Chocolate-It's What's for Dinner

So I thought I was going to do a FBF (Flashback Friday) on this one, but I couldn't find the recipe for mushroom bourguignon (GASP!). This is a recipe I make all the time. I couldn't believe that I never posted it. Well that needed to be put right immediately. I basically follow this recipe from SmittenKitchen .  I don't always have the pearl onions on hand so I often leave that out and it is just fine. I also often use a mix of mushrooms (portobello, white, cremini etc). This time around I made it with Spaetzle (Hey that was adapted from SmittenKitchen too - I'm noticing a pattern here) instead of egg noodles.

What Spaetzle again?  Just because I got this spaetzle maker for Christmas doesn't mean I need to make it all the time. I know, I know. But I wanted to give this other recipe a try. I think this version is more in the pasta family, while the other recipe was a lighter version. Both are delicious, so it depends what you're in the mood for. Spaetzle (Adapted from Martha Stewart ) 6 eggs 1/2 c water Nutmeg (pinch) 2 T olive oil 1/8 t salt 3 c flour In a large bowl whisk the eggs. Add the water, nutmeg, oil, salt. Add 2 c of flour. Add remaining flour until dough forms (you might not need all the flour). Let rest in the refrigerator for at least 1 hour. You know the drill from here. Have the ice bath ready. Boil the water and press through a colander or the spaetzle maker. Remove from the water when they float and put them in the ice water. Drain and Serve. I served them this time with just a little bit of butter as a main. Hey it was a lazy Friday - what can I s...

Christmas brought a bounty of things: family, friends, significant others, food, drink, food gifts, and food gadgetry. I received a Spaetzle Maker from the eldest's significant other (Gee what country is he from?). Of course, I could not pronounce it correctly - you know that NY accent is very difficult to change! I was very anxious to give it a try (the spaetzle thing not changing the accent thing - that will never happen-it's too ingrained). There was a bounty (is this the word of the day or something? - scream real loud*) of recipes out there. I tried this one because it said they were light and that was what I was in the mood for. Spaetzle (Adapted from Smitten Kitchen ) 7 eggs 1/4 c milk 2 c flour Beat the eggs and then add milk. Whisk in the flour. Let sit for at least an hour in the refrigerator.  It will look very liquidy. Remove from refrigerator. Boil water and add salt. Place a colander or Spaetzle maker over water.  Pardon the elbow in the way there ...