Showing posts with label Spaetzle. Show all posts
Showing posts with label Spaetzle. Show all posts

Friday, October 23, 2015

Goat Cheese, Artichoke, and Olive Bruschetta and Chapel On The Rock

(photo taken before 2011 floods)
One of the great things about having company stay with you for the first time, is you get to play tourist right along with them.  I had been wanting to visit Chapel on the Rock, ever since we moved to Colorado and three years later I finally made it.


We took my husband's sister and her husband there, on our way to Rocky Mountain National Park for the day...the Chapel was everything I had imagined and heard about.  The Chapel on the Rock (officially, Saint Catherine of Sienna Chapel) is a landmark in Allenspark.  


In 1999 Boulder County designated the chapel as a historic site.  Pope Saint John Paul II prayed at the chapel during his visit to Denver in 1993; he blessed the chapel afterwards.  


The grounds and surroundings of the chapel are so peaceful and tranquil.  Unfortunately after the 2011 floods, much of the terrain was destroyed, including the lake surrounding the chapel.  There is a stream, pictured above that is starting to grow and the area is maturing again.



After an incredibly memorable and fun weekend, our finale was their amazing dinner they made for us and completely spoiled the family with. We started with these bruschetta that were out of this world...they were so good that I made them again for us the next week!!  These would be perfect for your upcoming holiday open houses, parties, or pot lucks!!


Courtesy of Sunset Magazine, October 2015

1 large artichoke or 1/2 cup diced thawed frozen artichoke hearts
1 shallot, finely chopped
1/4 cup extra-virgin olive oil, divided
about 1/4 tsp. kosher salt
1 small garlic clove, minced, plus 1 whole clove
1 Tbsp. Meyer or regular lemon juice
about 1/4 tsp. pepper
1 Tbsp. .chopped flat leaf parsley, plus small leaves
1/3 cup picholine or Nicoise olives, pitted and coarsely chopped
12 baguette slices (from 3/4 baguette), cut on a diagonal about 1/2 inch thick and 4 to 5 inches long
1/2 cup fresh goat cheese

Cut off and discard artichoke stem and all but 1-1/2" from leafy top.  Pull off leaves down to pale yellow ones.  Cut off all green parts from outside.  Halve artichoke through stem and use a pointed teaspoon to dig out fluffy, fibrous choke.  Cut artichoke into 1/4" dice.

Cook fresh (or thawed frozen) artichoke, shallot, 1 Tbsp. oil and 1/4 tsp. salt in a small saucepan over medium-low heat, covered, 5 minutes, stirring occasionally.  Add minced garlic; cook until artichoke is tender, 5 minutes more.  Let cool.

To artichoke mixture add 2 Tbsp. oil, the lemon juice, 1/4 tsp. pepper, the chopped parsley and olives.  Stir; let relish sit at least one hour.

Preheat broiler with rack set close to heat.  Broil baguette slices on a baking sheet, turning once, until light golden, 3 to 4 minutes total.  On one side, lightly rub toasts with garlic clove, brush with remaining 1 Tbsp. oil, and sprinkle with salt and pepper.

Spread toasts with goat cheese, leaving a corner uncovered and top with relish.  Set a parsley leaf on each.  

Peace and Blessings be with you...Enjoy!!



Pairs beautifully with white or red wine....we enjoyed Educated Guess for the evening.


After we relaxed with our Bruschetta and Cabernet Sauvignon, 
my sister-in-law's star of the evening was her unforgettable dinner!

Wine-Braised Beef Short Ribs (Sunset Magazine, October 2014) click here.
Kohlrabi, Apple, and Horseradish Remoulade (Sunset Magazine, October 2014) click here.
Roasted Carrots
Spaetzle


Two Years Ago:  Grannie's Lasagna










Tuesday, October 7, 2014

Spaetzle with Gruyere and Carmelized Onions

As a side dish with last week's Oktoberfest Slow Cooker Sauerbraten, I made Spaetzle with Gruyere and Carmelized Onions. These three ingredients marry so well together and were the perfect combination with the roast.

I will warn you, this recipe calls for making your own homemade Spaetzle.  At this point in my life, I have neither the time nor patience to attempt homemade Spaetzle, especially on a weeknight.  Perhaps some day I will get the courage to try it, but for now my box of Panni Spaetzle by Knorr fulfilled my "semi-homemade" need just perfectly.


Spaetzle with Gruyere and Carmelized Onions
Adapted from Food and Wine Magazine

3 cups all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 medium white onion, thinly sliced
1 large egg
1 1/2 cups shredded Gruyère cheese (5 ounces)
1 3/4 cups milk
1 tablespoon unsalted butter, cut into small pieces
Salt and freshly ground pepper
4 large egg yolks
2 tablespoons peanut oil 


**Option in lieu of homemade Spaetzle:  (2) 9 oz. boxes of Panni Spaetzle by Knorr
Make according to box directions and go on to step 3.


1.  In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.

2  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 press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.

3.  Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.

4. Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.
Make Ahead The spaetzle can be prepared through Step 2 and refrigerated for up to 1 day.




One Year Ago:  Apple Dumplings