Green Onion Spaetzle Recipes

SUNNY'S SCALLION SPAETZLE

Steps:

• For the batter: In a small food processor, add the scallions, garlic, zest and 2 teaspoons salt. Blitz until the scallions are chopped finely, scraping down the sides as needed. Add the eggs and blitz again. Pour everything into a large bowl and add the milk. Gradually whisk in the flour to make a thick, tight batter. Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander, but can be pressed through and remain stringy, not doughy).
• Fill a double boiler halfway with water and add a pinch of salt. Bring to a boil and place a colander over the pot. Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber or wooden spatula, press the batter through the holes into the boiling water. Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it. The spaetzle is cooked when it floats to the top. Remove with a fine-mesh sieve and jiggle to remove as much water as possible.
• For the pan: You may need to do this in 2 batches; if so, only add half the ingredients each time. In a large pan on medium-high heat, add the butter and oil. Add the spaetzle and saute until it builds a golden crust, then toss and cook until it's mostly golden all over but still tender, 2 to 4 minutes total. Add the chopped scallions, lemon juice and a few grinds of black pepper and toss. Serve warm.

SPAETZLE WITH GRUYèRE AND CARAMELIZED ONIONS

Steps:

• In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.
• Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.
• Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.
• Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.

GREEN ONION SPAETZLE

Steps:

• Finely chop green onion and puree with the eggs in a food processor (do not use a blender!).
• In a med. bowl, add flour, 1 tsp salt, and mix then make a well in the center. Add the onion, egg mixture ( from the food processor) and chopped herbs. Using a fork, pull the flour from the sides of the bowl into the liquid until mixed. The dough should not be too runny, but keep in mind that the thicker it gets, the harder it will be to make the spaetzle. Add milk if needed. Let rest for 15 minutes.
• Bring plenty of salted water to a boil. Use a 'Spaetzlehobel', a food mill, a colander, or your fingertips to let little droplets of dough drop into the water. As soon as they rise, they are done. Layer in a oven proof bowl with the cheese, keep warm in a 280 F oven.
• To make the topping, cut the onions in slices then in quarters, quarter and de-seed the pears, do not peel if using fresh. Cut the pears in small cubes. Heat the butter in a skillet, until it foams, add onions and fry slowly to a light brown, 10 minutes or more. Turn them often, they may burn. Add the drained spaetzle. Add almonds and pears, fry for another 4 minutes. Adjust taste. If using canned pears, add last and warm lightly.
• Serve immediately with the gruyere cheese. Can be reheated as leftovers.