COLANDER SPAETZLE RECIPE | EPICURIOUS
Don't worry if the batter for this traditional German staple seems a bit thin—it should be more liquidy than a normal dough.
Provided by Victoria Granof
Total Time 25 minutes
Cook Time 20 minutes
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- 1. Boil a large pot of salted water.
- 2. Meanwhile, in a large bowl, combine all the ingredients except the flour. Blend well, then slowly stir in the flour until the mixture becomes a stiff batter.
- 3. Place a colander with large holes over the pot and, with a rubber spatula, press small amounts of the batter through the holes directly into the water.
- 4. As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a serving dish. Serve immediately, while still warm.
VEGETABLE YAKISOBA RECIPE - NYT COOKING
Yakisoba is a Japanese stir-fried noodle dish with a rich Worcestershire-flavored sauce. This veggie-packed version combines carrots, bell peppers, mushrooms and kale for a fun mix of textures and flavors. The key in this dish is to sauté the yakisoba noodles first, creating a dryer, firmer noodle that won’t fall apart in the sauce. (Fresh ramen noodles would also work well here.) The tangy-sweet sauce consists mainly of pantry condiments and can be made the day before. Leftovers can be enjoyed the traditional street food way: reheated and served in buttered hot dog buns topped with Japanese mayo and pickled ginger.
Provided by Kay Chun
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
- In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
- Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.
- To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
- Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.
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Jan 18, 2021 · For perfect fluffy rice every time—use a colander! Rinse the rice in a metal colander until the water runs clear, then boil the rice in a pot of salted water for five minutes. Next, put the rice back in the colander to drain. Refill the pot with an inch of water and bring to a boil, reduce heat to low and then place the colander full of rice ...
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Oct 23, 2017 · Lots of water will cook everything in the colander efficiently. Add the whole grains or pasta. Cook as directed. Then pour the boiling water and pasta slowly and evenly over the ingredients in the colander. Let the hot grains or pasta sit on top of everything both to insulate and heat them for another few minutes.
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Jan 18, 2021 · For perfect fluffy rice every time—use a colander! Rinse the rice in a metal colander until the water runs clear, then boil the rice in a pot of salted water for five minutes. Next, put the rice back in the colander to drain. Refill the pot with an inch of water and bring to a boil, reduce heat to low and then place the colander full of rice ...
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