Friday, January 14, 2011
It's sometimes surprising when a food-desert-worthy recipe will pop up. Just this morning, I saw an interesting link on my Serious Eats FB page: nom.icanhascheezburger posted this very interesting map of "food by state."
see more My Food Looks Funny
Now, I pride myself on having a widely diverse palate, and I've sampled most of the delicacies posted therein...but I had never heard of either of the foods listed for the Dakotas. After a bit of googling, I discovered that Knoephla Soup was something to explore for this project. Knoephla (apparently pronounced nip-fla) is a diminutive of the German word knopf, or button, and is a type of blob or button-shaped spaetzle. The dish originates with the Russian/German settlers in the Northern US.
1-1/2 cups all-purpose flour
1 egg, beaten
6 tablespoons milk
1/2 teaspoon salt
1 tsp black pepper
2 tbsp minced dried onions
1 tbsp dried parsley
2 -3 tbsp white wine
1 tbsp butter
3 cups chicken (or vegetable) broth
1 small can of carrots, drained and diced
2 cups instant mashed potato flakes
3 cups milk
Salt and pepper to taste.
First, begin by rehydrating your aromatics: put the onion and parsley into your soup pot and pour over the wine. Bring to a boil and then turn off the heat. Add the butter and allow to sit while you make the knoephla.
Beat the egg with 5 tbsp of milk until frothy. Add the flour and mix well; you will have a very stiff dough. Roll the dough into a long snake and cut into button-size chunks.
When the knoephla rise to the surface, add the potato flakes, milk, and season to taste with salt and pepper. It isn't traditional as far as I know, but we garnished our soup with some shredded cheddar cheese - and liked it!
Labels: The Food Desert Project