Spätzle with Garlic Chives

I have always heard and seen this dish in German restaurants and cooking shows but I had never actually tried it (to my knowledge anyway). But honestly, how can noodles pan fried in butter be anything but delicious?

Spätzle (sometimes spelled Spaetzle) is a kind of soft egg noddle that is poached in water then pan fried in butter/herbs. It is often served in southern Germany and Austria, but can also be found in Switzerland, Hungary, Alsace and South Tyrol.

Initially I was slightly intimidated in making this dish but it turned out to be kinda fun! My colanders holes were too small so I ended up having to use my cheese grater, an ideal hole size would look like THIS. Be careful not to over-mix your dough or your spätzle will be on the tougher side, my mom also said the my grandmother used to add spätzle to her soups so that's an idea I am looking forward to trying.

Spätzle

serves 1-2

Recipe from Tyler Florence

1 cup all-purpose flour
1 tsp salt
1/2 tsp ground pepper
1/2 tsp ground nutmeg
2 large eggs
1/4 cup milk
3 TBS unsalted butter
2 TBS minced fresh chives

Directions

1.In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

2.Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spätzle, hold a large holed colander, grater, or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spätzle floats to the surface, stirring gently to prevent sticking. Dump the spätzle into a colander and give it a quick rinse with cool water.

3.Melt the butter in a large skillet over medium heat and add the spätzle; tossing to coat. Cook the spätzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Parmesan Encrusted Swai Paired with Caramelized Sprouts, Savory Sweet Potato Mash, and Parmesan Tuiles

I remember about two years ago I decided that I was going to try going vegan for one week to see how I liked it. I have heard from family and friends that have done so about how much more energy they have along with visual improvements in the body/skin. Well, let's just say it was the longest week of my life, and I knew right then that I could never be vegan, not because of my dislike for tofu or "raw" foods but because of my undying love of cheese.

Yes, that's right, good ol pungent, stinky, glorious cheese. As if freshly grated Parmesan couldn't get any better, I decided to make tuiles, which is french for incredibly delicious slightly bunt cheese wafers (roughly translated of course) and as if this wasn't enough, I also decided to add cheese to the breadcrumbs in this beautiful Parm crusted Swai. Swai has become my new favorite fish. It's affordable, easy to cook, and it's light moist flaky texture makes it a pleasure to eat and adaptable to many flavor profiles.

For the sides I decided to go for my go-to brussel sprout recipe, it's super easy and creates those little crispy bits that are simply amazing. I also managed to make a sweet potato mash that is savory with a touch of sweetness. By toasting some savory spices and adding a touch of cinnamon and brown sugar it created a perfect balance.

Parmesan Encrusted Swai Paired with Caramelized Sprouts, Savory Sweet Potato Mash, and Parmesan Tuiles

serves 2

For the fish...

2 fillets of Swai
1 egg, beaten with a splash of cream
3/4 cup panko bread crumbs
2 TBS flour
1/4 finely grated Parmesan cheese
vegetable oil (for frying)

1.Put fry pan on medium high heat and add enough oil to cover the bottom of the pan.
2.Place beaten egg and cream mixture in a bowl, in a separate bowl mix flour, panko, and cheese. Wash then pat the fillets dry, dip in egg mixture then breaded mixture and place into the heated oil.
3.Cook for 2-3 min. on each side or until slightly firm to the touch.

For the Sweet potato mash...

2 large sweet potatoes, steamed, peeled, and chopped (I did mine in the microwave)
1/2 a medium sized onion, minced
2 TBS butter
1 TBS yellow curry powder, leveled
1 tsp paprika
1 tsp cumin
1/4 cinnamon
1 TBS brown sugar
1/4 cup milk OR heavy cream
salt and pepper to taste
1/4 cup reduced fat sour cream

1.Melt butter in a saute pan, add onions and cook until translucent. Add spices and mix for about 2 min. Add milk and stir for about a min before adding the sugar. Simmer on low until sugar dissolves.
2.In a mixer fitted with a paddle attachment, mix potato, salt and pepper to taste, and sour cream. Add spice mixture and blend. Depending on the texture you may need to add more milk or sour cream.

For Sprouts...

1 package of fresh brussel sprouts
2 TBS vegetable oil
salt and pepper
2 tsp ground thyme
1 TBS sugar

1.After you've cleaned and cut the sprouts, toss with ingredients and place on a lined pan and place in a 400 degree oven. I cover mine with tin foil for the first 10 min. then uncovered for about 10 more min. until some are brown and crispy.

For Parmesan Tuile

1.Preheat oven to 350. Line a cookie sheet with a non stick silpat OR tin foil/parchment paper. Take a handful of shredded cheese and make a circle, making sure not to leave any large gaps. Bake for about 5 min. or until cheese starts to brown slightly on the edges. Cool, then carefully lift.