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From:          	tanya
Date sent:     	Tue, 21 Dec 1999 21:13:03 EST
Subject:       	quark
To:            	phaedrus

> 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

Hi 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 

          Appel Farms
          6605 Northwest Road 
          Ferndale, WA 98248 

          Vermont Butter & Cheese Company
          Pitman Road
          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

 Ingredient						Quantity

· 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 

--------------------------German Quark-------------------------- 
      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:

Beechmont 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.

Almond Paste Spritz Cookies

From: Rick
To: phaedrus
Subject: Almond Spritz
Date: Monday, May 22, 2000 19:32

Hi Phaed,
   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

  1. Set racks on the top and lower thrids of the oven and heat to 325 degrees F.
  2. Line cookie sheets or jelly roll pans with parchment paper or foil.
  3. In a bowl, soften the almond pastre with confectioner's sugar and half the eggs.
  4. Beat in the butter gradually, then gradually add the remaining eggs. Cream all the ingredients until light, about 2 or 3 minutes.
  5. Add the cake flour all at once and mix until well blended. Do not overmix.
  6. Fill a pastry bag. Pipe 1/2 inch shapes onto prepared pans with a 1/2 inch star tube.
  7. Bake for about 15 minutes, until golden and firm. Allow to cool in the pans.

Yield: about 72 2 inch cookies.

Beef Rouladen

From:          	Tara 
To:            	phaedrus
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!

Hi Tara,

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.


Beef  Rouladen

 Ingredients : 
 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

 Preparation : 
    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. 
 Beef  Rouladen

 Ingredients : 
 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

 Preparation : 
    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. 

French Onion Soup & Clam Chowder

----- Original Message ----- 
  From: Joan 
  To: phaedrus
  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....

Hi Joan,

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 
  French bread 
  olive oil 

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 
the table. 
  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  
     Clam Chowder
  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 
  garnish, optional
  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.
  Clam Chowder
  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 
   clam juice. 
  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 
  to boiling.  
  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 

Spanish Bean Soup

----- Original Message ----- 
  From: DAWN 
  To: phaedrus
  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.
  Thank you!

Hi Dawn,

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 
  Pinch saffron 
  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. 

  6 Servings 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus