Sunday, October 14, 2012

Kaesespaetzle {Baked Cheese Spaetzle} for #SundaySupper

Today's #SundaySupper theme is Comfort Food. Our host today is the ever amazing Isabel who is the founder of the Sunday Supper Movement.  This week  Lee Woodruff will be joining us around the family table.  She is a wife, mother of four, author, CBS This Morning contributor and  founder of We are all very excited!

Now, are you ready for some comfort food? The days are getting shorter, evenings are longer, and things seem to slow down just a little bit. This is the perfect time of year to have Kaesespaetzle - a Southern German dish.  Homemade Spaetzle meet Emmenthaler and Gruyere cheeses meet browned onions - all is put together and baked to perfection. It is ready when the cheese is nicely melted, and the onions turn into crunchy little delicious flavor bursts. This has always been one of Ron's favorite Swabian dishes; and one of the foods he likes to order when we are in Germany during the winter time.  I had not made Kaesespaetzle until we learned that the girlies were allowed to eat - among several other cheeses - Emmenthaler and Gruyere. It is because of the aging process that these cheeses are safe {from what I understand - please always check with your metabolic clinic} and they are free of lactose as well as galactose.  We have received the green light a couple of years ago from our clinic, and I have been making Kaesespaetzle ever since.  And yes, both girls love it :)

The key ingreadient is the dah dah yes, you guessed right the Spaetzle.  You can make them ahead of time, and freeze them.  When you are ready for some Kaesespaetzle just pop them out of the freezer to defrost and assemble...sounds easy, right?!

Okay I will not hold back any longer :)  Here is the recipe...and yes, it is in metric - sorry - my scale measures in both....

500 gr  flour
5 eggs
250 ml water
pinch of salt
Splash of olive oil
1-1/2 lbs. of onion - cut into fine rings
app. 10 oz. or more of grated Emmenthaler, and Gruyere
salt, pepper, and paprika

1.  Mix first four ingredients into a batter.  It is perfect when it falls heavy of a spoon - just like this...

2. Bring a large pot of water to a boil, add salt to the water. 
   When it is boiling - add some of the batter into your
   Spaetzlepress {potato ricer should work too}, put the 
   carefully press over the boiling water, and slowly press
   the dough into the boiling water.  When done, the Spaetzle 
   will float to the top.  Use a slotted spoon to remove the
   Spaetzle, and set aside.  Repeat the process until all of the 
   dough is used up. 

3.  Heat a splash of olive oil in a pan, add onions put on lid 
    and cook on medium heat until they are soft.  Then remove
    lid and increase heat until the onions are nice and golden

4. Take a medium size casserole. Layer Spaetzle, cheese, onions - 
   sprinkle with salt, pepper, and paprika. Repeat once - 
   the last layer will be onions

5. Bake in preheated oven at 350F for about 25 minutes, or until 
   the cheese is melted, and onions turn a little crunchy.

But wait, take a look at the comfort food by the #SundaySupper team...grab a comfy seat and check it out...

This Week’s Sunday Supper Recipes:

#SundaySupper Comfort Food |Soups
#SundaySupper Comfort Food  | Main Dish
#SundaySupper Comfort Food | Desserts
Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 
We would be honored to have you join us on Twitter throughout the day during #SundaySupper.  We are meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat where we will talk about our favorite Comfort Food Recipes.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We would also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


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