a concise blog of snacks and the chapters I read while consuming them
Friday, December 24, 2010
Every culture has its dumpling. The Austrian version is the Knödel and it's mostly bread with eggs and onions and parsley, all boiled together into either a ball or a sausage-shape. For our recent winter goose meal, I baked the bread that became the Knödel. But the next few dinners were what I really looked forward to: Knödel leftovers or geröstete Knödel mit Ei (fried dumpling with scrambled egg). You can improvise a lot with this by adding savory fried onions and/or cranberry sauce or apple sauce. Or cheese sprinkled on top. Or bacon if you are the vegetarian-who-eats-bacon. Since it's really the same ingredients as French toast, maybe try some maple syrup. I bet that would be good. But I chuckled when I was having dinner #2 of this delicacy (and I don't use that word lightly) at the fact that we were having bread that had first been baked, then boiled, and now fried.