Saturday, April 17, 2010

Avalon, New Jersey, Stardate 0417.7; Bibelskaese (From The Gilroy Garlic Association Cookbook)

Treasure to share:  


A traditional Alsatian recipe from Andre Soltner.

2 cups small curd cottage cheese, sieved through a chinoise.
1/2 cup heavy cream.
3-5 cloves fresh garlic, finely chopped.
1 to 2 1/2 tsp. chopped parsley
Pepper, finely ground

Combine all ingredients and mix smooth with a wooden spoon, pressing cheese against side of bowl.  Refrigerate several hours before serving.


  1. That piping plover is saying, "You won't want to fricasee me, sir, I've got this gamy wing".

    Talking of which, Curtis... in case you haven't been following this thread, I thought the piping plover exchange with Don Wentworth might interest you. (My piping plover of course having been a mistaken speculation re. your hoopoe.) Don spent some years on the Jersey shore. He found the environment a bit wild and weathery, I believe. (He now dwells, contentedly it seems, in Pittsburgh.)

  2. I will check this out. Many thanks. Should you ever care to essay it, the bibelskaese recipe is easy and delicious. A long time ago, we saw a big feature on garlic in the NY Daily News promoting the Gilroy garlic trade association's work and a local garlic festival, I believe. The association put together a neat little pamphlet of recipes for purchase and Andre Soltner's (as you may recall, he was the chef/owner of Lutece in NYC) was one of the easiest and most appealing. Because Soltner was Alsatian, we figured this was probably something he really enjoyed and it's doubtful it ever appeared on one of his restaurant menus. Preparing bibelskaese also provided an excuse to buy a chinoise, a tool that's rarely used but lasts forever. Curtis