Does it happen to you like it does to me? Every once in a while, you need to eat a "home-cooked" meal like mom used to cook. Since we tightened our belts the beginning of the year and cut down on a lot of eating, the only thought that kept running through my mind was, "I want to eat German!"
Well, since we are home today without any Super Bowl partying, I thought this day was perfect. But, where were you? We had more than enough and it tasted so wonderful. Yes, we ate too much, but gosh, it tasted so great.
I was encouraged by Debby of Feast for the Eyes into making a pork roast with caramelized onions. I had never copied down the family recipe, so I used Debby's recipe and it was right on!!
We also had German Red Cabbage which I posted before here, and in addition I made Spaetzle.
SPAETZLE
3 cups flour
1/4 teaspoon salt
1 cup milk
3 eggs, beaten
Mix this dough together and let sit for an hour or so. Boil 3-4 quarts of salted water. A spaetzle maker is the best tool to use, but if you do not have one, as you tip the bowl and let the dough slowly drop from the edge, cut the dough into small pieces and let drop into the boiling water.
Let the dumplings boil 2 to 3 minutes and they will rise to the top of the water. Remove with a wire skimmer and drain. Put in a serving dish and top with browned bread crumbs.
We always browned 4 tablespoons butter and added 1/2 cup dry bread crumbs and browned slowly. This was then placed on top of the spaetzle for a typical German garnish.
3 cups flour
1/4 teaspoon salt
1 cup milk
3 eggs, beaten
Mix this dough together and let sit for an hour or so. Boil 3-4 quarts of salted water. A spaetzle maker is the best tool to use, but if you do not have one, as you tip the bowl and let the dough slowly drop from the edge, cut the dough into small pieces and let drop into the boiling water.
Let the dumplings boil 2 to 3 minutes and they will rise to the top of the water. Remove with a wire skimmer and drain. Put in a serving dish and top with browned bread crumbs.
We always browned 4 tablespoons butter and added 1/2 cup dry bread crumbs and browned slowly. This was then placed on top of the spaetzle for a typical German garnish.
So, yes, we have left-overs, but won't they taste good? The rest of the week will be "slim pickin's" around here, but himmel, bimmel, it tasted so good today.
