Text 16491, 98 rader
Skriven 2014-08-31 20:37:03 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16429 av Dave Drum (1:18/200.0)
Ärende: Soups - 2 recipes
=========================
Hi Dave,

 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.

 DD> Maybe you can sell that one to Michael ........

With a fist full of Lact-aid ppills.


 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.

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

In my experiences with them, they've been sort of a hybrid, not really a
noodle nor a dumpling. They start thin, then swell up a bit like a
dumpling but aren't as big as one. They're chewier than noodles, and
most often "cut" directly into a pot of boiling water instead of being
rolled out, then cut & dried a bit, as noodles are, before cooking.


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

They aren't as wide spread as pasta is in Italy.

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

We've made our own; the store bought ones aren't worth the money spent
on them.

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

Basically so; they can be cooked in plain water if you don't want to use
chicken broth. The nutmeg is also optional but gives a nice taste, if
not drowned out by gravy.


 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)

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

I tend to think of something like lentil soup as a pottage.


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

That's a new one on me, not in any of my German cook books. One way to
get your family to eat liver tho. (G)

 DD>   From: http://germanfoodguide.com

Have to check this out, see how authentic they are.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)