Homemade spätzle with mountain cheese and caramelized onions, from Luisa Weiss new book, Classic German Cooking. Comfort food, with a side of European history.
Cookbooks that read like novels are my preferred way to learn recipes! Plus my mum was raised in Germany (and I did a semester in high school there too) so they are recipes close to my heart!
If it works, please, please let me and other readers here know! I know I have a sizable handful of GF folks here who would so appreciate knowing if it works!
I guess the Pennsylvania-German rivels and Bott Boi are a close cousin to Spaetzle, since they're all egg-based noodles. That's my heritage on my mom's side.
Yes, you'll find German egg noodle derivatives all over the US. It's such a gift to have food historians who trace things back to their roots (there are many in the US who focus explicitly on food history) since foodways is such a big part of our human story!
I'm so excited about this book!! Beautiful post :)
Me too! I feel like it would take a year to cook through it, but I'm ready for it!
This sounds so comforting and cozy! I’ve added the cookbook to my list of must buys!
I hope it makes it into your home, especially if you enjoy reading history and diving into the story behind these many dishes.
Cookbooks that read like novels are my preferred way to learn recipes! Plus my mum was raised in Germany (and I did a semester in high school there too) so they are recipes close to my heart!
That spatzle sings of love. I might need to test this with GF flour!
If it works, please, please let me and other readers here know! I know I have a sizable handful of GF folks here who would so appreciate knowing if it works!
Buttering the bottom of a bowl really puzzled me until I realized it’s the inside of the bowl! 🤦🏻♀️
Yes, inside the bowl! 😂 but do you please speak up anytime something in my recipes or a guest recipe puzzles you and we'll figure it out together.
Spatzle - yum and this is a beautiful version - lovely.
So rich and satisfying, yet simple at the same time. Thank you for reading Sheryl!
I guess the Pennsylvania-German rivels and Bott Boi are a close cousin to Spaetzle, since they're all egg-based noodles. That's my heritage on my mom's side.
Yes, you'll find German egg noodle derivatives all over the US. It's such a gift to have food historians who trace things back to their roots (there are many in the US who focus explicitly on food history) since foodways is such a big part of our human story!
Love love Spätzle, this looks delicious.
We had the best spätzle last night at the Mountainbrau haus, with lingonberries on the side, András' favorite way to eat it. So good!
Thank you so much darling Sarah, I love the parallels in our lives and our tables. See you soon! ❤️❤️❤️
I love our parallels too. And I cannot wait to be at a table together next week!! ❤️❤️