Spaetzle Recipe: Place an egg in a mixing bowl.
Add about half as much cream as the amount of egg in the bowl.
Add sea salt.
Add a pinch of nutmeg.
Add a little bit of flour at a time while stirring with a whisk till a thick spaetzle batter is formed. (About 2 tablespoons of flour. The batter should be thick and almost like a wet dough.)
Refrigerate the batter for twenty minutes.
Heat a sauce pot full of water over medium high heat.
Add a few pinches of sea salt.
The water should be very hot, but not boiling or bubbling at all!
Use a spoon to stream thick bands of the spaetzle batter across the surface of the hot water.
When the spaetzle noodles float to the top of the hot water, then they are ready.
Scoop the spaetlze out of the water with a net.
Set the boiled spaetzle aside to cool.
Heat a saute pan over medium/medium high heat.
Add a few pats of unsalted butter.
Let the butter cook till it turns a noisette brown color.
Add the drained spaetzle noodles to the hot butter while shaking the pan.
Saute and pan fry the noodles as you toss them in the pan.
The hot butter will cause the spaetzle to "puff up" as they pan fry.
When the spaetzle begin to get a few brown highlights, season them with sea salt and black pepper.
Schnitzel Recipe: Cut 4 thin veal leg cutlets that are 1 to 2 ounces apiece.
Gently pound the veal cutlets with a mallet or wine bottle to tenderize them and to flatten them evenly.
Dredge the veal cutlets in flour.
Dredge the cutlets in egg wash.
Dredge the cutlets in plain fine bread crumbs.
Heat a saute pan over medium heat.
Add about 6 pats of unsalted butter.
Saute and pan fry the breaded veal cutlets.
Cook both sides of the cutlets, till they are crispy golden brown.
Remove the veal schnitzel from the pan and set it aside.
Paprika Schnitzel Sauce Recipe: Drain the excess grease from the hot veal saute pan.
Add 1 butter pat.
Add 1 teaspoon of finely chopped shallot.
When the shallot turns clear, add a splash of Rhine Valley White Wine.
Reduce the wine slightly.
Add about 1 cup of creme fraiche. (Creme fraiche is 1/2 cream and 1/2 sour cream.)
Add sea salt and white pepper.
Add a generous spoonful of paprika. (Add enough paprika to turn the sauce into a reddish orange color.)
Stir and simmer the sauce over medium low heat.
Return the veal schnitzel to the sauce.
Simmer for a few minutes till the veal schnitzel are coated with the sauce.
Place the paprika schnitzel on a plate and pour most of the sauce over the veal. (Leave a small portion of the sauce in the pan for the spaetzle. Keep the paprika sauce warm over very low heat.
Finishing the Spaetzle: Heat a saute pan over medium/medium high heat.
Add 4 pats of unsalted butter.
Add the reserved boiled spaetzel.
Toss the spaetzle int the hot butter, till it "puffs up" and so it gets a few light brown highlights.
Use a slotted spoon to add the hot spaetzle to the remaining paprika sauce in the other pan.
Toss the fried spaetzle with sauce.
Set the sauced spaetzle on the plate next to the veal.
Serve with green beans and sweet potatoes Anna.
Sweet Potatoes Anna Recipe: Sweet potatoes Anna is thin sliced peeled sweet potato that is brushed with cinnamon butter. The cinnamon butter potato slices are layered in a custard cup. Then it is baked in a 350 degree oven, till the potatoes are fully cooked. Invert the custard cup on the plate and tap it lightly to free the sweet potatoes Anna. Sweet Potato Anna is easy to make!
Paprika Schnitzel is a very hearty, rich entree. Paprika and Creme Fraiche go very well together. A nice quality paprika like Hungarian Paprika is best for this recipe. Spaetzle are a German form of pasta/dumpling that take on the flavor of the sauce. This recipe is a very nice preparation of schnitzel! ... Shawna
0 komentar:
Post a Comment