Wednesday, February 10, 2010

Knodels=Warm Goodness

One of my fellow classmates at school was Austrian.  After a cooking party, that ended with lots of leftover bread, he made Knodel.  I had never heard of it, but I fell in love instantly.

Knodel is basically meatballs but with bread instead of meat.  Your stale, leftover bread, is drenched in scalded milk, and mixed with egg and onion.  I put some celery in there too.  Recipes I looked at suggested parsley, being that parsley is the only food I genuinely hate, I left that out.  The mixture is then rolled into balls and poached in water or broth.  We had some broth that needed to be used, and I threw some cabbage and carrots in there just to add some vegetables and make it a full meal.

It snowed that night. We couldn't have planned it better.  What better to eat on a cold, wintry night than warm doughy balls.  A perfect comfort food, and tragically scarce in the States.

1 comment:

  1. These look really great. And they sound absolutely perfect for a snowy night. Hmmmm. I can only imagine how much better they would be with parsley. The herby freshness parsley can add, not to mention the specks of garden color can only make a good food great.