Spatzle Au Fromage Swiss Style Dumplings With Cheese Recipes

SWISS CHEESE SPAETZLE

Steps:

• Fill a large pot of salted water to a boil.
• Meanwhile, heat up a nonstick frying pan over medium heat. Add the onion and bacon. Cook until the onion is slightly golden.
• For the pasta, mix together eggs, flour, milk and nutmeg. The dough will be quite runny.
• Put the pasta dough onto a wooden board, now scrape with a knife little dumplings about the size of a couple of peas and let each dumpling fall into the boiling water. You can also use what is called a Spätzle machine which is like a giant garlic press or push it through a colander.
• Once the dumplings float on the water, take them out as they are done.
• Add the Spätzle dumplings and the cheese to the frying pan and fry for a couple of minutes.
• Season with salt and pepper and sprinkle some parsley on top.

SWISS DUMPLING CASSEROLE

Steps:

• Combine eggs and water; stir in flour and salt beating until smooth and shiny.
• The batter should pull from the side of the bowl, and should slowly slide off a spoon.
• Drop dough by ½ teaspoonfuls into large pot of boiling water (or pass through a large holed colander).
• Cook 2 to 3 minutes or until the dumplings pop to the surface.
• Remove the Spaetzle with a slotted spoon and place in a casserole dish.
• Melt the butter and sauté the onions until soft, with browned edges and add the nutmeg.
• Fold in the Swiss cheese and the sautéed onion mixture into the spaetzle.
• Salt and pepper to taste.
• Top with the reserved Swiss cheese.
• Place dish in a pre-heated 350 degree oven for 30 minutes.

SPAETZLE DUMPLINGS

Steps:

• In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.

QUARK SPATZLE WITH CHEESE

Steps:

• 1. Prepare the spätzle: Bring a large pot of water to a boil and salt it until it tastes like sea water (about 2 teaspoons per quart). Whisk the quark, eggs, and yolks together in a large bowl. Use a rubber spatula to stir in the flour until smooth. Season with the salt, nutmeg, and white pepper.
• 2. Using half of the spätzle dough at a time and working quickly, push the dough through the holes of a colander (or spätzle maker) into the boiling water. Stir the spätzle and cook until the water returns to a simmer, about 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over the spätzle to stop them from cooking further. Set that batch of spätzle aside. When the water returns to a boil, make the rest of the spätzle, repeating the procedure.
• 3. Heat a large cast-iron skillet over medium heat. Add 3 tablespoons of the butter and then the onions. Season with salt and pepper, and cook, stirring occasionally, until soft and light brown, about 15 minutes. Add the garlic and cook until tender, another 2 minutes. Raise the heat to high and add the spätzle. Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes. Season with the nutmeg, salt, and pepper.
• 4. Add the cheese and fry, stirring, until it begins to brown, about 10 minutes. Add 1/2 cup of the beef stock and cook, stirring often, until it is absorbed. Add more stock until a thick, soupy consistency is achieved.
• 5. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-high heat. Add the shallots, season with salt and pepper, and fry until they are brown and slightly crisp.
• 6. Serve immediately, garnished with the fried shallots and chives.
• Note: Hoch Ybrig is made in Zurich from cow's milk. It is a buttery, nutty, pungent cheese, similar in flavor to Gruyère. It is available at specialty cheese stores.

SPATZLE AU FROMAGE (SWISS-STYLE DUMPLINGS WITH CHEESE)

Steps:

• Cook the spatzle according to package directions.
• As the spatzle cooks, melt one tablespoon of the butter in a small skillet and add the mushrooms. Cook, shaking the skillet and stirring, until mushrooms give up their liquid. Cook until liquid evaporates.
• Drain the spatzle and add the remaining two tablespoons of butter, the mushrooms and the cream. At the last minute, add the Parmesan cheese. Toss to blend and serve.