Roasted Garlic Chicken w/ Asiago Gravy

Tender, juicy roasted chicken leg quarters are easy to prepare and delicious. The leg quarter is made up of the thigh, drumstick and part of the back of the chicken. It’s named a quarter because it consists of about a quarter of the whole bird. The dark meat takes well to roasting and yields moist and flavorful chicken.

Asiago has long been a favorite cheese of Brion & I. It is a brilliant cheese to bake into bread for a cheesy treat or grate over soft pretzels before baking. It also works particularly well with chicken dishes.

Asiago is a whole milk cheese that originated in Northern Italy, around the Po River Valley where Italy borders Austria. Coming from the mountains, Asiago is similar to other mountain cheeses, such as Switzerland’s Gruyere or France’s Beaufort. Asiago is made in large wheels designed for long-term aging to get through tough winters. Dense and flavorful, Asiago’s flavor profile changes as time polishes the wheels over the course of several months or years. Taken from the milk of cows grazing on the grasses and wildflowers of the mountains, Asiago can have a fresh, fruity flavor or a savory, zesty taste on the palate.

This is a very simple recipe but has an amazing flavor and is well worth trying, especially if your an Asiago lover.

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Roasted Garlic Chicken w/ Asiago Gravy
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Instructions
  1. In a saucepan, fry bacon, blot on paper towel & set aside. Add the seasoned chicken & brown, about 3-5 minutes per side. Set aside.
  2. Add onion, mushrooms & garlic to saucepan; sauté until tender crisp & lightly browned, about 3-5 minutes.
  3. Sprinkle in the thyme & flour; cook for a minute.
  4. Add the broth & deglaze the pan by scraping the brown bits off the bottom of the pan with a spoon while the broth is sizzling.
  5. Preheat oven to 400 F. Mix asiago cheese into the sauce & season with salt & pepper to taste.
  6. Add the chicken, cover with a lid or foil & roast for 15 minutes. Alternately, you can turn heat down to a medium-low & simmer on top the stove for 15 minutes.
  7. Add crumbled bacon to sauce after roasting. Serve.

Leeks Cordon Bleu

As my love affair with leeks continues, I just can’t imagine what took me so long to try them. It’s amazing how many ways there are to use these giant ‘onions’.

The ‘cordon bleu’ idea has been around forever and generally it features a specific cut of meat stuffed with ham and cheese. In this recipe, the leeks are wrapped in Swiss cheese & Canadian bacon, then baked in a béchamel sauce and served over steamed rice.

Though ham and Canadian bacon look and taste remarkably similar, they’re not the same thing. Ham comes from the back legs, specifically the thighs and rear end, while Canadian bacon comes from the center of the pig’s back otherwise known as the eye of the pork loin.

There are a few names for Canadian bacon which include back bacon and pea meal bacon. During the early part of the last century, yellow peas were ground up and used to coat and cure pork loin. This became known as pea meal bacon. Once cornmeal became more readily available, it was swapped out for the pea meal.

Probably the bacon most people are familiar with is American bacon, which comes from the belly of the pig and tends to be much fattier …. hence the name ‘streaky bacon’.

I have to be honest, I’ve never been a bacon lover (which probably stems back to my Dad’s home cured version !!) but I did find this meal light and tasty.

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Leeks Cordon Bleu
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Course Main Dish
Cuisine American
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Instructions
  1. Remove roots, outer leaves & tops from leeks; leave 6-inches of each leek. Cut each in half crosswise. Steam, covered 8 minutes or until tender. Wrap each leek half in 1 piece of cheese & top with 4 pieces of Canadian bacon. Place leeks in an 8-inch square baking dish.
  2. Preheat oven to 450 F.
  3. Place flour in a small saucepan; add milk, stirring with a whisk until blended. Stir in broth. Bring to a boil over medium heat; cook 6 minutes or until thick, stirring constantly with a whisk. Reduce heat & season with salt & pepper. Pour sauce over leeks & sprinkle with panko crumbs.
  4. Bake for 10 minutes or until golden. Serve over steamed rice.

Chicken w/ Peaches & Ginger

Meat and fruit pairings are delicious, yet the idea of using both fruit and meat in the same dish is undoubtedly a little controversial.

One of the things I enjoy about cooking is combining flavors to create a wholesome dish. Sometimes, its interesting just to combine ingredients and flavors that don’t seem like they should go together.

Chicken is a good match for a wide variety of fruits with peaches being one of them. Whether fresh or frozen, nothing partners better with peaches than fresh ginger. To enhance the flavor just a bit more, I’m making a fluffy, golden couscous, speckled with green onion and fresh parsley. Subtle cumin and ginger spices add a heady fragrance and warm flavor. Nothing fancy, just a great taste!

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Chicken w/ Peaches & Ginger
Instructions
Chicken
  1. Preheat oven to 350 F.
  2. Heat oil in a large skillet over medium heat. Season the chicken with salt & pepper & cook on one side until golden, about 4-6 minutes. Flip, cook for 1 minute then transfer chicken to a 9x13-inch baking pan.
  3. Place peaches, sugar, thyme & ginger over & around chicken. Add the chicken broth & bake for about 45 minutes or until chicken is cooked through. While chicken is baking prepare couscous.
Couscous
  1. Heat 1 teaspoon of olive oil in medium saucepan over medium heat. Add green onion, cumin, ginger & garlic clove. Cook & stir for about 3 minutes until green onion is softened.
  2. Add honey. Heat & stir for about 30 seconds until green onion is coated.
  3. Add broth. Bring to a boil. Add couscous & 2 teaspoons oil. Stir. Cover. Remove from heat. Let stand for 5 minutes without lifting lid. Fluff with fork. Stir in chopped parsley & season with salt & pepper to taste.
  4. Serve the chicken & peaches over couscous with any ginger sauce from baking pan.

Apricot Lemon Chicken Breast w/ Couscous

The flavors of the meal hint of Moroccan cuisine to me. It wasn’t until Brion & I visited Morocco on a holiday one year, that I realized how many of their spices appealed to me.

Moroccan cuisine is very refined because of its interactions and exchanges with other cultures and nations over the centuries. Its dishes are layered with sweet and spicy, earthy and bright flavors that reflect the vast array of spices available in their local markets.

Often referred to as the national dish of Morocco, couscous is made of tiny balls of wheat semolina, steamed so they’re are soft and fluffy. Subtle cumin and ginger spices add an exotic flavor to it.

Pairing apricot and lemon flavors with the chicken breast and serving it over couscous makes this simple meal quite special.

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Apricot Lemon Chicken Breast w/ Couscous
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Instructions
Chicken
  1. Preheat oven to 425 F. Spray a baking sheet with cooking spray.
  2. Beat egg & water slightly. Stir together baking mix, lemon pepper & garlic powder. Pound chicken breasts gently to achieve uniform thickness. Dip chicken into egg mixture, then coat with baking mix mixture. Place on baking sheet & drizzle with melted butter.
  3. Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer until no longer pink inside. While chicken is baking prepare couscous & sauce.
Couscous
  1. In a saucepan, heat 1 tsp oil; add green onion, cumin, ginger & garlic. Cook & stir for about 3 minutes until green onion is softened.
  2. Add honey. Heat & stir for about 30 seconds until green onion is coated. Add broth. Bring to a boil. Add couscous & second amount of oil. Stir. Cover & remove from heat. Allow to stand for 5 minutes without lifting lid. Fluff with a fork & stir in remaining 3 ingredients.
Apricot Lemon Sauce
  1. In a small saucepan over low heat, combine sauce ingredients, stirring occasionally, until warm.
To Serve
  1. Place couscous on a serving platter. Top with chicken breasts & drizzle with apricot lemon sauce. Serve.

Wheatberry & Turkey Stuffed Cabbage Cake

For many of us, stuffed cabbage rolls bring back memories of a true comfort food. Historically this iconic meal has roots in ancient Middle East and spread to Eastern Europe as trade routes developed and people migrated.

Many cultures claim to have invented stuffed cabbage …. Persian, Russian, Ukrainian and Polish. As with many dishes, there seem to be hundreds of recipes. This humble food probably originated as most comfort food has, from leftovers and the ubiquitous cabbage.

Fillings vary from beef, lamb or pork seasoned with garlic, onion and spices. Other additions to the fillings consist of rice, breadcrumbs, eggs, vegetables, legumes, etc. The sauces used vary widely by cuisine or personal taste.

Instead of making individual cabbage rolls today, I thought it would be something different to make it as a layered cabbage ‘cake’. For the filling I went with ground turkey. What is unique about this filling is that it uses a combination of wheatberries and bulgur, some fresh herbs, leeks, celery and apples.

Wheatberries add such a nice chewy and nutty flavor. We both really enjoyed this savory cake.

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Wheatberry & Turkey Stuffed Cabbage Cake
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Instructions
Stuffing
  1. Place wheat berries in a saucepan & cover with about 3 inches of water. Bring to a simmer over medium high heat, stirring once or twice. Cover, reduce heat to medium low & simmer until tender, about an hour. Drain & transfer to a large bowl.
  2. Meanwhile, put bulgur in another saucepan & cover with about 3 inches of water. Bring to a simmer over medium high heat. Cover, reduce heat to medium low & simmer until tender, about 10-12 minutes. Drain & transfer to same bowl as wheat berries.
  3. Heat 1 tsp of oil in a skillet. Add turkey & cook, breaking up into small pieces with a wooden spoon, until no longer pink, about 2-3 minutes. Stir in 1 Tbsp of sage, 2 tsp of thyme, 1/2 tsp salt & 1/8 tsp pepper. Cook, stirring, until turkey is coated with herb mixture, about 1 minute; transfer to bowl with wheat berries & bulgur.
  4. Heat remaining teaspoon of oil in same skillet. Add leek & celery; sauté until vegetables are almost tender, about 6 minutes. Stir in apple & sauté until apple is light golden, about 4 minutes. Stir in broth; bring to a simmer until apples & vegetables are tender, about 2-3 minutes. Stir in remaining herbs & spices. Add to the bowl of wheat berries & bulgur mixture; combine. Set aside
Parmesan Sauce
  1. In a saucepan, combine flour & broth until smooth; gradually stir in the milk, salt & pepper. Bring to a boil over medium heat; cook & stir for 2 minutes or until thickened. Add 1/2 of the grated cheese, stirring to combine. Add to wheatberry/bulgur filling mixture.
Cabbage
  1. Core & separate leaves from the head of cabbage. Place in a steam basket over boiling water & cook until tender. Drain, pat dry.
Assemble & Bake
  1. Preheat oven to 350 F.
  2. Grease bottom & sides of a deep casserole dish & arrange the largest cabbage leaf on the bottom. Place another leaf on top of that & up the sides of the dish all around. Place about a 1/2 an inch of filling on top the cabbage leaves on the bottom of casserole. Place a layer of cabbage leaves on top & repeat until you run out of filling.
  3. Finish with cabbage on top making sure to tuck it in the dish all around. Drizzle the top with oil & a sprinkling of salt & pepper. Bake for about 40-50 minutes. Let it rest for 5-10 minutes.
  4. Place a serving dish over casserole; flip over to release cabbage cake. Top with zesty red pasta sauce & sprinkle with remaining cheese. Cut into slices & serve.

Vegetable Mac & Cheese w/ Milkfish

Bangus, the (unofficial) national fish of the Philippines, is called ‘milkfish’ in English. Milkfish has a distinct flavor; its not a neutral bland white fish. It’s natural flavor is mild enough that it can be cooked in the manner of white fish but it tastes best when its flavor is selectively paired with complimentary ingredients and cooking methods.

Milkfish is usually cooked in soups, fried, grilled, barbecued, stuffed or stewed in various spices, ginger and vinegar. Although milkfish is one of the bonier fish species, its a good source of protein and is rich in omega 3 fatty acids so it shouldn’t be missed.

Brion & I had never tried this kind of fish before so we picked some up that were smoked. The flavor was real nice and paired well with this simple veg mac & cheese meal. Its always great to try something different.

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Vegetable Mac & Cheese w/ Milkfish
Instructions
  1. In a pot of salted boiling water, cook macaroni until tender. Drain & rinse; set aside in a dish.
  2. In a saucepan, sauté leek until tender. In the microwave, cook broccoli & cauliflower for about 1 1/2 minutes, or tender crisp.
  3. In the cooking pot, melt 2 Tbsp butter. Add flour; stirring until flour is cooked & slightly browned. Slowly whisk in chicken broth & mustard. Stir in about a third of the cheddar cheese & season with salt & pepper. Carefully fold in macaroni, veggies & milkfish.
  4. Preheat oven to 350 F.
  5. Spoon mixture into a baking dish. Sprinkle with the remaining cheddar cheese. Arrange diced tomatoes on top & lastly sprinkle with the tablespoon of parmesan cheese.
  6. Bake until hot & bubbly & cheese is melted, about 30 minutes.

Scallop Shell Pies

Scallop shell pies are a nice touch in the savory pie world, I guess you could say it’s a seafood inspired twist on a classic!

We are only in the month of March, so there’s plenty of time to savor comfort food at its finest. Typically, pot pie does not have an abundance of ingredients so it is imperative to build a good flavor profile.

When making the sauce, I always use stock as opposed to water. Any thickened sauce depends on a roux. Making sure its cooked to a light golden brown helps to avoid the ‘flour’ taste and allows the other ingredients to come to the forefront.

Within the loose definition of a ‘pot pie’, its easy to add (or remove) flavors that interest you. Its all about creative expression!

When choosing the pastry, there are no right answers, just numerous possibilities that depend on the maker. Modern convenience embraces the use of puff pastry as a flakier, more delicate solution. You could call it a weeknight comfort food’s best friend.

This pot pie is made with a puff pastry ‘scallop shell’ lid and no bottom crust. The golden crust acts like a piece of bread and soaks up some of the decadence with every bite. Adding scallops to a creamy vegetable based filling creates an amazing meal.

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Scallop Shell Pies
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Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
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Instructions
Pastry
  1. Thaw puff pastry. Leave on parchment & cut out 2 shell shapes to cover your ramekins. Mark with the lines on them to replicate sea shells. Place in fridge until ready to use.
Filling
  1. In a saucepan, fry bacon until crisp; remove & drain on paper towel. Sauté leek, mushrooms & garlic in bacon drippings for a few minutes. Add cooked, diced potatoes, flour & seasoning.
  2. Preheat oven to 425 F.
  3. Sauté for another minute, making sure to coat everything with the flour. Add chicken broth, stirring well to dissolve the flour; bring to a simmer. Reduce heat, add scallops, crumbled bacon, cream & salt & pepper to taste; gently stir to combine.
  4. Remove filling from heat & divide between ramekins. Top with chilled puff pastry & brush with egg wash. Bake for about 20 minutes or until nice & golden.
Recipe Notes
  • When I have some pastry scraps leftover, I make a bit of cinnamon/sugar to sprinkle on it. It makes a few little tasty sweet snacks to nibble on.

Roast Chicken & Stuffing Pie

Meals like pot pies are classics for a good reason which makes them the foundation for endless inspiration. When you chose to ‘reinvent’ classic dishes, you must keep some of the elements that make the dish familiar and at the same time, you want to make the dish better, not just new. Taking a new approach to an ‘old school’ dish gives a chance to appreciate what was great about the original but making it new again.

Pot pie is a comfort food favorite which I have posted on this blog in many renditions over the years. Along with chicken I have featured seafood, beef as well as some pork & oyster pot pies.

Chicken is arguably one of the most favored proteins to put on the dinner table. Its valued for its nutrition, accessibility, low cost and most importantly its extreme versatility. Poultry serves as a blank slate and flavor absorbing foundation for every type of cuisine imaginable.

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Roast Chicken & Stuffing Pie
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Sour Cream Cornmeal Pastry
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Ingredients
Sour Cream Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into 2 disks & wrap in plastic wrap. Refrigerate for at least 2 hours.
Chicken Filling
  1. Dice previously roast or pan fried chicken; set aside. In a saucepan, melt oil & butter & add leek, mushrooms & garlic. Cook until fragrant & the leek has softened. Toss in the bacon & continue to cook for about 2-3 minutes; stirring to combine. Add diced roast chicken.
  2. Sprinkle with the flour & seasonings; stir to combine. Add the stock & milk. Cook to reduce the sauce as well as it thickening it. Remove from heat & transfer to a bowl to cool then refrigerate for 20 minutes. Prepare Stove Top stuffing as directed on package.
Assembly
  1. Preheat oven to 400 F. Prepare the egg wash in a small dish.
  2. Remove pastry disks & filling from refrigerator. Allow pastry to sit for a few minutes to become workable. Roll out first disk to about 10 1/2-inches in diameter. Line a 9 1/2-inch pie dish with it. Fill case with chicken filling. Fold top inch of pastry over filling in a cupping fashion. Using about 2/3 of remaining pastry, roll it into a 9-inch diameter & place on top of filled pie.
  3. Divide remaining dough into 8 strips. Place over covered pie resembling spokes of a wheel. On alternate wedges place chicken stuffing. Use egg wash on remaining four sections & on top of the narrow pastry strips.
  4. Bake for 40 minutes or until golden & cooked through. If the top is browning too quickly, loosely cover with a layer of foil until done. Remove from oven & allow to cool somewhat before serving.

Shrimp Pierogis w/ Sun-Dried Tomato Sauce

Like many recipes with folk origins, pierogi dough can be made in a variety of ways with some people using eggs & sour cream & others don’t. Making your own pierogis is actually an easier job than you might expect (just a little time consuming).

Like all ‘dumplings’, pierogis can pretty much do no wrong. They’re great as a side, as the main event or you guessed it ….. in a casserole or even dessert.

What makes it even better is that the filling possibilities are endless ….. the pierogi knows no boundaries!

Brion & I always enjoy a seafood meal. On a quest to come up with something different it occurred to me I had never put shrimp in a pierogi filling before. If it works in seafood lasagna why not a pierogis?!

Last summer I had posted a meal using a sun-dried tomato sauce. The once, incredibly popular, sun-dried tomatoes have become an underrated, ingredient that few people stock in their pantries anymore.

Sun-dried tomatoes are very versatile & can be used in unlimited ways, Because they’re dried, the flavors of the tomatoes are intensified. This sauce, with its bold & rich garlic & herb flavors was the perfect accompaniment for these shrimp pierogis. Definitely a keeper!

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Shrimp Pierogis w/ Sun-Dried Tomato Sauce
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Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
Servings
Ingredients
Pierogi Dough
Shrimp Filling
Sun-Dried Tomato Sauce
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Instructions
Pierogi Dough ( Yield = 18)
  1. In a large bowl, combine flour, salt, beaten egg, butter & sour cream. Mix until dough comes together. On a work surface, knead dough for 3-4 minutes until elastic. Place in a plastic container with a lid & refrigerate for at least an hour or overnight.
Shrimp Filling
  1. In a large skillet over medium heat melt 1 Tbsp each, oil & butter. Saute leeks, mushrooms & garlic until tender.
  2. Stir in half of the bottle of clam juice & the 1/4 cup chicken broth; bring mixture to a boil. Once boiling, add shrimp & 1/8 tsp pepper. Return to a boil, then reduce heat & let simmer for 4-5 minutes. Drain the filling, reserving liquid. Set aside.
  3. In a large saucepan over medium-low heat, melt the remaining 1/4 cup butter. Stir in flour & mix until smooth. Gradually add in the milk & reserved liquid (from filling), while stirring constantly. Sprinkle in the rest of the salt & pepper. Bring sauce to a boil & cook for about 2 minutes until thickened, continuing to stir.
  4. Remove the sauce from heat & mix in the heavy cream & Parmesan cheese. Take about 1/3 cup of the sauce & mix it with the shrimp filling. Place remaining sauce in a bowl & set aside to be added to the SUN-DRIED TOMATO SAUCE later.
Sun-Dried Tomato Sauce
  1. Add oil to skillet & heat on a medium heat. Add onion & saute until it starts to soften. Add mushrooms, garlic, sun-dried tomatoes, zucchini, oregano & smoked paprika.
  2. Cook for 2 minutes, while stirring, then add remaining clam juice, sea salt & RESERVED sauce. Gently combine. Set aside until pierogis are cooked & ready to serve.
Roll & Fill Pierogis
  1. Remove pierogi dough from refrigerator & cut into 18 equal pieces (about 30 gm each). Roll each piece into about a 3 1/2-inch round. Place a heaping Tbsp of shrimp filling (about 30 gm) in the middle of pierogi. Dip your finger in a bowl of water & run it along the edge of the dough. Fold pierogi in half, carefully pinching together edges to seal it completely.
Cook & Serve
  1. Bring a large pot of salted water to a boil. Carefully drop pierogis in & boil until all the pierogis float to the surface & dough becomes somewhat translucent, about 3-5 minutes. Remove pierogis with a slotted spoon, making sure to let as much of the excess water drip off as possible.
  2. In a large skillet, heat a Tbsp of butter. Place drained pierogis in skillet. Do not over-crowd so that they can all lightly brown on both sides. Reheat sun-dried tomato sauce & place in a serving dish. When pierogis have fried a bit, (blot on paper towel if you wish), then add to sauce on serving dish.
Recipe Notes
  • When making the pierogis, nothing wrong with rolling out all the dough at the same time & cutting your circles with a cookie cutter. I just personally like dividing the dough so I don't have to do any re-rolling with the scraps. Just personal preference.
  • If you happened to have any filling leftover, just add it to you sun-dried tomato sauce.

German Lasagna

Classic German staples come together in this lasagna to make a very unique version of the classic dish.

There are six main ingredients in this recipe. The first is spaetzle, the German equivalent of pasta. The second is onion. By caramelizing the diced pieces you turn it into little velvety pieces of heaven that add incredible depth and sweetness to the dish. Third is Bratwurst, a fresh link sausage characterized by its many different spices and seasonings. Fourth is sauerkraut, bratwurst’s classic sidekick. Fifth is bacon and the crowning touch and grand finale is the Emmentaler cheese.

I would like to talk a bit more about spaetzle which, in my opinion, elevates this lasagna to a whole new level. Compared to traditional pasta dough, spaetzle is softer and quite moist.

Native to Germany, ‘spaetzle’ is made all over the world now, having a different name in each country. The lines have become blurred between what is a spaetzle and what is something else.

The dough is quite basic, made from flour, eggs, water and salt. Although these little ‘dumplings’ can be eaten with almost anything, I thought they added something real special to this German lasagna.

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German Lasagna
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Course Main Dish
Cuisine American, German
Keyword German Lasagna
Servings
Ingredients
Spaetzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Course Main Dish
Cuisine American, German
Keyword German Lasagna
Servings
Ingredients
Spaetzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
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Instructions
Spaetzle
  1. In a large bowl, mix the flour with salt & make a well in the center. Add eggs to the well & whisk the flour into the eggs. Gradually whisk in the water until a very thick batter forms. Cover with a damp cloth & allow to rest for 30 minutes.
  2. Bring a large pot of salted water to a boil. Place spaetzle dough maker above the pot with the water. Load with dough & slide back & forth or press to squeeze the dough through & form the spaetzle noodles.
  3. Once the spaetzle begins to float to the surface, scoop with a large slotted spoon & transfer to a colander placed inside a bowl for the drained water to collect. Continue process until all of the dough is used.
Caramelized Onions
  1. Heat oil in saucepan, add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Set aside.
Sauce
  1. In the saucepan, melt butter. Stir in flour, bouillon, garlic powder & salt until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat to a bowl & set aside.
  2. In the saucepan, cook bacon (not too crisp); remove to a cutting board to coarsely chop. Add bratwurst sausage meat (which has been removed from casings) to saucepan & scramble fry until cooked. Drain on paper towel. Add chopped bacon, bratwurst & caramelized onions to your prepared sauce.
Cottage Cheese / Other Ingredients
  1. In a small bowl, beat eggs; add cottage cheese & pepper. Set aside. Drain sauerkraut & rinse. Squeeze dry. Grate cheese
Assembly
  1. Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
  2. Spread 1 cup sauce mixture over bottom of pan. Layer with 1/3 of the spaetzle noodles, a 1/3 of sauce mixture, 1/2 of the cottage cheese mixture, 1/2 of the sauerkraut & 3/4 cup grated cheese. Repeat layers ( spaetzle, sauce, cottage cheese, sauerkraut, spaetzle, sauce). Save grated cheese for last 5 minutes of baking.
  3. Cover & bake for 50-60 minutes. Sprinkle with remaining GRATED CHEESE; bake 5 minutes longer until cheese is melted. Allow to stand 15 minutes before cutting.
Recipe Notes
  • If you do not have a spaetzle dough maker, just drop spoonfuls of dough into the boiling water to form spaetzle noodles. Dip your spoon into water to prevent it sticking on the spoon.