more sauerkraut, please!
...is something I never thought I would say. Yet the kraut we put down for two weeks from our homegrown cabbage is tantalizing. The canned stuff has been cooked to death; I never knew what the live food was like.
I had been eyeing the three 1-quart jars of kraut in the fridge and thinking about choucroûte garnie for a couple of days. I ended up going to the store for a couple of tiny thinly sliced loin pork chops, which I pounded out to an eighth of an inch and breaded, then fried up crispy. Over that went whole-grain mustard beurre blanc with homegrown shallots. Alongside went home-smoked pulled pork and Sonnenberg's italian sausage braised in red wine, both arranged around a big crisp cold serving of cabbage-y goodness.
We ate the kraut, and the pork, and then more kraut, and then more kraut -- between Kevin and me we finished off a quart of the stuff!
Fun, yummy, relaxed home cooking this week.
I had been eyeing the three 1-quart jars of kraut in the fridge and thinking about choucroûte garnie for a couple of days. I ended up going to the store for a couple of tiny thinly sliced loin pork chops, which I pounded out to an eighth of an inch and breaded, then fried up crispy. Over that went whole-grain mustard beurre blanc with homegrown shallots. Alongside went home-smoked pulled pork and Sonnenberg's italian sausage braised in red wine, both arranged around a big crisp cold serving of cabbage-y goodness.
We ate the kraut, and the pork, and then more kraut, and then more kraut -- between Kevin and me we finished off a quart of the stuff!
Fun, yummy, relaxed home cooking this week.