Tag Archives: mushroom

Herbed Spaetzle – French Fridays with Dorie

So before I get into the reason of this post (um, hi spaetzle) let me tell you WHY I am writing this post. See, there is this little (as in not little, it’s huge) cookbook called Around My French Table by Dorie Greenspan. She is like the modern day Julia Child. I read a gazillion reviews on this book that were all positive and had to have this cookbook.  There is even a website and Facebook group dedicated to this cookbook.  Followers will cook the same recipe and post their review on a Friday, sans recipe to encourage others to buy the book. I must say it is a beautiful book. It is also really large and kind of heavy so it would work as a weapon or a way to attract attention if you drop it.  I’ve had this book for a while (thanks to an awesome friend Julia!) and have wanted to participate in French Fridays with Dorie (see Facebook and website) for quite some time.  Well now the time has come. The spaetzle dish is first up!

I’ve had spaetzle before.  I recall sitting at the table in my grandma’s kitchen watching her put a sticky dough in this box contraption and slide it back and forth over what looks like a cheese grater, but is not, over a pot of boiling water.  Little fluffs of dough would fall in to the water and cook up in just mere minutes.  She didn’t stop there. We’re not German.  We’re Slovenian. We eat things like cabbage and noodles.  OK, so I guess cab and nood can really be German, too. It’s a hunky thing.  Gram would like to substitute bagged egg noodles in the cab and nood with spaetzle. Oh yes.  Best. Thing. Ever. She took cabbage and noodles to a whole ‘nother level. But, I haven’t had spaetzle in for.ever. When I saw it was coming up on FFWD, I got excited on the inside and wiggled my toes. However, not having a spaetzle maker is a PITA. Let me explain…

Spaetzle is a mixture of flour, egg, milk.  In this instance, i added in some herbs and additional seasoning. Really, you can make spaetzle any time because those tend to be some kitchen staples.  However, it’s a very sticky dough. If you don’t have a spaetzle maker, I suggest getting one. It was SUCH A MESS without one. I tried pressing the dough into a cheese grater and that was just an epic fail. I had dough everywhere. I ended up spooning tiny logs of dough into the water. That may have been more of a pain in the buns than the cheese grater just because it took SO LONG, but it worked. I will say, I will make spaetzle again, but only with a spaetzle maker. It’s a $10 kitchen gadget and I’m a sucker for gadgets.

Following Dorie’s recipe, I sautéed mushrooms and onions in butter and olive oil and dumped the freshly cooked spaetzle into the pan. What a nice compliment to the herbed spaetzle!

This was total comfort food that brought back fond memories of me sitting at that table in Gram’s kitchen, sneaking little pillows of spaetzle behind her back while she was making them. Sorry, Gram, but it was too easy. 🙂



Filed under dinner, FFWD

spinach, gruyère and mushroom calzone

Sometimes I like to play it simple and safe by stuffing some dough with ingredients and baking it.  Like this post.  I had some pizza dough from Trader Joe’s in the refrigerator.  Thinking it’s time to make a calzone, I had spinach, gruyère and mushrooms in my fridge.  Bingo!  All of those ingredients were stuffed into some of the dough and baked for about 30 minutes at 375, or until crisp and golden brown.

It’s the simple things in life that are the yummiest.  The complex taste of the gruyère mixing with the spinach and mushrooms makes me feel more of an adult while enjoying a simple calzone.  So good!  Served with some marinara (shh, or spaghetti sauce!) for dipping.  Happy stuffing!

Leave a comment

Filed under dinner

mushroom and asparagus fritata

as you already know, i love breakfast.  i don’t get too fancy during the week with breakfast but the weekend is when i have fun in the morning.  i’ve never, ever made a fritata.  i’ve thought about it, i’ve read about it, but i’ve never made one!  martha stewart spoke to me through her cookbook when i opened up to her fritata recipe.  i was sold and took the fritata plunge.

you’ll need:

  • 2 tablespoons olive oil
  • 6 eggs
  • mushrooms
  • asparagus
  • shallot or onion
  • cheese
  • salt and pepper

now really, there’s no set way to make these except for the eggs.  you can toss in whatever you like and add eggs to hold it all together.  so if you want to add asparagus, mushrooms and shallots like i did (which was really yummy) go for it!  if you wanted to add cherry tomatoes, bacon, ham – don’t let me stop you!

before you start anything, preheat your oven to 350.  over medium, toss in the oil and everything but the eggs, salt and pepper in an ovenproof skillet.  cook until mushrooms are soft and the liquid has evaporated.

whisk together your eggs, salt and pepper and pour into the skillet.  using a heatproof flexible spatula, pull the eggs from the edge into the center and let the runny parts fill in – kind of like making an omelet.  do this until the eggs are set around the edge but slightly runny on top.

sprinkle with cheese (i took the easy way out and topped with slices of american cheese) and put in the oven for about 8-10 minutes, or until brown on top.

this was incredibly easy and so yummy!  i can’t believe i held out on myself with a fritata.  i will be making this more often, especially on days where i’m up but still have yet to get to my cup of coffee.  i suggest trying one this holiday weekend – especially if you have guests.  just increase the amount of eggs and wham, bam, thank you ma’am – a quick and easy breakfast for a small crowd.

happy 4th of july everyone!

Leave a comment

Filed under breakfast, lunch