Take your favorite homemade chicken noodle soup and give it a hearty twist: substitute spätzle (little German dumplings) for packaged noodles.
Spätzle is fun to make, although it’s a little bit messy. It is certainly more work than dumping a bag of egg noodles into boiling water, but the end result is definitely worth the time and energy.
Made from wholesome ingredients including eggs, milk, and flour; you probably have everything on hand to make spätzle right now. The only thing missing would be a spätzle maker, an inexpensive gadget that cuts the batter into small knobs. Don’t fret though, you could easily use a colander with large holes and press the dough through with a spatula.
85th Academy Awards Governors Ball Menu Kale, Grilled Artichoke, Radicchio, Pine Nut, Golden Raisin Meyer Lemon Vinaigrette
With 19 Oscar menus under his belt, Chef Wolfgang Puck has created another inventive bill of fare for the 85th Academy Awards Governors Ball including old favorites, signature smoked salmon creations, and several fashionable new dishes. This year’s menu includes many vegetarian and vegan offerings, as well as items like Kobe Burger with Aged Cheddar & Remoulade and Chicken Pot Pie with Black Truffle. The Chef shares his menu in photos on a page called “A Taste of the Oscars”here. (Check out those Huckleberry Macarons!) But it was the vegan Kale Salad that immediately caught my attention ~ bright winter color and various textures pair with smoky artichoke and a sunny sweet Meyer lemon vinaigrette. I served the salad as a meal, unlike at the Governors Ball, where some 30 to 35 dishes will be served as small bites to over 1600 people.
And The Oscar Goes To:
Raw kale is a bit chewy and not exactly tender, so it is best sliced thin, taking care not to press down and bruise the beautiful curly edges. Mildly bitter and peppery radicchio is also thinly sliced. I used fast & fabulous packaged grilled artichoke hearts from Monterey Farms which are available at Whole Foods Market. Without a recipe, I prepared this salad from the photo ~ tossing kale with radicchio, artichoke hearts, lightly toasted pine nuts, and golden raisins with a Meyer lemon vinaigrette. The plate was garnished with a few Meyer lemon wheels and a sprinkling of nuts and raisins.
Leftovers of Peking Duck with Steamed Buns Accompaniments: Scallion, Pickled Daikon, Cucumber, Sugar, Hoisin
The concept of a “doggie bag” or taking home leftovers from a restaurant meal is not an American invention. It’s been around since the sixth century B.C. when Romans would wrap up goodies from a banquet meal and take home the leftovers in a cloth. It showed respect and honored the host, implying the food was good and was worthy of taking home. Food preparation way back then could not have been easy, so, seriously, whose ancestors wouldn’t take the bountiful offerings from the big buffet back to their humble abode?
Japanese Eggplant & Shishito Peppers Sweet Spicy Soy Glaze Crispy Garlic & Chopped Peanut Topping Chinese Chive Blossom Garnish
Back in August we had a most memorable meal at Wolfgang Puck’s Chinese Restaurant WP24. One of the many noteworthy side dishes was called “Hunan Spicy Eggplant, Roasted Shishito Peppers, Chili, Crisp Garlic.” Wanting to serve something similar at a recent dinner party but having no recipe, I decided to create my own interpretation of Wolfgang’s excellent side dish. It was a hit.