Ever Ready: Weekend Round-Up Part One

Saturday, October 15, 2016

Weekend Round-Up Part One

The Unexpected-A word of warning-never leave a scarecrow unattended for a few days. Much to my surprise after a weekend in the cities I returned to find Mr. Scarecrow wounded but still standing. Despite losing his arms and some of his guts he bravely carried on his guard duty while keeping a smile on his face. My friend and I made up this little ditty in his honor.

Mr. Scarecrow
sentry on a stick
keeping watch
this fine autumn day.
Wounded
with shredded guts
flapping in the wind.

A pasted smile
trying to be brave
but only wishing
for his former self.

Cook's notes: You may have guessed I enjoy dinners with a theme. Recently I hosted a Paris themed birthday dinner for a friend. The guests all brought food to share.

The menu

Salad
Mixed green with salad with roasted beets, mandarin oranges and pistachios drizzled with a vinaigrette dressing

French Chicken Noodle Soup
http://sockfairies.blogspot.com/2015/10/soupe-au-poulet-et-aux-nouilles.html

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 and it's an important part of the dish so I served it warmed in a separate bowl. The aromas of this dish while cooking are enticing. You will not be disappointed with the flavor.
Adapted from BHG serves 6
Ingredients:

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 which was enough for dish and leaving some for the cook)

1 cup apple cider

1/2 cup apple cider mixed with 3 TB. cornstarch

2 TB. brown mustard

1 TB.caraway seeds

1 tsp. dried rosemary

1/8 tsp. cracked pepper

12 oz.red 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 jar of sauerkraut,drained, rinsed and squeezed dry

Directions:

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, 1 cup apple cider and 1/2 cup 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 35-40 minutes.There may be a lot of juice so use a slotted spoon to serve.