Text 16429, 149 rader
Skriven 2014-08-30 17:15:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Soups - 2 recipes
=========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I seldom do rice in soup - saving that for stuffed peppers or actual
 DD> rice dishes. I've used all sorts of shapes besides noodles in clear
 DD> broth soups - shells, those little paramecium shaped farfalle things,
 DD> alphabet letters, rotini, orichette, rosmarina, etc, etc. Depends on
 DD> what's in the cabinet.  Bv)=

 RH> If I've got rice, it's fair game for soup. Same as pasta, no matter
 RH> what shape. For supper I made zuchinni "parmesan"--rounds of zuchinni
 RH> dusted in flour, fried, finished in dish with marinara sauce and
 RH> mozzarella cheese. I cooked bow tie pasta to go with it. BTW, the
 RH> zuchinni used was a round shaped one, about baseball size/shape.

Maybe you can sell that one to Michael ........ 
 
 DD> I've also used spaetzle and ALDI's Swabian Egg Noodles - which are
 DD> labelled as spaetzle but are different from the little dumplings which
 DD> I am used to seeing under the spaetzle cognomen.

 RH> False advertising there.

Not true - "A traditional German dumpling or noodle, spaetzle is boiled in
water or broth then pan fried in butter and served as a side dish." -
http://allrecipes.com/Recipe/German-Spaetzle-Dumplings. 

And "The Italians aren't the only pasta-lovers. The German answer to pasta is
SpEtzle. SpEtzle are loved in Germany and are part of its identity and
cooking-culture. Although SpEtzle are served and enjoyed throughout Germany,
they are considered a specialty of the Swabian (Schwaben) region."
http://germanfoodguide.com/spatzle.cfm. 

Also "Commercially made noodles marketed as spEtzle may bear little resemblance
to handmade spEtzle, being more or less regular in shape and more solid in
mouthfeel. Most popular are dried spEtzle that are cooked in boiling water like
ordinary egg noodles. Pre-cooked SpEtzle have become available as well in
supermarket refrigerators." http://en.wikipedia.org/wiki/Sp%C3%A4tzle

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spaetzle
 Categories: Pasta, Dairy, Poultry
      Yield: 2 servings

      1 c  All-purpose flour
    1/2 ts Salt
    1/2 ts Ground nutmeg
        ds White pepper
      2 lg Eggs; lightly beaten
    1/4 c  Milk
      4 qt Chicken broth
      2 tb Butter
           Grated Parmesan cheese;
           - opt

  In a bowl, combine flour, salt, nutmeg and pepper. Add
  eggs and milk; stir to mix well (batter will be thick).

  In a Dutch oven or large kettle, bring chicken broth to a
  boil. Drop batter by 1/2 teaspoonfuls into boiling liquid.
  Boil until spaetzle rise to the surface; remove to ice
  water. Drain well.

  In a skillet, heat spaetzle in butter until lightly
  browned. Serve with schnitzel and gravy or Parmesan
  cheese.

  This traditional German dish is one of the most popular
  dishes in our family restaurant. It is so delicious when
  served with schnitzel or Parmesan cheese.

  Essen Haus, Bob & Gail Worm, Madison, Wisconsin

  Yield: 2 servings.

  From: http://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

 DD>       Title: Celery Potage
 DD>  Categories: Five, Soups, Vegetables, Poultry, UDD
 DD>       Yield: 8 Servings

 RH> Something different, and a way to use up celery. Steve would probably
 RH> run it thru the juicer now. (G)

The title comes from that old pedant - Ian Hoare - who insisted that this is
properly a potage rather than a soup. So, I went along with the gag. Tasty
either way.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: LeberspEtzle
 Categories: Pasta, Beef, Herbs, Citrus
      Yield: 4 servings

  1 1/4 c  All Purpose Flour
    1/2 lb Calf's Liver
      3 lg Eggs
      2    Onions; chopped
      1 tb Butter
        sm Bunch parsley; fine chopped
           Salt & pepper
      1 ts Dried Marjoram
      1 ts Lemon zest

  Puree liver in a food processor.

  In frying pan, sautO onions in butter until onions become
  transparent.

  Sift the flour. Mix in eggs, onions, and pureed liver. Add
  seasonings: salt, pepper, marjoram, and lemon zest. Mix
  the dough vigorously then let the dough rest while you
  bring salt water to a boil.

  Push the spEtzle dough through a spEtzle maker (this
  resembles a potato ricer and can be purchased at many
  German delicatessens or a specialty cooking stores). If
  you don't have one or can't find one, you can get the same
  effect by pushing the dough through the holes of a
  colander. Or you can cut the dough into strands on a
  wooden kitchen board.

  Drop spEtzle into hot, salted water. Cook uncovered. As
  the spEtzle begin to rise to the surface of the pot,
  remove them with a slotted spoon and put them in the cold
  water to stop them from cooking.

  Just before serving, warm the spEtzle for 4-5 minutes in
  the melted butter in a large pan over medium heat. Serve
  immediately.

  From: http://germanfoodguide.com

  Uncle Dirty Dave's Archives

MMMMM

 


... You are what you eat. If you eat garlic you're apt to be a hermit.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)