June, 2023 ~ As it warms up the grills appear!

Cookin Lore wrote:A little history about the little dumpling/noodle called Spaetzle.  There is a theory that at the time when Hannibal crossed the Alps with elephants, they had flour to make noodles.  But, they could only do very rudimentary noodles, and devised that putting the dough on a board and then cutting the dough into the boiling water would cook them.  The old Italian  word "spezzare" or to cut is perhaps the root of spaetzle.  "Spatz" is also the German word for a sparrow, Spaetzle is little sparrow.  I got this out of a cookbook called "Cuisines of Germany".  

bethk wrote:

Cookin Lore wrote:A little history about the little dumpling/noodle called Spaetzle.  There is a theory that at the time when Hannibal crossed the Alps with elephants, they had flour to make noodles.  But, they could only do very rudimentary noodles, and devised that putting the dough on a board and then cutting the dough into the boiling water would cook them.  The old Italian  word "spezzare" or to cut is perhaps the root of spaetzle.  "Spatz" is also the German word for a sparrow, Spaetzle is little sparrow.  I got this out of a cookbook called "Cuisines of Germany".  

Dane's German grandmother, the originator of the family traditional meal, always called the noodles 'spetsloff' (and I'm making up the spelling because I never saw it in print, just heard her accented voice saying the word.....

Dane's step-mother always considered ANY family traditional recipe a 'secret' and wouldn't share or let others watch it being made.  But the first time I tasted the sacred noodles I knew I could make them.  MY grandmother made a very similar drop noodle, dropped more round into rich chicken broth that we called Chicken Ribbley (rivel) soup.  Even Dane's sister wasn't awarded the recipe ~ so I taught her how to make them.

NormM wrote:There was an episode of Friends where someone was trying to figure out the secret cookie recipe of her aunt.  They finally figured out that she kept it secret because she didn't want anyone to know that it was really the recipe for Toll House Cookies.

bethk wrote:

Cookin Lore wrote:I had a yen for sauerkraut yesterday.  So, I had a couple of boneless loin pork chops, put them in the oven with the kraut. Added a potato (cut in half) about a half hour before it was all done.  It was OK, but not great.  Chops were too lean.  For me, there's got to be a little fat around to add flavour.  So, I'll do pork hocks again next time.  No picture.

Great minds and all that ~ ~ Grandson and girlfriend are going to one of the fresh water springs to swim & snorkel today but will be back for supper.  I asked what they'd like and HE piped up immediately and asked for Pork & Sauerkraut (with spaetzle), an old time family favorite.  It never ceases to amaze me that both our daughters and now our grandson all ask for the same meal.

So, Pork & Sauerkraut it will be!  Actually have it in the oven now (with the hood vent on high to pull the heat out, I hope).  I temper the canned sauerkraut with some thinly sliced fresh cabbage and a grated apple.  I've been doing that for years and everyone seems to like the combination.  My pork is 'boneless pork ribs", pieces of boneless pork shoulder with a good amount of fat.  I season & brown before adding the sauerkraut mixture under and on top of the pork. The spaetzle will get made a little closer to time to eat......