• Pages

  • Categories

  • Recent tweets

    Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Käsespätzle

This was the third week of Christina’s Real German Cuisine challenge and this week’s recipe was Käsespätzle, or Spaetzle with Cheese.

I usually make this dish about once a month. My daughter calls it the German version of mac and cheese. For the challenge, I decided to use a modified version of my usual spätzle recipe:

3 cups flour
2-3 eggs
1 to 1 1/2 cups water
pinch of salt
sprinkling of nutmeg

by substituting 1 cup of whole wheat flour for one cup of the regular flour. I also added in some finely chopped parsley.

Getting ready to make the spätzle - my mise en place

Getting ready to make the spätzle – my mise en place

I mixed all of the above until the dough was smooth and showed some bubbles (about 30 seconds) and left the dough to rest for about 30 minutes and started on the things I would mix into the spätzle. For us, this would be some leftover wild mushrooms we had in the refrigerator in place of some of the chopped onions called for in the challenge’s recipe (my daughter isn’t overly fond of onions). I also cheated and used pre-grated cheese.

Making the dough

Making the dough

I chopped the mushrooms and onions into small dice and sauteed them in a bit of butter until the onions were translucent and the mushrooms had softened.

I then put on some water to boil, preheated the oven to 400 degrees Fahrenheit, and sprayed some Pam into a Pyrex baking dish and on my spätzle maker.

My ancient spätzle maker

My ancient spätzle maker

When the water came to a boil I poured some of the spätzle dough into my spätzle maker and grated them into the water. When the spätzle rose to the surface, I waited about 30 seconds and transfered them to the baking dish.

Cooking the spätzle

Cooking the spätzle

The first layer

The first layer

I then layered on some cheese and some of the onion/mushroom mixture before proceeding to make the next batch of spätzle. I repeated the above process until I’d cooked all of the spätzle dough and used up all the mushroom/onion mix. I topped the whole thing off with some more cheese and popped it into the oven for about 10 minutes.

While the käsespätzle was baking, I made a fennel-celery salad I first saw on Mark Bittman’s blog, and poured myself an Ettaler Doppelbock.

finished product 1

finished product 1

The final product

The final product

My Ettaler Doppelbock

My Ettaler Doppelbock

5 Responses

  1. I’ll have to try adding some nutmeg and that celery fennel salad sounds delicious!

  2. I love Bittman too! The nutmeg on there sounds yummy…

  3. @Christina …. The fennel salad went well with it. As did the Doppelbock, since we are in Starkbierzeit.

    @Yelli ….. Nutmeg is my mom’s secret ingredient for spätzle. And although I like Bittman for most things, he is dead wrong about the origin and pronunciation of spätzle. 🙂

  4. […] Morrell In the spirit of Mark Bittman’s, Food Matters, I have been monkeying around with my spätzle recipe in an effort to make it more healthy and I think I have hit upon a formula that works. First, I […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: