I’ve never had spaetzle (homemade egg noodles) other than my own, but my husband requested it after spending time in Germany and swears it’s reasonably authentic. I tried once using a box grater and it was a miserable failure. I promptly ordered this spaetzle maker and haven’t tried anything else since. This recipe came in the package.

3 eggs
3 cups (15 oz) flour
1 cup milk
1/2 tsp salt
1/4 tsp nutmeg

Beat eggs until foamy and then combine with milk.

In a separate bowl, mix together flour and salt.

Add flour mixture to egg mixture and stir until a thick dough comes together.

Fill the square basket of the spaetzle maker and place over a pot of boiling salted water or cooking soup. As you slide the basket back and forth, the tiny dumplings drop into the boiling liquid. When done, they will rise to the surface (about a minute). Use a spider to dip them out into a large bowl and toss with butter. Repeat until all of the dough is used up.

Soba Noodles with Broccoli and Chicken
Use chicken broth in place of the sake for a nonalcoholic version. Toasted sesame seeds sprinkled over the finished dish make a flavorful garnish.

4 servings (serving size: 1 1/4 cups chicken mixture and 1/2 cup noodles)

6 ounces uncooked soba (buckwheat noodles)
1/4 cup sake (rice wine) or dry sherry
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 1/2 teaspoons dark sesame oil
3 cups quartered mushrooms
3 cups broccoli florets
1 cup (1-inch) red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced
Cook noodles according to package directions; drain.

Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.

Nutritional Information
Calories: 357 (18% from fat)
Fat: 7g (sat 1.2g,mono 1.9g,poly 3.2g)
Protein: 30.1g
Carbohydrate: 43.2g
Fiber: 3.3g
Cholesterol: 49mg
Iron: 3.3mg
Sodium: 810mg
Calcium: 61mg

Garlicky Shrimp over Linguine

Last night’s dinner from Cook’s Illustrated. I meant to halve the recipe, but forgot that part after I halved the shrimp, so it was extra saucy. I used a pound of linguine, but again, meant to use half a pound, which would have been a better pasta/shrimp ratio. I almost didn’t do the breadcrumbs, but they really do add a lot to the dish – I made them a few hours before the rest of dinner.

Garlicky Shrimp with Bread Crumbs


Vermouth can be substituted for the sherry. If using vermouth, increase the amount to 1/2 cup and reduce the amount of clam juice to 1/2 cup. To prepare this recipe in a 10-inch skillet, brown the shrimp in 3 batches for about 2 minutes each, using 2 teaspoons oil per batch. Serve the shrimp with rice and either broccoli or asparagus.

Serves 4

3 inch piece baguette , cut into small pieces
5 tablespoons unsalted butter , cut into 5 pieces
1 small shallot , minced (about 2 tablespoons)
Table salt and ground black pepper
2 tablespoons minced fresh parsley leaves
2 pounds extra-large shrimp (21-25), peeled and deveined
1/4 teaspoon sugar
4 teaspoons vegetable oil
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
1/8 teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
1/3 cup dry sherry
2/3 cup clam juice (bottled)
2 teaspoons fresh lemon juice
1 lemon , cut into wedges

1. Pulse bread in food processor until coarsely ground; you should have about 1 cup crumbs. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. When foaming subsides, add crumbs, shallot, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until golden brown, 7 to 10 minutes. Stir in 1 tablespoon parsley and transfer to plate to cool. Wipe out skillet with paper towels.

2. Thoroughly dry shrimp with paper towels; toss with sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Return skillet to high heat, add 2 teaspoons oil, and heat until shimmering. Add half of shrimp in single layer and cook until spotty brown and edges turn pink, about 3 minutes (do not flip shrimp). Remove pan from heat and transfer shrimp to large plate. Wipe out skillet with paper towels. Repeat with remaining 2 teaspoons oil and shrimp; transfer shrimp to plate.

3. Return skillet to medium heat and add 1 tablespoon butter. When melted, add garlic and pepper flakes; cook, stirring frequently, until garlic just begins to color, about 1 minute. Add flour and cook, stirring frequently, for 1 minute. Increase heat to medium-high and slowly whisk in sherry and clam juice. Bring to simmer and cook until mixture reduces to 3/4 cup, 3 to 4 minutes. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Stir in lemon juice and remaining tablespoon parsley.

4. Reduce heat to medium-low, return shrimp to pan, and toss to combine. Cook, covered, until shrimp are pink and cooked through, 2 to 3 minutes. Uncover and sprinkle with toasted bread crumbs. Serve with lemon wedges.

Rotini with Salsa di Limone

Recipe courtesy Giada De Laurentiis
See this recipe on air Monday Apr. 23 at 1:30 PM ET/PT.
Show: Everyday Italian
Episode: Everyday Lunches

1 pound rotini pasta
1 1/4 pound Roma tomatoes, seeded and diced
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
1 cup crumbled ricotta salata cheese or feta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water.
Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

Butternut Squash Pasta

Butternut Squash Pasta

From While the Pasta Cooks.

1 lb penne
1 lb butternut squash, peeled, seeded, and shredded (I usually use more)
1/2 c pine nuts, toasted (I use closer to a cup)
1/4 c extra virgin olive oil
2 cloves garlic, minced
1 c freshly grated Parmesan
salt and freshly ground pepper to taste

Cook the pasta. Five minutes before the pasta will finish cooking, add the squash and stir briefly.

Drain the pasta and squash and toss them with the olive oil, garlic, cheese, salt, pepper, and pine nuts in a serving bowl.