This is a rather involved recipe, but my wife loves it and I get to prepare it quite often. I originally discovered it at the southern food section of About.com. It’s a two part recipe. The first part is easy, layer a casserole dish with eggplant slices and fill it up with some ground beef mixture. See this article for some instructions how to prepare eggplants
It gets tricky for the uninitiated with part two. The first couple of times it felt more like I am doing a chemistry experiment, fearing to get the timing wrong. The first critical moment to me is already the mixing of the molten butter and the flour. It’s supposed to turn into a paste, but it usually is just a bunch of yellow clumps sizzling in the pan. And then I have to add milk. I hate hot milk. I hate the smell of milk boiling over. Who doesn’t? But that usually goes well, since you can just move the pan off the heat before it gets gross. Slowly adding the cheese is an easy step, but adding the egg to the mix is not. The eggs would quickly congeal if we just poured them into the sauce. Thus, we warm them up a little at first by adding some warm sauce into the beaten eggs. Once warm, we can pour them safely back into the mixture.
And honestly, I actually haven’t messed up the cheese sauce so far. Most of it is just stressing out, since you have to stay focused and keep moving once you get started. And the result is just wonderful. A smooth, cheesy sauce on top of your meat. Made me think of the time when I helped my dad leveling the concrete for the driveway.
- 1 large eggplant
- 1 pound ground beef
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
- 5 oz shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 eggs or egg substitute
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Slice the eggplant in 1/2″ slices, prepared as mentioned above
- Butter a casserole dish and layer half the eggplant slices in the casserole dish
- Brown the ground beef in a pan
- Add tomatoes and tomato sauce
- Add minced garlic to the meat as well as salt, pepper, oregano and a dash of cinnamon
- Pour the mixture into your casserole dish on top of the eggplant
- Layer the remaining eggplants on top.
- Beat the eggs in a mixing bowl or use egg substitute
- Melt the butter in a saucepan and stir in the flour
- On low heat add milk slowly until it comes to a rolling boil
- Slowly spoon cheese into the mixture while stirring continuously
- Add a spoonful or two of the cheesy sauce to the beaten egg and whisk it in
- Now pour all of the egg mixture into the cheese sauce and stir until smooth.
- Pour the cheese sauce over the top layer of eggplant and smooth it with a spoon.
- Bake at 400F for 30 minutes
I found this recipe by accident while looking for a Cheese Spaetzle recipe. By that time I had already some experience with casseroles and there wasn’t anything scary about baking something in the oven. We are also perfectly fine with vegetarian dishes and this one seemed perfect. What I didn’t know, was what an intense flavor leek adds to a meal. It is not as sharp as raw onions, but it gives the dish a distinctive flavor.
Note to self: Article/Rant about ethnic food pricing. $5 for one pound of noodles if your standard super market even carries it. Don’t despair. I’ve found Aldi is selling it for $2.29 or so.
|Recipe: Spaetzle and Leek Casserole||
- 1 pound spaetzle noodles
- 1 large zucchini
- 2 stalks of leek
- 5 oz of spinach
- 12 oz shredded swiss cheese
- 1 table spoon butter
- Pre-heat the oven to 375 F
- Butter a casserole dish (at least 2″ deep and needs a lid)
- Slice the zucchini and leeks in 1/4″ slices
- Boil the spaetzle in salt water, typically for 12-13 minutes.
- Drain the spaetzle and layer 1/3 of them on the bottom of the casserole dish.
- Next layer is half your spinach, half the zucchini.
- Push the half the leek slices apart into rings and add them on top.
- Salt and pepper this layer.
- Add 1/3rd of your cheese.
- Repeat this with another layer of spaetzle, spinach, zucchini, leeks and again cheese.
- You may have to push it down a bit, since your casserole dish is most likely full by now.
- Add the remaining spaetzle and top them with the remaining cheese.
- Bake it in the oven for 20 minutes, with lid on top
- Bake it for 5-10 more minutes without a lid
Cheese Spaetzle, the German answer to Mac & Cheese with a twist. Or with onions. You’ll find this dish all over southern Germany, in a small Gasthaus or in not so fancy restaurants. It’s a quick fix if you don’t want to go for a fully featured entree. Or something used as a foundation if you are out to get some serious beer drinking done. Or get the munchies while drinking serious beer. You get the idea.
But it’s also easy to make in a hurry or in a bind and once you have the spaetzle covered, the remaining ingredients should be available in every kitchen.
|Recipe: Cheese Spaetzle||
- 1 pound spaetzle noodles
- 1 medium-large onion
- 8 oz Swiss or Emmentaler cheese, shredded
- Boil the spaetzle in salt water, see bag for duration.
- Dice the onion and saute them in oil.
- Drain the spaetzle once they are done and put half of them in a bowl.
- Add one layer of onions (about 2/3rds) on top.
- Add one half of the shredded cheese.
- Add the other half of the noodles, the remaining onions and top with the remaining cheese.
Some variants call to bake the spaetzle for 20 minutes in the oven before serving. Go ahead, it won’t hurt.
It’s strange how history influences what we eat, or where a certain dish is eaten. Just like pizza went wherever Italians went, you can find Goulash wherever the Austrian-Hungarian empire went and then some. Originally coming from Hungary it was quickly adapted throughout. It can be made cheaply and without much attention. The German speaking military calls their field kitchen goulash canons, because its properties are great to make goulash.
I grew up with goulash and it was part of my diet for many years since it’s been offered regularly in company restaurants, or as goulash soup in bars as typical bar food. This recipe uses the crock pot which is great to get the meat tender, once it’s been seared and browned a pan.
- 1 pound beef, diced for stew
- 2 peppers, red preferred, but any color is fine
- 1 large onion
- 2 cans (14oz) of diced tomatoes
- 3 table spoons of extra sweet paprika
- 2 table spoons regular paprika
- salt and pepper to taste
- 1/2 tea spoon caraway seeds
- 1 cup of water or red wine
- olive oil
- 3-5 cloves garlic
- Heat up the crock pot on high.
- Dice the onion and the peppers.
- I prefer to slice the garlic here, but using the garlic press is fine as well
- Brown the beef in a pan.
- Drain the fat and leave some to saute the onions in.
- Transfer the beef into the crock pot
- Saute the onions and the garlic in the same pan.
- Add them into the crock pot.
- Add diced peppers and 2 cans of diced tomatoes.
- Add the spices.
- Add some water and mix thoroughly
- Once the mixture is boiling (takes 1 hour or so), set the pot to low heat.
- Cook for 5 more hours and stir occasionally
- Serve with boiled potatoes or noodles and a green salad