Kaes-Spaetzle

If you are unaware of where this recipe originated just by trying to say the name, rest easy knowing that it is a German dish. My family has a lot of roots tying us back to Germany. In fact, my father was born in Germany on an American army base in 1974. Due to this I have always had an interest in Germany and learning various things about it. In turn, I thought there would be no better way to learn about a country than by making an authentic meal. It was decided, I would embark on a voyage to my German roots.

The preparation for this dish was fairly easy compared to some of my other dishes. However, I seem to continue to fall into the trap of picking recipes that have a lot of onions in them. This recipe was no exception, considering it had called for 2 whole onions, not only did I feel like crying, I was literally crying. Now being the smart person that I am, I put all of the onion in a small saute pan and expected them to brown. They will not, I repeat, they will not brown in that size of pan. Moving on to the dough, it was really easy to prepare. I would say I finished it in about 2 minutes. The only hard part that I faced was actually making the spaetzle. This is because I don’t actually own a spaetzle maker, if that is the case, don’t worry. What I did to solve this problem is, I took a colander and shoved the dough through the holes and the end product turned out just as good.

In the end, I feel like this was one of the easier recipes I’ve made but also one of the more bland recipes. While I am aware that this could be because of my doing, I would like to blame it on the fact that this recipe didn’t really have anything to give it the flavor I wanted. Next time I make this recipe I will most likely add spices of my liking to the onions while they are cooking so there is a wider range of flavor. Overall I would give this recipe a 7/10 because it didn’t have a crunch factor that I like nor did it have much flavor.

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Ingredients

  • 3 eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 onions, halved and sliced
  • 3 cups shredded Swiss cheese
  • 1 tablespoon vinegar
  • 1 teaspoon chopped fresh parsley, for garnish

Directions

  1. In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.
  3. Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

 

 

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