Tag Archives: useful tools

Cheese Spaetzle Recipe and Spaetzle Maker or “Hobel” Tips

Cheese Spaetzle or käsespätzle

Cheese Spaetzle or käsespätzle

Spätzle, as my Grandma Esther would spell it, loosely means “little sparrow” and gets it’s name from a time before kitchen tools like spaetzle makers, or “hobels” as they’re also known, were readily available. Historically it was shaped by hand with a spoon or knife and was thought to resemble small birds. Spaetzle is the base of many dishes in a cookbook my Grandma presented to me on my 16th birthday; A fantastic compilation of family photographs spanning 5 generations, rustic recipes laden with meat and starchy vegetables meant to feed a large farming family, ingredient lists calling for everything from goat’s milk to “Aunt Edna’s canned pears,” plenty of spaetzle, and clippings from newspapers and magazines that had significance to my Grandmother either culinary or personal. This book is a time capsule and I smile every time I go through it.

Spaetzle is traditionally used as a base for both sweet and savory dishes, soups, and one-dish meals, as it is in my family cookbook. It’s inexpensive, filling, and can be modified to please a variety of palates. I’ve attempted every recipe in Grandma’s cookbook including spaetzle with cherry sauce made with Grandma next to me, others like squash pie made along side my dad, and the one I’m sharing here – Käse or Light Cheese Spaetzle – I make for my family. Grandma Esther left a sweet message in the book, noting, “Dear Nee Nee, some of the dishes may not be so practical for modern times (Maybe she was thinking of the kidney pie? My ancestors didn’t waste a bit.) I hope you find a few that you can enjoy.” And I have. The flavor and texture of spaetzle is comforting, and brings warm feelings of nostalgia. It’s quick to whip together for guests, plus one batch of noodles can be topped a variety of ways to suit everyone around the table. I hope you might enjoy it too.

Grandma Esther’s käsespätzle or Spaetzle with Cheese Recipe

Spaetzle Ingredients

Spaetzle Ingredients

Spaetzle Ingredients (Makes 2 servings; Modified from original which served 10)

1/2 cup whole wheat flour (this imparts a nuttier, heartier texture)
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground pepper
2 large eggs
1/4 cup milk

Spaetzle Dressing:
2 pats butter
½ cup grated cheese (my Grandmother used Emmentaler, a harder German cheese) Here is a great website with a guide to German cheeses, for your perusal.
Additional salt and pepper to season

Tools: Spaetzle Maker or Hobel. Visit HIC’s “Where to Buy” page to find one at a kitchen shop near you.

Directions:

Combine the flour, salt and pepper.

Dry Spaetzle Ingredients

Dry Spaetzle Ingredients

Wet Spaetzle Ingredients

Wet Spaetzle Ingredients

In a second bowl, whisk the eggs and then add in the milk.

Create a depression in the center of the flour mixture and pour in the wet ingredients. The flour should be added and blended gently and slowly, scraping from the sides of the bowl, until well combined.

Wet and Dry Spaetzle ingredients

Blend dry ingredients slowly into wet spaetzle ingredients

The dough should be thick but not ridged, like a stiff muffin batter. I find the dough is easiest to work with, when I refrigerate for 10 minutes before placing in the spaetzle maker or “Hobel.”

Bring a pot of lightly salted water to a boil, and then reduce to a simmer. Make sure the pot is wide enough to allow for the spaetzle maker to sit on top, if using this device. Place the spaetzle maker over the pot, and clip to one edge.

Spaetzle maker clipping to 4 quart pot

Spaetzle maker clipping to 4 quart pot

Fill the hopper with a ball of dough, filling it to the top. Slide the hopper across, and watch the dough fall through the holes, into the simmering pot below!

Moving dough through spaetzle maker

Moving dough through spaetzle maker

Do this in batches so you don’t get a thick layer of spaetzle accumulating, which can clump together. With this size recipe, and using a 4 quart pot, I found I don’t have to do batches, I can make all the spaetzle at once and there’s enough surface area on the top of the pot to deter clumping. This dough recipe fills the hoper of the spaetzle maker exactly once. You know the spaetzle is done, when it floats to the surface of the pot.

floating spaetzle

floating spaetzle

Stir it gently to prevent it from sticking. Remove the finished spaetzle noodles form the pot with a slotted spoon or dump the whole pot into a smooth surface colander (not a mesh strainer, I find it sticks to the mesh) and give it a light rinse of cold water.

Place the rinsed spaetzle into a bowl with sides high enough to permit tossing, and drop the 2 pats of butter on top. The heat of the spaetzle will melt the butter. Stir in. Sprinkle the cheese into the bowl as well, and stir to combine with the buttered spaetzle. Dish into smaller bowls, and add a little more salt and pepper to taste, if desired. (Or, more cheese on top.) Dig in!

Cheese Spaetzle

Cheese Spaetzle

Article Contributed by Nicole H., of HIC

The Pleasures of the Pomegranate and an Investigation of The Pomegranate Tool

Pomegranate Seeds
One of the first cultivated fruits, the pomegranate offers a unique, sweet-sour taste that is ideal for nibbling on alone or incorporating into cooling drinks, vegetable salads, tart stews, soups and desserts.

The pomegranate boasts high levels of antioxidants in the form of polyphenols, tannins and anthocyanins, all designed to help you stay healthy and strong by fighting those free radicals that can cause certain diseases – and premature aging.

But, getting to the heart of the pomegranate and those tiny seeds (called arils), which are the key to those antioxidants, can be a bit frustrating. The arils, which are surrounded by a shiny, tough, white membrane, can be hard to remove — and often quite messy, Working ones way though the ruby juice and seeds can be an act of devotion – an act that might cause one to throw up their hands and give up. But don’t give up on the delicious taste, versatility, and healthfulness of the pomegranate just because you think it is too much work.

It is often suggested to submerge a halved pomegranate in water in order to more easily remove the arils, and more importantly,  prevent splatter of the ruby red juices. But, I find this still a bit messy and also a bit cumbersome.

The new Pomegranate Tool is a quick, clean and easy way to remove those sometimes stubborn arils.

Here’s how it works: To start off, roll the pomegranate on the work surface to loosen and soften the fruit. Then remove the crown and cut the fruit in half. Place the halved pomegranate  face down in the grid, and cover it with the flexible dome, holding the dome tightly against the bowl.

Pomegranate Tool Pom Face Down

Winner of the Fruit Logistica Innovation Award

Pomegranate Tool Cover onPomegranate Tool With Spoon

To remove the seeds, strike the dome firmly, using a heavy spoon. (The arils will be deposited into the bowl beneath.) If any of the membrane breaks free, it can be easily picked out from the bowl of arils.

Pomegranate De-SeededPomegranate Arils

If desired, rinse the seeds first, and then enjoy.

The three-piece set, which includes the dome, grid and bowl, is easy to clean by hand or in the dishwasher.

Pomegranates are typically available in the fall and early winter. For maximum flavor, look for fruits that are rich in color and are heavy, as they will hold more juice. If, when pressed, powdery cloud puffs emerge from the crown, the fruit is most likely dry. You probably will eat them immediately, but if you must store them, keep them whole in the refrigerator for up to three months. The seeds, when stored in an airtight container in the freezer, can also be kept for three months. Find a Pomegranate Tool to take home, here.

See The Pomegranate Tool demonstration from the HIC booth, at the International Home + Housewares Show.

Versatile and Tasty These little gems are great on their own as a snack, tasty when added to yogurt or granola, and a sweet addition on top of ice cream or salads. They add texture, color and a burst of flavor to just about anything you add them to.

Here are a few suggestions on how to enjoy pomegranates:

  • Add some pomegranate juice to maple syrup
  • Add the arils to squash risotto
  • Reduce balsamic vinegar, spike it with a few tablespoons of  pomegranate juice and then drizzle over salmon
  • Create a sweet salsa with jalapeno, yellow pepper, rice vinegar and the pomegranate arils
  • Design a few ‘adult’ beverages including a Pomegranate Caipirinha or Pomegranate Cosmo
  • Incorporate the arils and juice into a delicious Pomegranate Yogurt Dip
  • Add a bit of acidity to a meat or fowl sauce

Once you’ve started eating them, it’s hard to get out of the pomegranate habit. And, the Pomegranate Tool is a handy way to help you enjoy all the flavor and goodness without the struggle.

Laura Everage is a writer, editor, swimmer, yoga-lover, wife, and mother of four. Her days start very early in the morning, but thanks to her favorite beverage, coffee, she is able to start each day on a good note. Laura began her journey in all things food and beverage related nearly 20 years ago, as Managing Editor of The Gourmet Retailer. She continues to write about food, coffee, tea and kitchenware and is currently working on a book entitled Courage in a Cup: Women, Coffee and the Global Economy. Laura is also founder and editor of her own website, Family Eats, and is editorial director/partner of Coffee Universe. Her work has appeared in a variety of trade magazines as well as consumer publications Saveur and Consumers’ Digest. Laura’s knowledge of the industry has landed her appearances on both the Food Network and Fine Living Network. To contact Laura, email Laura@familyeats.net.