Choucroute is not Sauerkraut.
Oct. 3rd, 2012 11:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Choucroute Garni.
"Serves four fat bastards."
2 lb high-quality sauerkraut (I used house-made.)
4 peeled, boiled, new potatoes
2 Tbsp rendered duck fat
1 onion, finely chopped
10 juniper berries
1 small garlic clove, crushed (I used... more.)
3 cups dry white wine
1 bay leaf
1 tsp coriander
4 slices salted pork belly (I used house-made pepper bacon)
4 slices smoked pork loin (ditto)
4 nondescript sausages
4 boudins noir (house-made)
grainy mustard for garnish
Rinse and drain the sauerkraut. Peel and boil the potatoes. Heat the fat in a large pot over medium heat. Once it's hot, add the onion and cook until translucent, about 5 minutes. Add the sauerkraut, juniper, garlic, wine, bay leaf, coriander, salt and pepper. Cover and bring to a simmer. Add the pork belly and loin. Cover and simmer for 90 minutes. In a separate pot, bring 1/2 gallon water to a simmer and add the sausages and potatoes. Simmer until hot.
Place the sauerkraut on a large serving platter, arranging the meat and potatoes around it.
What worked: a very tasty homeowners' meeting dinner for five, with leftovers. Apparently we're not fat bastards. I can't imagine ever buying sauerkraut again - this tasted Fronch to me rather than nondescript, which is how my previous attempts at this have been. Apparently the store-bought sauerkraut can't hold a candle to house-made. (Color me shocked.)
What didn't: The boudins exploded (technical term from Chris Cosentino on his winning Top Chef Masters episode, where he served boudin noir: "They splooged out the [bleep].") and discolored things. The bacon was tasty enough, but didn't have the oomph that a smoked pork loin provides.
Will I make it again? I still have a gallon of house-made sauerkraut, so probably. I'll probably get some banger type sausages though.
What I'm reading: Mark Lawrence, Prince of Thorns
"Serves four fat bastards."
2 lb high-quality sauerkraut (I used house-made.)
4 peeled, boiled, new potatoes
2 Tbsp rendered duck fat
1 onion, finely chopped
10 juniper berries
1 small garlic clove, crushed (I used... more.)
3 cups dry white wine
1 bay leaf
1 tsp coriander
4 slices salted pork belly (I used house-made pepper bacon)
4 slices smoked pork loin (ditto)
4 nondescript sausages
4 boudins noir (house-made)
grainy mustard for garnish
Rinse and drain the sauerkraut. Peel and boil the potatoes. Heat the fat in a large pot over medium heat. Once it's hot, add the onion and cook until translucent, about 5 minutes. Add the sauerkraut, juniper, garlic, wine, bay leaf, coriander, salt and pepper. Cover and bring to a simmer. Add the pork belly and loin. Cover and simmer for 90 minutes. In a separate pot, bring 1/2 gallon water to a simmer and add the sausages and potatoes. Simmer until hot.
Place the sauerkraut on a large serving platter, arranging the meat and potatoes around it.
What worked: a very tasty homeowners' meeting dinner for five, with leftovers. Apparently we're not fat bastards. I can't imagine ever buying sauerkraut again - this tasted Fronch to me rather than nondescript, which is how my previous attempts at this have been. Apparently the store-bought sauerkraut can't hold a candle to house-made. (Color me shocked.)
What didn't: The boudins exploded (technical term from Chris Cosentino on his winning Top Chef Masters episode, where he served boudin noir: "They splooged out the [bleep].") and discolored things. The bacon was tasty enough, but didn't have the oomph that a smoked pork loin provides.
Will I make it again? I still have a gallon of house-made sauerkraut, so probably. I'll probably get some banger type sausages though.
What I'm reading: Mark Lawrence, Prince of Thorns
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Date: 2012-10-04 12:15 am (UTC)no subject
Date: 2012-10-04 02:38 pm (UTC)