I was a bit weary about this week’s assignment for a few of reasons. First, I didn’t know what spaetzle was, so how was I going to know whether I was making it correctly. Second, I don’t have a spaetzle maker, and seeing as I’ve lived this long without one, I’m not going to buy one now. Third, I’m trying to incorporate more vegan-friendly ingredients into my diet, so the use of eggs and milk in the batter didn’t help. But, my mother left a dozen eggs and a half gallon of milk behind from Christmas, and I’d hate to see them go to waste. Can you see my hesitation here?
But, in the spirit and excitement of the new year, I still wanted to try the recipe, if only because it gave me an excuse to buy more herbs. I ended up purchasing a “chicken seasoning combo” from Mariano’s that consisted of fresh thyme, sage, and rosemary. I also went literal with the boiling process and used a slotted spoon to sieve the dough into the boiling water. After looking at other Doristas’ photos, I’m thinking that I should have used a spoon with circular holes instead. And, that I should have stuck with white button mushrooms because the portobellos I used made the spaetzle look much darker than everyone else’s. Then again, who really cares because the dish ended up tasting pretty good!
I found this dish to be hearty (probably because of the whole wheat flour I used in the dough) and earthy (because of the portobellos). However, I probably won’t be making it again anytime soon because of my vegan-leaning diet, but I can see myself offering it to others. This herb-speckled spaetzle was made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.