This week Chris and I had dinner with our friends Sarynna and Chase at their beautiful new house. They lived in East Berlin for two years and picked up a fondness for Spaetzle - German egg noodles/little dumplings. Sarynna made a Kaesespaetzle recipe from scratch with the noodles, Emmentaler cheese, and fried purple onions. It was delicious and we enjoyed reminiscing about Europe while we ate it (Chris and I have both spent time in Germany as well).
In addition to Sarynna's Spaetzle, Chase made a tossed salad with romaine, artichokes, palm hearts, tomatoes, cucumber, and homemade balsamic dressing - kalamata olives on the side. I love salads with a lot going on, so this was perfect. Chris liked it too, without the olives.
I brought dessert - a new recipe. Ever since I read Michael Pollan's In Defense of Food last year, along with a few other books with a similar philosophy, I've been trying to eat more whole foods and less refined and processed stuff. This seemed like a good opportunity to challenge myself - could I make a dessert without refined sugar that still tastes like dessert? This apple crisp fit the bill, and I'm definitely going to make it again. I'll do my best to translate "fistful" and "pinch" into traditional measurements.
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