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Chef Kitchen |
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Chef of the month: |
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Barbara Witt is the former owner of a specialty cheese restaurant in the Georgetown section of Washington, D.C. Subsequently, she has authored and co-authored six cookbooks, one of which won the James Beard Award for excellence. Her most current book is "The Weekend Chef", published by Simon and Schuster. |
| There's Quark in my kitchen! |
Not the subatomic particles, or even the ubiquitous Central European condiment beloved by Germans and Austrians and generously slathered on bread and jam. This Quark, seriously in need of recognition – or a more appropriately descriptive name – is a creamy Vermont version, smooth of both texture and taste and yet sparing of fat. This Quark is a simple, versatile little miracle of cow’s milk cheese-making and smartly deserving of more attention by both fine and healthy food fans.
Unlike Fromage Blanc, Quark takes well to heat and doesn’t easily separate. It has, however, a fragile curd – never far from its pure milk base, to which it reverts to when cooked, leaving behind its silky texture and refined tang.
To familiarize you with the virtues of this unique high protein, low fat fresh cheese, here are a few simple ways to serve it, not requiring the specifics of a recipe.
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Serving Suggestions |
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- Spread a slice of dark or multigrain toast with orange marmalade and top with Quark. Delicious and nutritious with your morning latte!
- Sweeten Quark with pure amber maple syrup, spread it on your favorite waffles (cornmeal waffles would be splendid!) and sprinkle chopped walnuts on top.
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Sauté 1-1/2 pounds of fresh spinach in a tablespoon or two of butter with a clove of crushed garlic and minced shallots. Season the mixture and fold in a cup of Quark. Heat over a low setting and sprinkle with grated parmesan to serve.
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For a quick and easy canapé, cut unpeeled, new potatoes in half crosswise, spray lightly with oil, and season with salt and pepper. Roast in a 400˚ oven until tender and hollow out with a melon baller. Fill the cavity with Quark mixed with minced dill, parsley and grated horseradish or, in lieu of horseradish, simply garnish with slivered radishes.
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Another use for horseradish spiked Quark is to garnish crostini, which has been lightly brushed with olive oil, and drape with thinly sliced rare roast beef.
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- Season mashed potatoes with Quark instead of butter. Add salt, pepper, lots of dill, scallions and roasted garlic. Delicious with bratwurst and sauerkraut – or anything else!
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Slice a small Italian or Asian eggplant in half lengthwise. Deeply score the flesh diagonally in both directions, season with salt and pepper and drizzle with olive oil. Broil until the flesh pierces readily with the tip of a knife. Thickly coat the surface with Quark. Return to the broiler until the Quark is heated through and speckled with gold.
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- Spread, or sandwich, molasses gingersnaps (I prefer the thin, crispy Swedish wafers) with Quark for a tasty, more nutritious snack. Great for kids who won’t drink their milk!
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Chefs' signature recipes |
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