Grainy Mustard Spaetzle Recipes

Steps:

• Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
• Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
• Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.

Steps:

• Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
• 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, over medium heat. Reduce the heat 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. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.

Steps:

• In a large bowl, mix eggs, water, oil and grainy mustard.
• Slowly incorporate flour while sifting into egg mixture and season.
• Bring a large pot of salted water to a boil.
• Put spaetzle dough through a ricer or a spaetzle machine directly into boiling water and cut off.
• Allow spaetzle to cook in water for 2 to 3 minutes.
• Remove spaetzle and plunge into an ice bath.
• When cooled down, remove from ice bath and dry on a clean towel.
• Coat spaetzle with a little oil and refrigerate until ready to use.
• To serve; in a large fry pan, over high heat, add a couple of tablespoons of butter and allow to brown.
• Add a little spaetzle and toss to coat.
• Allow to continue to cook until spaetzle becomes a little crispy.
• Season with salt and serve immediately.

Steps:

• Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat.
• Top ham steak with mustard cream spaetzle.
• In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
• Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
• When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.

Steps:

• Make sure to read through all steps below before executing this recipe!
• Beat the eggs & the next 5 ingredients. This works well with or without the chives and nutmeg if you do not have any.
• Add the flour & mix until a sticky batter forms. [Note: If your spaetzle is too heavy or dense in the end, then you know for next time that you used too much flour.].
• Bring a pot of salted [generously salted] water to a boil.
• If you have a spaetzle maker, work the batter through the sieve.
• For the rest of us, take a small plastic cutting board and place a decent line/dollop of batter across about 2/3rds of the way up the board. Holding the board at a slight downward angle over the boiling water, very very quickly, using a butter knife, scrape off small bits of batter [to make each spaetzle] into the boiling water, dipping the knife into the water with the batter each time [less stickiness]. Don't worry, this takes some practice to do well! Remember, the spaetzles are supposed to be relatively small, but most importantly, even in size as they cook together! After going through this process once, you will also get a better feel for what the proper consistency of the batter should be when adding in the flour in step 3.
• There is also the "colander" method [push batter through colander over boiling pot], however, I've never gotten it to work well and the batter sort of cooks in the holes over the pot before you've worked your entire batter. Plus, I find they are almost too small this way & lose all their satisfying chewiness. Maybe this is all because I grew up making these with my grandma who was a natural spaetzle machine! {btw, she used a teaspoon rather than a butter knife on the cutting board, which you could try too}.
• They are done when they rise to the top of the boiling water, only about 1 to 2 minutes {why I said "very very quickly" earlier}. You may need to do this in batches, especially at first, so that your pot doesn't have overooked and undercooked spaetzle at the same time. They should be just slightly chewy still when done, but cooked all the way through.
• Drain well.
• At this point, you can serve right away with your meal [they get cold fast], or saute them in 2-4 tbsp of butter as needed to coat them, stirring constantly.
• Enjoy! Great with dishes that have sauces and gravies to keep them warm on your plate.
• Now that you've read through this, don't be too intimidated and go plan a session to make them!

Steps:

• Place mustard seeds in a medium-size bowl. Stir in 1/2 cup cold water and the wine. Cover and let stand overnight.
• Purée mustard with salt until you reach the desired consistency. Transfer to an airtight container and refrigerate for 24 hours before using.