Choucroute Garnie

Living in Pennsylvania, one is nearly forced to have pork and sauerkraut on New Year's Day or face the threat of being shunned. It's kind of like football; don't claim to love another football team but the Eagles, or else (ahem, we all know I'm a Steelers fan - rule breaker that I am).

I get away with liking the Steelers because they're a Pennsylvania team, so I figure I can get away with pork and sauerkraut any way I like as long as those 2 ingredients are in it - right? Of course.

My very favorite way to have pork and sauerkraut is in a dish I found many years ago that hails from the Alsace region of France, which is located on the Eastern border of France adjacent to Germany and Switzerland. The dish is choucroute garnie, which in French means "garnished sauerkraut". At its most basic it's simply sauerkraut and pork with potatoes, but the region itself adapted those simple ingredients by adding to them making a truly spectacular preparation.

At first glance things like junpier berries and cloves might scare one away from trying this, but you must trust me that without them, it's just not the same. There's a depth and complexity of flavors here that meld together and make the sauerkraut mellow and rich.

I typically make this with the potatoes right in the pot with everything else, but I find everyone likes this better over mashed potatoes, so I now make them separate. It also gives the pickiest of the kids something else to eat in the event they aren't wanting the rest that day.

First, though, what are juniper berries? Well, one whiff of their pungent aroma will give a clue. Juniper berries come from trees, specifically junipers, a species of conifer. They give gin its characteristic flavor and are used in many food preparations. If you are not able to find juniper berries (Penzeys.com is always good) then a shot of gin will do for this.

Though I've made this in a heavy pot on the stove, I've taken to putting it all in a slow cooker and I actually think the flavor is better that way. If you don't have a slow cooker, the usual stove top method is fine as well.

Choucroute Garnie
Serves 8 - 10

1 medium onion-sliced
5 slices bacon-diced
3 cloves garlic-sliced
1 lb kielbasa cut in 2" lengths
1 lb boneless pork ribs cut in 2" cubes
1 lb sweet sausage - like country style - cut in 2" lengths
2-16 oz bags sauerkraut-rinsed and drained
2 cooking apples peeled-cored and cut in thick slices (I like Granny Smith for this)
2T brown sugar
6 whole cloves
6 juniper berries-or 1 shot of gin
1 bay leaf
1t freshly ground pepper
1c white wine
Hot cooked mashed potatoes for serving


Saute bacon and onion with garlic until onion is tender but not browned.
Add meats and saute until no longer pink.
Add remaining ingredients and simmer until meats are tender-about 45 min.
Remove bay leaf, cloves and juniper berries before serving over potatoes.


If using a slow cooker, layer sauerkraut, onion, garlic and apple in the bottom of the pot. Pour over wine and add cloves, juniper berries, bay leaf and brown sugar. Grind pepper over all and add meats to the top. Lid securely and cook on high for 3 hours. Stir once to combine ingredients and cook until meats are completely done, about 1/2 an hour longer. Remove bay leaf, juniper berries and cloves before serving over potatoes.

Savory Breakfast Rolls

Once again, I'm still here. Just in case you were worried. Life has gone and taken a complete 180% turnaround, though, and that's good. That's very good.

I've moved again recently and am still getting settled. I'm pretty sure that will take the next year or so, but the kitchen (the most important room in the house) is almost finished and getting quite the workout already.

I made these savory breakfast rolls today and the kids devoured them almost before I could grab a couple good ones for photos. Luckily for you, I was quick enough. The recipe is sort of whatever you'd like as a filling, but I'll tell you what I did and you can change it up to your heart's desire. I made one batch with sausage and bacon and the other with sausage, bacon and peppers.

Savory Breakfast Rolls
Makes 8

One batch of biscuit dough for 8 rolls (or a can of 8 LARGE biscuits)
2 Tablespoons butter - melted
8 ounces breakfast sausage cooked and diced
4 ounces bacon cooked crisp and crumbled
1 cup prepared Alfredo sauce
1 cup shredded cheddar cheese

 Heat oven to 375 degrees FRoll biscuit dough to a 12 x 8 rectangle.
Spread with butter followed by 3/4 cup Alfredo sauce.
Sprinkle evenly with sausage, bacon and cheese.
Roll up from short end and cut evenly into 8 slices.
Place into a round baking pan that has been lined with parchment or otherwise greased.
Flatten each roll slightly.
Bake for 20 - 25 minutes or until golden brown.
Cool for 5 minutes and top each roll with remaining Alfredo sauce.

*If using peppers or peppers and onions, dice small and cook first until soft. Use approximately 1/2 cup.Add with meats and cheese.

 

Chive Blossom Vinegar

Years.

It took years for me to finally get a chive plant to bear blossoms. I'm not sure why I had such a difficult time, but my best guess (along with a bit of investigation) is that chives don't bloom until their second year. At least mine didn't. I had planted year after year in various locations and many times didn't even get basic chives. I was told often that they grew "anywhere, like weeds", without having proof of that at all.

Last year I grew chives in a container, but only the chives themselves grew. I put them to bed with the rest of the garden in the fall and this spring, sure enough, they grew with blossoms attached. Finally! My reasoning for attempting to grow them all these years was solely for the blossoms to make chive blossom vinegar with.

I was a happy camper this year.

So, here is a photo or two of the blossoms, the vinegar making, and a final usage in chive blossom mayo. Click on the photos to view them larger.

The method is as simple as it looks: Harvest the chives with blossoms intact. Rinse well and trim blossoms from stems. Set chives aside for another use. Toss blossoms into a glass jar with a non-metal lid. Add vinegar to cover, lid tightly and set in a cool, dark place for 2 weeks. Strain blossoms and keep vinegar in the dark to prevent the color from fading.

Vinegar on the first day, one day later and two weeks later. The strained and finished product on the bottom.

Homemade mayo is far easier than you think. I always make mine by hand, but feel free to search the web for blender and processor recipes - there a re quite a few out there.

Here is 1 egg yolk, 1 Tablespoon of chive blossom vinegar, a pinch of white pepper and salt to taste. Blend well and pour 1 cup of oil into the egg mixture in a VERY thin and slow stream while whisking continuously until mayonnaise forms. Taste for seasoning and add more salt if necessary. Keep covered tightly in the refrigerator and use within 1 week.