Kulturkueche - Spaetzle 3 Ways, October 12 @ 7:30 pm

Join Ingrid to learn how to make your own spaetzle on a basket, with a press and on a board.
Dress it up with cheese or gravy or spin it in the frying pan!

$16 Class fee includes demonstration, tasting, recipes and 1 drink
Tickets available at brownpapertickets
http://www.brownpapertickets.com/event/280982

I'm thinking of adding Apple Spätzle to the lineup in addition to the plain, cheese and pan fried. Come on out, it's a fun class.

Ms. Ingie wrote:I'm thinking of adding Apple Spätzle to the lineup in addition to the plain, cheese and pan fried. Come on out, it's a fun class.

HI,

What is Apple Spätzle?

Regards,

Saute apples and onions, add spaetzle and some cinnamon and perhaps some sugar (can't remember off the top of my head.) Can add applesause too.

Ms. Ingie wrote:Saute apples and onions, add spaetzle and some cinnamon and perhaps some sugar (can't remember off the top of my head.) Can add applesause too.

Hi,

Thanks for the information. I never heard of this use, I may have to give it a shot.

Again, thanks!

Regards,

Here's a cool website where I found the recipe:

http://www.germanfoodguide.com/recipes.cfm?recipe_number=54

Hi,

I have also been following, not necessarily cooking: http://www.MyBestGermanRecipes.com/

German cooking is so regional what my Grandmother liked (from the south) was not familiar or especially liked by my Grandfather (north). Spaetzle was definitely a defining moment, my Grandfather didn't like it preferring potatoes. Even my Dad does not especially like German cooking, beyond what he knew growing up. What they all have issues is the regionalism and distinct cooking styles throughout Germany. Based on my family experience, I expect natural born Germans don't like all 'German' food. They like what they grew up with.

Regards,