I was in Memphis for last week's French Fridays Herb Speckled Spaetzle (say that 3 times quickly) and just didn't think my in-laws would enjoy it. Well, that's kind of true but its also true to say I was afraid...yes, I feared the spaetzle. I just couldn't visualize how this was going to work. I finally got my courage up and made it when I got home. I used my mom's old ricer and a lot of things I visualized happening happened! The herbs didn't go through the little holes. Some of the dough/batter stuck together and fell into the water in globs creating what I was sure would be gelatinous masses of goo. After boiling the spaetzle goo I almost tossed it figuring I could boil pasta and combine with the butter, onions, mushrooms for a delicious dish. But I pushed on and somehow the gelatinous goo globs became delicious spaetzle! And it was Gary approved!
This week's recipe, Long and Slow Apples was as good and as easy as I expected. The mandoline makes short work of the slicing. I can't wait to read everyone else's post and see if the plastic wrap melted for them. I checked the P&Q section and Mardi said hers melted. Since mine was in the oven I quickly replaced my Glad wrap with parchment. The apples turned out great!
I served mine with vanilla ice cream topped with a sprinkling of orange zest and toasted walnuts with a splash of Harlequin Orange Liquer. Delicious, elegant and oh so easy!
All of the French Friday cooks can be found here! Read about our adventures as we cook through Dorie Greenspan's Around My French Table. Happy 2013 to one and all!
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| Herb Speckled Spaetzle does not photograph well:( |
This week's recipe, Long and Slow Apples was as good and as easy as I expected. The mandoline makes short work of the slicing. I can't wait to read everyone else's post and see if the plastic wrap melted for them. I checked the P&Q section and Mardi said hers melted. Since mine was in the oven I quickly replaced my Glad wrap with parchment. The apples turned out great!
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| Long and Slow Apples |
I served mine with vanilla ice cream topped with a sprinkling of orange zest and toasted walnuts with a splash of Harlequin Orange Liquer. Delicious, elegant and oh so easy!
All of the French Friday cooks can be found here! Read about our adventures as we cook through Dorie Greenspan's Around My French Table. Happy 2013 to one and all!
So glad you removed your plastic wrap...I did not get to P's and Q's until it was too late and I just added a complaint. Apparently later editions of this cookbook say to place a round of parchment atop the apples...not plastic wrap. And, I can't imagine a ricer working with the spaetzle, however, you did well!
ReplyDeleteI don't know what spaetzle is, but those apples look delicious!!! Yum!
ReplyDeleteI used the plastic wrap and foil and had no problems…I think the plastic has to be covered completely with the foil. Your spaetzle looks delicious and all that matters is that it’s Gary approved! Your apples look delectable! Have a great weekend, Lola!
ReplyDeleteThese are two recipes that are almost weird to read and transform into amazing results! I still have to do the spaetzle, but I will in the winter. My apples were not too golden, like yours, but so delicious. Happy weekend Guyla!
ReplyDeleteBoth of your dishes look great. We loved the spaetzle and these apples were a big surprise ending. I had expected some applesauce,
ReplyDeletebut it turned out to be a lovely dessert. Have a great weekend.
Your dishes look lovely and delicious. Hope you have a nice week.
ReplyDeleteGreat job on both dishes, I'm so glad you got the heads up on the melting plastic wrap!!
ReplyDeleteI'm also happy that your herb speckled, which is a mouth full all by itself!, spaetzle turned out good and was enjoyed by your husband;-)
looks great
ReplyDeleteWhew on the spaetzle!!! And good call on removing the plastic wrap...mine didn't melt, but so many others had that same problem! Glad both of these were a hit!
ReplyDeleteGlad to hear the spaetzle worked out in the end. It was a bear to make, that's for sure (I finally gave in and bought a tool for future endeavors).
ReplyDeleteThe apples sounds like they worked out well for you. I skipped the plastic and was glad I did!
The maker I picked up at the kitchen store in Albany (I have to drive to the "big city" for stuff like this...) is by HIC (Harold Import Co.). It was less than 10$, so I figured why not give it a shot. I haven't used it yet, but the holes are about 1/4" - which seem to be far more workable than the holes in my large grater which are half that size...
DeleteI was at my mother's house for the spaetzle and I kno she would not have appreciated the mess or the result of the spaetzle, so I am saving that for another time.
ReplyDeleteLove your apples - weren't they good!
Glad you persevered with the spaetzle because I loved them and thought they were really fun! The apples were delicious and easy and I'm happy you didn't have any plastic wrap issues - looks like they were very yummy!
ReplyDeleteDouble yummy! I didn't do the spaetzle, even though I ADORE spaetzle, too much trouble for this phase in my life ha ha! But the apples I did and they were definitely worth the long wait!!!
ReplyDeleteWhat's this about, Guyla: " vanilla ice cream topped with a sprinkling of orange zest and toasted walnuts with a splash of Harlequin Orange Liquer. " Any dessert would taste delicious with that concoction on top. What a great idea. Everytime I think of going off the written page and being creative in the kitchen, it just doesn't work. By the book, by the cookbook, my mantra for Life. My Bad. Nice job, by the way. We all had similar experiences with the spaetzle. Tough to get on the dinner plate but delicious once it got there. Glad Gary liked it. Nicely done.
ReplyDeleteGlad to hear you had a successful double header! I just loved the spaetzle. I can't wait to figure out a time to make it again. The apples were delicious too. I love your toppings.
ReplyDeleteI felt dubious about the plastic wrap, so I just used buttered foil instead. So glad I did! Your spaetzle looks great and I like what you did with the apples.
ReplyDeleteI fear the spaetzle too! I need to brave it one day soon!
ReplyDeleteBoth your dishes look fantastic.
your apples look like a dream come true! I had the same problem with the ricer and the spatzle, although more of my problem was that the spatzle dough just wouldn't go through the holes at all... ugh. we all did a lot of dishes with that recipe...
ReplyDeleteI have a different version of the book and it has the use of parchment instead. So very glad as these apples were amazing! Yours look lovely though!
ReplyDeleteSorry, I am running a bit late on my comments from last week but I wanted to let you know that your Spätzle look delicious and it is really nice to read that you and your husban liked them. In order to make the Spätzle making process a bit easier, it is well worth buying a special Spätzle maker, there are quite a few different models available, choosing a "Spätzle press" for example is always a good choice. And your Apples look wonderful too - I did not use the Saran Wrap either but had opted for parchment paper and foil. Wonderful dessert!
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