Monday, August 19, 2013

What Was I Thinking

I could not pass up purchasing this new BHG cooking magazine One Pan Recipes. It can be found at the grocery store and big chain book stores. 
I picked this recipe to try because any French named recipe always appeals to me. And I actually had most of the ingredients on hand. But when it was all put together it was then I thought what was I thinking!  
I had neglected to read the part about how many it served. When the casserole dish was loaded up with all the ingredients it was quite full. We weren't having company and this did seem like a lot for two. But upon hearing my neighbor had just returned from the hospital I knew just what to bring him for dinner.  
French Choucroute Garnie
Cook's notes: Choucroute garnie is French for dressed sauerkraut. It is a famous Alsatian recipe for preparing sauerkraut with sausages, other salted meats and potatoes. Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish. So put this dish on your list to try when the evenings begin to cool down.

I am not a huge fan of sauerkraut but it can be added in separately at the end. The aromas of this dish while cooking are enticing. You will not be disappointed with the flavor. 
Adapted from BHG serves 6
  • 1 TB olive oil
  • 1 medium red onion cut into thin wedges or 1-1/2 cups sweet onions, diced
  • 3 garlic cloves minced
  • 1-12 oz. bottle or can of beer/ale (I cut back to 3/4 of the can )
  • 1-1/2 cups apple cider
  • 3 TB. cornstarch
  • 2 TB. brown mustard
  • 1 TB.caraway seeds
  • 1 tsp. rosemary
  • 1/8 tsp. cracked pepper
  • 12 potatoes peeled and cubed (around 6-8) 
  • 1-1/2 cups sliced carrots
  • 4 loin boneless pork chops- cut up into chunks
  • 7 oz. (half a package) smoked kielbasa 
  • 1 medium Granny Smith apple and 1 Honeycrisp apple, peeled and cut into chunks
  • 1 small can sauerkraut,drained, rinsed and squeezed dry
  • In a pan cover potatoes and carrots with water and cook covered 20 minutes-cook till tender but still firm, drain and set aside. 
  • In a large fry pan heat olive oil and stir fry garlic with onions about 4 minutes. Set aside.
  • Add a little more oil to fry pan and sear the pork cubes.
  • Mix cornstarch with 1/2 cup apple cider. 
  • In the large fry pan add 3/4 to 1 can of the ale, apple cider and apple cider mixed with cornstarch, mustard, caraway seeds, rosemary, pepper, sauteed onion and garlic,cook on low heat till thick and bubbly.
  • In a casserole dish or 3 qt. Dutch Oven add cut meat, onions, garlic, potato mixture and apple/beer mixture. 
  • Sauerkraut can be served warm as a side or add in with meat and potatoes before baking.  
  • Bake covered with foil for 35-40 minutes.There may be a lot of juice so use a slotted spoon to serve.
For those who have follow the Ever Ready adventures recently you will understand 
this photo

The flamingos have migrated north.

1 comment:

  1. Whew, no worries now about the flamingos.

    How sweet of you to take this dish to your neighbor.