While I was familiar with spaetzle, I had never really tasted this before I visited one of Washington, D.C’s premier eateries—Restaurant Nora. This “dumpling-like” dish can be varied in numerous ways to accommodate a wealth of various flavors. Tonight I experimented with a variation made with grainy mustard, Dijon, and mustard powder. The flavor was intense and a wonderful accompaniment to the smoky pork and greens.

Pan-braised smoked pork chop served with its cooking jus
Mustard spaetzle tossed with melted butter
Collard greens
Bread Chez Edouard

Vanilla Bavarian Cream with molasses-spice crackle cookies

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