| |
Authentic Austrian Pasta
SPAETZLE WITH GRUYERE AND CARAMELIZED ONIONS
Wolfgang Puck's Kitchen - Recipes by Wolfgang Puck
PRINT
RSS
SHARE
By Wolfgang Puck, Tribune Media Services
So many people still seem to believe that pasta is strictly Italian. Yes, they know that central Europeans and Asians eat all kinds of noodles. But noodles are noodles, they think, and pasta is pasta. It doesn't matter to them that the word "pasta" simply means a "paste," referring to the flour-and-water dough from which any kind of pasta or noodle is made.
So please consider things from my perspective for a moment. In southern Austria, I grew up eating spaetzle (pronounced "SHPETZ-lee"), little squiggles of boiled flour-and-egg dough. (Their squiggly shape, by the way, resulting from pressing the soft dough through the holes of a colander to form plump little pieces with pointy ends, supposedly inspired spaetzle's name, "little birds.")
My mother, Maria, prepared spaetzle from scratch at least once a week. Often, she served them as a side dish with goulash, other stews, or roasts. Even more frequently, we would have them as a lunch or dinner main course, with salad on the side.
When I first ate Italian food, then, my impression was that pasta was just like spaetzle! How interesting it was, I thought, that Italians enjoyed their own version of an Austrian favorite.
The simple truth is, the world's cuisines have much more in common than you might first think. At least, I hope that will be your impression after you try my recipe for one of my favorite recipes of my mother's: Spaetzle with Gruyere and Caramelized Onions.
If you've ever prepared your own fresh pasta from scratch, you'll be surprised by how very easy spaetzle are to make. You don't have to set up a pasta machine or roll out, knead, or cut the dough. In fact, you don't really need any sort of special appliance at all. Spaetzle are much better if you mix the dough by hand, stirring it until the ingredients are just combined rather than beating the mixture; this keeps the spaetzle soft and tender. And all you need to shape them is that old-fashioned metal colander perforated with holes, through which you push the dough into boiling water.
After a few minutes, your spaetzle will be ready to eat. You can simply toss them with some melted or browned butter and, if you like, a little grated cheese. We'd frequently eat buttered spaetzle for dinner along with homemade apple compote.
Or try the only slightly more elaborate presentation in this recipe, in which you bake the little boiled dumplings with butter and Gruyere--sort of like a simplified Austrian version of macaroni and cheese--before topping them with caramelized onions.
However you enjoy them, I'm sure that spaetzle will convince you that pasta can be authentically Austrian!
SPAETZLE WITH GRUYERE AND CARAMELIZED ONIONS
Serves 6
Ingredients
1 3/4 cups milk
4 large egg yolks
1 large egg
3 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg
Salt
Freshly ground black pepper
2 tablespoons peanut oil
1 tablespoon unsalted butter, cut into small pieces
5 ounces Gruyere cheese, shredded (about 1-1/2 cups)
1 medium white onion, thinly sliced
Preparation
In a small bowl, whisk together the milk, egg yolks, and egg. In a large bowl, whisk together the flour with the nutmeg, 1 teaspoon of salt, and 1/4 teaspoon of pepper. With a wooden spoon, stir the egg mixture into the flour mixture just until blended but still slightly lumpy. Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour or as long as overnight.
Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and, with a rubber spatula or the back of a large spoon, press the batter through the holes to drop into the simmering water. Repeat until all of the batter has been used.
Cook for 2 minutes, then drain thoroughly. Immediately transfer the spaetzle to the ice water, stirring until all of the ice has melted. Drain the spaetzle and transfer them to a large bowl. Stir in 1 tablespoon of the oil, season lightly with salt and pepper, and toss to coat. Set aside. (You can prepare the recipe to this point up to a day ahead and refrigerate the spaetzle.)
Preheat the oven to 400 degrees F. Oil a 9-by-13-inch baking dish. Spread the spaetzle evenly in the dish and dot with the butter pieces. Sprinkle evenly with the cheese and bake until the spaetzle are hot and the cheese is just melted, about 20 minutes.
As soon as you put the spaetzle in the oven, heat the remaining 1 tablespoon oil in a medium skillet over high heat. Add the onion and cook, stirring, until softened slightly, about 1 minute. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are lightly browned, about 15 minutes. As soon as the spaetzle are ready, scatter the onions over them and serve immediately.
More Gourmet Food Recipes from Wolfgang Puck's Kitchen
Summer Cantaloupe Salad with Prosciutto, Burrata and Ice Wine Dressing Recipe (Wolfgang Puck)
Cool Off with Cantaloupe. Thanks to modern airfreight, you can find melons in stores year round. I think many Americans take cantaloupe for granted. The Italians have always seemed to have a better understanding of cantaloupe's potential.
Wolfgang Puck Recipes Grilled Tandoori Lamb Chops
Many popular ethnic cuisines -- Italian, Greek, North African, Middle Eastern -- all do wonderful things with
lamb. But to me, the lamb recipes of the Indian kitchen really stand out, featuring wonderfully fragrant spices
that harmonize beautifully with the meat's sweet, rich flavor. My favorite Indian way of cooking lamb is in the style
of tandoori.
Wolfgang Puck Recipes Grilled Prosciutto Wrapped Shrimp with Apricot Mustard Sauce
Shrimp are such an excellent choice to start a summer grill party. Almost everyone loves them, and the hint of smoky flavor they get from the fire goes well with their naturally sweet taste. They're easy to prepare and cook quickly on the grill, so very little extra work yields a rapid, positive payoff.
Wolfgang Puck Recipe Tomato, Mozzarella and Basil Salad
In cooking, as in life, sometimes the simplest things can be the hardest to get absolutely right. For proof, look no further than one of the most popular appetizers in restaurants everywhere at this time of year: Tomato, Mozzarella, and Basil Salad.
But how you select each main ingredient can impact the final results. Make the wrong choices, and you might wonder why everyone raves about the salad. Do it the right way, and everyone you serve it to will say you're the best cook ever.
Wolfgang Puck Recipes Grilled Tuna with Tomato-Mint Vinaigrette
Grilled Fish as good as steak. We're beginning to reach that point in summer when I regularly start telling people they ought to be grilling fish. Fish fillets are another matter. And meat lovers need not feel like they're missing out when fish stars on the menu.
Wolfgang Puck Recipes Asian Coleslaw and Smashed Red-Skinned Potato Salad
Side dishes such as Asian Coleslaw and Smashed Red-Skinned Potato Salad are an important part of backyard entertaining. Made in advance and fairly easy to prepare, these are the recipes that let creative home cooks excel in the open air. After all, anyone can sprinkle salt and pepper on a hamburger. Not everyone, however, can produce a side that has people coming back for seconds and thirds.
Vanilla Panna Cotta with Strawberries
Refreshingly cool, smooth, and silken, panna cotta is one of the best desserts for summer or at any time. And it's so easy. Flavored with a touch of vanilla, it's a perfect complement to fresh summer berries.
Stuffed Zucchini Flowers Tempura
One of the best reasons for going to the farmers' market is the chance it offers to find fresh seasonal items not ordinarily sold in supermarkets. Zucchini flowers are a perfect example.
Fresh Cherries Jubilee
Usually, just rinsing cherries with cool water and putting it in a bowl does nicely. Sometimes, though,
it's fun to do a little bit more, like putting it into a fruit salad, cobbler, or pie. Or you can
take a page out of the book of the great French chef Auguste Escoffier and make Cherries Jubilee.
Chicken Kabobs with Lemon & Thyme
An Easy Grill Favorite. Grilling season is in full force! I know this all too well, because people are already asking me for easy ideas that will help them create something new, different, delicious, and impressive when they cook outdoors.
One excellent strategy is to make kabobs.
Mediterranean Shrimp & Pasta Salad
In the 1980s, pasta salads were all the rage. Today, pasta salads can seem like a bit of an afterthought. Well, I'm here to tell you, without hesitation, that I still love pasta salads.
Grilled Salmon Sandwich
When it comes to grilling, most people still think of quickly cooked burgers, sausages, steaks, or chicken breasts, or more slowly, gently cooked ribs, brisket, or turkey breasts. But I'd like to suggest expanding your horizons with something that's quick and easy to grill: salmon fish fillets.
Lamb Chops with Shallot Cream Sauce
Since the early days of Spago, one of my favorite ways to offer lamb chops has been to saute them and then prepare a quick pan sauce with chopped shallots, vinegar, white wine and cream, a recipe I first learned back in the early 1970s at Oustau de Baumaniere in the south of France.
Vanilla Pound Cake with Raspberry Compote
One of the ways you know that you've given the perfect gift is when the person who receives it wants to enjoy it again and again. By that definition, pound cake is an ideal treat for you to prepare for your mom, or your children's mom, this Mother's Day.
Three-Cheese Quesadillas and Classic Guacamole
I like to make my own cheese quesadilla by sandwiching three different kinds of cheese between two tortillas and then frying it in a little olive oil. The result is a uniformly golden-brown quesadilla that delivers the full nutlike flavor and crunchy texture of the tortillas. I serve it with a classic version of guacamole, the popular Mexican dip of mashed avocado and seasonings.
Add some fresh tomato salsa and you've got the perfect combination of Mexican flavors and colors, an ideal treat for celebrating Cinco de Mayo
Carrot and Ginger Soup
Next Tuesday, April 22, is Earth Day, an annual international event
that, since 1970, has promoted awareness of our environment and the
positive impact each of us can have on it if we try. That's certainly true for those of us who love to
cook and eat good food. In all of my restaurants, I'm committed to using fresh, natural,
organic ingredients, produced through sustainable and humane farming
and fishing practices. No other approach better safeguards our planet
or sustains our health and our quality of life
Crustless Caramel Flan Cheesecake
Cheesecake is an all-American favorite, not to mention a classic in
Italy and other countries where mild, creamy cheeses are mixed with
eggs, sugar, and flavorings, then baked. Nowhere else but here in the
U.S., however, does cheesecake continue to be adapted into a multitude
of different creative treats.
Thai Flavors Wolfgang Puck's Pork Loin with Thai Sauce and Papaya Salad Recipe
One of my favorite surprises as a chef, and also as someone who loves
delicious, beautifully cooked food, has been the growing popularity of
Asian cuisine. I quickly fell in love with Thai cuisine and its combinations of seasonings offering dishes like
Pork Loin with Thai Sauce and Papaya Salad on the menu at Spago.
Wolfgang Puck's Greek Salad with Shrimp Recipe
Many chefs invent new recipes by playing around with the classics. I like to take a dish with which everyone is familiar and look for ways to modify it for today's tastes.
This is the strategies I used, for example, to come up with one of the most popular lunchtime salads at my Spago restaurants: the Greek Salad with Shrimp.
Wolfgang Puck's New York Steak with Wasabe Sauce Recipe
When it comes to cooking at home steak seems more seasonal. People wait until the weather is warm enough for them to throw steaks on the outdoor grill. And that's a shame, because steaks are actually easy to cook indoors.
Wolfgang Puck's PIZZA WITH SCRAMBLED EGGS AND SMOKED SALMON
If you're trying to think of something different but perfect to serve for Easter brunch this year, or for brunch any time you want to surprise your guests, let me suggest pizza.
Pizza? But I'm not talking here about the usual pizza with tomato sauce, cheese, and maybe pepperoni. I mean a pizza that is really ideal for a weekend morning meal.
Wolfgang Puck's Pan-Roasted Chicken with Whole-Grain Mustard and Port Recipe
Step-by-step Instructions for preparing one of Wolfgang Puck's favorite chicken recipes.
You know a recipe you've cooked is a classic when people remember it and crave it years, or even decades, after they first ate it. That's what happened with me recently when an old friend, a business mogul who had lived in London for many years and just moved back to California, stopped by for dinner at Spago in Beverly Hills.
Wolfgang Puck's Fettuccine with Clams Recipe
Step-by-step Instructions for preparing one of Wolfgang Puck's favorite seafood pasta recipes.
Fortunately for me, we lived in southern Austria, not far from Italy. So, when I did eat shellfish, I got to know one of the world's best ways to prepare them: as the Italians do, quickly cooked with olive oil and butter, white wine, lots of garlic, and a pinch of hot pepper flakes, then tossed with pasta.
Wolfgang Puck's Chunky Chicken Pot Pie Soup Recipe
Step-by-step Instructions for preparing one of Wolfgang Puck's Chicken Pot Pie recipe.
Yes, I call it a soup, mainly because I like to serve it in a soup bowl. But the soup is so chockfull of chicken and vegetables, all coated in a thick and creamy broth, that if you ladled it into shallower bowls or plates you could be forgiven for swearing it was a delicious stew.
Wolfgang Puck's Kitchen by Wolfgang Puck
The world-renowned chef with an extraordinary passion for food now shares that passion in Wolfgang
Puck's Kitchen. Puck makes great cooking easier than you ever imagined. He reveals how to turn common ingredients into uncommon masterpieces. Each feature includes both an expert tip and an easy recipe-exactly what you need to transform your home cooking from acceptable to delectable. Moves with color photos.
About Wolfgang Puck
Wolfgang Puck, in the eyes of food lovers and experts alike, is one of the most famous chefs in America and arguably the world. He has spawned a culinary empire that includes a fine dining group of 12 internationally acclaimed restaurants in Beverly Hills, Hollywood, Santa Monica, Las Vegas, Chicago, San Francisco, Palo Alto, and Maui; an extensive catering & events business with bases in Hollywood and Chicago, famed as official caterer to the Governors Ball following the Oscars; as well as Wolfgang Puck Worldwide, Inc., a corporation that controls, licenses, and franchises the Wolfgang Puck brand in a wide variety of business activities, including casual Wolfgang Puck Cafes, fast-casual Wolfgang Puck Expresses, consumer packaged foods, cookware, book publishing, television, and the Internet.
For the first time, Puck shares his expert, easy-to-master approach to cooking in the newspaper arena through WOLFGANG PUCK?S KITCHEN, a newspaper column syndicated by Tribune Media Services.
The Austrian-born Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. He left Europe for America in 1973 at the age of 24, having already worked in the master kitchens of three-star French restaurants. In 1975, Puck moved to Los Angeles, and soon was both chef and part-owner of Ma Maison. It quickly became a magnet for the rich and famous, with Puck as star attraction. Since then, he has changed the way Americans cook and eat by fusing formal French techniques and Asian- and California-influenced esthetics with the highest quality ingredients.
After the 1981 publication of the first of his five cookbooks, Puck, in partnership with designer Barbara Lazaroff, opened Spago. Located in West Hollywood on the Sunset Strip, it was an instant success and culinary phenomenon from its opening day in 1982. Although the original location closed in 2000, three years after the successful opening of Spago Beverly Hills, Spago Hollywood today is remembered internationally as a legendary haven for entertainment, political and social luminaries.
In 2000, Puck developed his own "Wolfgang Puck" television show, which began airing on the Food Network in January 2001. The show features Puck sharing his cooking expertise with a studio audience who joins him in his kitchen, along with field documentary segments in which he explores the vast and diverse world of food, from farms to artisan workshops to restaurants, and visits with such luminaries as Julia Child, Robert Mondavi and Paul Bocuse. "Wolfgang Puck" was awarded a Daytime Emmy for Outstanding Service Show in 2002.
Puck also appears regularly on ABC's "Good Morning America," sharing his latest creations. He has been a guest on a multitude of other shows, including "The Late Show with David Letterman," "The Tonight Show with Jay Leno," "Entertainment Tonight," "ABC News with Peter Jennings," "CBS Evening News with Dan Rather," "Politically Incorrect with Bill Maher," "Frasier," and "The Simpsons." In 2001, the A&E Network featured Puck's life on its popular "Biography" series.
Puck and partner Barbara Lazaroff are actively involved in many philanthropic endeavors and charitable organizations, including their own Puck-Lazaroff Charitable Foundation, established in 1982, which supports the annual American Wine & Food Festival to benefit Meals-on-Wheels.
Puck lives in Beverly Hills. He and Barbara Lazaroff have two sons, Cameron and Byron.
(c) 2008 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
More Food Recipes
Give Your Fiesta a Juicy Twist
Lightened-Up Pulled Pork With California Raisins
Servings: 8 to 10 Prep Time: 20 minutes Cook Time: 5 - 10 hours
Grilled Ratatouille Soup
Try this hearty soup as a lunch or dinner appetizer.
Servings: 6 Prep Time: 10 minutes Cook Time: 40 minutes
Tomato Moroccan Stew
A hearty beef stew, also perfect for reheating as a healthy lunch.
Servings: 6 Prep Time: 20 minutes Cook Time: 1 hour
Omelets Are a Simple Meal Solution (Cherry Tomato and Portobello Omelet)
You can prepare each family member an omelet filled with his or her favorite foods in a matter of minutes for a morning, mid-day or evening meal.
Serve a Simple, Satisfying Meal: Poached Eggs on Roasted Veggies
Pristine poached eggs - served in cups, on toast, or dressed up in a Benedict variation - are a favorite day-starter for dieters, treat-seekers and everyone in between.
Speed Cook With an International Flair (Huevos Revueltos a la Mexicana)
Mexican scrambled eggs (or Huevos Revueltos a la Mexicana) are flavored to suit local tastes. All variations start with a mixture of fresh tomato and chilies
Entertain Easily with a Strata (Ham and Asparagus Strata)
Serve a strata (or two or three) with the appetite appeal of ham and eggs and the colorful addition of asparagus, or flavor the strata with foods your guests especially like or you have on hand.
Not Your Grandma's Chicken Soup
A new twist to the age-old chicken soup-combining the healing power of tea and chicken soup-a must-have in your recipe repertoire.
Baked Brie with California Raisins
Try this easy and delicious raisin recipe for your next holiday party. California Raisins, port wine and rich pecans make a decadent filling for Brie cheese wrapped in a warm, flaky puff pastry.
Sandra Lee Makes Your Gathering a Little Sweeter (Chocolate Cherry Crumble)
Whether it's milk or dark, white or semi-sweet, chocolate has a knack for pleasing many as a satisfying after-dinner treat. Chocolate also contains a wealth of health benefits that only make it more attractive for guilt-free consumption.
Warm the Heart with a Sweet Treat
Make everyone's taste buds quiver with a raspberry sweet treat.
Tired of Salsa? Take a Dip on the Green Side
Dip made with avocados is an ideal snack. That's right, ditch the salsa and opt for a creamy dip that's easy to whip up, tastes great with chips or veggies and can be made ahead of time.
"The World's Best Crab Cakes"
We call our local cuisine "Southern Regional," and many of our chefs feature the bounty of the Chesapeake and Shenandoah. The following local recipe favorite will give you a taste of what Washington DC offers
Herb Marinated Grilled Steaks
With the arrival of warmer weather comes the promise of one of America's greatest traditions: the outdoor barbecue.
Burger Tips for Barbecue Success (GREEK GOURMET BURGER)
Burgers, the quintessential barbecue fare, are among America's all-time favorite foods. For variety, top them with unconventional fixings, such as avocado slices, arugula, salsa and fresh basil.
Citrus 101: Add Zest to Your Health with Citrus (Rio Star Mini Cheesecakes & Rio Star Grapefruit and Avocado Salad
One of the healthiest kinds of citrus fruits is the grapefruit. In season from October through May of each year, tangy, juicy grapefruit complements many other foods, making it easy to pair with other items.
And while many people choose to eat grapefruit by itself, it is also great when combined with other healthy foods.
Parents Make Time for Healthy Choices
Many health care professionals stress the significance of a diet rich in fruits, vegetables and organic food items for children.
|
