What’s in the kitchen- Red Pepper Spaetzle in Mustard Cream Sauce

So first off, what’s a spaetzle? Literally translated from German as “little sparrow,” spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, and salt. I first saw this made as part of the final episode of Worst Cooks in America on Food Network. The recipe is courtesy of Robert Irvine.

I have made this dish now three times. The first two with German sausage and the last time we grilled pork loins instead. It is a medium difficulty and I made a big mess the first time (lots of pots).

 The Spaetzle:  In a food processor, combine and puree until smooth.

  • ½ cup jarred roasted red peppers
  • 2 tablespoons goat cheese
  • 4 tablesppons chicken stock

In a large pot, boil 4 quarts water to boil. While the water is heating, in a bowl stir the pepper puree with the following:

  • 3 cups all-purpose flour
  • 4 eggs
  • 1 teaspoon minced fresh parsley
  • ½ cup cold water
  • ½ teaspoon salt.

Stir until just well mixed. The dough will be fairly sticky.

Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large hole colander. I don’t have spaetzle maker. I used a colander and a rubber spatula. WARNING: Forcing the dough through the colander is physically taxing- It would be highly recommended to have someone hold the colander while the other pushes the dough through the colander. This pressing needs to be completed in a quick manner thus allowing the dough to cook evenly. (I did it in two bathches.) Once the spaetzle has been dropped in the water, cook 2-3 minutes, stirring throughout the cooking time.

Once cooked, remove from the heat and drain thoroughly.

 The Sauce: In a large sauce pan over medium heat add 2 tablespoons unsalted butter and 1 minced shallot, cooking until shallots are light brown. Deglaze the pan with 3 tablespoons white wine or chicken stock. Once deglazed add:

  • ½ cup heavy cream
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons Dijon mustard
  • Salt & pepper to taste

Reduce the heat to low and continue to cook until the cream has thickened, about 5-6 minutes. Remove from heat and stir in 2 tablespoons grated Gruyere cheese.

Note: I double the sauce recipe in order to cover the amount of spaetzle made.

Presentation: I mix the spaetzle and cream sauce before serving, only mixing enough spaetzle as the sauce will cover.


Good Luck.

Jason Myrlie- J Carsten Homes & Remodeling


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