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Please recommend a protein for me to make

Gosh Jul 25, 2007 10:53 AM

I'm making "spaetzlesotto," my "German-fusion" dish. Basically I make plain spaetzle. Then I make a sauce consisting of some garlic, some reduced chicken broth, some reduced cream, and S & P. I also sautee some wild mushrooms or I've steamed some asparagus.

I sautee the spaetzle in a little butter then toss with the "contorni," sauce, and some Parmagiano. As you can imagine, it tastes like small pasta in a cream sauce (really nothing special). My GF likes it though since it's pseudo-German.

Anyway, I'm soliciting recommendations for a protein to serve with this heavy dish. Her mom will be eating with us and she doesn't care for crustaceans of any kind. I'm not a big lamb fan but anything else will fly.

For the rest of the menu, I'll probably do a tomato salad of some kind and maybe some steamed broccoli (it's sitting around in the fridge). I'm thinking of doing a melon water (using my new Superbag) with something for dessert so if anyone has ideas how to incorporate melon water into a light dessert, I'd love to hear them.

  1. MMRuth Jul 25, 2007 10:55 AM

    Sounds like veal of some sort would be wonderful with the spatzlesotto/mushrooms/cream.

    3 Replies
    1. re: MMRuth
      Gosh Jul 25, 2007 11:01 AM


      My GF wanted weinerschnitzel (she digs it because I bread it with panko) but I think that's too greasy and heavy. Would you go with picatta? Would that acidic pan sauce be OK when it runs into the spaetzlesotto?

      1. re: Gosh
        MMRuth Jul 25, 2007 11:03 AM

        I wouldn't do picatta - I think you are right about the combination of the picatta sauce with the cream might not work well. And though I love wienerschnitzel, and the panko sounds wonderful, that might be too heavy (esp. since you are doing this German fusion thing). What about some kind of v. light wine sauce, instead of the lemon, for the veal? Maybe veal marsala, but with a riesling or gewurtz instead of marsala?

        Pork tenderloin might also be nice.

      2. re: MMRuth
        Texchef Jul 25, 2007 04:28 PM

        That's exactly what I was thinking... veal piccata! Only I wouldn't do the panko breadcrumbs, they soak up too much oil. A light dusting of flour for piccata... my opinion only.

      3. c
        Christnp Jul 25, 2007 01:46 PM

        I think a simple grilled chicken breast would go wonderfully with this rich dish.

        1. a
          amyvc Jul 25, 2007 03:26 PM

          How about a nice simple roasted chicken? Let the spatzlesotto take center stage.

          1. chef chicklet Jul 25, 2007 04:05 PM

            I think pork loin scallops, pounded out thin, and then made into a mushroom and cream sauce with dijon and wine. Or even a tomato parikash sort of dish with the pork and then a sour cream sauce would be tasty. I am thinking that this is for fall, but you wanted a dish now....
            If I wanted to lighten it up and fish was out, then it would be chicken breast browned first and then baked on the bone in the over with tomato, white wine, and sour cream stirred in last minute. Got recipes for all. I LOVE to make spaetzle. Thanks for the reminder! OH how I DO LOVE FALL!

            1. g
              gotvin Jul 25, 2007 05:00 PM

              How about grill/pan sear (finish in the oven) a pork tenderloin with a rub that is on the spicier/paprika level. The spaetzle sounds divine!

              1. f
                fwilhelm Jul 25, 2007 05:28 PM

                Joining the veal crowd: I would either make Schnitzel light (Veal cutlets not battered but with some corn starch on the surface) or Saltinbocca Romana (Scaloppini filled with a slice of Prosciutto and a sage leaf). You can Germanize the Saltinbocca by swapping Speck for the Prosciutto

                1. Gosh Jul 27, 2007 06:04 AM

                  Thanks to all for the recommendation. I think I'm going to just buy a Peruvian rotisserie chicken. Crisp and Juicy for you DC locals.

                  The chicken itself is great but I plan to make a jus. I'll bone out the bird and cut up the meat attractively. Then I'll boil the bones with a few aromatics. Strain and finish with butter and a little lemon.

                  Any ideas how to get rid of some broccoli?

                  I'm still looking for ideas for something to go with melon water.

                  2 Replies
                  1. re: Gosh
                    mrspvr Jul 27, 2007 12:40 PM

                    If I'm understanding "melon water" correctly, then how about a fancy glass with a scoop of cinnamin or vanilla ice cream in it as a melon water float? Top with a mint leaf or two?

                    Or maybe served as a cold dessert soup with muddled mint, and a creme freche dollop that was whipped with a bit of powdered sugar?

                    1. re: Gosh
                      DanaB Jul 27, 2007 01:53 PM

                      Make roasted broccoli. Cut broccoli into pieces, brush with olive oil, season with salt and pepper, and roast in the oven at around 375-400 degrees until brown and tender (around 30 minutes or so). Part of the way through the cooking, you can add some garlic cloves.

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