Saturday, April 22, 2006

Kräuterquark & Pellkartoffeln

Voilà! Here it comes: Kräuterquark with Pellkartoffeln (herbal quark with potatoes). According to the Wikipedia definition "Quark is a type of fresh acid-set cheese of Central European origin". It's quite similar to cream cheese mixed with sour cream. We prepared it with dill, parsley, chives, scallions, and cucumbers and seasoned it with pepper, salt, and a bit of paprika. It's a very refreshing dish for Spring and Summer.

16 Comments:

At 9:51 AM, Blogger Lorraine said...

I love quark...good photo :)

 
At 12:54 PM, Blogger Lisi said...

Hi Nicola, this is a perfect shot for a cook book...very attractive...

 
At 1:17 PM, Blogger Karine said...

I'll be ready to taste it anytime !!1 Looks yummi and super refreshing. Like the salad bowl too ;)

 
At 1:42 PM, Blogger Maya said...

I got it! Yum...always accompanied by potatoes? do you eat fish or seafood with quark also? it sounds like bechamel sauce in france but quark is way thicker...white sauce for pasta sauce, fish dish, etc.

 
At 4:43 PM, Blogger menggarang said...

Oh, i like quark too.
It looks delicious. )))

 
At 5:17 PM, Blogger luggi said...

Sounds like a very refreshing dish!
Looks great.

 
At 5:19 PM, Anonymous lagatta à Montréal said...

Is there such a thing as Quark made from goat's or ewe's milk? I love Quark, but I'm allergic to cow's milk.

In the Netherlands I found lovely goat's milk yoghout and cheese, but not Quark (they do eat it, but I think it is more German and other mitteleuropaisch). Suppose I could always make my own; in France fromage blanc is quite similar.

Béchamel is not the same thing at all; it is made from milk and/or cream and thickened with a roux; that is flour and butter slightly browned together (turned golden, not brown).

Sorry for the food pedantry! Yum!

(Your food photos are wonderful, Nicola. Beautiful sense of composition, propos, and colour).

 
At 1:56 AM, Blogger Jill said...

This DOES look great! Nice job on the presentation.

 
At 3:25 AM, Blogger Wolf said...

Great looking composition! :)

 
At 3:34 AM, Blogger Sidney said...

I miss this kind of food :-(
Yummy !

 
At 6:50 AM, Blogger rich_of_spirit said...

Looks delicious. Makes me hungry!

 
At 9:19 AM, Blogger Kris said...

mmmm...looks yummy ! I'll give it a try :)

 
At 8:34 PM, Blogger Nicola said...

Thank you all for your comments! Always enjoy reading them!

karine - when you guys come visitng we can have some...

maya - we usually just eat it the way you see it here or with the typical german dark bread. I don't think it works that well with fish.

lagatta - I have not heard of quark made from goats yet but I will keep my eyes open for you. Thanks for your comment!

 
At 1:51 AM, Anonymous lagatta à Montréal said...

Oh, I manage, Nicola. If I was living there I'd make my own from goat's mik, or take lactaid tablets (for people with lactose intolerance). It looks EXTREMELY nutritious with all the dark-green herbs, after the winter. Imagine some at least - especially chives - are already coming out of the ground.

I wouldn't have it with fish or meat - it is an animal protein in its own right, and combined with nutritious German black bread, would be extremely healthful. Perhaps in a buffet with herring, but isn't that more North German, Dutch or Danish?

I made that dark, heavy rye bread with a bottle of very good black beer, and caraway!

 
At 6:31 PM, Blogger Nicola said...

Yes, it's very nutritious. I was once asked in a supermarket in the US if the german bread is really that heavy. All I could answer was "yes, it is but it's also really nutritious and healthy." Still that woman looked at me a bit sceptically. I guess you need to get used to the bread before you start liking it... :)

 
At 8:21 AM, Blogger Michael Shafran said...

Hi guys. I'm actually editing a piece right now for Qantas magazine that mentions goat's quark used in a dish at the restaurant for Clairault Wines, in Australia's Margaret River region. Not sure where they sourced it from, but the winery/restaurant's web address is www.clairaultwines.com.au.

 

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