Choucroute alsacienne on the menu for our Friday office luncheon:
Today's meal was homemade sauerkraut, potatoes, thick-cut bacon, slow-cooked ham, kielbasa, English bangers, white Bratwurst, smoked Bratwurst, and German-style frankfurters. The sausages and potatoes were gently boiled in beer for two hours, then the meat was finished via pan-searing. The bacon was pan-fried and added into the beer-boil very late into the process so it would retain its shape (i.e., not melt into goo). The ham was slow-cooked all night in beer, with some extra herbs and spices, until it was falling-apart tender. The quick-prep kraut was from Brian Boitano's recipe; once cooked, it was packed up and fridged. Oh, yeah: there were two kinds of mustard.
I'll be doing fondue neuchâteloise next week.
1 comment:
A true feast!
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