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October 22, 2009

My Kitchen, My World: Oktoberfest, Alsatian choucroute garni

So, my dish for the My Kitchen, My World challenge this month (Germany/Oktoberfest) was almost German--choucroute from the Germanic region of France (Alsace). It's a great peasant dish (goes nicely with the immigrant approach to cooking that I'm trying to implement), affordable, variable and very warming on a chilly October evening.

And I want to give a shout-out for the MKMW challenge, it's so fun! At this point, it's going to a once-a-month format. It's a great way to try new foods, and also to get great ideas from the wonderful foods the other bloggers make. Homeschool moms (and others!)--this would be such a fun thing to plan a teaching unit around. If I were homeschooling, I would totally plan a unit with food, music, history, and culture of a particular country. And anyone is invited to join the challenge.

I looked at several recipes, and improvised a crockpot version of it. It made about 8-10 servings. Rinsing the sauerkraut, and then pairing it with sweet apples and smoky meats makes it savory rather than sour.

Choucroute garni

4 lbs. sauerkraut, soaked and rinsed (bagged, not canned) (I used two bags)
2 lbs. assorted meats (I used hot dogs, bratwurst, Italian sausage, and smoked/Polish sausage)
2 lbs. red potatoes, diced
1 large apple, peeled cored and diced
2 onions diced
1-2 tbsp. mixed peppercorns
A few dashes liquid smoke
1 tbsp. herbes de provence (I didn't have caraway or juniper berries, use those instead if you have them)
1 beer (French or German) OR more authentic, 2 cups of white wine (Riesling)

1) Rinse and drain sauerkraut in cold water, repeat as necessary until its sourness is reduced to your taste
2) Put half of the sauerkraut in the crockpot
3) Add onions, potatoes, and apple
4) Lay meats on top.
5) Sprinkle with peppercorns and herbes de provence
6) Layer rest of sauerkraut on top
7) Shake on liquid smoke (optional)
8) Pour beer or wine on top
9) Cook on high 4-5 hours, or on low for 6-8 hours, until potatoes are tender and meat is done (if you're using any uncooked meats)
10) Put sauerkraut on platter, layer with potatoes. Slice meats and serve alongside the sauerkraut

My Kitchen, My World , cooking stuff , immigrant cooking | By Tim and Jo | 10:40 AM

Comments

Posted by: Mama B at October 22, 2009 2:40 PM

Posted by: rylee95 at October 22, 2009 5:52 PM

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