Hello, foodies…
Please keep our fellow New Englanders in your thoughts and prayers.
We have so much to be thankful for…friends, family, and wonderful food. All of life’s most precious things and moments should and must be celebrated. So we’re marching forward with “Cheese Month” on In the Kitchen with David and this Sunday, we’re off to Germany!
But first—we’ve got one more delicious recipe to share with you from our QVC UK correspondent Simon Brown. Many thanks to all of our international partners for sharing their recipes and passion.
And now, let’s go to Deutschland, shall we?
So what are we making to honor Germany’s cheese heritage? Spaetzle! But we’re Americanizing it just a bit and making Spaetzle & Cheese.
Spaetzle & Cheese
This recipe is prepared with the Cook’s Essentials® 14-Piece Porcelain Enamel Nonstick Cookware Set (K34143).
Go to David's Recipe Item Page for the list of items that David has used in his recipes.
Ingredients:
Spaetzle:
4 large eggs
1/2 cup milk
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
2 cups flour
Cheese Sauce:
2 Tbsp butter
1 clove garlic, minced
1-1/4 cup onions, diced
2 Tbsp flour
2 cups milk
4 oz Neufchatel cheese, room temperature and cut into 4–6 pieces
2 cups Gouda cheese, grated
3/4 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp ground mustard
1 Tbsp fresh parsley, chopped
Topping:
1 cup mini pretzels, crushed in a food processor
2 Tbsp butter, melted
1/2 tsp paprika
Directions:
To make the Spaetzle, beat the eggs in a medium-size bowl. Whisk in the milk, salt, pepper, and nutmeg. Add the flour and mix until a smooth, thick batter forms. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Bring 4-5 quarts of water to boil in a large pot. Find a colander with large holes. Place the colander over the water, and in 2–3 batches, push the batter through the holes with a rubber spatula. When the dumplings begin to float, remove them with a slotted spoon and shock them in ice water. When all the dumplings are cooked, drain the water and ice, and set aside.
To make the cheese sauce, melt the butter over medium heat in a 2–3 quart saucepan. Add the garlic and onion and sauté until caramelized, about 15–20 minutes. Add the flour and cook for another 2 minutes. Add the milk and bring the mixture to a simmer. Add the Neufchatel and Gouda and stir until the cheese has completely melted and the sauce is smooth. Add the salt, pepper, parsley, and mustard. Remove the pan from the heat and set aside.
Preheat the oven to 350°F. To assemble the casserole, toss the crushed pretzels, butter, and paprika together in a small bowl; set aside. Pour the Spaetzle and cheese sauce into the Spaetzle cooking pot and toss to coat. Spoon the mixture into a 1.5-quart casserole dish. Top with the crushed pretzels and bake until brown and bubbly, about 50 minutes.
After you give this recipe a go, keep this basic Spaetzle recipe handy…in Germany, it’s often served as a side dish with a pork chop or roast…and covered with gravy. Or, you can simply mix it with cheese (like Emmentaler or Swiss) and sautéed onions, as is also common and absolutely worth trying.
Since my recipe today is, in essence, mac & cheese, tell me about your signature recipe for today’s blog question. What makes your mac & cheese special? Do you use a blend of cheeses? Maybe some bacon? By now, I’m sure you’ve all seen my recipe on QVC.com and in my cookbook. I use both methods: lots of cheese and bacon. And it just doesn’t get any tastier!
Keep it flavorful!
--David
P.S. I almost forgot! Southern Living is bringing a brand-new title this Sunday to Cookbook Corner. It’s Off The Eaten Path: Second Helpings and it takes you into some of the South's most tucked away eateries with food critic and travel writer, Morgan Murphy. Each chapter charts a tasty trail through a southern sub-region, giving you recipes and eateries specific to that region. Here are two recipes you’ll find in this inventive title. See you Sunday!
