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INTERVAL WORLD
Spring 2013 IntervalWorld.com
Spätzle With Cheese
Just tell the kids it’s macaroni and cheese. It’s authentic, tasty,
and easy to make — and no oven is required.
1 1/2 cups flour
3 eggs
1/2 teaspoon salt, plus a pinch
4 to 8 tablespoons water
4 tablespoons butter
3 medium onions, cut in rings
2 cups cheese, grated (select a variety of Alpine origin, such as
Emmentaler or Gruyère)
Combine flour, eggs, and 1/2 teaspoon of salt into a soft dough,
adding water a tablespoon at a time if the mixture is too stiff. Set
aside for at least a half hour. Meanwhile, heat 2 tablespoons of
butter in a skillet; add onions and fry over medium to high heat
until golden brown. Set aside on a paper towel to drain. Bring a
pot of water to a simmer and add a pinch of salt.
Press dough
through a Spätzle maker into simmering water. Alternatively,
press dough through a colander, or poke a few holes in a plastic
food-storage bag, put the dough in the bag, and pipe it into the
water.
Remove the pieces with a slotted spoon as they rise to the
surface (approximately 2 to 3 minutes). After draining the water
from the pot, add remaining butter, and return
Spätzle
to the pot.
Stir and mix in grated cheese. Top with fried onions.
Serves 4 to 6.
Chesapeake Crabcakes
Even after more than 200 years, Virginians are still perfecting this
regional staple, and restaurants are often judged on the quality of
their crabcakes. But the competition belies just how easy they are
to make, and if you have the best of the basics — such as
Chesapeake crabmeat — you’re bound to have a happy outcome.
1/4 cup unseasoned bread crumbs
1 teaspoon dry mustard
1 1/2 teaspoons crab seasoning, such as Old Bay
1 pinch salt
1 pound fresh crabmeat
1 large egg, lightly beaten
2 teaspoons minced white onion
2 tablespoons mayonnaise
Hot sauce (to taste)
2 tablespoons butter
2 lemons, quartered
Mix bread crumbs, dry mustard, crab seasoning, and salt in a
medium bowl. Add crabmeat and remaining ingredients through
hot sauce, and mix until completely blended. Form into six large
cakes — or more if a smaller size is desired. Melt butter in a
skillet and cook patties over medium heat until golden brown,
approximately 3 to 4 minutes on each side. Garnish with lemon
wedges. Serves 6.
Austria:
Schnitzel
,
Spätzle
, and
Strudel
Austria is a walking country — mountainous terrain poses
an irresistible challenge to hikers who work up a hefty appetite
exploring alpine meadows and hilly paths. No wonder
Austria’s culinary traditions are laden with soul-satisfying
soups, stews, and casseroles. Spätzle,
Nockerln
, and
Knödel
are
just some of the dough-based
delights that can comple-
ment a Schnitzel or take
center stage in desserts. The
country’s strong coffee cul-
ture ensures that atmospheric
cafes seem to dot every street
corner, displaying the pastries
for which Austria is noted,
especially Dobos, Sacher,
and Linzer tortes.
Austria bustles with
farmers markets of every
size. Salzburg boasts the
third-largest street market in the country. Each Thursday
morning, Schrannenmarkt awakens as flower vendors, farm-
ers, fishermen, and craftspeople set up their stalls. And in
Innsbruck, the indoor Markthalle offers yodel-worthy
Tyrolean specialties Monday through Saturday.
Dieter Heinemann/Westend61 RF/Glow Images; Purestock/Glow Images
Favorite ingredients:
apricots, Strudel, dumplings,
cheese, sausage, poppy
seeds, marzipan
Signature dish:
Wiener
Schnitzel
Kitchenware:
Spätzle maker
Websites:
austria.org/going/
special-topics/cuisine;
tourmycountry.com/austria/
dining.htm
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