Andy M.
Certified Pretend Chef
We will be enjoying a pot roast cooked with pearl onions, carrots and mushrooms and served with mashed potatoes.
We're going to have fried chicken done sort of like KFC extra-crispy, mashed potatoes, gravy, corn-on-the-cob, brussels sprouts, iced tea and haven't decided what we'll have for dessert. All the pistachio swirl cake is gone. With all that'll be on the table for dinner, we probably won't have room for dessert. We'll just have to dessert the table.
I just finished making stock with the carcass, skin and wings from the rotisserie chicken. My place smells soooo good!
Dinner will be split peas and ham from the freezer. Gotta make room for the stock!
I have adapted this from a common recipe that I have come across quite a few times. Basically, I make my spaetzle as normal then, when it is drained I put it back in the pot I just boiled it in, stir in a tblsp butter, about 1/2 cup of shredded cheese, Gruyere or cheddar, or both, and a bit of milk to make it all saucey. Then pour it into an oven proof baking dish and top with a bit more cheese and parsley. Bake for about 20 minutes at 375 until bubbly and brown. Done.Pork Schnitzel with cheesey baked spaetzle.
I've never had baked spaetzle, cheesey or otherwise, RL. But it sounds intriguing.
Care to share the recipe?
Nice! What herbs do you use in your stock?
I like sage, pepper, rosemary and a tiny bit of garlic.