296161 Mon Feb 16 14:31:08 -0800 2004 9 27 General Chowhounding Topics 0 1630403 I'm looking for the name of a dish I had at an outdoor festival in southern Germany this past summer. It consisted of (if I remember correctly) a special longer kind of spaetzle (noodle) fried with sauerkraut (maybe onions) in butter (or lots of oil). It was served hot in a paper box, and apparently is not often on restaurant menus, but served at informal outdoor events. Extra points if anyone knows a recipe, or at least a good brand of sauerkraut that might fry up well! Mon Feb 16 14:31:08 -0800 2004 0 cctc 1 1630446 Did it have paprika? Barbara Kafka's Roasting book has a killer recipe for sauerkraut noodles. Quickly, you melt a lot of butter, toast some hot paprika, and add saurkraut and cooked noodles. Or spaetzle, I guess. I can paraphrase the details if you like. Great with pork. Mon Feb 16 22:10:15 -0800 2004 1630403 0 johm clark 2 1630449 Yum! Please paraphrase if you would. That sounds delicious. I picked up a handy Palmer spaeztle press several years ago in Germany. Now if I can just get it back from friends that borrow it regularly..... Mon Feb 16 23:16:16 -0800 2004 1630446 0 Suzie 3 1630518 Cook and drain 1/2 lb egg noodles. Cook 1 1/2 tsp hot paprika or 1 1/2 tbsp sweet paprika and 1/4 tsp cayenne pepper in 2 tbsp butter over low heat for a couple of minutes. Add noodles, plus the rest of the stick of butter, 1 tsp caraway seeds, 1 c drained saurkraut, salt&pepper to taste. Cook until heated. Add sauerkraut juice if necessary. Great with pork. Excellent for reheating leftover pork. Roasting, A Simple Art by Barbara Kafka has been very helpful to me. I don't use many of the recipes anymore but it was great help in building some basic kitchen skills. She advocates roasting at high heat and without a lot of fuss. Thanks to her I have had wonderful roasted chicken almost every week for years without ever brining it and those fussy control freaks at Cook's Illustrated can just, well, that's another rant. Can I borrow your spaetzle press? I can't find one and two spoons just don't get it. Tue Feb 17 12:55:33 -0800 2004 1630449 0 john clark 4 1630634 John, every type of spaetzle maker is available on the web. I found a super one about a year ago - has removable bottoms, makes spaetzler, rices potatoes, etc. Pat G. Wed Feb 18 09:41:14 -0800 2004 1630518 0 Pat Goldberg 2 1630468 I don't remember paprika, but otherwise that sounds alot like it...Please paraphrase! Tue Feb 17 08:48:10 -0800 2004 1630446 0 cctc 1 1630481 Have you ever thought of making your own sauerkraut? It is pretty easy, and the results are wonderful. Let me know if you would like a recipe. You can either put it up, or freeze the kraut. Tue Feb 17 10:42:52 -0800 2004 1630403 0 d2u 2 1630487 I have made my own sauerkraut before, with ok results, but this time I'm just looking for a quick comfort-food recipe I can make when I'm starved (just another pregnant woman's craving!). Tue Feb 17 11:09:48 -0800 2004 1630481 0 cctc 1 1630623 Hi, My Oma grew up in Southern GErmany, my Opa was from the North. She served a meal called "Spaetzle and Sauerkraut" similar to what you describe. However, instead of sauteing the spaetzle, they are baked until the top and edges are crisp. This particular meal was always ready once we arrived to her place. So we rarely caught her in the process of preparing this dish. After she died, I spent 2 years of trial and error with my Dad critically reviewing each batch before I got it right. Dessert was either Apple Cake or Cheesecake. Based on this experience, I encourage my younger family to learn from me their favorite dishes. Regards, CAthy2 Link: http://www.chowhound.com/topics/show/114568#623769 Wed Feb 18 06:24:30 -0800 2004 1630403 0 Cathy2 1 1630929 This is a dish also known in Hungary and Slovakia. The noodle/dumplings are often fried with Lipto/brindza cheese as well as with sauerkraut and oil Take one large potato, peel and grate on finest side of grater. Grate into flour. Add one egg, then add enough flour to make a firm-ish dough, about the consistency of tooth paste. Boil large kettlefull of salted water. Put the dough through blade of French food mill or use spaetzle board to get dough into water. Boil until firm and cooked, then drain well. IN saucepan heat oil or oil and butter mixture. Add sauerkraut (I prefer Kruegermann's brand, available in LA) or brindza cheese and the spaetzle/dumplings. Saute until heated through. Bacon can also be used (called hicskos [heech-KOASH)). Fri Feb 20 15:37:35 -0800 2004 1630403 0 Jerome