pork & more pork

fall is here! our favorite time of year for so many reasons but especially for the food. we've been dreaming of warming soups and stews. choucroute garni is an amazing Alsatian dish revolving around sauerkraut and pork, mmm. there are many specific ingredients that are supposed to be in the dish to make it authentic but we decided to put in what we had and what we like. it also involves making a bouquet garni, which sounds fancy, but is really just a combination of herbs and spices tied up in a cute bundle. make sure to serve this feast with a lovely spread of various mustards, pickles or picked vegetables, boiled potatoes with melted butter and your favorite imported beer or a glass of white wine. check back soon for a spicy homemade mustard recipe that would be a fun addition as well. enjoy!

Choucroute Garni

serves 8

3 bay leaves

5 garlic cloves, smashed

1 tsp whole black peppercorns

1 tsp whole fennel seeds

1/2 lb thick cut smoked bacon, cut in half

2 onions, cut into wedges

1 lb smoked pork butt, sliced 1-inch thick

4 cups sauerkraut, rinsed and drained

375ml dry white wine

4 smoked pork sausages such as kielbasa

4 veal and pork sausages such as bratwurst

place bay leaves, garlic, peppercorns and fennel seeds in a small square of cheesecloth and tie into a bundle with kitchen twine. heat a large dutch oven over medium high heat. add bacon and cook until crisp and most of the fat is rendered. remove and set aside. add onions and cook 5 minutes until translucent. add pork butt and sauerkraut and fill with white wine. bring to a boil, reduce to a simmer and cook 45 minutes. using the tip of a pairing knife poke a few holes in each sausage to prevent them from bursting. add to the dutch oven with the reserved bacon, cover and cook until heated through, about 20 minutes. heat a large skillet over medium high heat and transfer sausages to skillet. cook about 5 minutes per side or until nicely browned. drain sauerkraut and arrange on a serving platter. add sausages, pork butt and bacon and serve.

take-in

i have a soft spot in my heart for rice pudding. i grew up with two amazing grandmas who knew a whole lot about all things cooking and baking. grandma grabe always had at least three different kinds of cookies in the cupboard and a fresh batch of rice pudding in the fridge when she knew i was coming over. we love chinese takeout. but i've never understood exactly why they give you SO much rice and we always have leftovers. so here is an easy and delicious recipe to utilize that leftover rice next time.

Chai Spiced Rice Pudding

2 cups cooked rice

3 cups milk ( i tried this with vanilla soy milk but use whatever you have on hand)

1/3-1/2 cup sugar (adjust the sugar depending on what kind of milk you use)

pinch of salt

1-inch knob ginger, peeled & cut into chunks

1 cinnamon stick

10 whole cloves

20 black peppercorns

ground cinnamon, for garnish

combine rice, milk, sugar, ginger and cinnamon stick in a saucepan. put cloves and peppercorns in a tea infuser or make a small packet with cheese cloth and string and place in saucepan. bring to a boil and reduce to a simmer. cook for 15-25 minutes, until desired consistency is reached. dust with ground cinnamon to garnish and enjoy!

thanksgiving favorite

thanksgiving was a great meal and we had a lot of fun cooking for everyone. the spread included spinach souffle, wild rice salad, roasted winter vegetables, mashed potatoes with caramelized shallots & creme fraiche, whipped sweet potatoes with orange, buttermilk biscuits with green onion, cranberry tangerine conserve and, of course, turkey. i highly recommend brining a turkey overnight, which we tried for the first time this year. but with all those delicious sides to choose from, our favorite by a landslide was the baked mac & cheese. gooey, oozy, and oh so comforting, this is a dish i'll be making again soon . . . maybe for christmas!

Baked Mac & Cheese

1 pound macaroni or shells

1 quart milk

6 tbs unsalted butter

1/2 cup flour

12 oz Gruyere, grated

8 oz sharp cheddar, grated

salt & pepper to taste

1 cup bread crumbs

preheat oven to 375 degrees F. bring a large pot of salted water to a boil and cook pasta according to package directions. drain well.

heat the milk in a small saucepan over low heat but do not boil. in a large pot, melt butter and add flour. cook over low heat for 2 minutes and stir with a whisk. slowly whisk in the hot milk and cook for 2-4 minutes until smooth and thickened. take off the heat and whisk in cheese, salt and pepper. add the cooked pasta and stir to combine.

pour into a 3-quart baking dish and top with bread crumbs. bake 20-30 minutes until the sauce is bubbly and top is nicely browned. enjoy!