The 3 S's
Posted: Tue Dec 06, 2016 2:56 pm
Made some schnitzel, spaetzle and sautéed spinach....perfect for a cold, wet Sunday evening. My German roots came out on Sunday evening:
Schnitzel was simply pounded pork cutlets with a basic breeding and garnished with parsley and slices of home grown Meyer lemons.
The Spaetzle, a favorite Southern German dumpling, was browned in butter and then baked with a blend of Emmental and Jarlsberg cheeses.
The spinach was just simply sautéed with olive oil and lots of garlic.
That dish just makes me happy:-)
Typically, I enjoy spaetzle with a goulash or maybe Chicken Paprika. If you've never had spaetzle, try making it some time. My kids love it. Don't buy the stuff out of the box though....that s*it is nasty.
Schnitzel was simply pounded pork cutlets with a basic breeding and garnished with parsley and slices of home grown Meyer lemons.
The Spaetzle, a favorite Southern German dumpling, was browned in butter and then baked with a blend of Emmental and Jarlsberg cheeses.
The spinach was just simply sautéed with olive oil and lots of garlic.
That dish just makes me happy:-)
Typically, I enjoy spaetzle with a goulash or maybe Chicken Paprika. If you've never had spaetzle, try making it some time. My kids love it. Don't buy the stuff out of the box though....that s*it is nasty.