Sunday, November 04, 2007


This is how I made Spatzle for our weekly special. First I made this thick batter with a rough ratio of 2 eggs, 2 cups of flour, and one cup of liquid, in my case milk. I also added coriander, tabasco, and salt to my batter.

This wonderful spatzle press we borrowed from Joe's mom, and made our job very easy. I never used this type of machine. In the past I just grabed a perforated pan, and a spatula, which gave a very inconsistent size dumpling, and was a mess. I will be purchasing one of these in the near future.
So over a pot of boiling water, the batter goes in the top, and upon sliding it across the holes the batter gently falls into the water. After about 3 minutes they are done.
A quick shock in an ice bath sets the dumplings shape, and lets us store them tossed in a little oil.

We made a large batch which is drying off here.

I really like my spatzle with a crunchy side. I let a sautee pan get nice and hot, with only a glaze of oil the spazle go in, then a pad of butter right away. Don't toss the dumplings, just let them sit and carmalize. About 2 minutes in toss in a handful of herbs and toss, off heat add some cheese, and that is it. I like to garnish with some crunchy Fleur De Sel.

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rockandroller said...

OMG MMMMM. We have to get in there this week.

cuisinier said...

Hi Michael, hey, just wanted to drop a line and say hi. How are things? For me, getting busy as hell. The season is here. Having fun with lots of wild mushrooms, seasonal winter squash and pumpkins, roots, savory sauces and braises etc. I agree, I enjoy a crispy seared side to my spaetzle. It gives a nice texture as well as a welcomed nuttiness to the flavor. Try grain mustard next time. Porcini powder? Pumkin puree? Take care, Bill

Michael Walsh said...

Bill, i'm glad to hear from you, it's always ispiration. Things are moving slow, but steady. I have had a lot of good press, but food still isn't moving like i'd expect.

I began purchasing from my farmer friends this week, this is a great inspiration as well. Ed and Betty Frank in Summerville, Ohio run a great operation. I order on monday , they pick on tuesday, clean on wed. and deliver on thursday. i'm awaiting 60# each yukcon golds, butternut squash, red bannana squash, spagetti squash, and 10# red beets. I have no idea what i'm gonna do with it all, but it will cost about $60, but from syco about $200. It is a great challange, what i live for.

i learned the skin on the reb bannana is edible, i mean all the skin could be chewed up, but the skin on this squash becomes more palatable, rather nice thing to know.