I am a Brat. Military Brat that is. My Dad was Air Force and we traveled from Base to Base from the time I was 3 through my Senior year of High School. Most of my memories are of the places we lived and visited while stationed in England (1958 – 1962) and Germany (1965 – 1968) Oh, sure I remember the places in between but these two places stand out the most.
So, Germany first.
We were stationed in Stuttgart which is just above the Schwabish Alps in the Southern region of Germany. It is a beautiful place. We lived ‘on the economy’ which means we did not live on base. Instead we lived in an apartment complex in Fasanenhof just outside of the city. On the 9th and then the 16th floor. It was great.
My mom would go every morning to the little store and buy bread for the day (try that not speaking German…) and other things instead of going to the Commissary on Base. Good Bread. Fresh Veggies. Fresh Everything. And we ate out quite a bit rather than just cook ‘American’. Lots of Wiener Schnitzle, Bratwurst, Rotwurst, {Gee Whiz! they make great sausage} Pommes Frites {French Fries} , Sauerbraten, Pretzels, did I mention the great sausage? and the Brotchen {breakfast roll, but good with anything} …etc. etc. etc. and on the side of many meals –
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Spaetzle
The RECIPE is courtesy of Richard Zucktriegel of Cafe Mozart
The Spaetlzle was delicious, but the making was a little problematic
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1. I used a metal colandar. As I was forcing the batter through the holes some of the batter was cooking on the colander. So I lost some of the batter. Wonder if I could use a plastic colander and would it do the same thing.
2. Make sure the holes are actually BIG enough for the batter to easily (but not TOO easily) press through. My spaetzle was a little small.
3. The recipe says to place a cup of batter in the colander at a time. That was WAY too much. I used 1/4 – 1/3 cup and it worked much better.
I am going to try this again. It is too good NOT to master somewhere along the way.
March 13, 2010 at 3:29 PM
I’ve never even tried to make Spaetzle….but now I want to! Thanks for sharing such great memories and a wonderful recipe!!!!
March 13, 2010 at 4:01 PM
I lived in Stuttgart (actually, outside of Stuttgart in Vaihingen) for a year when I was in college, I have such great memories of being there. I love spaetzle, and also the wonderful food at the Christmas markets- kartoffelpuffer and the wurst! Yum! (I adored the grocery stores and markets there too, so many wonderful different things to experiment with!) I may have to do a German-themed dinner tonight and make your spaetzle, I will be thinking about this all day!
March 13, 2010 at 6:10 PM
I love, love, love spaetzle. I love it so much that one year I got the little sliding spaetzle maker for Christmas. I hardly ever make it — I think because I usually make a huge mess in the kitchen on spaetzle nights. Your spaetzle looks absolutely delicious, and now I’m definitely craving some spaetzle soon. I loved reading about your fun childhood!
P.S. My memory of Stuttgart is the train station. My brother and I got our trains mixed up, and we kept having to go back to Stuttgart to try to get on the right train.
March 15, 2010 at 4:17 AM
I have always wanted to make speatzle – looks yummy!
March 15, 2010 at 5:15 AM
I’ve only made spaetzle once in a cooking class. IT was good but a bit “doughy” for me. Your spaetzle looks nice and small. I’d like that.
March 15, 2010 at 9:33 PM
Great post – I didn’t know you were a military brat! I can imagine it was hard to move around but I always feel a bit envious of the exposure to so many wonderful places.
March 19, 2010 at 10:19 PM
Nice memories of Stuttgart! A long-time friend lives there, though I haven’t heard from her in years. We visited each other quite a few times over the years. One time, she gave me a spaetzle-maker, kind of looks like a ricer. From time to time I will follow her recipe and make some, either with white flour or rye. She also made some kind of dish, layered with caramelized onions and spaetzle.
December 31, 2010 at 1:21 PM
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