Friday, October 15, 2010

FFWD: Vietnamese Spicy Chicken Noodle Soup

What a wonderful soup. This was a great combination between the Thai coconut soup Tom Kha Gai and pho. I really enjoyed this soup and it will definitely become a staple.  The broth is made with chicken broth, cilantro stems, anise, coriander, white peppercorns, chili and coconut milk. I was surprised how delicate the coconut flavor was and how everything blended together seamlessly.

Monday, October 11, 2010

Casunziei (Beet Ravioli with Brown Butter, Sage and Poppy Seeds)

Finally. Finally I made this dish! This is my favorite dish at Al Di La.  I usually make a point of eating at Al Di La when I am visiting friends back in Park Slope, Brooklyn.  This Italian trattoria famously does not take reservations, but it's worth the wait (or the ridiculously early dinner). While I no longer live close enough to get my casunziei fix, I have doctored up a version very close to the one at Al Di La. This dish is perfect for fall.

I didn't follow a particular recipe for this dish -- you can just wing it. Below are the ingredients and proportions I used for the filling and the sauce. You can use any fresh pasta dough recipe for the raviolis. Pasta dough recipes vary in the amount of eggs, flour and oil -- but I am partial to the one by Mario Batali in Food and Wine. I cannot emphasize enough how important very farm fresh eggs are for a great pasta dough. I made a half recipe of the pasta dough recipe and ended up with about 30 small raviolis.


  • 2 large beets
  • 1/2 cup ricotta cheese
  • 1 egg
  • Salt and pepper to taste
  • 8 Tablespoons butter
  • 4 sage leaves
  • poppy seeds

How To:
  1. Preheat the oven to 425 degrees F.
  2. Place whole beets in a baking dish with 2 TB of water, cover with foil, cut a slit on top and bake for 45 minutes.  Once beets are cooled, use a pairing knife to peel and segment the beets.
  3. Place beets into food processor and pulse until the beets form a smooth puree - there will be some texture left.
  4. In a large bowl, add the beet puree and ricotta cheese. Salt and pepper filling to taste, and then mix in one egg. Refrigerate the filling until ready to use.
  5. Make the pasta dough according to your favorite recipe. Roll dough thin for raviolis (I used #6 on the pasta maker). Cut the shape of your ravioli and fill with the beet mixture. Seal the edges with egg white. I used a 3 inch biscuit cutter, which made fairly small ravioli when folded over into semi-circles. If the dough was rolled a bit thicker (#5) it could handle a larger size and more filling.
  6. For the sauce, in a frying pan place the butter and whole sage leaves on low heat until the butter is fully melted and slightly browned.
  7. Gently drop the raviolis into a large pot of salted boiling water. Remove the raviolis when they float to the top -- should only take 2-3 minutes.
  8. Drizzle the butter sauce over the raviolis and then add a healthy amount of poppy seeds.

Note: If you're feeling ambitious and make extra, you can make the raviolis and freeze them on a large baking sheet dusted with cornmeal. Once frozen through, you can remove them from the sheet and into a plastic freezer bag.

Friday, October 8, 2010

FFWD: Mustard Tart

I joined the online cooking club, French Fridays with Dorie (FFWD). We are cooking our way through Around my French Table by Dorie Greenspan. I am really excited about the book and the club - I love cooking homework and I am a bit of a Francophile. This week is week 2 of FFWD and we made the mustard tart.  (Week one was gruyere gougerers - which were phenomenal, but I did not have time to take pictures). I won't be posting FFWD recipes here, but I encourage everyone to buy or borrow a copy of this book -- its gorgeous.

The mustard tart is a bit like a quiche, but does not have any cheese. The custard is egg and creme fraiche based, with both dijon and stone ground mustard mixed in, along with steamed carrots and leeks. It was very tasty! Although I think a little cheese or perhaps more mustard would have given it the extra tang I was looking for.

As my husband said "mmmm mustardy, this needs a bratwurst."

Thursday, March 11, 2010

Buttermilk Cake Doughnuts

This is one more reason my husband has added to to the "why we should get a fry daddy list". I am standing my ground, the dutch oven works perfectly fine for the occasional fry. And now these doughnuts are added to my reasons why we don't need a fry daddy list - I would eat these all the time...these are so good! Like Michael Pollan says, eat at much junk food as you like as long as you make it yourself. 

Buttermilk Cake Doughnuts
Adapted from Nancy Silverton as seen on Serious Eats

  • 1/4 crème fraîche or sour cream
  • 3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 teaspoon (0.3 ounce) packed fresh yeast or 1 1/8 teaspoons active dry yeast
  • 3/4 cup plus 2 tablespoons buttermilk
  • 1 extra-large egg
  • 2 extra-large egg yolks
  • 1 tablespoon pure vanilla extract

How to:
In a small stainless-steel bowl set over a pot of gently simmering water, heat the crème fraîche until just warm.

Heat the oil to 375°F.

Over a large mixing bowl, sift to combine the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the crème fraîche over it. Allow it to soften, about 1 minute.

Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well; whisk together the liquid ingredients. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and dust them with flour.

Sift an even layer of flour onto a work surface. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch thickness, and cut out remaining doughnuts and holes.

Fry the doughnuts one or two at a time to keep the oil temperature up. It takes about 45 seconds per side. When they are a light golden brown, remove from oil and place on a paper towel lined baking sheet. The doughnut holes take less time and you can fry 4 to 5 at a time.

Add the finishing touches of your liking. I made three varieties: sprinkled powdered sugar over doughnuts, pressed the doughnuts into cinnamon sugar mixture, dipped them in a quick frosting made by slowly mixing buttermilk into some powdered sugar until a thick, but thin enough to run off of a spoon, mixture was formed.

Tuesday, March 9, 2010

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

I picked up some aleppo pepper over the summer at Penzey's. Aleppo pepper is a Syrian spice, similar to paprika, but with a tad more heat and a smoky flavor. Other than topping deviled eggs,  I have not found, or really sought out, a recipe to use aleppo pepper. If I stumbled across it in the spice cabinet, I would open the little jar, take a whiff, and put it back.  I just couldn't think of anything to do with it that wasn't just a mere substitute for paprika. It is a different more complex flavor than sweet paprika, there has to be a way to use it and highlight its flavor. Well, there is...this recipe cured my aleppo pepper block. I liked it so much, I already have to go back to Penzey's and get a refill.

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper
Adapted from Bon Apetit as seen on

  •  1 1/2 tablespoons Aleppo pepper (or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika) plus additional Aleppo pepper or paprika for sprinkling
  • 1 cup plain Greek-style yogurt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 garlic cloves, peeled, flattened
  • 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving 
  • 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
  • Two bell peppers, chopped into 1 inch squares
  • 1/4 cup plan Greek-style yogurt
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon lemon juice

Wednesday, March 3, 2010

Oat and Pecan Coffee Cake

This is one of my go-to recipes. I do not know where it came from or who gave it to me, but whoever you are thank you. This coffee cake is sure to please. It has made countless appearances on my breakfast table for over 10 years now, and yes I had at one point doctored up a vegan version. The cake is not overly sweet; the oats give it body -- it's a perfect accompaniment for a hot creamy cup of coffee on a lazy morning.

I usually make this the day before I plan to eat it, the cake gets more moist and flavorful.

Oat and Pecan Coffee Cake

  • 1 cup oats
  • 1 1/2 cups hot water
  • 1/2 butter
  • 1 cup light brown sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 2 teaspoon flour
  • 3 tablespoon butter
  • 2/3 cup pecans, chopped
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg

How To:

Preheat the oven to 375 degrees Fahrenheit. Using a pad of butter, grease the bottom and sides of a 9 inch spring form cake pan.

Boil the 1 1/2 cups of water and pour over the oats and let sit for about 5 minutes.  Cream the butter and brown sugar in a mixer. Once the butter and sugar are thoroughly combined, mix in eggs and the vanilla.

In a separate bowl, sift the dry ingredients together. Slowly mix in the dry ingredients into the butter mixture. Once combined, add in the saturated oats and mix until loosely combined. Pour the batter into the greased pan.

For the topping cut the butter with the sugar, flour, and spices. Add in the copped pecans and mix with your fingers until it reaches a crumbly/streusel texture. Sprinkle the topping over the cake.

Bake the cake for 30-35 minutes, until a toothpick comes out clean.

Tuesday, February 9, 2010

Roasted Tomato Bread

Winter tomatoes are so tasteless and gummy. Every once and a while I will buy one, hoping for the taste of a ripe summer tomato, almost always ending in disappointment. Instead of waiting five more months for a real tomato, roasted tomatoes are a good compromise. Roasting concentrates the flavor and is the closest I have come to the taste of summer tomato in the depths of winter.

This is a relatively quick yeast bread. I would recommend making for a Sunday brunch.

Roasted Tomato Bread
Martha Stewart's Baking Handbook

  • 4 pints cherry tomatoes, sliced into 1/4 inch rounds
  • 3/4 cups plus 3 tablespoons olive oil, plus more for the pan
  • 4 teaspoons coarse salt, plus more for sprinkling
  • 3 1/2 cups milk
  • 1 1/2 pounds (about 5 1/4 cups) all purpose flour
  • 10 ounces (about 1 3/4 cups) semolina flour
  • 1 1/2 ounces fresh yeast

How To:

Preheat the oven to 300 degrees F. Divide the tomatoes evenly between two rimmed baking sheets. Drizzle with 1/4 cup of olive oil, and sprinkle with 2 teaspoons of salt. Bake until tomatoes begin to shrivel and the juice on the pan has reduced, about 45 minutes; remove from oven. Lightly brush a 17 by 12 inch rimmed baking pan with oil and set aside. Raise oven temperature to 425 degrees F.

In a medium saucepan over low heat, bring milk to a simmer. In a bowl of an electric mixer, combine 2 teaspoons of salt, flours, 3 tablespoons olive oil and yeast. Mix on low speed, gradually pouring in the hot milk until combined. Once combined mix on medium speed for one minute. The dough will be very sticky.

Transfer to prepared baking sheet. Using lightly oiled hands, spread dough evenly, making sure it fills the pan. Cover tightly with oiled plastic wrap and let rise in a warm place for 30 minutes. Using fingers, dimple the dough unevenly, leaving 2 inched between dimples. Arrange half of the tomatoes on the dough. Drizzle with 1/4 cup of olive oil, sprinkle with salt.

Bake rotating sheet halfway through until golden brown, about 20 minutes. Remove from oven, drizzle with 1/4 cup olive oil, cool on wire rack. Add remaining tomatoes and sprinkle with salt. Slice with serrated knife and serve.  Bread can be kept for 2 to 3 days tightly wrapped in plastic wrap at room temperature.

My recipe notes:
  • I used halved grape tomatoes
  • You can roast the tomatoes a day ahead 
  • The recipe makes a lot of really sticky dough
  • I was a little concerned with the large amount of yeast -- but it's works out really well
  • Garnish with basil
  • Leftovers can be frozen

Wednesday, January 27, 2010

Three Cups Chicken

I have ordered Three Cups Tofu at a local Taiwanese restaraunt for many years, now I can make my own! This is a very refreshing dish, not too salty or sweet and the basil makes it so flavorful. This is worth a try, especially if you're looking for a quick weeknight meal.

 Three Cups Chicken

Rasa Malaysia

  • 1 lb. chicken 
  • 6 slices peeled ginger
  • 6 cloves garlic (skin peeled)
  • 2 tablespoons dark sesame oil
  • 1 1/2 tablespoon soy sauce
  • 1 1/2 tablespoon Shaoxing wine
  • 1 1/2 teablespoon dark sweet soy sauce (Kecap Manis)
  • A big bunch of basil leaves
  • 1 tablespoon baking soda (to tenderize the chicken, optional)

How To:

Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.

Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.

Original Recipe Notes:
  1. This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance.
  2. You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender.
  3. If you don’t have a claypot, you can use a regular wok to make this dish.
My Notes:
  1. Use a lot of basil! I Used a very generous handful, and was thinking it needed a bit more. So, don't be too cautious, just pile it on.
  2. I recommend using the baking soda, it worked great.
  3. A wok worked very well.
  4. Tofu, especially fried, would be a great substitute for chicken.

Friday, January 22, 2010

Green Goddess Chicken Salad


Make this for lunch. Chop up some romaine lettuce and a cup of this salad and it makes a terrifically satisfying lunch. If you're planning on making ahead for the week, I would recommend adding in the bread the morning before you plan to eat it so it doesn't get soggy.

The original recipe calls for rotisserie chicken, however I poached a bone-in chicken breast in white wine and thyme -- mainly to hone a new cooking skill with regards to meat.  Also, I used jarred roasted peppers rather than piquillo peppers, and used a bit more lemon juice to bring out the flavors of the fresh herbs in the dressing.

Green Goddess Chicken Salad
 Adapted from Food and Wine


  • 2 oil packed anchovy filets
  • 1 small garlic clove
  • 1/2 cup packed flat leaf parsley leaves
  • 1/4 cup packed basil leaves
  • 1/4 cup packed dill
  • 1 tablespoon oregano
  • 3/4 cup mayonaise
  • 4 tablespoons lemon juice
  • 2 tablespoons snipped chives
  • One 1 pound ciabatta bread
  • 1.5 to 2 pounds shredded chicken
  • 3 roasted red peppers, drained and thinly sliced
  • 3 celery ribs, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • salt and pepper to taste
How To:

In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth. Fold in the chives; season with salt and pepper.

In a large bowl, toss the ciabatta with the chicken, peppers, celery and olives. Add the dressing and toss to coat. Season with salt and pepper and serve.

Notes: the dressing can be made ahead of time and refrigerated up to 2 days. I recommend making it ahead and letting all the flavors blend together.

Monday, January 18, 2010

Roasted Jerusalem Artichoke Bisque

Jerusalem artichokes (aka sunchokes) are the root or tuber of a particular sunflower variety. They have a potato like texture, but are less starchy, crunchier, and have a nuttier more earthy flavor. This soup builds upon the sunflower-family theme and incorporates sunflower oil and sprouts. The result is a simple yet rich and soothing soup.

Roasted Jerusalem Artichoke Bisque
Deborah Madison's Vegetable Soups, serves 4

  • 1 pound Jerusalem artichokes, cut into one third of an inch slices
  • 1 three ounce potato, sliced
  • 3 cloves garlic, unpeeled
  • 1 small onion, diced
  • 3 tablespoons sunflower oil
  • 5 cups water
  • 1/4 cup cream
  • Salt 
  • Pepper
  • Sunflower sprouts

How To:

Preheat the oven to 425 degrees F.

Drizzle the sliced Jerusalem artichokes, potato, and unpeeled garlic with 2 tablespoons of oil and a couple pinches of salt. Place in a roasting pan and roast for approximately 45 minutes.

In a dutch oven or soup pot, heat the remaining tablespoon of oil. Add in the onions and saute for a few minutes until softened. Add in the roasted vegetables, be sure to peel the garlic, and 1/2 cup of water. Cook for about 5 minutes. Add the remaining 4.5 cups of water; be sure to scrape up any browned bits on the bottom of the pot. Reduce the heat, cover and cook until the vegetables are tender - about 20 minutes.

Puree the soup with a blender, but be sure to leave some texture. Stir in the cream, and salt and pepper to taste. Serve with a generous handful of sunflower seed sprouts on top.

Thursday, January 14, 2010

Beer and Horseradish Mustard

This mustard is ready to eat within hours rather than days. It takes an afternoon to make, the flavors blend and compliment each other, and there is a nice horseradish kick. You could easily adapt this method to other mustard varieties...I am already dreaming up a whiskey and honey mustard to glaze grilled chicken with.

This mustard goes great with soft pretzels or Choucroute Garnie.

Beer and Horseradish Mustard
Bon Apetit

  • 1 cup of lager beer, divided (see note)
  • 2/3 cup malt or red wine vinegar
  • 1/3 cup whole brown or yellow mustard seeds
  • 2 tablespoons dry mustard
  • 1/4 cup prepared white horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon honey
  • 1/4 teaspoon caraway seeds, ground
  • 2 teaspoons cornstarch mixed with 1 tablespoon water
How to:

Whisk together 1/2 cup of beer, vinegar, mustard seeds and dry mustard in a glass bowl. Cover and let sit at room temperature for three hours.

Transfer the beer and mustard mixture to a blender and add in the remaining beer, horseradish, salt, pepper honey, and caraway seeds. Pulse until a coarse puree forms.

Transfer the puree into a glass or metal bowl and place on top of a simmering pot of water. Stirring occasionally, let cook for about 15 minutes. The mixture will thicken and resemble the consistency of pancake batter.

Transfer the mustard to a sauce pan and add in the cornstarch mixture. Cook over a medium high flame until the mustard thickens and boils, about 2-3 minutes. Funnel into a jar and let cool. Keep refrigerated -- this will last about one week.

Notes: The original recipe calls for a lager style beer. I used a winter ale and it turned out wonderfully. Be sure to use prepared horseradish (grated not creamed). I used a variety that claimed to be extra-hot, but despite the 1/4 cup in this recipe, it is not too spicy -- give it a try even if you're not a spicy mustard fan.

Monday, January 11, 2010

Kaffir Lime and Ginger Ice Cream

My friend Liz tipped me off that our co-op had kaffir limes in stock.  This time last year I came across kaffir limes and attempted a sorbet. It was a complete flop. Too bitter to even eat. But this ice cream  was worth waiting for. This is one of the best ice creams I have made, so unique, so good. If you see these at your local store -- they're in season in California right now -- buy them and try this!

Kaffir Lime and Ginger Ice Cream
Adapted from David Lebovitz Ginger Ice Cream recipe in Perfect Scoop

  • 3 inch piece of ginger
  • 1 cup whole milk
  • 2 cups heavy cream
  • 5 egg yolks
  • 3/4 cup sugar
  • Pinch of Salt
  • Zest of three kaffir limes
  • Juice of two kaffir limes, approximately 2 tablespoons
How To:

Bring two inches of water to a boil in a saucepan. Cut the ginger into thin slices, no need to peel. Drop the ginger into the boiling water and blanch for about two minutes.  Strain and remove ginger.

In a saucepan, heat 1/2 of the cream, milk, salt, sugar, and blanched ginger. Be sure not to boil. Once the sugar has dissolved and the mixutre is warm, remove from the heat and let steep for one hour.

Add the remaining cream, zest and juice to the saucepan.

In a medium sized bowl, whisk the egg yolks together. Begin to reheat the milk mixture and slowly add in the egg yolks. Over medium heat gently stir the mixture until it thickens. It will be done when the mixture evenly coats a spoon and holds a line when you run your finger along the backside.

Remove the ginger slices with a slotted spoon, and pour the mixture into a bowl. Let chill in the refrigerator for at least one hour.

Once chilled, pour into an ice cream maker and freeze according to its instructions. Remove ice cream and put into a freezer container and let set for an hour before serving.

Notes: The kaffir limes I used were very small, maybe an inch or so in diameter, adjust accordingly. Also, I skipped the crystalized ginger that David Lebovitz's recipe calls for. I wanted the lime to really come through and not have the ginger dominate. The ginger adds a perfect balance to the kaffir lime scent and flavor.

Thursday, January 7, 2010

Sweet Potato Biscuits

These caught my eye a couple of months ago when I was looking for Thanksgiving dinner ideas. There is a recipe in Food and Wine using these on top of a creamy veggie pot pie. I remembered this recipe when I came across a lone sweet potato in the pantry. No longer in the mood for a heavy pot pie, I decided to just make the top -- sweet potato biscuits.

Sweet Potato Biscuits
This recipe is adapted from Food and Wine and makes 8 biscuits.

  • 1/2 pound sweet potato
  • 1 3/4 cups all purpose flour
  • 1 tablespoon light brown sugar
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 7 tablespoons unsalted butter, diced
  • 1/3 cup buttermilk

How to:

Preheat oven to 375 degrees F. Poke the sweet potato with a fork and bake until tender, about 45 minutes, or microwave on high for 5-6 minutes. Once the potato has cooled, peel and mash -- there should be about 3/4 of a cup.

In a food processor, pulse the flour, salt, baking powder, baking soda, and brown sugar. Add in the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and mashed sweet potato until the dough comes together and forms a ball.

Roll the dough out to 1/2 inch thick. Using a 4 inch diameter round cutter, cut out the biscuits and place on a parchment lined cookie sheet.

Bake for about 15 minutes until the tops are golden brown. Serve warm with butter.

Notes: I served these for dinner with curried lentil burgers and braised kale. The next time I make these will be for a breakfast or brunch - they would be perfect smothered with butter and honey and served with a cup of hot tea.

Sunday, January 3, 2010

Choucroute Garnie

I have changed my blog name to reflect my one true (food) love, cornichons. I keep a large jar of cornichons and religiously gorge myself on them for a post-work pre-dinner snack. They manage to be tangy, sweet, salty and with the slight tarragon flavor...mmmm...they never get old, there will always be a jar of cornichons (and my loving husband) at home.

I thought a French recipe would be appropriate for my first post under my re-named blog, a French recipe that I have been craving ever since the weather has been sub-zero and since my diet has evolved to include meat.

With the new year, a significant change has been made to my diet -- I am eating meat. How to incorporate meat into my diet, cooking techniques, and flavors are all new to me. After countless years as a vegetarian and 10 years of those being a strict vegan (even working as a vegan baker), I am eating meat. It's not a full on meat every day at every meal change, but rather trying to incorporate meat into my diet about once or maybe twice a week. This recipe is more than meaty.

I am starting with poultry. I have carefully tried a handful of dishes -- pollo alla birra, chicken meatballs, and apricot almond chicken curry.

Choucroute is traditionally made with an array of pork -- hamhock, ribs, smoked sausages-- or occasionally fish. This is my version of choucroute made with a variety of poultry. The recipe I am adapting from uses ribs, ham, kielbasa and sausage. I will try the original recipe once I am ready to eat pork.
Choucroute Garnie

This is largely adapted from Jacques Pepin and serves 4-5.

  • 2 lbs sauerkraut (in plastic bags), drained
  • 1 tablespoon peanut oil
  • 1/2 onion, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 4 ounces bacon, chopped
  • 6-7 juniper berries
  • 1 bay leaf
  • 1/4 tsp of caraway seeds
  • 1/4 tsp black pepper
  • 1 cups chicken stock
  • 1/2 cups Riesling or Pinot Gris
  • 2-3 sausages, cut into bite size pieces
  • 1/2 pound kielbasa, cut into bite size pieces
  • 4-5 pounds medium potatoes or 10 small potatoes, boiled

Preheat the oven to 300 degrees F.

In a dutch oven, heat the oil. Once the oil is hot, add in the onion, garlic, bacon, and a pinch of salt. Saute until the onions are tender and the bacon begins to brown, about 7 minutes.

Add in the sauerkraut, stock, wine, juniper berries, caraway, and bay leaf. Scrape all of the bits that have browned on the bottom of the pan and bring to a boil. Place the lid on the dutch oven, or cover with aluminum foil, and bake for 1.5 hours.

While the sauerkraut is baking, bring a pot of cold water with potatoes to a boil. Cook until tender and drain.

Add the sausage and kielbasa to the dutch oven and cook until they are fully warm, about 25 minutes.

Add the boiled potatoes and serve with a variety of mustards (such as Vodka Chili Mustard), rye bread, and of course cornichons!

Notes: This is a must try recipe for winter! I cut the original recipe down to serve about 4 people. I used smoked turkey kielbasa, turkey bacon, and chicken sage sausages I found at my local co-op.