Time For Spaetzle

November is the time to cook hot homemade meals and appreciate classic foods. The German favorite spaetzle falls into both categories.It is a great dish to make on these chilly nights, and a classic to be served on its' own or with a traditional meat dish.Spaetzles are also relatively easy to make as well, and once learned, become an instant family favorite.

Melissa Clark wrote about them as well as tried out a rye one in her A Good Appetite column in yesterday's New York Times Dining section. Normally spaetzles are made from   just the simple blend of flour, eggs, water and salt. Ms. Clark cuts the amount of white flour used , replacing it with rye. Her recommendations involve pouring the batter into a colander , or a spaetzle maker.This last is a great device to have because it sits on top of the pot in which to boils the little noodles.It leaves the cook's hands free to pour the batter through the holes.

Some prefer just the boiled spaetzles as I do , with green beans and butter. This and having them with sauerkraut are my family's recipes. Ms. Clark prefers hers to be fried in butter cooked to a crisp. She also likes them with cheese on top along with cooking them up with Savoy cabbage and leeks. This a sweeter version of spaetzles mitt  sauerkraut. I would cook these  little treats without the leeks and maybe just a common cabbage instead of the Savoy (which can be used for other tasty dishes). Also as a comfort food. I would just have them with butter or with a gravy laden goulash which is another good accompaniment.

Nothing beats a hot dish during these chilly days. Spaetzles are just that dish,creating a warm , comforting meal. They are the perfect meal for this nippy November weather,