Quark Spaetzle

This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things 🙂 The farmer’s cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.

Bacon Onion Spaetzle

Food Network, $40 a Day – Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).

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