We strive to make everything from scratch so you can receive the best quality food possible.
We’re not just saying that either. We mean it.
We also want to share some of our tried and true recipes with you guys, because trust us - we’ve gone through a lot of recipes, so there are plenty to be shared!
On this week’s menu we have our chicken paprikash which is a super delicious family secret recipe. We serve it with brown-buttered spaetzle, which we make fresh. Well, Shannon was making it and forgot to add the milk until after she mixed the flour and the eggs…
“I’ll just add the milk now and it’ll be fine,” she thought to herself. Well, she added the milk, turned on the mixer, and then next thing you know, she’s covered (and I do mean covered) in milk.
She never admitted it, but I think I saw a tear form in her eye. However, the spaetzle turned out great so it just goes to show that there’s no use crying over spilled milk.
- 3 cups all-purpose flour
- 3 teaspoon salt
- 1 1/2 teaspoon ground pepper
- 1 1/2 teaspoon ground nutmeg
- 6 large eggs
- 3/4 cup milk
In a large bowl, combine all of the ingredients** and mix; the dough should be smooth and thick.
Let the dough rest for 10 to 15 minutes.
Once the dough is well rested, using either a slotted spoon or a ricer, press the dough through in small batches over a pot of boiling water. Let boil for two minutes, strain, and toss in browned butter.
This sounds like a simple, easy process, but we've never managed to not make a huge, sticky mess. If you can manage to make this without getting dough on everything, please, share your secrets with us!
**Most recipes will tell you to whisk the wet ingredients first before adding it to the dry, but we always skip that step with this recipe, and the spaetzle turns out perfect every time, and it saves you from more dishes!