Tuesday, November 07, 2006
Herbed Spaetzle with Pork tenderloin
The true star of this dinner was the spaetzle. Rob uses a recipe from epicurious, slightly altering the method.
Here is a definition from epicurious' food dictionary, for those who do not know what spaetzle is.
[SHPEHT-sluh, SHPEHT-sehl, SHPEHT-slee]
Literally translated from German as "little sparrow,"
spaetzle is a dish of tiny noodles or dumplings made
with flour, eggs, water or milk, salt and sometimes
nutmeg. The spaetzle dough can be firm enough to be
rolled and cut into slivers or soft enough to be forced
through a SIEVE or COLANDER with large holes. The small
pieces of dough are usually boiled before being tossed
with butter or added to soups or other dishes. In
Germany, spaetzle is served as a side dish much like
potatoes or rice, and is often accompanied by a sauce
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
2 cups packed fresh parsley leaves (preferably flat-leafed), washed and spun dry
3/4 cup milk
3 large eggs
1/2 cup water
1 teaspoon finely chopped fresh rosemary leaves
1/2 stick (1/4 cup) unsalted butter
3 cloves garlic, sliced thin
2 tbsp butter
In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In a large bowl whisk together flour and salt. Put parsley in a blender. In a heavy saucepan bring milk just to a simmer. With blender motor running add milk to parsley and blend until milk is very green.
In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly.
Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough. Force dough through a Spaetzle-maker (see above) into kettle of boiling water.
Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. In a large colander drain Spaetzle and rinse well under cold water. Drain Spaetzle well.
Heat butter in a skillet, add garlic, then spaetzle. Sautee until just beginning to brown. Serve hot.