Cookin again

[Vael]

It's Canadian Thanksgiving, and I took charge of the turkey this year. So while I didn't do an overnight brine, I did do a wet one for a few hours, following by spatchcocking the bird and rubbing it down with a paste of butter, roasted garlic, sage and rosemary (and salt and pepper). End product was delicious and juicy.

 

[overgeeked]

Made German Goulash and Spätzle. This was my first attempt at Goulash and something like my fourth attempt at Spätzle. The Goulash was okay but the Spätzle turned out pretty good. I’m still tweaking the Goulash so not posting that recipe, but here’s the Spätzle.

2 1/4 cups flour
1 1/2 tsp salt
3 eggs
1 cup water

Mix dry, add wet. Mix until smooth. Let rest while you boil a good-sized pot of water.

Use a Spätzle press or knife and board to form the Spätzle. Video below.

Make in batches and drop into boiling water. When they float, they’re done. About 2-3 minutes depending on size.

Use a spider strainer to fish them out and drop them into cold water to stop cooking. Set aside in a colander to drain.

Can be used as pasta and great as mac and cheese.

I melted about 1/2 tbsp butter in a pan over medium heat, tossed in about a cup of Spätzle, a good splash of white sauce, and some parmesan. Mixed until combined, hot, and cheese melted. Salt and pepper to taste.

How to shape Spätzle.



ETA: You can freeze cooked Spätzle for 3-4 months. Drop the frozen noodles into boiling water for 1-2 minutes and they taste just like freshly made.

 

[Jahydin]

That it so cool! I've never seen that before. I will have to give your recipe a go one of these weekends...

 

[Vael]

I'm making cream puffs for my cousin's engagement party tomorrow, and I tried my first infused pastry cream, I cold brewed cream with Earl Grey tea overnight and the resultant pastry cream is really good. Still have to make the Choux buns, but the fillings are good.

 

[overgeeked]

Made German Goulash and Spätzle. This was my first attempt at Goulash and something like my fourth attempt at Spätzle. The Goulash was okay but the Spätzle turned out pretty good. I’m still tweaking the Goulash so not posting that recipe, but here’s the Spätzle.

2 1/4 cups flour
1 1/2 tsp salt
3 eggs
1 cup water

Mix dry, add wet. Mix until smooth. Let rest while you boil a good-sized pot of water.

Use a Spätzle press or knife and board to form the Spätzle. Video below.

Make in batches and drop into boiling water. When they float, they’re done. About 2-3 minutes depending on size.

Use a spider strainer to fish them out and drop them into cold water to stop cooking. Set aside in a colander to drain.

Can be used as pasta and great as mac and cheese.

I melted about 1/2 tbsp butter in a pan over medium heat, tossed in about a cup of Spätzle, a good splash of white sauce, and some parmesan. Mixed until combined, hot, and cheese melted. Salt and pepper to taste.

How to shape Spätzle.



ETA: You can freeze cooked Spätzle for 3-4 months. Drop the frozen noodles into boiling water for 1-2 minutes and they taste just like freshly made.

In a weird twist, Max from Tasting History with Max Miller also made Spätzle on his week's show. It's a side in his video and only gets a quick mention, but he shows off one of the other methods of making Spätzle, the grater. I should get one of those. Looks so much easier.

 

[Bohandas]

Saw a jalapeno popper recipe in a magazine and, although I didn't try the magazine's particular recipe, realized that the recipe I already use will be significantly easier if I cut the jalapenosmin half like the ones in the magazine rather than just coring them out

 

[CleverNickName]

Carving a pumpkin tonight? Save those seeds!

CleverToasted Pumpkin Seeds
Ingredients:

• 1 cup of fresh pumpkin seeds
• 2 quarts water
• 1 tablespoon + 1/2 teaspoon salt (divided use)
• 1/2 teaspoon baking soda
• 1/2 tablespoon vegetable oil

Instructions:

1. Clean and wash the pumpkin seeds well, making sure to get all of the pulp off of them.
2. Bring the water to a boil, then add the pumpkin seeds and 1 tablespoon of the salt. Cover and simmer for about 10 minutes.
3. Drain the seeds, then put them into a bowl. While they are still damp, add the baking soda and the remaining salt, and stir until dissolved and well-coated.
4. Spread the seeds out onto a sheet of wax paper and allow to dry for at least an hour (overnight is preferred for best results.)
5. Preheat the oven to 300°F.
6. Toss the pumpkin seeds with the vegetable oil, then spread them out onto a single layer on a sheet of parchment paper.
7. Bake until golden brown and crispy, about 15-20 minutes.
8. Allow to cool for 10 minutes or so before serving.
9. Store any leftovers (there won't be any) in an airtight container in the refrigerator.

 

[Dannyalcatraz]

One of my favorite appetizers in a chain restaurant is Boston’s Bacon Wrapped Steak Skewers. They’re served with a creamy blue cheese (CBC) sauce for dipping. The combination is so good that my Mom & my best friend love it despite both of them disliking blue cheese.

One time, I asked a server about what was in the CBC sauce, and she said it was essentially a mix of heavy cream, butter, and a mild to medium strength blue cheese.

Anyone who has ever made an Alfredo sauce recognizes that basic combination.

And just to confirm this analysis, I had some of the CBC sauce over pasta with grilled chicken & shrimp. It was very good. Alfredo was better on the shrimp than the CBC, but it still worked. But IMHO, the CBC was better on the chicken than the Alfredo. And I bet it would be AWESOME on a ham or bacon based pasta dish.