QUARK SPATZLE WITH CHEESE
Provided by David Bouley
Categories Cheese Pasta Side Fall Winter Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a side dish
Number Of Ingredients 18
Steps:
- 1. Prepare the spätzle: Bring a large pot of water to a boil and salt it until it tastes like sea water (about 2 teaspoons per quart). Whisk the quark, eggs, and yolks together in a large bowl. Use a rubber spatula to stir in the flour until smooth. Season with the salt, nutmeg, and white pepper.
- 2. Using half of the spätzle dough at a time and working quickly, push the dough through the holes of a colander (or spätzle maker) into the boiling water. Stir the spätzle and cook until the water returns to a simmer, about 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over the spätzle to stop them from cooking further. Set that batch of spätzle aside. When the water returns to a boil, make the rest of the spätzle, repeating the procedure.
- 3. Heat a large cast-iron skillet over medium heat. Add 3 tablespoons of the butter and then the onions. Season with salt and pepper, and cook, stirring occasionally, until soft and light brown, about 15 minutes. Add the garlic and cook until tender, another 2 minutes. Raise the heat to high and add the spätzle. Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes. Season with the nutmeg, salt, and pepper.
- 4. Add the cheese and fry, stirring, until it begins to brown, about 10 minutes. Add 1/2 cup of the beef stock and cook, stirring often, until it is absorbed. Add more stock until a thick, soupy consistency is achieved.
- 5. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-high heat. Add the shallots, season with salt and pepper, and fry until they are brown and slightly crisp.
- 6. Serve immediately, garnished with the fried shallots and chives.
- Note: Hoch Ybrig is made in Zurich from cow's milk. It is a buttery, nutty, pungent cheese, similar in flavor to Gruyère. It is available at specialty cheese stores.
QUARK SPAETZLE
This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things :) The farmer's cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.
Provided by flower7
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add about 1 tsp salt.
- While water is coming up to boil, make batter. Whisk the quark and eggs together in a large bowl. Mix in the salt and nutmeg. Gently stir in the flour until smooth (start with 1 1/2 cups and add more if necessary - batter should be fairly wet).
- Working with half of the batter at a time, push the batter through the holes of a colander (or spätzle maker) into the boiling water.
- Stir and cook until the water returns to a simmer, about 45 seconds to 1 minute.
- Using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over them to stop the cooking. Set aside and once the water has returned to a boil, repeat with the rest of the dough.
- Heat a large cast-iron or non-stick skillet over medium heat.
- Add butter, melt, and then add the onions.
- Cook, stirring occasionally, about 5-8 minutes.
- Add the garlic and cook another 2 minutes.
- Raise the heat to medium-high and add the spätzle.
- Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes.
- Season with more fresh grated nutmeg and black pepper, to taste.
- Remove pan from heat and add the cheese, stirring until cheese is melted. Serve immediately.
EASY-MADE GERMAN QUARK
This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.
Provided by FrankW
Categories World Cuisine Recipes European German
Time 3h10m
Yield 28
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
- Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
- Cook in the preheated oven for 2 hours and 15 minutes.
- Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 3.7 g, Cholesterol 19.4 mg, Fat 5.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 76.7 mg
FRESH CHEESE SPAETZLE
ZWT6 Germany. Germans typically use quark when making spaetzle, but Grace Parisi from http://www.foodandwine.com told us that the type available in the United States isn't curdy enough. So Parisi uses small-curd cottage cheese in the spaetzle and makes the chive sauce with tangy quark. Adding 2 tablespoons of granulated sugar instead of the chives turns this savory dish into a delicious dessert.
Provided by UmmBinat
Categories < 30 Mins
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Stir in the flour until a smooth, thick, sticky batter forms.
- Spoon the batter into a colander with 1/4-inch holes.
- Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
- Stir the spaetzle once or twice to separate them.
- As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
- Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
- Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
- MAKE AHEAD:.
- The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
- NOTES.
- INSTEAD OF COTTAGE CHEESE: Farmer cheese.
- INSTEAD OF QUARK: Crème fraîche, fromage blanc, lebneh or mascarpone.
Nutrition Facts : Calories 226, Fat 9.8, SaturatedFat 5.2, Cholesterol 125.3, Sodium 100.9, Carbohydrate 25.2, Fiber 0.9, Sugar 0.3, Protein 8.7
KAESE SPAETZLE
A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.
Provided by NDBR
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
- Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 20.1 g, Cholesterol 101.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 376.6 mg, Sugar 1.4 g
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- Bring a large pot of salted water to a boil. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the flour until a smooth, thick, sticky batter forms.
- Spoon the batter into a colander with 1/4-inch holes. Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula. Stir the spaetzle once or twice to separate them. As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
- Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes. Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
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