Rye Spaetzle Gratin Recipes

Steps:

• 1. In a medium saute pan, cook the bacon until crisp, remove the pan from the heat and pour out all but 2 tablespoons of the bacon grease. When the bacon is cool enough, crumble it. 2. Bring the pan to medium heat and saute the onion and garlic for about two minutes, then lower the heat to medium-low and let the mixture caramelize a bit, stirring every few minutes. When they're a light brown color (not burned), remove the pan from the stove and let the mixture cool for a few minutes. 3. In a separate bowl, mix the heavy cream, milk and eggs. Preheat oven to 350 degrees. 4. Add the crumbled bacon (or ham), onion mixture, thyme, Gruyere, salt and pepper to the spaetzle, then add the liquid mixture and stir until incorporated. Pour into prepared casserole dish and bake for 15 minutes. 5. Sprinkle the cheddar on top and bake for another 5 minutes. Turn on the broiler for about 1 minute and let the top of the gratin take on a golden-brown color and create a nice crust. Remove from the oven, let cool for a few minutes and serve.

Steps:

• In a mixing bowl, whisk together the milk, sour cream, mustard, chives, caraway, eggs and 1 teaspoon salt. With a wooden spoon, mix in the all-purpose and rye flours. Cover and let the batter rest for 1 hour.
• Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Bring a large pot of salted water to a boil.
• Place a perforated pan on top of the pot or use a spaetzle maker and push the batter through the holes, letting the spaetzle drop down into the boiling water. Cook until the spaetzle floats, about 2 minutes, then another 1 to 2 minutes more.
• As the spaetzle is cooking, place a sauté pan on the grill. Add the butter and allow it to melt. Add a 4-ounce ladle of spaetzle water along with the spaetzle and toss to combine. Season with the nutmeg and salt and pepper to taste.

Steps:

• Discard the outer leaves of cabbage; quarter, core and slice the rest. Using a mortar and pestle or the flat of a knife, lightly crush the caraway seeds. Melt the butter in a very large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, until tender and lightly colored, 5 to 10 minutes. Stir in the caraway, garlic, chile and thyme; cook 1 minute. Add the cabbage and cook, tossing frequently, until very tender and wilted, 7 to 10 minutes. Season with vinegar and 3/4 teaspoon salt or more to taste. Remove from heat and cover to keep warm.
• Bring a large pot of salted water to a boil. In a large bowl, whisk together the flours and 1 teaspoon salt. In a separate bowl, whisk together the eggs and 1 cup milk. Make a well in the dry ingredients and pour in the wet mixture. Stir with a wooden spoon to combine. The consistency should be that of a sticky cake batter. As the batter sits, it will absorb more liquid; add more milk as needed to keep it loose.
• Working in batches, press the spaetzle through a spaetzle maker or a colander into the boiling water. (If using a colander, either hold it with oven mitts so you don't burn yourself over the steaming water, or get a friend to help). As the spaetzle rise to the surface, scoop them out with a slotted spoon and transfer to the skillet with the cabbage. Once all of the spaetzle has been added, toss the mixture well.
• Heat the oven to 425 degrees. Scrape the mixture into a 1 1/2-quart gratin dish. Scatter cheese over the top. Bake until golden and bubbly, 20 to 25 minutes. Grind a generous amount of black pepper all over the top of the gratin, then serve.