Green Beans and Ham with Spaetzle

Leo Volz

Leo writes: "This is my family's variation on the Green Beans and Ham
recipe. Instead of potatoes, make homemade Spaetzle, which you can cook
right in the pot with the ham and green beans if you time it right.
Instead of straight vinegar topping, which I happen to like, drawn
butter sauce made with vinegar. After serving this last night my wife
says that I have now surpassed her grandmother in all but one German
culinary endeavor -- doughnuts!"


Green Beans and Ham

Serves 4 to 6

This is an old Pennsylvania Dutch standby. When the green beans are
coming out of the garden, they have this often. It is so good and very
versatile. You can use more or less beans, less ham, more or less
potatoes, whatever you prefer. You can also use a leftover meaty ham
bone for the meat. I remember my mother would sometimes add speckled
beans. For something similar, try the Southern-Style Green Beans and
Country Ham. It's not as light, but so delicious.

3 pounds green beans, cleaned and snapped
1 pound smoked ham (any cut will do)
3 large potatoes, cut in large cubes
1 large onion, coarsely chopped
Water
Salt and pepper to taste
Red wine or cider vinegar for garnish

Place the beans, ham, potatoes and onions in a large pot. Add enough
water to come about halfway up the ingredients. Add pepper. Bring to a
boil; cover, reduce heat and cook until ham and beans are tender, about
1-1/2 hours. (Cooking time will depend on the age of the beans, but
they should be very tender.) Remove the ham and cut into bite-size
pieces. Taste the beans and add salt if needed. Return the ham to the
pot and cook for another 15 minutes. Place on individual serving plates
and pass the vinegar. YUM!

Source: <http://teriskitchen.com/vegetable/grbeans-c.html>



Spaetzle with Browned Butter

Serves 4

If you have never made spaetzle from scratch, you really must try.
Spaetzle are tiny German dumplings. They are very quick and easy to
make, and go well with all types of foods. Serve them as you would
noodles or other dumplings, even in soups. See the notes below for
various methods of dropping the spaetzle into the liquid.

2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
5 tablespoons butter
Additional salt and pepper to taste

In a large bowl, mix together the flour, salt and nutmeg. Add the eggs
and milk; stir until thoroughly combined. Let dough rest about 15
minutes before cooking.

Heat a large pot of lightly salted water until boiling. Add the
spaetzle and cook until done, about 4 minutes. The dumplings will float
when done. Drain well. Brown the butter in a small saucepan or skillet.
Place the spaetzle in a serving dish and pour the butter on top. Season
with salt and pepper; toss well to combine. Serve immediately.

Note: There are several spaetzle makers available. One is just like a
potato ricer with different size holes. Another looks like a flat
grater that fits on top of the pot. It has a hopper, into which you
place the dough, that slides back and forth over the grater. That is
what I have and it works very well. Many recipes suggest you use a
colander if you don't have a regular spaetzle maker. I tried that years
ago and, quite frankly, it did not work well and was terribly messy. It
is possible that my colander holes were too large, or that the dough I
made then was not the correct consistency.

Source: <http://teriskitchen.com/pasta/spaetzle-a.html>


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