I am currently facing a huge stack of post it notes, my temporary file cabinet for ideas and recipes. What is truly perplexing to me is how difficult it is to translate ideas and recipes into interesting stories. So today I will be dry and uninteresting. That said, here are two recipes from the pile which we will be integrating into our menus soon.
Smoked Creme Fraiche Spaetzle
300g AP flour
250g smoked creme fraiche
108g whole eggs
4g crystal hot sauce
4g salt
Combine the wet ingredients together and then pour the wet into the dry in a large bowl, incorporating all the flour. The mixture will be wet and sticky. That is a good thing. Cover the spaetzle mixture with plastic and let rest for half an hour. Meanwhile, put a large pot of water on the stove and bring to a boil. When the water boils, season with salt. Assemble an ice bath to shock the cooked spaetzle. Using a spaetzle maker or a perforated hotel pan press the spaetzle dough into the boiling water. Do this in several batches, removing the spaetzle to the ice bath once it is cooked, it should taste tender and cooked, not like raw dough. When all the spaetzle is cooked, remove it from the ice water and dress lightly in olive oil. To serve, saute in clarified butter or glaze in any number of sauces.
Tamarind Steamed Pudding
115g sugar
65g butter
55g whole egg
70g tamarind puree
76g AP flour
3g salt
6g baking powder
108g milk
8g spiced vodka or vanilla extract
Preheat the oven to 300 degrees F. Cream together the butter and sugar. Beat in the egg and tamarind puree. Sift together the dry ingredients and then beat into the base mixture. When the flour is just incorporated add the milk and vodka. Bring the batter together, do not over mix. Spoon the batter into small mason jars or egg cups with lids. Fill the cups only half way, the pudding will rise. Place the lidded containers in a water bath and cook for 30-40 minutes. The puddings will feel tender and cooked to the touch. Remove the puddings from the water bath and let cool. Serve with banana ice cream or any other interesting combination of flavors. I am thinking of using this in a savory preparation with crab meat and horseradish.
