January 17, 2009
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Pork and Spätzle

Tonight’s dinner was Boston Butt, braised in dark beer with garlic, shallots and bacon, served over home-made spätzle. I'd planned to bail out on the spätlzle and make some pasta — the Pork & Sons recipe gives you absolution in advance — but then I thought, “why not?”

And it turns out spätzle are incredibly easy. Flour, eggs, salt. Maybe a little water if needed. Slice or extrude into boiling water (I used a potato ricer), cook for a couple of minutes, dry on parchement. Just for fun, I sauteed them in a little butter before adding pork and tasty broth.

For dessert: tarte tatin. For wine: Home Grown Red, an inexpensive California blend said to contain barbera, petite sirah, and shiraz.