Fall Cooking part three

It dawned on me that some of you may be interested in the recipe for the bread dumplings that accompanied the Bavarian Roast Pork with Root Vegetables.  So here it is.  This recipe also came from Saveur.  Saveur is, without a doubt, one of my two favorite food magazines.

Semmelknödel

(Bavarian Bread Dumplings)

Yield: ABOUT 14 DUMPLINGS

INGREDIENTS

5 kaiser rolls (about 1 lb.), thinly sliced
3 tbsp. olive oil
1 small yellow onion, minced
2 cups milk
¼ cup minced parsley, plus more to garnish
¼ cup flour
½ tsp. freshly grated nutmeg
3 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
Hot pork gravy from roasted pork recipe for serving

INSTRUCTIONS

1. Heat oven to 325°. Spread sliced rolls onto 2 baking sheets, and bake until slightly dry, about 12 minutes; transfer to a large bowl, and set aside.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until golden brown, about 10 minutes; transfer to the bowl with the bread, and set aside. Add milk to the saucepan; bring to a boil over high heat, and pour over bread. Add parsley, flour, nutmeg, and eggs; season with salt and pepper, and using your hands, mix until evenly combined.

3. Bring an 8-qt. saucepan of salted water to a boil over high heat. Moisten hands with cold water, and form bread mixture into 2" balls (about 4 oz. each); set aside. Working in batches, add balls to boiling water, and cook until firm, about 15 minutes. Using a slotted spoon, drain briefly on paper towels, and transfer to a serving platter; sprinkle with parsley, and serve in bowls surrounded by gravy.

Notes: If this recipe produces too many dumplings for your household, cut all ingredients in half except for the egg.  Add two of the eggs and increase the amount of flour by 1 - 2 Tablespoons.

I hope you enjoy.

Until next time.

Happy Cooking and Eating

Chef Leslie Bartosh

Bon Appetit Ya'll