I have a thing for spaetzle. I think it stems from fond childhood memories of dining at The Fort in Springfield, Massachusetts. On a side note, if you ever end up in Springfield make sure to dine there and let them know Grandma Kitty says hi. All right, so spaetzle has been ingrained into my culinary template. In searching for new flavors and combinations I was able to work through foie gras spaetzle. It can be either glazed or crisped and yes it retains its full foie gras flavor with a spaetzle texture. Today we paired it with a cider glazed pear steak with watermelon radish, celery-horseradish relish and a mustard cracker.