This has been such a fun little adventure and has made my husband and I excited to go to Europe one day and eat the 100% authentic versions of the meals we've had. I'm a little sad the month is ending but excited for our next "trip" to South America!
But I still have 2 more German dishes to share with you and this week's dish is Käsespätzle and I got the recipe from Kimberly at The Daring Gourmet again.
The Jarlsburg Swiss pairs so well with the caramelized onion to give you this great depth of flavor. And the noodles themselves are quite delicious, though I'm having a harder time explaining the flavor of them.
- Don't skimp on the onion! Next time I might use even more onion.
- The recipe didn't specify what type of onion to use, but I used white onions and it was really good. I think sweet yellow onions would go really well with it also.
- Make sure you have enough time to properly caramelize the onions to a nice brown. I didn't and it was still delicious but I'm looking forward to next time when I do it better.
- You can make your own noodles, there are recipes all over, but you'll need a spätzle maker. I bought a rather large bag of them from Cost Plus World Market, but they're on Amazon too.
- Don't skimp on the cheese. It's important.
I didn't make a side dish with our käsespätzle because I felt it didn't need one, I did feel like we did need a large helping of green salad on the side though. You know, for digestion.
Have you tried any of the other dishes I've highlighted? What are your favorites? Let us know in the comments below!