(Leavenworth's) faux-Bavarianness is so all-encompassing and uber-kitschy that it understandably drives a certain type of person absolutely batshit.
Maybe I'm just a sucker for the word "batshit," but he's spot-on. You either appreciate corny crap or you don't. And I do. Oh boy, do I.
And what a co-ink-e-dink: I had planned my own personal Oktoberfest to celebrate Ed's return from Moab! Big jar of sauerkraut? Check. Four fresh sausages from Uli's? Check. I was even planning to embark on my maiden spaetzle voyage. Ed's so lucky, right?
I looked up a recipe for spaetzle and dove right in. It was a basic spaetzle recipe and it was pretty good, but I didn't think it was special enough to warrant inclusion here (see? standards=sky high!)
Now that I'm done, I think I'd want to try a slightly different, lighter recipe next time. I found a couple recipes for ricotta spaetzle, and although it's obviously not an "authentic German spaetzle" recipe, who cares if the stuff is great, right?
Anyhow, here's me making spaetzle using a colander. Messy and kinda tricky. I finally figured out a good technique (slapping at the batter with my spatula) on my last batch.
The finished product, browned in butter and served with fresh parsley and chives.
I served the sausages on a bed of bacony sauerkraut (I browned some bacon in the pan, then added the jar of kraut). Easy as can be, and it helped the canned kraut taste less generic. By the way, the two non-German sausages (one lamb and one linguica) totally rocked; the brats were good too, but I'll be making a special trip to Uli's for the others.
[where: 98118]
1 comment:
Spaetzle is one of my most favorite fall foods ever. I always thought you had to have a special spaetzle maker, but now I see that it's possible without. Thanks!
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