I made a very good dinner tonight! What it lacked in beauty, it made up for in deliciousness. I clipped this Basil Spaetzle recipe a long time ago from an old Taste of Home magazine. Since I have an abundance of basil (quite the miracle since I've long ago given up on watering the garden) I decided it was time to try it. Here's the recipe as written, check it out then I'll detail the changes I made.
3 cups all purpose flour
1/3 cup finely chopped fresh basil
3 teaspoons salt, divided
4 eggs, beaten
1/2 cup cold water
In a bowl combine flour, basil and 1 teaspoon salt. Stir in the eggs and add the cold water. Mix until dough is smooth. In a large kettle bring 4 quarts of water and remaining salt to a boil, then reduce heat. With a rubber spatula, press dough through a colander into the simmering water. Simmer for 2-3 minutes, stirring gently so the spaetzle do not stick together. Drain and toss with butter.
So, since this spaetzle business is all new to me, I cut the recipe in half in case it didn't turn out. Though I probably did include the whole 1/3 cup of basil. The biggest problem I had was the colander part. My dough absolutely would not be pushed through the holes. I even tried my steamer strainer thing with larger holes and it was a no go. It was too sticky and thick. I ended up just pinching off bits of dough and dropping them in the water. That took a while so some pieces cooked much longer than others, but it all turned out fine. Actually, it turned out wonderful! They were chewy little funny looking dumplings with a very nice buttery basil flavor. I sauteed onion, zucchini, mushrooms and garlic in some olive oil then tossed it all together with the spaetzle and some parmesan cheese. YUM!!!
And, I must talk about my cauliflower too. I found a recipe on allrecipes.com for Roasted Garlic Cauliflower. I've never cooked cauliflower before and it's been a very long time since I've eaten it raw. I forgot that I really like it! And this recipe turned out great. I made a couple changes in the method based on reviews and my fear of broiling. I covered the pan with foil while baking. After 25-30 minutes, I tossed it with panko crumbs and parmesan cheese then just baked it for about 5 more minutes uncovered (instead of broiling it). Broiling makes me nervous. I avoid it whenever I can so that my dinner won't go up in flames.
It was a tasty vegetarian meal. My son LOVED the spaetzle, he was so-so on the cauliflower so I made a little cheese dip to go with it and he managed to eat a few pieces. Hubby gave me that famous "compliment" he gives me every so often, "it's not as bad as I expected." He is not a cauliflower fan, so I give him props for trying it. He liked the rest of the meal just fine though. I'll definitely be making both of these dishes again!