[CH] Slightly OT - Sauerkraut
Kristofer Blennow (kristofer@blennow.se)
Thu, 2 Mar 2000 19:54:04 +0100
My latest sauerkraut batch has started out with a very strong smell
of yeast, just like wine brewing. I think I got a bit too much salt
this time... Anyone had the same experience? Usually my kraut start
very consistently, not with this strange development.
Too keep this on topic... ;) My current favourite recipe (no idea
if it is an invention or not)....
'Kraut Entrecôte aux Blennow'
1 thick (1") slice of Entrecôte
Sauerkraut
Garlic
Thyme
Full cream
Chiles
Get your butcher to cut you an almost too thick slice of entrecôte.
Brown and seal it in high temp iron skillet. Add sauerkraut with the
lactic acid juice and simmer. Add thyme and chile (I use fermented
habs, but whatever very hot sauce or powder will do). Add cream and
thicken. It will be best if not too well done, but it is up to your
taste of course.
Serve with whatever carbohydrates is your pleasure. "Hash Browns"
would be perfect. Here, we would just call it "potato cake".
I am surprised that the cabbage/cream combo is not as dull as
expected. Well, it is probably due to the acid content.
Kristofer
____________________________________________________
Kristofer Blennow Non Sive Sive, Sed Et Et
Physical location: [close to] Stockholm, Sweden
WWW location: http://www.blennow.se/