FFwD: Herb-speckled Spaetzle

French Fridays with Dorie: Herb-speckled Spaetzle

This week’s French Fridays with Dorie recipe is Herb-speckled Spaetzle and it is on epicurious, so even if you don’t have the cookbook, you can still make the recipe.

This was very good. I actually just tried making spaetzle a few weeks ago using a different recipe (buckwheat spaetzel) and while that was good, this was great. I used a colander for making the spaetzle both times, but I wish I had a flat grater, that idea sounds intriguing and a bit easier.

Notes:
1. I made 2/3’s of a recipe and it worked well (with three eggs, it was fairly easy to third — one egg, 3/4 cup flour, three tbsp milk, etc…).
2. I used fat-free milk. Seemed to work fine.
3. I added a handful of chopped spinach leaves when I added the broth and I also grated on a bit of asiago cheese.
4. I used a little whole wheat pastry flour for some of the white flour — 1/2 cup white and 1/4 cup wheat.

Okay, here’s a link to everyone’s awesome spaetzle posts and my photos below. I skipped photos of making the batter, those were kind of boring.

French Fridays with Dorie: Herb-speckled Spaetzle
I cooked my spaetzel in two batches — here’s the first one after about a minute or so.

French Fridays with Dorie: Herb-speckled Spaetzle
Sliced shiitake mushrooms and diced red onions at the ready.

French Fridays with Dorie: Herb-speckled Spaetzle
Cooked spaetzle, waiting patiently in an oiled (not buttered) dish.

French Fridays with Dorie: Herb-speckled Spaetzle
Spaetzle browning up in the pan with the butter, olive oil, mushrooms and onion.
Oh yeah, and I added two cloves of garlic.

French Fridays with Dorie: Herb-speckled Spaetzle
Chicken broth and spinach added to the pan.

13 Replies to “FFwD: Herb-speckled Spaetzle”

  1. A colander is the only “tool” that I didn’t try. Maybe next time unless I purchase a spaetzle machine. :/ Your dinner looks lovely.

  2. This was the first time I ever ate (or made) spaetzle. I loved them. Your colorful dish looks wonderful. I like the color that the spinach leaves added.

  3. Actually I don’t know what spaetzle is. I search it from internet. I find out that it is a kind of egg noodle. I love noodle, and it looks so delicious. Probably I will try to add some seafood like shrimp or squid when sauté the noodle. 🙂

  4. Beautiful! Seeing everyone else’s is making me want to try and get the gluten-free conversion just right – mine were a little creamy compared to standard ones.

  5. I wish I had seen your colander! I still have to try this one, and since I don’t have the spaetzle press/flat grater I’m curious to see how the rest of the people fared on the technical department. Great job, Michelle!

  6. Oh my, I am so totally impressed that you did this with a colander- it looks fabulous….me, not so much luck with the grater. Moving right on….

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