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This recipe is an adaptation on the plain Käsespätzle recipe posted here at DP. This one used cheddar instead of Swiss-style cheeses, added leftover beef from another recipe, and added capers to give the cheddar that “zing” that Swiss has. The whole dish reminded us of a steak-house beef presentation of capers, cheese, and a starch! […] 4 tablespoons butter, olive oil, lard or bacon drippings 1 1/2 cups medium-grind cornmeal 1/2 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1/4 to 1/2 cup sugar 2 eggs 1 1/4 cups milk, more if needed Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in […] This is a simple biscuit base I have learned. What works best is to melt the butter and sautèe garlic and hot pepper in it, then toss the biscuits. Wonderful garlic knots! […] |
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