Page 44 - Flathead Beacon // 2.4.15

44 | FEBRUARY 4, 2015
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ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH FVCC Chef Howard Karp
Spaetzle with Smoked Kielbasa
t kept secrets for Breakfast, Lunch, & Dinner!
Here’s a recipe that comes from very little, but is highly satisfying. Spaetzle is a rough form of noodles or dumplings. There’s no rolling or cutting involved in making it – you just pass the dough through a greased colander into salted hot water. A few minutes later, when the noodles float to the top, all you do is put them into an ice bath to stop the cooking action. The tasti-
est way to finish
them is in a sauté
pan with butter,
cooking them to a
beautiful golden
brown (noisette
in French terms).
An additional tip
I learned while
studying in Swit-
zerland is to sea-
son them with sea
salt, white pepper
and grated nutmeg.
At The Culinary Institute of Mon- tana at FVCC, we would make our own kielbasa, but I’m sure you can also pur- chase wonderful sausage from your local artisanal producer. (Serves 6)
INGREDIENTS
• 2 cups all-purpose flour
• 2 tsp. Coleman’s mustard powder • Sea salt for seasoning
• 3 large eggs
• 3/4 cup crème fraiche
• 2 Tbsp. Dijon mustard
• 1 Tbsp. grain mustard
• 2 1/2 Tbsp. olive oil
• 3 1/2 Tbsp. unsalted butter
• White pepper
• 3 lbs. smoked kielbasa
• Grated nutmeg for flavor
PROCEDURE
In a large mixing bowl, combine flour, dry mustard and 1⁄2 teaspoon of sea salt. In a medium sized mixing bowl, whisk eggs, crème fraiche, Dijon mustard, grain mustard and 3⁄4 cups cold water. Using a spatula, fold the egg mixture into the flour mixture until the dough becomes totally incorporated
with ingredients (you may have to use your hands be- cause of the stiff- ness of the dough).
Bring a large pot of water with salt to a boil (have your water ice bath ready). Grease the inside of the col- ander, suspend over boiling salted water, place 1 cup
of dough in colander and push through the slots with a wooden spoon. When the spaetzle floats to the top, remove with a skimmer and transfer to ice wa- ter. Continue the same procedure with the remaining spaetzle dough. Drain the späetzle noodle and pat dry. Add a little oil to noodles so that they will not stick together.
In a large sauté pan, add butter and 1 teaspoon of olive oil. Heat, then add the spaetzle noodles to the pan, (try not to disturb by continuously stirring). The noodles will begin to turn golden brown. For some additional color, add a hand full of rainbow Swiss chard and allow it to wilt with the spaetzli. Season with salt, pepper and grated nutmeg.
Grill or sauté kielbasa until browned and warm. Slice and serve alongside of spaetzle.
Lakeside’s bes
TAMARACK
406.844.0244
105 Blacktail Rd.
On Stoner Creek behind Sliters Ace Hardware
Serving lunch, dinner & craft brewed beer from:
11am-10pm Daily
SEVEN
406.407.1455
306 Stoner Loop
In the Lakeside Town Center
Seasonally & regionally inspired dinner & spirituous drink
5pm-10pm Tue - Sat
that suits you best!
farmhouse
FARMHOUSE
406.844.0610
306 Stoner Loop In the Lakeside Town Center
Fresh, locally sourced breakfast and lunch
8am-2pm Daily
Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
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