German-Style Fried Potatoes

Serves 4

1 1/2 lb small potatoes, boiled in their skins, peel, then place the potatoes in the fridge overnight)
1 medium onion, finely chopped
4 thin slices of bacon or speck, cut into small cubes
2-3 tbsps of olive oil & butter (50/50)
Salt and black pepper to season


Slice the cold potatoes into thin 1/8" slices, then set aside. 

Add about 1 tbsp of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now.
 
 Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occasionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned.

Spaetzle

Serves 4-6

1 cup all-purpose flour

1 tsp salt

1/2 tsp ground pepper

1/2 tsp ground nutmeg

2 large eggs

1/4 cup milk

3 tbsp unsalted butter

2 tbsp minced fresh thyme or chives

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

Baked Breaded Eggplant

 This is one of my favorites during the summer, with all the fresh grown eggplant. Hubby and I just love breaded eggplant and baked is so crispy with out the grease. Also you can make Eggplant parm since it makes a lot. You can freeze and make another time. 

♥

☺~~HAPPY COOKING~~☺

INGREDIENTS

2-3 large Italian eggplant (peeled or unpeeled, up to you)
3 eggs, whisked in a large shallow bowl or dish
2-3 cups Italian seasoned breadcrumbs
1/4 cup of grated Parmesan cheese
salt and fresh ground pepper
PAM spray


DIRECTIONS