Uh oh. That’s what I thought when I saw this week’s French Fridays with Dorie recipe (Herb-speckled spaetzle, p 372). Not because I don’t like spaetzle (basically little dumplings) but because I don’t own any thing that can successfully make the spaetzle the correct shape (see here, they’re supposed to be little squiggly thin things). I checked out a few sites then saw Wikipedia showing all sorts of different shapes (and spellings) of spaetzle/ spätzle. So after trying a colander and a grater, I plopped the mixture into a piping bag and made shapes not unlike gnocchi (in fact not unlike the gnocchi we’ve already made for French Fridays with Dorie).
I’m going to say they were “rustic” looking. Right?
In any case, they were super quick to prepare – 10 minutes for the dough, then they boil for a few minutes in salted water then are cooked in a broth with mushrooms and onions. I used chives as my herb of choice. I snuck a few while I was photographing them but later we served them with steak. A perfect winter dish. They are definitely better freshly cooked but they were still tasty (if a little rubbery) by the time dinner came around. But wow. This has inspired me to figure out a way to make the little squiggly shapes. I loved this but think I would love it more in smaller form.
French Fridays with Dorie participants do not publish the recipes on our blogs (though this week you can find the recipe online here) rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!
*** I’m in Myanmar right now with extremely limited internet access (if any) but if I can I will share a few pics via Instagram, Twitter or Flickr – feel free to follow me there if you are not already!