So, I bought the pasta/soup/stew bowls and as any other woman I had to put them to use IMMEDIATELY! smileys/smile.gif
I made a hearty stew last night that I discovered in an old cook book a couple of years ago. The flavour is great - and even though it might seem a little unusual, the outcome is wonderful!!
2 pounds canned sauerkraut (= 4 cups after it's drained)
5 TBS goose fat or butter (I used butter)
1/2 pound bacon - cubed
1 carrot - peeled and sliced
1 onion - peeled and sliced
1 bay leaf
2 sprigs fresh thyme
6 whole pepper corns
1/2 cup white wine
2 cups chicken buillion
4 pork chops
8 Frankfurter sausages
Salt and pepper to taste
Put sauerkraut in a strainer.
Heat 3 Tbs goose fat or butter in a big, heatproof pot. Add bacon, carrot, onion, herbs and peppercons and let it simmer for about 5 minutes. Add the wine, and let it simmer until the wine has reduced till about half the amount.
Add buillion and sauerkraut. Put a lid on top of the pot and let it finish in the oven, at 350 F for two hours.
While the veggies, sauerkraut and herbs are in the oven, warm 2 TBS goose fat or butter in a pan. Lightly brown the pork chops and season with salt and pepper.
Add the pork chops to the pot for the last hour, and add the sausages just before it's done. (I added it 10 minutes before it was done).
I served it with boiled potatoes. This stew has so much flavour that adding to much when it's done can bring it over the top, IMHO.
As this is a stew originally from Alsace, the cook book says to serve it with cold beer or white wine from the gewürttraminer-grape.
I served it with beer and I think it was wonderful!!
(Casseroles from Tagine to Coq au vin, by Sonia Stevenson.
I made a hearty stew last night that I discovered in an old cook book a couple of years ago. The flavour is great - and even though it might seem a little unusual, the outcome is wonderful!!
2 pounds canned sauerkraut (= 4 cups after it's drained)
5 TBS goose fat or butter (I used butter)
1/2 pound bacon - cubed
1 carrot - peeled and sliced
1 onion - peeled and sliced
1 bay leaf
2 sprigs fresh thyme
6 whole pepper corns
1/2 cup white wine
2 cups chicken buillion
4 pork chops
8 Frankfurter sausages
Salt and pepper to taste
Put sauerkraut in a strainer.
Heat 3 Tbs goose fat or butter in a big, heatproof pot. Add bacon, carrot, onion, herbs and peppercons and let it simmer for about 5 minutes. Add the wine, and let it simmer until the wine has reduced till about half the amount.
Add buillion and sauerkraut. Put a lid on top of the pot and let it finish in the oven, at 350 F for two hours.
While the veggies, sauerkraut and herbs are in the oven, warm 2 TBS goose fat or butter in a pan. Lightly brown the pork chops and season with salt and pepper.
Add the pork chops to the pot for the last hour, and add the sausages just before it's done. (I added it 10 minutes before it was done).
I served it with boiled potatoes. This stew has so much flavour that adding to much when it's done can bring it over the top, IMHO.
As this is a stew originally from Alsace, the cook book says to serve it with cold beer or white wine from the gewürttraminer-grape.
I served it with beer and I think it was wonderful!!
(Casseroles from Tagine to Coq au vin, by Sonia Stevenson.