01 February 2007

Maultaschen Recipe #2

A little over a year ago, I blathered on about my 1st recipe that featured maultaschen, Schwäbisch Lasagna. Well, I am happy to report that I have another fine maultaschen dish for all y'all. And this one is much easier.

Background Nugget #1: Please see the Schwäbisch Lasagna entry if you don't remember what maultaschen are, and/or if you live in a place where they aren't easy to come by and you need to make your own. Or just do a web search - google, for instance - on how to make maultaschen. I still buy mine in the store in convenient 6-packs. Well, sometimes Jeannette buys them.

Humorous Morsel #1: The cafeteria at work serves maultaschen occasionally. They also have an English translation of their menu. They usually translate maultaschen as "noodle bags". Sounds tasty!

Background Nugget #2: There are many places that serve maultaschen fried in a pan with eggs. Someimes it is really good. Like at the Waldhornschenke. Some places it is just so-so.

I have tried to make it a few times, and, like the unmentioned culprits in nugget #2, usually it is pretty dull. But last night I managed to make it turn out pretty well. Jeannette was even happy about it. See:

Happy Jeannette

Anyway, on to the recipe...

Oil for cooking (I used peanut oil in an unknown quantity)
1 onion
1 really big garlic clove that turned out to be like 3 smaller ones in the same "wrapper"
6 maultaschen
5 eggs (if using the big honkin' genetically modified eggs in America, you can probably cut back to 4. or 3).
shredded gouda

• Heat some oil in a frying pan.
• Finely chop an onion. In this case, fine should mean small bits, not how well or stylishly you do it.
• Chuck those onions in your hot oil and sautée those babies.
• After a couple of minutes, decide that maybe garlic would help. Dig through the kitchen until you find the garlic press, squish the garlic into your onions.
• Cut your maultaschen into strips. 1 cm wide, or maybe 1/2 inch. Whichever unit you are calibrated to will work.
• When your onions are pretty soft, throw the maultaschen in. Add freshly ground pepper and salt.
• add a couple eggs. Stir it around a bit. Decide that you need more eggs, throw in another one. Still need more, so chuck in a 4th. Decide that 4 eggs is probably OK, but that only leaves one in the carton so you might as well throw in the 5th. Do so.
• Stir the eggs around until they are nicely scrambled, everything is mixed and the maultaschen are warm.
• cover with a generous layer of shredded cheese (I used gouda).
• reduce heat, cover pan and wait until your wife gets back from her jog.
• assuming cheese is gooey, serve.
• Add a bit more pepper
• eat

Serves at least 2. We were kind of piggy last night. We didn't use any sauce, but often this dish will be served with a sauce. Either runny thin tomato (as opposed to a thick italian tomato sauce) or brown.

I know I don't describe it well, but it was really yummy.


At Thursday, 01 February, 2007 , Blogger Jeannette said...

Darn tootin' it was yummy!

I gots me a man who can cook!

At Friday, 02 February, 2007 , Anonymous naomi said...

dang, that sounds totally yummy!

At Monday, 05 February, 2007 , Anonymous Anonymous said...

have you ever had "gefuellte kloese mit speck sosse"??? it is most delicious. probably another regional specialty, this one from the area around Baumholder / Birkenfeld.. .which is still Baden wuertemberg after all. :-)

At Monday, 05 February, 2007 , Anonymous Anonymous said...

uhm, that was my comment. anonymously posted but probably it's obvious it was me... Dorit :-)

At Monday, 05 February, 2007 , Blogger Allan said...

Hi Dorit,

I hope you don't mind me moving your comments from the phantom post that got deleted.

Anyway, I haven't tried Gefüllte Klöse mit Speck Soße yet, but now that I know about it, I will probably seek it out. I like Klöse even when they are called Knödeln, just about anything with Speck is good, so that leaves the filling of the dumplings. Unless it is filled with something nasty, I'll eat it.


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