Little Sparrows in Butter - Spaetzle

It's been a long time in coming.  I figured since I was going to all the trouble of making Sauerbraten, that the perfect side dish would be Spaetzle.  Since my braten is still sauer-ing in the refrigerator, this is the perfect opportunity to blog about these delectable little German sparrows.  For that is what Spaetzle means.... Little Sparrows.  Personally, I don't think they look anything like birds, but who am I to judge?

Spaeztle is a form of egg noodle flavored with nutmeg; at least in it's basic form.  So the ingredient list is fairly short - eggs, milk, flour, salt and nutmeg.  Now as far as how to form noodles?  Well, opinions abound as to how it should be done.

• You can smear the dough across a board and cut spaetzle into a pot of boiling water with a knife.  
• You can use a press (that looks like a potato ricer).  
• You can even go to a kitchen gadget store and purchase a "spaetzle grater" contraption.  

Honestly, though I am all for cool kitchen gadgets and stuff, I prefer to use what I already have lying around.  A rubber spatula and my steamer insert from one of my pots.  The holes in the bottom are JUST the right. (which happens to be 1/2 cm or about 1/4 inch in width) You can also make use of a colander as long as there are enough holes in the bottom and they are a little on the larger side. 

I simply hold the steamer insert over the boiling water and press the batter/dough through the holes with my spatula in a sweeping motion.  Simple, easy and no special gadgets need apply.

Afterwards, I like to saute them briefly in butter and sprinkle with a little German cheese such as Bergkase.  Noodle Nirvana!

Spaetzle

(with Bergkase)

2 large Eggs
59 ml (2 oz) (1/4 cup) Whole Milk
1 tsp Kosher Salt
1/4 tsp White Pepper, ground
1/4 tsp Nutmeg, grated
127g (4.5oz) (1 cup) AP Flour
3 quarts Salted Boiling Water
2 TB Unsalted Butter
Bergkase, grated

First, combine the Eggs, Milk, Salt, Pepper and Nutmeg in a medium bowl.

Whisk everything together until well combined.

Add the Flour and stir (with a spatula, not a whisk - I forgot to remove it) until......

you have a soft, somewhat sticky, dough.

Cover with plastic wrap and refrigerate for 1 hour to allow the gluten in the flour to relax a little.

Bring 3 quarts of water to a boil and salt liberally (make it like the ocean)

Grab your steamer insert or a colander.....

(the holes should be at least 1/2 cm or a little less than 1/4 inch in diameter)

Place it over the boiling water and load it up with the  chilled dough.

Rub your spatula back and forth to force the batter through the holes.

Boil the spaetzle for about 4 minutes (or until they float)

Meanwhile, begin heating 2 TB Butter in a large skillet set over medium flame.

Remove the spaetzle from the water with a skimmer.

Add to the hot skillet and toss with the melted butter.

Remove from the heat when all glossy with buttery goodness.

Finish off with some grated Bergkase if you like.

MMMMMMM  and now for a totally gratuitous extreme close-up.....
 

Fütterung der Raubtiere!!

~~

Tortured Tubers - Whipped Potatoes

I don't often make "whipped" potatoes.  I am really more of a mashed potato kind of guy.  Seriously, lumpy with bits of potato skin = Awesome!  On occasion, however, I find that smooth, creamy, loaded with heavy cream and butter, whipped potatoes are just what the doctor ordered. 

The only issue with making whipped potatoes is the amount of equipment necessary to execute them properly.  With mashed potatoes, you simply boil or steam the potatoes, then get all medieval on them with a potato masher, add some butter, mash that in as well and your good to go.  With whipped potatoes, however, lumps are to be avoided like crushed velvet stretch pants.  (Faux pas!)

To avoid said lumps one really needs to employ a potato ricer as well as an electric mixer.  Sure, you can whip potatoes by hand, but the electric mixer is much faster and ensures that the potatoes are still piping hot when they reach the table.  Just be sure to leave the mixer on low speed or you may over-whip them, and they will turn to "glue".

Your choice of potato can assist you in avoiding gluey potatoes.  My personal favorite potato for whipping is a "new potato" or the Yukon gold.  The skins are extremely thin, so they are quick and easy to peel after boiling.  Thus ensuring you have HOT potatoes when you begin ricing and whipping.  For the heat of the potatoes and the cream is very important.  The heat allows the starch granules to absorb more liquid...

Whipped Potatoes

3 lbs White Potatoes
1 cup Heavy Cream
1/2 cup Whole Milk
3 cloves Garlic
2 sprigs of Thyme
6 TB Unsalted Butter
Kosher Salt
Black Pepper

To being, place the potatoes in a large pot, and cover with water.

Place over High heat and bring to a boil.

Reduce the heat and allow the potatoes to simmer for 20 minutes, or until they can easily be pierced with a fork.

Meanwhile combine Heavy Cream and Whole Milk in a small saucepan with Garlic and Thyme.

Place over medium flame and bring to a simmer, then remove from the heat, cover, and let the Garlic and Thyme steep for 10 minutes.

Once the potatoes are ready, drain them into a colander.

Place your ricer over the now empty pot.

Begin peeling the potatoes..... (sometimes you can even rub the skins off with your fingers)

Place them in the river and press to break up the tubers.

Once you have riced all the potatoes,

add the butter and allow it to melt.

Turn your electric mixer to low and mix just long enough to incorporate the butter and lubricate the starches.

Remove the Thyme and Garlic from the cream and begin adding the hot cream, in a thin stream while whipping.......

Once all the cream has been absorbed, you're all done!

Season with Kosher Salt and Black Pepper.
Move to a serving bowl and top with additional butter.

Mangia!!
~~

P.S. Normally I would only make about 1/2 this much, but I have additional plans for these whipped potatoes.

Confection Ressurection - Butter Brickle Ice Cream

The 4th of July is here again and it's time to celebrate the "signing" of the Declaration of Independence penned with great pains by Thomas Jefferson for the second continental congress.  Though the "Shot Heard Round the World" occurred in April of 1775 and the fighting would continue until the signing of the Treaty of Paris in 1783, today is the day we celebrate the signing of the document that justified the colonial rebellion and subsequent forming of our republic. 

Being a holiday that is near and dear to our hearts there are many "traditions" that have sprung up over the last 235 years.   Parades, Festivals, Fireworks and BBQ's being the most prevalent.  I was lucky enough to grow up in Corbett.  It may be a small "Hamlet" in eastern Multnomah county, but when it comes to the 4th, it's an all out block party on a grande scale with parade, festival and a massive firework display.  In between all this merriment, dad would BBQ hot dogs and hamburgers.  But the best part of our 4th of July celebration was the homemade Root Beer ice cream.  True, we had an old hand crank machine, and always had to call on the neighbors for reinforcements before our arms fell off, but the exertions were well worth it.

This tradition is so ingrained now, that it just doesn't seem like the 4th of July without ice cream.  Granted, I don't necessarily make Root Beer ice cream anymore, and I definitely don't use a hand crank machine, but Ice Cream is an absolute must for this occasion.

This year, I have decided to resurrect a flavor that seems to have disappeared from the common market.  Butter Brickle.  That inspired combination of butterscotch ice cream and toffee bits.  Honestly, it doesn't get much better than that. Which, consequently, makes my wonder why you can't find this evocative flavor of frozen deliciousness anymore.  I think it's high time that it was brought back for everyone to enjoy.

Butter Brickle Ice Cream

2 cups Whole Milk
2 cups Light Whipping Cream
2 oz Unsalted Butter
Pinch of Kosher Salt
1 cup of Butterscotch syrup
6 large Egg Yolks
1 cup Heath Toffee Chips (bits o' brickle)

Heat Milk, Cream, Butter and salt in a large sauce pan over medium heat, just until bubbles begin to form around the edge of the pan.

Grab a 1 cup of the Butterscotch Syrup..... (You'll still have an additional cup for other applications)

and grab a bag of Health English Toffee bits (bits o' brickle)

Add the Butterscotch syrup and whisk until dissolved.

While the Milk mixture is heating, beat egg yolks lightly in a medium bowl.
Condition the yolks by adding about half of the hot Milk mixture while whisking constantly.

Add this back into the sauce pan (again, whisking while adding it) and return the mixture to medium flame.

Continue cooking the "custard", whisking occasionally, until it is thick enough to coat the back of a spoon.

Remove from the heat and strain through cheese cloth to remove any potential lumps.

Cover on the surface with plastic wrap to prevent crusting, and chill in the refrigerator until VERY cold.

Freeze according to your ice cream maker instructions.

Once frozen, move the resulting Butterscotch ice cream to a freezer container.

Add the Brickle chips and stir them in.

Freeze until solid.

Enjoy the sweet/salty goodness of old fashioned Butter Brickle Ice Cream!

Mangia!!
~~