My newest hobby is sticking random things in the oven and baking them.
I think I was always scared of the oven because baking is usually such a big ordeal – mixing, measuring, blending, kneading, scooping… and cleaning up eggs and flour everywhere…ick.
But apparently, if you just stick your dinner in the oven, it usually turns out pretty good. I used to be a frying pan kinda gal, but I think I’ve been converted.
Today I found this recipe for choucroute, which is basically just French for sauerkraut. It’s Alsatian dish (the Alsace is the borderland between Germany and France).
Being French, the authentic recipe is a little involved.
Myself being North American, I simplified it a little.
I simply tossed a handful of drained sauerkraut with a handful of carrots, a chopped red pepper, a couple of red-pepper sausages, a bay leaf and some leftover pork (bacon or ham would work too) into a casserole dish. I covered the ingredients with equal parts wine and water, and a splash of gin (the original recipe calls for juniper berries, so I figured that gin was a suitable replacement). I also added a bit of duck fat, as I just happened to have some in the fridge. But with the juices from the sausage, I don’t think it’s necessary. Although it is more authentic. A teaspoon of butter would probably do instead.
Then I covered it, and let it bake for an hour.
After the hour, I took off the lid, and let it continue to cook until the juices were suitably concentrated and yummy (about 2o minutes).
Then I seasoned it with salt and pepper, and we ate it with mashed potatoes and beer (there’s a little beer from the Alsace called Boris, that’s really good if you can track it down, it would be excellent here – and has some awesome typography on the packaging).
Liam said he doesn’t even like sauerkraut, but he loved it anyway.
So if you’ve got a fear of cabbage, this might just cure you.