Thursday, March 31, 2011

You have to be crazy to make Spaetzle

For some reason the blog universe is afire with Spaetzle.  Oddly enough I attempted this last week with a pork tenderloin for dinner.  It was wild and I don't think I have all the dough cleaned up yet.  I used the braising pan with the nice brown glaze from the pork to saute the dumplings.  I thin sliced the pork (really thin) after it had rested then served it over the dumplings that had been browned in the dripping butter mixture.  Red cabbage on the side.  It was great, and I will make the spaetzle again if only because it cost about 25 cents to make $3.98 of store bought stuff and it tasted a lot, a lot lot lot, better.

I translate everything to measures so I can get more accurate nutritional counts.

                            Parsley Dumplings (Thanks Sandra Lee)
Serving Size  : 10    ( I cut this in half)
  4 cups  all-purpose flour
  2 teaspoons  Kosher salt -- plus more to taste
  1 cup  eggs -- 4 large
  1/4 cup  chopped parsley
  3 tablespoons  unsalted butter
                        Freshly ground black pepper -- to taste

Bring a large pot of water to a boil.
In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes.
Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough

In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately.

                        Roasted Pork Tenderloin
Serving Size  : 4 (more like 8)  
  2 pork tenderloins (about 8 to 12 ounces  each)
  1       large cloves  garlic -- sliced into 10 to 12 slivers (1 to 2)
  1         tablespoon  vegetable oil
  2          teaspoons  rosemary
                        Salt and pepper to taste

Pre-heat oven to 425 degrees. Using a sharp knife, cut 5 to 6 small slits partially
through each pork tenderloin. Try not to cut all the way through. Season with salt and pepper to taste.  Insert slivers of garlic into each slit. Brown meat on all sides then .  Roast pork for 20 to 30 minutes, or until cooked through (160 on meat thermometer).

                          Red Cabbage With Apple
Serving Size  : 6    
  2 teaspoons  bacon fat
  1 cup  onion -- halved and thinly sliced (1 onion)
  3 cups  red cabbage -- cored, quartered, and thinly sliced (1 small head)
  1/2  cup  apple -- peeled and thinly sliced (1 apple)
  3 tablespoons  cider vinegar
                        Coarse salt and ground pepper

In a Dutch oven over medium heat, cook bacon until browned, 10 minutes.
Add onion; cook until soft, 5 minutes.
Add cabbage, apple, vinegar, and 1/4 cup water. Cook, stirring, until cabbage wilts, 5 minutes. Season with salt and pepper.
Cover; cook, stirring occasionally, over medium-low heat to desired softness (if sticking, add water), 45 minutes to 1 hour.

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