27 Saturday Oct 2012
A very typical Fall day. Cool. Rain. Snow – in the mountains where it belongs. Good football games:U of Delaware lost, but a good game. Boise State University beat Wyoming 45-14. They are now 7-1 and Coach Peterson is 80-7. But better than that, is this meal we had after the games. Delicious! Enjoy.
Brats
Fresh Made Sauerkraut with Apples
Masher Blend
Plockman’s Mustard
Fat Tire Belgian Beer
23 Thursday Dec 2010
Posted in Party Time, Pork, Sauerkraut, Special Information
One of my several mailing lists sent this article. YUM-O!
Sauerkraut May Bring the Good Luck We Need
This New Year’s Eve and for 2011!Eating sauerkraut on New Year’s is an old Pennsylvania Dutch tradition. It’s said to bring good luck. The traditional meal consists of pork and sauerkraut served together, with the sauerkraut representing luck and the pig representing rooting into the New Year.
Visit Sauerkraut Recipes to see a video recipe of the traditional Pork and Sauerkraut dinner.
Here is a Pork mit Kraut recipe from the Sauerkraut Recipes site. Start the New Year right. Enjoy!
Pork and Sauerkraut, New Year’s Good Luck DinnerSource: Josef Karst of Pittsburgh, PA
Ingredients:
5 lbs [bone in] Pork shoulder
4 lbs Snow Floss Sauerkraut, or your home made kraut
1 med Yellow Onion, rough chopped
4 med Apples
2 Bay leaves
1 T Juniper Berries
¼ cup Sugar
1 t Fresh ground white pepper
2 c Dry White Wine
1 c Water
2 T Sea Salt
¼ c Vegetable oilDirections:
Split and season the pork shoulder with salt and pepperSear the pork shoulder on all sides in the hot oil [use a heavy 2 gallon sauce pot with a heavy tight fitting lid]
Move the seared pork on a platter and sauté the onion in the sauce pot. Add the sauerkraut to the onions, de core the apples and place the apples into the pot. Deglaze all with the white wine, add the sugar, bay leaves and juniper berries. Place the seared pork on top of the sauerkraut and add the cup of water. Cover all with the tight fitting lid and place for 4 hours into a preheated 325ºF conventional oven.
You are almost ready for dinner, set a nice table with fresh German rye bread, mashed potatoes, horseradish and mustard, do not open the lid until everybody sits down!
Oh my! I can smell the kraut cooking and I can taste the sweet/sour taste of the kraut mixed with the potatoes. Smells of my Mother’s kitchen in the cool, fall air. Such a beautiful memory! Cheers!
24 Saturday Apr 2010
Posted in Food, Photos, Photos By: Bob Young, Sauerkraut, Things To Do, What's For Dinner?
Try this for dinner:
Homemade Sauerkraut
Mashed Garlic-Rosemary Potatoes
Fresh Homemade Sourdough Bread
But also, there is something that I found out: Robin likes her pork chops cooked crispy. Not burned, but well done and crispy on the outside. That must come from when pork – the other “White Meat” – was not produced as strictly as it is today. But that’s OK. Next time, I will make sure it is done to her liking. The sauerkraut was fermented for six weeks. The sourdough starter has been going for about five weeks. And there is a “thing” now that if one is going to eat bread – and what good German won’t have bread with a meal? – that you should eat sourdough breads because of the fermentation of the starter. Enjoy, we did. Cheers!
13 Tuesday Apr 2010
Posted in Recipe: Bob and Robin Young, Recipes, Sauerkraut
This is far too much fun!! Developing these recipes, the Sourdough Bread and this Sauerkraut. The results of the first batch of sauerkraut is almost complete. If you had some to sample, now is the time. Just let me know what you thought. Thanks Gail for your input!! Here is the Kraut Recipe that I am working on. There was a song – last century – that had the line in it, “… second verse, same as the first…”. Well, this second batch is better than the first, as sauerkraut goes! I just sampled some. It’ll be ready, I think about, 01 May. Basically, here is what is in my sauerkraut.
Ingredients:
14 lbs Cabbage, fresh
3½ T Kosher salt, no iodine
1¾ T Cinnamon
3¾ T Caraway seeds
4½ T Mustard seeds
2¾ c Four Monks White Wine Vinegar
Look at the recipe for the procedure. My crock is one that Robin bought me for Christmas and is awesome. Holds about 20 pounds of shredded cabbage. Also, I added 1/2 head of red cabbage to this batch, as I did the original batch. Gives it some color. I said above that I sampled some: There is a bite, but not offensive. And I detected some sweetness, but there is no sugar in the recipe. The caraway is good and the cinnamon is there, but in the background. Mustard seed gives a unique flavor. So for now, there is the report. We’re talking about 2 weeks before I bottle the kraut. Cheers!!
11 Sunday Apr 2010
Posted in Recipes, Restaurant Reviews, Sauerkraut
I made 2 pints – 4 half-pints – of kraut back around the first of the year and gave some to a few people to try. It was OK if they did not like it, but I had to know why. I now have 14 lbs in “getting happy” with some minor changes. (Robin gave me a great Kraut Crock for Christmas) Here is the first reply to the tasting so far. Two more to go.
Hi, You Two,
I have just eaten the best, most delicious sauerkraut I have ever tasted in my whole life—a mere 29 years—and I’m sure you can guess who made it. Wow! That is terrific; absolutely wonderful. I am running out of superlatives, but, no kidding, it was the best. Can I get on your Sauerkraut Donation list? Here is how I made it: boiled red potatoes until just barely tender, drained water, added hot Louisiana sausages, your sauerkraut, a bit of brown sugar and a sliced apple. To die for. Our stomachs are bulging, we can barely move, but Bob and I are happy campers—we ate the whole thing.
Thank you for sharing your wonderful sauerkraut with us—I need to return your jar. See you next Wednesday—I’m sure I will still be raving.
Hugs,
Gail
Once I get the recipe down and the technique corrected, I will post the results here. Until then, think Pork Mit Kraut! Cheers.
Boise Foodie Guild 