Last weekend as we perused the farmers market, the two of us picked up fixin's to make chicken schnitzel and spaetzle. And of course since I had an extra sherpa with me at market, I went a little crazy again with the produce acquisition... which is funny, since my fridge was already stuffed with homebrew, and produce from both of my school gardens, as well as about 6 pounds of rhubarb from my landlady, but luckily I am an excellent fridge packer. Anyway, when Wednesday evening rolled around we got to work on a proper German meal, paying no mind to the fact that I was woefully underprepared for proper German cooking. How do I not yet own a spaetzle press?? At least I had a solid tenderizer:
Each of us playing to her strengths, Tinka took care of the chicken pounding and cheesy spaetzle making, while I got cracking on some veggies to make sure we didn't die of heart attacks right at the end of the meal.
It was SO delicious. But the highlight of the cooking was perhaps earlier that day, with our improbably successful German rhubarb cake, which we baked and then enjoyed with a few cocktails midday for a birthday "lunch." (I think the last time I counted drinks and dessert as a meal was some time during my senior year of college. Though at that time I didn't need a 2 1/2 hour nap right afterwards.) I say improbable because, dear readers, the recipe was the most bizarre thing I had ever read, and having never tasted -- nor even seen -- a rhubarb cake in my life, I had no idea if my interpretation of the less-than-clear directions would even come to an edible conclusion. Clearly it did, as less than half of the 10" pastry remained after lunch:
If you want to try making it yourself, here's the recipe we found online for the rhubarb topping and for the base. (Forget the meringue layer -- it's way too humid to mess with it these days.) Beware, though, as my landlady tried to recreate it twice to no avail. Let's just say the instructions are not up to the stereotypical German standards of precision. I'm thinking I need to head to Bavaria sometime soon to research this recipe further....