Käsespätzle to me are like a nice, warm security blanket. Sort of like Mac & Cheese to American kids, this is something that German kids grow up with. There are dozens or hundreds of recipes, each person probably has their own variation. It’s often on the “kids menu” in restaurants, and does double duty as the vegetarian dish. This is my version, with caramelized onions and Ementhaller cheese (you could also use Gruyer) — and of course, freshly made Spätzle.
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Breads, Breakfast/Brunch, Dinner, Lunch, Sandwiches/Paninis, Sides
Cheddar Chive Buttermilk Biscuits
I thought that I would post one more “Savory Bake” for the Bake-a-Long Topic of the week (we’ll switch to the last topic tomorrow), so here is a photo of my breakfast. The actual baking part of this post are the spectacular Cheddar Chive Buttermilk Biscuits. I have been trying and trying to make the perfect biscuit for a long time — flakey, light and most importantly, easy to make. Turns out, these fit the bill and could be great as a dinner roll with soup, as the basis for a sandwich or in my case the absolute perfect thing for a bacon-egg-and-cheddar muffin for breakfast. These are definitely going to be my go-to from now on. You could also swap out the chives for finely minced scallions or parsley and cheddar can be with gouda. Aaaand, while I’m talking substitutions … don’t have buttermilk? Add a teaspoon of lemon juice or white vinegar to regular milk and let sit for 10 minutes … voila, buttermilk!
Appetizers/Starters, Breakfast/Brunch, Dinner, Lunch, Salads, Savory Snacks, Sides
Smoked Salmon and Chives Deviled Eggs
You might be an overly poshy food blogger when, whilst making deviled eggs during a global pandemic, you think “oooh, I may have stashed smoked salmon in the freezer for an emergency!”
For the record, there is no such thing as a smoked salmon emergency. Ever. No matter how delish it is.
But, the deviled eggs are yummy. And my chives survived the winter.
Here is another “Superbowl Weekend” food adventure: Hot Wings! Did you know that Americans eat 1.6 BILLION chicken wings on average, on Superbowl weekend? Crazy, right? These are with a homemade Berbere paste, which is an Ethiopian spice. Plus roasted peppers, onions, garlic and other spices. The wing sauce from that has a little bit of honey in it, so while they are spicy, they aren’t “blow your head off” spicy. The paste can also be used for meats (beef, pork, chicken or even fish) or a little bit could be put in a vinaigrette. Pleased with the result!