Quark Spätzle

delicious egg-rich fresh noodles seasoned with nutmeg

I read a recipe of the German cheese called Quark while browsing through one of my Spanish cookbooks THE CUISINES OF SPAIN by Teresa Barrenechea. The cheese is simple to make: Pour 4 cups of whole milk in a glass jar, cover with a towel and leave on the kitchen counter for 48 hours. The milk would have set and ready to be drained on a muslin or cheesecloth. Gather the edges f the cheesecloth, twist, and tie with a string. Place the bundle on top of a sieve and place the sieve on top of a bowl. Weight down the cheesecloth with a pan filled with water. Or hang the cheesecloth on the kitchen faucet and let the whey drain. The soft solid in the cheesecloth is the quark cheese. Salt may be added to flavor the cheese. Transfer into a container and refrigerate immediately. The cheese will last for a few days. I used the cheese right away to make Quark Spätzle, the German fresh egg noodles. The noodle dish is very yummy specially with grilled pork ribs. The amount of nutmeg is perfect and I love that the spätzle is very tender.

Quark Spätzle
serves 2

½ cup quark cheese, homemade or store-bought
3 eggs
1 cup flour
½ teaspoon sea salt
¼ teaspoon freshly grated nutmeg
a pinch of ground white pepper1½ tablespoons butter
½ cup chopped onion
1 garlic clove, finely minced
sea salt and ground white pepper
freshly grated nutmeg, about a quarter of the whole nut
1 cup grated Swiss cheese
¼ cup water

• Bring a large pot of water to a boil and add 1 teaspoon salt for every quart. In a small bowl, mix flour, ½ teaspoon salt, nutmeg, and white pepper. With a wire whisk, blend the quark and eggs together in a large bowl. Stir in the flour mixture with a rubber spatula until smooth.
• Heat a large skillet over medium heat. Add the butter and onions. Season with salt and pepper to taste, and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for another 2 minutes. Keep the heat at medium while boiling the spätzle.
• Push the dough through the holes of a colander, spätzle maker, or a potato ricer into the boiling water. Stir the spätzle and cook for 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spätzle to the hot skillet. Raise the heat up to high and fry the noodles until they begin to turn golden. Season with nutmeg, salt, and pepper.
• Add the cheese and stir-fry until it begins to brown slightly. Add the water and stir-fry until it is absorbed. Add more water if you want the noodles to have a thick soupy consistency. Serve immediately.

Baby Octopus

baby octopus in garlic and hot pimentón sauce

grilled Korean-style: salty, sweet, and spicy

The first time I had grilled octopus was more than 25 years ago at a Korean restaurant in the Philippines. I have never eaten it since until I saw a package of frozen baby octopus at the Korean grocery earlier this week. They are really tiny, about 4 inches in diameter and when cooked shrink by only about a quarter of an inch. I didn't know how to prepare these babies and some website discussions differ on how to make them tender. The large ones, between 1 and 2 pounds each, which I have never seen in fish markets, are supposed to be boiled for 1 hour until tender before adding sauce or grilling. I halved the package which has 24 pieces, simmered the first batch for 20 minutes in spicy Spanish sauce with garlic, salt, hot pimentón (paprika), and one chopped birds-eye chili pepper. They came out slightly tender but still a bit chewy. The other 12 octopi I marinated overnight in Korean-style marinade (hot chili paste, garlic, soy sauce, sugar, salt, Korean roasted sesame seed oil) then grilled over hot charcoal for 3 minutes on each side. They came out more tender with a slight chewy bite, very very very yummy. I just love Korean seasoning on any meat or fish specially when grilled. As much as I love these babies, I don't think I'll buy them again because they are just too small and they leave me wanting for more. I'll just get large squids, cuttlefish, or the larger ones if I can find them.

tiny suckers

Rainbow Chard With Pancetta

a very colorful yummy vegetable dish

My favorite time during the summer is mid-July until the first week of August when the markets are brimming with fresh local produce such as rainbow chard and sour cherries. This is also the time that fresh figs appear at large groceries and Costco.

One of the leafy vegetables that makes me get up early on Saturdays to go to the farmers market is the rainbow chard. This large-leafed vegetable, the leaves are 1½ feet long and a foot wide, is mild but tasty and visually appealing before and after cooking. It has a hint of bitterness not unlike arugula but it is not as bitter as broccoli rabe and it has no off-putting odor when cooked.

colors range from light to darker pinks and oranges, yellow, and red

I usually prepare this vegetable simply sautéed in olive oil, shallot, salt, a pinch of Spanish sweet pimenton, raisins, and pine nuts; very good as a side dish or to make into a vegetarian sandwich.

This time for variety I browned diced pancetta and omitted the fruits, nuts, and pimenton. Delicious!.

Rainbow Chard With Pancetta
½ cup diced pancetta or thick-cut unsmoked bacon
1 bunch rainbow chard or regular Swiss chard
¼ cup thinly sliced shallots
1 teaspoon salt

• Clean the vegetables under running water, shake off excess water. Cut off 2 inches from the stem end and discard, roll the leaves and cut the chard, leaves and stems, into ½ inch slices, (or chop the leaves into 1 inch pieces if preferred). Set aside.
• Heat a large wok and saute pancetta until brown and slightly crisp. Transfer into a small plate and set aside.
• Remove all but 1 tablespoon of the rendered fat in the wok, add the shallots and cook until soft. Put the chard, pancetta, and salt into the wok and stir fry for 1 minute, cover the wok, and cook on medium heat for 3 to 4 minutes or until chard is wilted and tender but still crisp. Transfer into a serving dish.

Corn Bread

they look like corn on the cob

The Bread Baker's Apprentice Challenge is almost 2 months old and I am finished baking the 10th recipe, Corn Bread. I made it the other Saturday for our 4th of July barbecue dinner and we all loved it, and we don't normally like corn bread! PR's recipe is not the typical corn bread from the south because it has wheat flour, fresh corn, and loads of sweet stuff: white and brown sugar and honey. I halved the sugar and honey because I don't like overly sweet corn bread. They came out just sweet enough with the addition of the extra sweet yellow/white corn that I used. I prefer it saltier and I will add a pinch more of salt next time I make these. I really enjoyed the crunch of the polenta and the fresh corn; this corn bread is superior to the ones I have previously tasted. Better yet, I am declaring this is the bestest corn bread, ever! Thank you Peter for including this baking powder and baking soda bread in the book.

fresh corn is best

I baked some of the corn bread in a cast iron mold that has 7 slots shaped like corn. I sprinkled the bottom with chopped bacon to make them visible after unmolding. The corn molds are small, shallow, and can hold only 2 tablespoons of batter but they are so cute and fun to serve and eat. I baked the rest of the batter in unlined regular-size muffin pans. If you are baking these in muffin pans, use cupcake liners or line the bottoms with parchment because they stick to the bottom and it is difficult removing them from the pan. I also increased the heat to 400°F because the bread would not brown enough, specially the ones baked in the cast iron pan.

chewy crunchy polenta corn grits, crunchy sweet fresh corn, and salty bacon, yum!

the corn bread looks so cute beside the real thing

Rating:
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: 5