Thursday, July 14, 2011

The Daring Cooks Make Homemade Noodles By Hand!

Steph from Stephfood was our Daring Cooks' July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

When I first found out about this month's challenge I was really excited! It seemed like a lot of fun to cook noodles by hand (no tools allowed!), and the added challenge was to do something from your heritage!

Before Ladybug was born, my husband and I thought it would be fun to research our genealogy and discover more about where we came from. It was really fun to do, and we got totally addicted to I eventually had to cut us off, though, once my husband found out that not only was there a castle named after him in England, but that he was also related to the Welsh royalty. Once he found that out, he wanted me to curtsy and call him "my lord" whenever I spoke to him. Riiiight.

Since both my husband have Welsh blood, I thought it would be fun to do a traditional Welsh noodle. Only, I could not for the life of me find one! Even when I expanded to include my Scottish and Norwegian heritage, I could only find boiled cakes, haggis and pot pies. However, once I took a look at the given challenge recipes, I saw that spaetzle was included. I've always wanted to make it, and since both my husband and I have a smudge of German blood, I thought this would be a good one. Plus I couldn't stop singing...

"Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens

Brown paper packages tied up with strings
These are a few of my favourite things
Cream coloured ponnies and crisp apple streudles
Doorbells and slaybells and SCHNITZEL WITH NODDLES!!!" 

I knew what I was making, and I was very, very excited about it! So what if my husband rolled his eyes at me and my daughter stared at me as if I was a stranger as I danced around the house singing... I was very happy how this turned out. It was absolutely delicious!! The spaetzle is a breeze to make, very simple and fun, and we all really liked it. In fact, Ladybug thought it was the best thing she has ever eaten, and demanded more, more, more! I thought she was going to explode with the amount she ate! The schnitzel was fantastic as well. I decided to make the "hunter's" variety of schnitzel, which includes a red wine and mushroom sauce that was amazing. I ate all of my helping, plus that of my husband (he claims he is deathly allergic to mushrooms, even though he is not, but that just means that I get to eat them!) 

Spaetzle - Tyler Florence
1 cup flour
1 tsp salt
12 tsp pepper
1/2 tsp nutmeg
2 eggs
1/4 cup milk
3 tablespoons butter
2 tablespoons minced fresh parsley

In a large bowl, combine the flour, salt, pepper and nutmeg.
In a second bowl, whisk the eggs and milk together.
Make a well in the center of the dry ingredients and place the liquids in.
Gradually mix in the flour into the liquids until the dough is all combined. It should be smooth and thick.
Allow to rest for 10-15 minutes.
Bring a large pot of water to boil and reduce to a simmer.
To make the spaetzle, hold a colander (with a pot holder - steam is hot!) over the water and slowly push the dough through the holes. Do not overcrowd the pot or your noodles - use only about 1/4 cup of dough at a time.
Allow the noodles to cook for 3-4 minutes, stirring gently to prevent sticking.
When the noodles begin to float to the top, strain them out of the hot water and place in a second, clean colander. Rinse with cold water.
Repeat until all your dough has been cooked.
Melt the butter in a large skillet over medium heat and add the spaetzle, tossing to coat.
Cook the spaetzle for a minute or two to give the noodles some color, and then sprinkle with the chopped parsley and a touch of salt and pepper.

Jaeger Shnitzel - Wolfgang Puck
2 pork chops, pounded thin
salt and pepper
1/2 cup flour
3 ounces olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme, bay leaf, parsley
2 cups red wine
1 cup beef stock
1 tablespoon butter
2 ounces thick cut bacon, diced
1/2 cup chopped onion
2 cups mushrooms
2 tablespoons parsley leaves, minced

  • Season the pork chops with salt and pepper, then dredge in flour.
  • In a heavy saute pan, heat the olive oil over high heat. Sear both sides of the meat until golden brown. Remove and set aside.
  • Add the onion, carrot, celery, and the bouquet garni. Saute for one minute.
  • Deglaze the pan with the wine and continue to cook until the wine has reduced by half.
  • Add 3/4 cup of the stock and return the meat to the pan. Lower the heat to a simmer and cook until the meat is tender. 
  • Remove the meat to a plate and keep warm. 
  • Strain the sauce, and reserve.
  • In a second saute pan, heat the remaining olive oil and the butter. Saute the bacon until golden. 
  • Add the onions and the mushrooms, and saute until those are golden.
  • Add the mushroom/onions and the sauce back to the large saute skillet. 
  • Place the meat back into the sauce and simmer for 5 minutes. 
  • Serve the meat alongside noodles or mashed potatoes, with the sauce. 

My husband wanted me to share this with you. He always complains of the "I cook - You clean" rule when it comes to the Daring Kitchen. I always DESTROY the kitchen, and he jokingly says that he needs to make a group for all the husbands out there called "The Daring Cleaners". Hahaha


  1. Hey, I think your husband is getting off with a good deal, doing the cleaning, considering the amazing dishes you make for him!! Your spatzle and schnitzle look delicious!!! Glad it was all ladybug approved! :)

  2. OMG! Your spaetzle with jaeger schnitzel looks so good! total comfort food.

    I have to laugh at the Daring Cleaners comment - it is so true!

  3. This looks so good! Spaztle is on the list to make, I am going to have to make this shnitzel as well, yum.

  4. Your spaetzel looks great! I'll have to try that mushroom/schnitzel sauce. It looks very tasty! Nice job!

  5. Oh my - that schnitzel looks so yummy - dark and delicious sauce. Thanks for the recipe :-)

  6. Ha, my husband has the same complaint about our "I cook, you clean rule." I've never been brave enough to post a picture of my destroyed kitchen though :)

    The addition of schnitzel was a great idea! Now I want to make spätzle again with schnitzel because I think my husband would love it.

  7. I've seen quite a few of these delicious looking spaetzle and with that jaeger schnitzel, just wow!

  8. Great job with the spatzle and the schnitzel--looks so delicious! I have to admit I sang with you there :))

  9. Thanks for a very entertaining post and the delicious spaetzle.:)

  10. I think I love the idea of I cook you clean, I will tell my hubby about this, I think it is about time... lol oh spaetzle looks great.

  11. That sounds like a great meal, and I love the idea of the Daring Cleaners! I thought about looking for an Irish noodle recipe, but decided it'd be tastier not to!

  12. Jenni, you did it managed to make me soo hungry in the wee hours of the morning, and for shnitzel over spaetzle! This looks so good, it almost makes me wish I made spaetzle with paprikash (Hungarian and Russian blood here). I have to try Wolfgang's shnitzel very soon!

  13. Oh if only I could get my husband to agree to that rule,life would be heavenly
    Great job on this challenge :)


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