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Sunday, August 28, 2011

Sweet Corn Spaetzle with Raclette Cream

Inspiration for tonight's dinner was taken from a Today's show food highlight. They had an Austrian chef come onto the show to demonstrate how spaetzle is made. I first tried spaetzle at the Blackforest restaurant in Minneapolis as a child with my dad. I remember loving the consistency of the dumping like noodle, small yet chewy almost like crepe dough. Tonight was the first time I made spaetzle and certainly won't be the last. Made popular in Austria, Germany and Switzerland this dish can be transformed into almost any flavor profile. Because sweet corn is currently in it's prime, I knew I wanted to incorporate sweet corn into dish. Spaetzle is normally combined with a simple cream sauce and topped with a schnitzel or sausage link, so I decided a sweet corn cream sauce with a side of grilled bratwurst would foot the bill! While shopping for ingredients I stopped off at Surdyks to buy cheese for my sauce. At the cheese counter I sampled a few cheeses which melt quickly and blend well for sauces and fondues. My favorite was a French raclette, a semi-firm cows milk cheese with a high fat content. Raclette is especially popular in Switzerland and the Savoy region of France.

Now begins the fun part... I found the recipe for spaetzle on the Today's show website, which I will link you too below. The sauce recipe is of my own creation and can be found below as well. I hope you enjoy this recipe, I certainly did. As a tip, I recommend grilling meat to place over the spaetzle for a richer meal. I used grilled beer brats which were fantastic but unfortunately didn't make the cut for the photo shoot ;) 

Click here for a link to Today's show spaetzle demo!

Sweet Corn and Raclette Cream Sauce
(serves 4)
2 ears sweet corn 
2 tbsp butter
2 tsp olive oil
1/4 lb French raclette cheese, or any soft cheese such as gruyere or fontina
1/2 cup heavy cream or half and half
1/4 cup milk
1/2 cup minced chive
1 tbsp minced garlic
Salt, pepper

Husk corn and place kernels in shallow pan over med heat with 1 tbsp butter and 2 tsp olive oil. Let simmer until you start to smell an aroma of corn. Lower heat to low and place half corn mixture in a food processor with a splash of the cream. Pulse until well combined and place back into pan. Pour cream over corn and simmer on low for 2 minutes, then add garlic, chive, salt and pepper. Once the sauce has begun to bubble, grate cheese over the top until melted well into cream and corn mixture. Continue to mix adding 1/4 milk to thin out- adding more if desired. Finish by melted 1 more tbsp butter into sauce and combine with finished spaetzle. Plate with chive for garnish and any grilled meat you like. Bon appetite! 

Spaetzle noodles 

1 comment:

  1. This was so good! I want to make it again asap.