Sauerkraut In A Hurry

In which I mention that friend that wanted to be mentioned…

I have this friend that has an amazing German heritage.  Her family speaks German and sometimes when trying to talk “secretly” in front of people they will speak in German.  Her grandma forgets that I understand German also, which is why I found out that her grandma lost her teeth on the way to the birthday party.  “Ich habe meine Zahne verloren!” She exclaimed upon entering.  I tried to stifle my giggle, but tend to have a very expressive face.

I wish I had made this dish when she was coming over, but instead I made it when my brother was here.  We also have amazing German heritage, but our celebration of the culture has a lot more to do with sausages and beer than it does language.  (That might also be the Wisconsin background.  It’s pretty indistinguishable, really.)  Regardless, it’s an excuse we didn’t even need to eat brats and sauerkraut.

You are going to have to excuse these terrible pictures.  They are from the time where I was still learning how to use the basics of my camera.

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The sauerkraut here is not something you do in a hurry, regardless of what the recipe says.  To get it to the point where I felt it was done, it took at least a half hour, maybe longer.  Maybe their idea of a hurry was different than mine?  I mean, they are making Jell-O salads that take all day.  These are not things that a working mom can do on a limited schedule.

Ok, so taste.  Have you had a French choucroute garnie? Because it’s like that.  I’m sure that doesn’t help a lot of you.  Here’s what Wikipedia says about it.  If you don’t feel like clicking over, it’s sauerkraut, sausages, potatoes, onions, and beer all cooked together for a nice long time and best served with mustard (not the yellow stuff, the good stuff).  The long cooking time mellows the bite of the sauerkraut and everything sort of melts into each other.  This has amazing similarities to that dish, but much quicker.  It’s kind of like sauerkraut for beginners.

When you have time to make this “in a hurry” dish, you may want to put on your leiderhosen, put on some polka, make some spaetzle, and indulge.  Even if it wasn’t my brother’s favorite, I thought it was pretty darn good.Sauerkraut in A Hurry

BLT Salad

In which I attempt to hold onto summer for a minute longer.

I still have a few tomatoes clinging to the vines in my garden.  There are plenty of green tomatoes that I should pick and use to make Green Tomato Mincemeat or Fried Green Tomatoes.  That might come later.  I’m clinging to the skirts of summer, pulling on the hems, begging it not to leave quite yet.  There is so much preparation that has to happen before winter and so little daylight to do it all. DSCN2914Rather than dwelling on the melancholy of passing time, I’m going to grab another ripe tomato and make this salad again.

 

There is a movement going on right now called “Will It Waffle?”.  In his book Daniel Shumski answers this question over and over to delicious ends. DSCN2916

I believe this salad was created with a similar thought in mind, and probably before Mr. Shumski was even thinking about waffles.  Everyone has had BLTs.  There is that pleasure of biting into the crispy toast and having the tomato juice combine with the mayo as it drips down your hands.  Saladizing the classic sandwich gives it a bit of elegance.  You can serve it in a bowl, eat it with a knife and fork.  It instantly becomes fancy food.  It’s not just a salad, it’s a Panzanella.

Take one last bite out of summer.  Find that last red tomato and make this salad.  Fancy it up with a good loaf of Italian or French bread.  Use your favorite bacon.  Get out your fancy dishes and eat this salad.

DSCN2917BLT Salad