This last Saturday, I had the best cooking lesson from my German next door neighbor. She taught me how to make Goulash and Spaetzle, and how to make her amazing Tiramisu. I’ve been looking forward to this day for years! Since the first time I tried her Spaetzle and Goulash I’ve been dying to learn how to do it. Luckily I had her to teach me and to translate the recipes! And despite all of my neighbors’ help, I still cannot pronounce Spaetzle properly. I gotta keep working on it.
This meal is labor intensive, lots of love is needed to make this meal happen. You can totally taste all that love too. It must be what makes this dish so yummy. It looks, and smells like the most comforting meal you could dream of. Rich with flavor, and the best kind of hearty.
We used a Spaetzle Hobel to create the spaetzle noodle/dumplings. This is a picture of the Spaetzle dough, we mixed it with a Kitchenaid Stand Mixer with a dough hook until it reached this consistency. There are lots of videos that are really helpful on how to make the Spaetzle, even if you don’t have a Spaetzle Hobel.
Now… about this Tiramisu. This Tiramisu recipe is the best I’ve had. The marscapone filling is light and fluffy. The texture is unbelievable. And if you buy your ladyfingers rather than baking your own, this dessert is super simple and quick to make.
You can pull this delicious Tiramisu together in minutes. It’s perfect for a quick and impressive dessert to bring to any house party or bbq. Dress it up for a fancy dinner party. It’s like a little black dress, it’s perfect for any occasion.
We put this Tiramisu together in a large bowl, but you can layer it into a trifle dish, or individual dessert dishes. Or if you want it to fit in at your chic backyard bbq, layer this tiramisu in cute, short, wide-mouthed mason jars.
This meal was the ultimate comfort food fix. After a long recovery from my surgery and surviving on chicken broth and fruit smoothies, I needed something hearty, rich, and extra comforting to satisfy all the cravings that went unattended over the last few weeks.
This meal is straight forward and relatively simple to put together, but it does take a lot of time and a lot of effort. I promise that all of your investments will more than double on their return. You friends and family will feel and taste all the love that was cooked in the meal. This meal brings people together in the best kind of way. They’ll even taste all that love in the leftovers!
These recipes serve 5-8 people
2-2.5 lbs Beef for stew, cut into 1 inch cubes
1 Onion, diced
3 Tbsp. Olive Oil
1 cup Tomatoes, diced
½ Red Bell Pepper, chopped
1/2-3/4 bottle of Red Wine
1-2 cups Beef Broth
1/2-3/4 cup Heavy Cream
Fresh Cracked Black Pepper
Red Chili Flakes, optional
In a large cast iron skillet or dutch oven, on high heat, heat the olive oil and cubed beef, season with salt and pepper and cook until meat is browned. While the meat is cooking, you will need to remove the liquid and reserve into a separate bowl for later use. You will need to remove this liquid as the meat cooks so the meat browns. Add onions and tomatoes, bell peppers, and season with paprika, chili pepper, and salt and pepper, and cook until onions are translucent. Pour in reserved liquid, red wine, and 1 cup of the beef broth. Bring to a boil, cover and cook for 15 minutes, reduce to low heat to allow the goulash to simmer for a 2-3 hours, reducing the sauce by about half. Make sure to check on the Goulash occasionally. You may need to add more broth or red wine as you go along. Once the sauce has reduced, add the cream. If necessary, add more seasoning to taste. Allow the goulash to simmer a little longer until it is nice and thick and the flavors have had a chance to merry. Serve the Goulash over the Spaetzle.
500g All-Purpose Flour
1/2 tsp Salt
1 Tbsp Olive Oil
7-8oz Sparking Water
In a large pot, boil water. (Pot should be ¾ of the way full) Add salt if desired.
We used a kitchen aid mixer, but I’ve seen it done with a hand mixer. Mix the flour, salt and eggs and olive oil. While the dough is mixing, slowly add the sparkling water a little at a time (you may not need all of it) until the dough is the consistency of thick pancake batter. Mix on med-high until the dough forms a rubbery consistency (as seen in the picture above).
Set up a strainer over a large bowl so that it is ready for each batch of Spaetzle you cook. (It cooks really quickly, so make sure you have it in position). Grease a 9×13 baking dish and set aside. Preheat oven to 350°F.
Fill Spaetzle Hobel with the Spaetzle dough, and place over the pot of boiling watter. Slide the funnel back and forth over the grates to create the Spaetzle. Once you empty the funnel, let the Spaetzle cook for 30 seconds to a minute. The Spaetzle will float to the top, it cooks very quickly! Use a spider strainer or a skimmer to remove the noodles and immediately place in the strainer you have set up. Once Spaetzle has been strained, place Spaetzle in baking dish. Repeat process with the rest of the dough. Layer the cooked Spaetzle with cheese of your choice. Once you have filled the baking dish, place in oven and bake until the cheese is melted.
3 eggs, separated
500g Marscapone cheese (approximately 2 packages)
9 oz Coffee
1/4 tsp salt
2 Tbsp Coco Powder
Whip the 3 egg yolks with the sugar until it reaches the ribbon stage. Add the marscapone and half of the Amaretto, beat until smooth.
In a separate bowl, whip the egg whites and the salt until they form stiff peaks. Gently fold the egg whites into the marscapone mixture until combined.
In a small shallow dish, mix the coffee and Amaretto together. Quickly dip the ladyfingers (you don’t want them to get soggy and yucky) into the coffee mixture and layer in the bottom a serving dish (a large bowl, trifle dish, or whatever you choose for your dessert). Top the layer of the ladyfingers with some of the marscapone mixture to form a nice layer over the ladyfingers. (There should be enough for 3-5 layers depending on how big your dish is.) Continue to alternate layers of ladyfingers and the marscapone filling, finishing with the marscapone filling. Sift the cocoa powder over the top of the tiramisu to finish off this dessert. Chill in the refrigerator until ready to serve.