Category: Tasty Recipes

Very Tasty Sauerkraut: Saute 3 slices of thick smoky high quality bacon, large dice, and render some of the fat. Then add one large yellow onion sliced, and 3 T. of sugar. Cook until caramelized. Add 1 t. caraway seeds for 1 minute, then 1 T. apple cider vinegar to deglaze. Now add 2 lbs. of well-drained barrel cured sauerkraut and heat through. Taste and adjust salt. Next bring heat to high and add one bottle of your favorite beer minus a few good sips. Cook until almost all the liquid has evaporated.

Serve with knockwurst steamed in beer. Cut a few slits in the knockwurst before steaming so the beer permeates the sausage. Also delicious when served on a grilled buttered bun piled high with the sauerkraut.

My somewhat original recipe is a derivation of classic recipes; massaging the ingredients to my own one-quarter German palate, to balance pork fat, onion, sweet, sour, salt, herb, and beer flavors.

It just occured to me that some may be interested in China patterns. This is Spode “Woodland” made in England.

At per se: “Tartare” of Atlanic Bluefin Tuna with California Toybox Tomatoes, Kettle Garlic “Palette” and Garden Basil

“When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving for perfection becomes clear: to make people happy. That’s what cooking is all about.”
Thomas Keller

“A modern French-American bistro where the traditions of French cuisine meet the flavors of the American market with a menu reflecting the changing seasons and a focus on the simplicity of fine ingredients. db is Daniel Boulud’s interpretation of the new generation of Parisian bistros whose classically trained chefs offer creative cuisine in a casual, comfortable and contemporary setting. His New York rendition combines the youthful energy of his adopted city with the Gallic flair of the country he left behind.”

At Yankee Stadium, they are serving this surprisingly great Premio Sweet Italian Sausage with Peppers & Onions. What makes it great? Everything in balance. The sausage has the right amount of fennel, the red bell peppers and onions cooked perfecly in the right proportions, and it is on the right bread, crusty and just chewy enough. Dahlicious!

From the “Tasting of Vegetables” menu at per se.

Slow Baked Heirloom Beets
“Bavarois” of Kendall Farms Crème Fraîche, Shaved Summer Truffle, Young Fennel and Bulls Blood Greens with Red Beet Reduction

Kendall Farms Crème Fraîche is pasteurized cultured cream with complex nutty flavors and gentle acidity, made with cream from Holstein cows and a patented heirloom starter culture.

http://www.frenchlaundry.com/
http://www.kendallfarmscremefraiche.com/