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Quark Raita

2/28/2015

 
Raita is an Indian condiment that can be used in a number of ways including as a dip, sauce, or salad dressing. Traditionally made with yogurt, we use quark to thicken it up and add more flavor. Eat in combination with falafel, rice, or roasted root vegetables! This recipe is a variation of the recipe found in Sandor Ellix Katz' book Wild Fermentation. 

Ingredients:

2 small cucumbers
1 tablespoon salt
1 cup yogurt
8 oz Jersey Girls quark
4-6 garlic cloves, finely chopped
1/4 cup fresh chopped cilantro
1 teaspoon cumin
1 tablespoon lemon juice

1. Grate the cucumbers coarsely into a colander. Mix in salt thoroughly and allow to drain for 30 minutes to an hour, depending on desired consistency (longer time= thicker raita). 

2. Combine yogurt and quark. Add cucumbers, garlic, cilantro, cumin and lemon juice to quark mixture and stir. Salt to taste. Enjoy! 
Picture
Photo: spiceupthecurry.com

Cooking with our New Quark Cheese!

1/7/2015

 
Quark Gnocchi
This recipe is so simple and full of amazing Jersey Girls ingredients!!  This recipe makes enough for 6-8 people as a side dish or for 4 people as a main course.
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  • 1 pound Jersey Girls Quark
  • 2 Jersey Girls eggs, lightly beaten
  • 1 1/2 cups grated hard cheese (like Consider Bardwell Farms Rupert)
  • 1/4 teaspoon grated nutmeg
  • 1 1/4 cups all-purpose flour
  • 4oz Jersey Girls  unsalted butter
Stir together quark, eggs, 1 cup grated cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.

Shape dough on a well-floured surface with lightly floured hands into 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.

Cook gnocchi in 2 batches in a pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to the pot and stirring occasionally, until cooked through (cut one in half to check), 5-6 minutes per batch. Lift out with a slotted spoon and drain in colander.

Meanwhile, cook butter in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.

Toss gnocchi with brown butter in skillet and sprinkle with remaining grated cup of cheese. Season with salt.

For a delicious variation, toss with sauteed seasonal vegetables for a hearty vegetarian entree!


photo by Romulo Yanes


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