Saturday, May 06, 2006

Tofu Piccata over Spaetzle with Morel Mushrooms and Grilled Asparagus

Dinner 5/6

Tofu Piccata over Spaetzle

Morel Mushrooms

Grilled Asparagus

Avocado, Orange and Tomatillo Soup


2 1/2 cups (10oz) flour
1/2 box of soft tofu (in the aseptic box)
1/2 teaspoon salt
1/2 cup (4oz) water (aproximately)

In a large bowl combine the flour and salt. In a blender or using a hand mixer, puree the soft tofu. Add the tofu and 1/4 cup of the water to the flour mixture. Mix until the dough is stiff. Continue adding water until it has the correct consistency, that is, until comes away easy from the sides of the bowl.

Knead the dough for several minutes until it is smooth, then let stand for 30 minutes. Or, if you're tired and impatient, don't. ;)

Cooking Method: If you have a spaetzle maker (looks like a straight cheese grater with an bowl attachment), position it across the pot of boiling water and push the dough back and forth across the grate, causing the noodle to drop into the water.

Here's a spaetzle maker...

Alternately if you don't have a spaetzle maker, you can try to use a colander (not the mesh type) and push the dough through the holes and into the water -- but it's not easy to do and is messy...

The main thing to consider is the consistancy of the dough -- we tend to like ours a little on the wet side as it makes it easier to push through the spaetzle maker...

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