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 - 2006-02-08: Recipe of the Day

Spaetzle Recipe
3 cups (750 ml) all-purpose flour
1 tsp (5 ml) salt
A few gratings fresh nutmeg
4 large eggs
1 cup (250 ml) milk
1 cup (250 ml) dry bread crumbs toasted in
6 Tbs (90 ml) butter (optional)

Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl. Beat the eggs into the flour mixture. Add the milk in a thin stream, stirring constantly with a wooden spoon, and continue to stir until the batter is smooth. Bring 2 quarts (2 L) of water with the remaining salt to a boil in a 4 to 5 quart (4-5 L) saucepan over high heat. Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula. Stir the spaetzle gently to prevent it from sticking together, and boil briskly for 5 to 8 minutes, until tender. Drain thoroughly using a colander or sieve. Sprinkle with the toasted bread crumbs, or try the recipe below. Makes about 4 cups, to serve 4 to 6.

Kasespaetzle (Cheese Spaetzle)

1 recipe spaetzle (see above)
1 onion, sliced very thin
1/2 lb gruyere, emmenthaler or garden variety Swiss cheese

Fry onion in a little oil until very brown and crispy. Set aside. In heavy (preferably non-stick) skillet, heat spaetzle in a little butter. Grate cheese and toss into spaetzle. When cheese melts, transfer to large bowl and sprinkle with onion. Serve hot.

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