Today marked the successful execution of pear spaetzle. The spaetzle is made with a mixture of Bartlett pears and silken tofu and bound without eggs or flour. We paired the sautéed spaetzle with Yellow Tail Snapper, roasted mushrooms, epazote, and huckleberry-fermented black bean confiture. The spaetzle holds up quite well both in hot water for poaching as well as sautéed with the mushrooms.
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