  Meanwhile, in a large pot, bring water to a boil.

3.  Set a colander or spaetzle machine over boiling water, high enough so that the water won’t the cook batter.  Force batter through holes with spoon or flat-bladed spatula.

4.  Spaetzle should float to top of water.  Let simmer for a minute then remove with a skimmer.

5.  Shock immediately in cold water and drain well.  Cover and refrigerate until service.

6.  Sauté portions in melted butter at service.  Garnish with chopped parsley.

Published in: on September 14, 2010 at 8:20 pm  Leave a Comment  
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