I have been slacking on my Cooking Around the World (home) adventure. I did teach a 6 week class at my sons' elementary school called "Culinary Adventurers: Eating Our Way Around the World." And when I teach those Friday afternoon electives, all of life's extras stop. Who knew that wrangling a dozen 3rd, 4th, and 5th graders would be so consuming - and stressful?!? Probably everyone, except for me.
Thankfully, I'm done teaching for the year and can get back to cooking with my two boys. We headed to Liechtenstein via tabletop tonight and whipped up some Kasknopfle, cheese dumplings.
Two fun facts I came across:
Two fun facts I came across:
- Liechtenstein produces more sausage casings and false teeth than any other country in the world.
- 100% of the Liechtenstein population older than 10 years of age can read.
Now back to the Kasknopfle...
1 1/3 C flour
1 1/2 t salt
3 eggs
3 T water
1 large onion
10 1/2 T mixed grated cheeses
1 1/2 t salt
3 eggs
3 T water
1 large onion
10 1/2 T mixed grated cheeses
Place flour and salt in a mixing bowl. Mix eggs and water in
a separate bowl and then add to the dry ingredients. Mix until bubbles rise in
the batter. The batter is the correct consistency when it is thick. Cover the
batter with a cloth and let stand for approximately 30 minutes.
Bring salted water to a boil in a large pot. Drop small bits
of the batter into the simmering water or put through a colander. When the
dumplings come to the surface, remove and drain them with a sieve. Place them
on a plate and mix with the grated cheese and a pat of butter. Garnish the cheese dumplings with
toasted onions and serve with salad. And given my fun fact #1, I also served sausages for dinner!
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