Glorious Spaetzle

This spaetzle recipe from Tyler Florence needs no improving on. Light yet slightly chewy, I can eat these right out of the pan. I served the spaetzle and schnitzel with a mushroom gravy (which turns your wiener schnitzel into a very impressive sounding jaeger schnitzel).

I'm a sucker for kitchen gadgets but I couldn't justify a device dedicated to spaetzle. So I improvised with a toaster oven tray. Chances are you have something around the kitchen that'll work. Just look for something with holes around 1/2 to 3/4 inch in diameter.

Ingredients for Spaetzle

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground nutmeg

2 large eggs

1/4 cup milk

3 tablespoons unsalted butter

Directions for Spaetzle

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color. Season with salt and pepper before serving.

Ingredients for Mushroom Gravy

10 ounce button mushrooms, slice 1/4 inch thick

2 slices thick cut bacon (or 3 slices thin cut)

1 small shallot, sliced thinly

2 tablespoon flour

1/4 cup madeira (or substitute white wine, dry sherry)

2 cups veal or chicken stock

Salt and pepper 

Directions for Gravy

Render bacon over medium heat until crispy, remove bacon from pan and leave fat behind. Turn heat up to medium high, sautee shallot for 2 minutes. Add sliced mushroom and sautee for another 5 to 7 minutes until mushroom start to soften. Add flour to pan and cook for another minute. Add wine to pan, reduce for a minute then add stock. Cook over medium heat for 30 minutes until stock is slightly reduced and gravy is thickened. Add salt and pepper to taste.

Bring 3 quarts of salted water