Aphorisms from the Professor: Brillat-Savarin

Saturday, May 1, 2010

homemade spaetzle

Several months ago I bookmarked this post on What's Cookin, Chicago? because I know how much my boyfriend likes spaetzle, and we both like the challenge of making anything that starts out with dough. If we had known how easy spaetzle would be to make, we wouldn't have waited this long to try it!

Pressing the dough through a collander was incredibly easy, and it seems impossible to not cook these correctly. Although the nutmeg in this particular recipe went very nicely with our salmon tonight, I'm looking forward to trying different combinations of herbs and spices using the same basic dough as a base.

Salmon with a garlic crouton crust

Sauteed zucchini and leeks

Home-made spaetzle

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