"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-30-2013, 06:35 PM   #1
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
Roch's Haluski

Here is one of my fave comfort foods. It is a traditional Eastern European dish that has many variations. The main ingredients are cabbage, onion, egg noodles, sour cream, and usually some kind of bacon or sausage. My version is never the same. I like to add carrots add whatever I have on hand or need to use up. Today I had some extra peppers and peas and went with smoked sausage.

Attached Thumbnails
Click image for larger version

Name:	004.jpg
Views:	227
Size:	62.3 KB
ID:	16979  
Rocklobster is online now   Reply With Quote
Old 01-30-2013, 06:39 PM   #2
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
I started by cubing up and frying the sausage. When they got browned up I put them aside on some paper towel to degrease and got the garlic and onions going. Then, I added the cabbage and carrots, half a tsp of caraway seeds, and let these fry on med for about 20 minutes, stirring occasionally until everything starts to soften and color. Meanwhile, I have the water ready and am cooking the egg noodles, timing everything so it is ready close to the same time. The cabbage mix can wait a bit so no pressure.
Attached Thumbnails
Click image for larger version

Name:	008.jpg
Views:	192
Size:	63.5 KB
ID:	16980  
Rocklobster is online now   Reply With Quote
Old 01-30-2013, 06:42 PM   #3
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
When the noodles are ready, drain them and add the rest of the ingredients to the pan, a good dollop of sour cream, some fresh parsley and stir it up well.
Attached Thumbnails
Click image for larger version

Name:	010.jpg
Views:	188
Size:	44.7 KB
ID:	16981  
Rocklobster is online now   Reply With Quote
Old 01-30-2013, 06:44 PM   #4
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
I love to add lots of black pepper to finish it off.
Attached Thumbnails
Click image for larger version

Name:	017.jpg
Views:	218
Size:	69.4 KB
ID:	16982  
Rocklobster is online now   Reply With Quote
Old 01-30-2013, 06:54 PM   #5
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
That's a hearty dish that can also be made with pot or large curd cottage cheese instead of sour cream. Sorta Polish soul food.
You can have my share of the carrots.
justplainbill is offline   Reply With Quote
Old 01-30-2013, 06:55 PM   #6
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
Quote:
Originally Posted by justplainbill View Post
That's a hearty dish that can also be made with pot or large curd cottage cheese instead of sour cream.
Yeah. I have seen a few recipes that add cream cheese also.
Rocklobster is online now   Reply With Quote
Old 01-30-2013, 06:57 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,042
I had to look it up when you first mentioned it, Rock, had no idea what it was. Looks fantastic, and great tutorial!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-30-2013, 07:25 PM   #8
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
When I get really ambitious I am going to add home made spaetzel noodles. Talk about hearty...
Rocklobster is online now   Reply With Quote
Old 01-30-2013, 07:37 PM   #9
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,443
Quote:
Originally Posted by Rocklobster View Post
When I get really ambitious I am going to add home made spaetzel noodles. Talk about hearty...
What recipe for the spaetzel? I love black pepper spaetzel!
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 01-31-2013, 12:29 PM   #10
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 4,039
I don't know about Rock's recipe, interesting to see/ compare his thoughts.

I have had success making spaetzle with a Joy of Cooking recipe. Both in a soup and with brown butter and crumbs. Closely resembles my Gramma's recipe.

My only issue is finding something with holes that WORKS. Colanders, backside of a grater, a potato ricer, <<<< I think you need 3 hands for the job.
Whiskadoodle is offline   Reply With Quote
Old 01-31-2013, 12:39 PM   #11
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
The classic way of making them is to cut / scrape the dough off of a spaetzle board. The board is 6 - 9" wide, 12" long and 1/4 - 3/16" thick.
justplainbill is offline   Reply With Quote
Old 01-31-2013, 12:43 PM   #12
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,651
I have seen that technique on youtube and it looks like it would take a bit of practice. I cheat and use a spaetzle maker. And use the most basic recipe that came with the maker.
Rocklobster is online now   Reply With Quote
Old 01-31-2013, 12:54 PM   #13
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
We have both. My wife likes the 'machine' but I can sometimes get her to do them the old fashioned way. I really enjoy them with chicken paprikash.
justplainbill is offline   Reply With Quote
Old 01-31-2013, 08:23 PM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,440
Send a message via Skype™ to taxlady
Quote:
Originally Posted by justplainbill View Post
The classic way of making them is to cut / scrape the dough off of a spaetzle board. The board is 6 - 9" wide, 12" long and 1/4 - 3/16" thick.
I Google "spaetzle board" and it showed pix of boards with no holes. How does that work?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 01-31-2013, 10:54 PM   #15
Executive Chef
 
Join Date: Apr 2011
Location: Ohio
Posts: 3,096
Another yummy and hearty looking meal .. can't wait to try this one too !

Thanks for sharing !
MrsLMB is offline   Reply With Quote
Old 02-01-2013, 03:49 AM   #16
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,114
Thanks Rock, lovely looking recipe
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 02-01-2013, 06:11 AM   #17
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by taxlady View Post
I Google "spaetzle board" and it showed pix of boards with no holes. How does that work?
Gucken mal-
justplainbill is offline   Reply With Quote
Old 02-01-2013, 06:30 AM   #18
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
This looks so yummy Rock!
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 02-01-2013, 09:01 AM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,440
Send a message via Skype™ to taxlady
Quote:
Originally Posted by justplainbill View Post
Gucken mal-
making of spätzle - YouTube
Thanks Bill. I had no idea that it was made that way.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-10-2013, 12:49 PM   #20
Head Chef
 
Join Date: Oct 2011
Posts: 1,702
Thank you for the great tutorial complete with pictures. I think a neighbor (long time back) made something like these only no meat and rolled in cabbage leaves. All I can do is phonetically reproduce the name ------ ha-lup-kies. (Sorry!)
cave76 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:28 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.