Date sent: Tue, 21 Dec 1999 21:13:03 EST
> Hi & Happy Holidays! When in Switzerland my friend made something she
> called "quark" in her blender. Do you have any recipes for this dish?
> Thank you, tanya
Happy holidays to you, too! Here's the thing about quark:
To make real "quark", you have to have quark. Quark is a very soft
cheese that is very popular in Europe. It may be illegal to import it into
the U.S., but I found at least two places in the U.S. that make and sell
Quark.(See below.) There's also a recipe for making homemade quark and one
for fake quark.
Quark is also made in Holland, where it is called "kvark". You
might find it in specialty cheese shops under that name.
These two places make and sell authentic German Quark:
German Quark Producers in the USA
6605 Northwest Road
Ferndale, WA 98248
Vermont Butter & Cheese Company
P.O. Box 95
Websterville, VT 05678
If you do get some quark, here is a delicious recipe using it:
A well-examined recipe: Cherry Quarks
Ingredients needed for Cherry Quarks
· Soft fat cheese (Quark) 500 g
· Cream 150 ml
· Cinnamon 1 teaspoon
· Vanilla sugar 1 pack
· Canned sour cherries in juice 500 g
and, for improvement:
· Rum 15 ml
· Honey 1-2 teaspoons
· Vanilla ice Try it, but add it just before eating
Put everything except the cherries into a pot,
and stir well until you get a smooth mass.
Then add all cherries and about half of the juice,
and stir again. Drink the surplus juice and put the
Cherry Quark into the fridge. Wait until you suffer too much,
then phone some friends and start filling up your Inner Void again.
This is supposed to be a recipe for making homemade quark:
Categories: Cheese, German
Yield: 1 servings
4 tb Yogurt; or wine vinegar, or
5 tb Lemon juice
2 qt Milk
You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with milk with the yogurt in a basin. Put
in a warm place for 4 to 5 hours to set as solid as yogurt.
If using vinegar or lemon juice, stir into the milk and bring it to a
near boil (200 F) in a bowl set in a saucepan of water. Remove and keep
in a warm place for 4 to 5 hours.
Pour the mixture into a sieve lined with a scalded clean cloth.
After an hour put a plate on top to weight and encourage the whey
to drip through.
The curds in the cloth are the cheese. Cover and store in a cool
pantry, and it will keep for about a week. Drink the whey, flavored with
fruit juice, for your health - or use to to make scones. Keep in
refrigerator and eat within 2 days.
Yield: 1/2 lb Time: Overnight
This recipe is for fake quark:
2 cups plain yogurt
1/2 cup sour cream
1/4 cup sugar, approximately
1-1/2 teaspoons vanilla, approximately
1/2 teaspoon cinnamon, approximately
1/2 teaspoon nutmeg, approximately
Mix and serve.
Subject: Almond Spritz
Date: Monday, May 22, 2000 19:32
I wrote you last week concerning a recipe for almond spritz using almond
paste. Your search only turned up an almond spritz using almonds. I want
to thank-you for looking that up for me. But it just so happens that my
mother came up with the recipe from an old newspaper clipping. My wife
baked all weekend and I must say they are some of the best spritz I have
ever had. I am sending you a copy of the recipe just in case you may need
it again. Thanks again for your help.
Almond Butter Spritz Cookies
1/4 pound almond paste
1 1/4 cups confectioner's sugar
3 cups sifted cake flour
1/2 cup eggs (About 2 large eggs plus 1 yolk)
1/2 pound unslated butter (2 sticks), softened
- Set racks on the top and lower thrids of the oven and heat to 325 degrees F.
- Line cookie sheets or jelly roll pans with parchment paper or foil.
- In a bowl, soften the almond pastre with confectioner's sugar and half the eggs.
- Beat in the butter gradually, then gradually add the remaining eggs. Cream all
the ingredients until light, about 2 or 3 minutes.
- Add the cake flour all at once and mix until well blended. Do not overmix.
- Fill a pastry bag. Pipe 1/2 inch shapes onto prepared pans with a 1/2 inch star tube.
- Bake for about 15 minutes, until golden and firm. Allow to cool in the pans.
Yield: about 72 2 inch cookies.
Subject: Please help!
Date sent: Mon, 20 Dec 1999 15:56:30 -0500
> Hello Uncle Phaedrus:
> My mother recently passed away and I have been trying desperately to
> locate a wonderful she use to make. She called it stuffed fillet mignon
> ( the meat was ordered at the market and was flat and could be rolled up
> like a jelly roll) I know that she sautéed onion, garlic, carrots, and
> celery (these were diced up super fine) and placed slices of Swiss
> cheese on the meat and then the veggie mixture. She cooked this and
> then the last ten minutes of baking she put slices of Swiss cheese on
> top of the meat and let that cook to a golden brown. If you have any
> idea of how I can find this recipe I would deeply appreciate it. I am
> heartbroken that I cannot locate it and wanted to cook it for the
> holidays. Thank you!
Well, there is nothing called "Stuffed filet mignon" that fits your description.
The closest thing that I can find is a dish called "roulade" or "rouladen".
However, most of the recipes for this dish call for mustard and dill pickles
to be rolled up in the steak with the onions, etc, and none had swiss cheese.
Below are the two closest. You can always add the ingredients that you remember
your mom using to these recipes and see if the final product is close.
6 strips bacon
1 lg. onion
2 carrots, grated
Fresh parsley, chopped
6 thin slices beef
Salt & pepper
1 can consomme
1/2 c. dry red wine
2 tbsp. shortening
Spread finely chopped bacon, onion, carrot and parsley on each
slice of beef. Salt and pepper. Roll and secure with string.
Brown rouladen in hot fat in skillet. Place rouladen in casserole,
cover with consomme and wine. Simmer 1 1/2 to 2 hours at 350
degrees. Remove rouladen, thicken gravy with flour. Note: if
desired rouladen may be covered with water or plain gravy made
from pan juices in place of consomme and wine, 1 teaspoon dill
pickle chopped may be added to filling. Yield: 6 servings.
1 1/2 lb. round steak, excess fat trimmed off
1/4 c. chopped onion
1/4 c. bacon drippings or margarine
1 qt. soft bread crumbs
1/4 tsp. dried sage
1/4 c. finely chopped celery
1 1/4 c. beef bouillon
1 beaten egg
1/2 tsp. salt
1/4 tsp. pepper
Pound steak with meat mallet or edge of heavy saucer. Saute
onion in drippings until yellow. Add bread crumbs, sage, celery,
bouillon, egg, salt and pepper. Mix stuffing well. Spread stuffing
over steak and roll up like a jelly roll. Fasten roll together with
skewers, toothpicks or string. Brown on all sides in small amount
of fat in Dutch oven or other heavy pan. Add 1/2 cup hot water.
Cover tightly and cook in 300 degree oven for 1 hour or until
tender. Remove fasteners. Serve hot. Gravy may be made from
pan drippings. Serves 4 to 5. This dish may be prepared ahead,
refrigerated and baked later.
----- Original Message -----
Sent: Tuesday, April 25, 2000 13:02
Subject: French Onion Soup and Clam Chowder
Hi Phaed - the recipies you sent me were tried -
Absolutely delicious - couldn't be more pleased - please see what
you can about the above - still looking for the recipies for the
above that are simple and delicious ...
Again, thanks so much for your help - you are a wonder....
Thanks for the kind words. Here are three each of the French Onion soup and the clam chowder.
Classic French Onion Soup
1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, in a pinch)
grated Gruyere cheese
grated Parmesan cheese
Melt the butter in a Dutch oven and add the onions, stirring constantly.
Cook for 5-7 minutes, until soft. In the meantime, cut slices of French
bread into 1/2 inch pieces and toast them at 350 degrees in the oven for
about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups
of beef stock and stir until the mixture is thickened. Add the remaining
stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring
to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze
and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover
each with a thick handful of Gruyere cheese. Top each with a piece of the
toasted bread, which has been drizzled with olive oil. Sprinkle it with the
Parmesan, then run them under a broiler for a few minutes and carry out to
French Onion Soup
1/4 cup butter or margarine
3 large onions, sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 long loaf French bread
1 (8 ounce) package Swiss cheese slices
1 Melt butter or margarine in a 4 quart saucepan. Stir in sugar.
Cook onions over medium heat for 10 minutes, or until golden brown.
2 Stir in flour until well blended with the onions and pan juices.
Add water, wine, and beef broth; heat to boiling. Reduce heat to low.
Cover soup, and simmer for 10 minutes.
3 Cut four 1 inch thick slices of bread from the loaf. Toast the bread
slices at 325 degrees F (165 degrees C) just until browned, about 10
minutes. Reserve the remaining bread to serve with the soup.
4 Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted
bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit
onto toasted bread slices. Place soup bowls on a cookie sheet for easier
5 Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until
cheese is melted Makes 4 servings
Quickie French Onion Soup
To make this recipe make sure you have four soup crocks, since each
serving is broiled in it's own bowl. One last hint, fried minced garlic
is available at a local Asian grocery stores or you can saute your own.
3 (10 ounce) cans condensed chicken broth
2 (10 ounce) cans condensed beef broth
1 large Spanish onion, sliced into thin rings
2 tablespoons fried minced garlic
1 teaspoon ground black pepper
1 (1 ounce) package Au Jus gravy mix
1 to 2 tablespoons butter or margarine
1 In a skillet, saute sliced onions in butter, over medium heat,
until a caramel color is reached (any onion that is burned during this
process should be discarded).
2 Combine chicken an beef broth in a 2 quart saucepan. Add fried garlic,
fresh ground pepper and sauted onions. Bring the soup mixture to a boil
and then simmer over low heat for 15 minutes. Stir in the packaged gravy
mix and simmer for another 10 minutes.
3 Turn on oven broiler and divide soup and onions between 4 oven safe
soup crocks. Place several croutons on the top of the soup followed by
two slices of Swiss cheese on top of the croutons. Make sure that the
cheese does not sink into the soup. Place soup crocks on a cookie sheet
and place under the broiler. Broil until the cheese is golden brown and
bubbling. Let cool slightly before serving and enjoy.
Makes 4 servings
Virginia Street Cafe, Ubanna, Virginia
Makes 6 Servings
6 slices bacon, finely chopped
1 cup of finely chopped onions
1/4 teaspoon paprika
3 cups cold water
3 cups potatoes, peeled and cut into 1/2-inch dice
1/2 teaspoon dried thyme
Three 61/2-ounce cans chopped clams
1 cup half and half
Salt and freshly ground black pepper
1/3 cup minced parsley or fresh chives for
1. In a medium saucepan over medium heat, heat the bacon, covered,
for a minute or until some of the fat has rendered. Uncover the
saucepan and continue to sauté, stirring constantly for 2 minutes
or until a thin film of fat coats the bottom surface of the pan.
2. Add the onions and paprika, cover and cook, over low heat for
5 to 6 minutes stirring on occasion. Add the water, potatoes and
thyme and bring the liquid to a boil.
3. Reduce the heat and simmer the soup, covered, for about 20
minutes or until the potatoes are tender but not falling apart.
4. Add the clams with their juices and the half and half. Bring the
soup just to a simmer and season with salt and pepper to taste.
Serve immediately, each portion garnished with parsley or chives.
1 (6 ounce) can baby clams
1/4 cup water or bottled clam juice
4 medium potatoes, diced
1 medium sized onion, diced
2 cups milk
1 (12 ounce) can evaporated milk
2 tablespoons butter or margarine
1 tablespoon dried parsley
1/4 teaspoon dried thyme
1/2 teaspoon seafood seasoning
2 pinches celery salt
black pepper to taste
1 cup soda crackers, crumbled
1 Drain juice from the clams into a medium size pot, set the
clams aside. Add water or bottled clam juice. Add potatoes and
onions to the pot and cover. Cook over a medium heat until potatoes
are soft. Stirring occasionally.
2 Add milk, evaporated milk, butter or margarine, parsley, thyme,
seafood seasoning, celery salt, salt and pepper to taste, cracker
crumbs and clams.
3 Simmer until soup is about to boil, be careful not to let it
boil. Serve hot. Makes 4 servings
Westcoast Style Clam Chowder
Tips: Fresh baby clams can be used instead of canned clams.
In order to do this you will need 4 pounds of baby clams in
the shell. First, steam clams in 2 1/2 cups water until they
open. (Discard any clams that don't open.) Save the liquid
and pour through a very fine sieve to remove any particles.
Extract clams from the shell and add to soup; as directed in
the recipe. You can also use the left over liquid in place of
1/2 pound bacon, diced
2 onions, finely chopped
12 cups water
3 carrots, peeled and chopped
4 (6.5 ounce) can baby clams, including liquid
1 (14 ounce) bottle clam juice
4 medium potatoes, peeled and cubed
1 teaspoon coarse salt
1 (28 ounce) canned tomatoes, including liquid
1 1/2 teaspoons ground black pepper
4 large celery stalks, chopped
1 cup ketchup
4 cups whole milk
1 1/2 cups instant potato flakes
1 In medium skillet lightly fry bacon over medium heat;
drain off fat and discard. Add onions to bacon and saute
approximately 3 minutes. Do not brown.
2 In a large stock pot add water and bring to boil. Once
boiling add carrots, baby clams (including liquid), clam juice,
potatoes, salt and pepper.
3 Using a food processor or blender, puree tomatoes. Add to
stock pot along with bacon-onion mixture and bring to boil.
4 Reduce heat and simmer for 30 minutes or until carrots and
potatoes are tender. Do not overcook.
5 Stir in celery and ketchup and cook for another 5 minutes.
6 Slowly add milk, stirring constantly while bringing just
7 Finally, add instant potato flakes and cook for 3 minutes.
8 Adjust seasoning to taste. If soup is not to your desired
thickness add more instant potato flakes, about 2 tablespoons
at a time.
9 Remove soup from heat and let sit for about 15 minutes
before serving. Makes 20 servings
----- Original Message -----
Sent: Saturday, September 23, 2000 12:47
Subject: Spanish Bean Soup
I have been searching the web for a recipe for Spanish bean soup or
Garbanzo Bean Soup to no avail. Have you any? Would like one with
Chorizo and Ham in it.
I found one without too much looking, but then, I know all the tricks. Try the one below.
It sounds pretty tasty. Glad to help anytime.
Spanish Bean Soup
3/4 lb. dried garbanzo beans
4 oz. salt pork, or 4 slices bacon, chopped
4 - 8 oz. cooked ham, cut in chunks, or 1 small, meaty ham bone
2 - 3 cloves garlic
1 onion, chopped
1 medium tomato, cut in fourths
1/2 green pepper, cut in chunks
1 teaspoon salt
1 - 2 potatoes, peeled and cubed
2 chorizos, Spanish sausage, thinly sliced
2 days ahead: Cover beans with cold, salted water; soak overnight.
Next day: Partially fry salt pork or bacon; drain well. In a large
pot, place salt pork, ham, garlic, onion, tomato, green pepper and
enough water to rise 2-inches above ingredients. Bring to boil; cover;
reduce heat. Cook 30 minutes. Meanwhile, dissolve saffron in 1/2 cup
boiling water; set aside. Drain beans; add to pot with saffron-water
mixture. Cook covered until garbanzos are tender, 1 to 1 1/2 hours,
stirring occasionally and adding water as needed. With a slotted spoon,
remove garlic cloves, tomato and green pepper. Add potatoes and chorizos;
cover. Cook until potatoes are done, 30 to 40 minutes.
Cover; refrigerate overnight.
30 minutes before serving: Skim fat from soup; heat soup and serve.