On Saturday we (me and 3 other guys) are cooking dinner for our reading group. Preparation has been under way for some time. We’ve made 3 different beers: a light apple ale, a nut brown ale, and a stout. We’ve kicked around menu ideas to pair each beer with a dinner course – and done much sampling of the beer to make sure it’s ok.<\/p>\n
Preparation has begun earnest now though. The cooks are meeting tomorrow to finalize the menus, get our cooking timeline down, and get a shopping list together. I’ve cooked a couple different sauerkraut recipes to sample tomorrow and have a batch of artisan-style rye bread rising. Tomorrow I’ll put together a batch of sauerkraut balls to sample as a potential appetizer.<\/p>\n
So far this is my favorite sauerkraut recipe to accompany a nut brown ale braised pork shoulder:<\/p>\n
* 2 quarts of good-quality sauerkraut
\n * 1 pound smoked bacon, diced
\n * 1 medium onion, diced
\n * 1 large Russet potato, peeled
\n * 1 head roasted garlic
\n * 1 tablespoon caraway seeds
\n * 2 tablespoons paprika
\n * 2 teaspoons black pepper
\n * 1\/2 cup brown sugar, packed
\n * 1\/4 cup cold roux (flour cooked in butter)
\n * 2 cups red wine<\/p>\n
Rinse and drain the kraut.
\nCook the bacon under low heat til it renders its fat.
\nToss in the onion and garlic and crank the heat a bit, cook until the bacon is getting crispy.
\nAdd the caraway seed and brown sugar, drop the heat to medium-low cook another 5 minutes
\nAdd the kraut, wine, and shred the potato into the pan
\nAdd the spices and roux.
\nBring to a boil, then cook over low heat until the potato breaks up, an hour or so.<\/p>\n
You’ll need to add water as you go to keep it at a creamy risotto type of consistency. I’m thinking using beef broth for this will make it really good.<\/p>\n
This dish is surprisingly not winey tasting, but tart and rich and creamy and scented with caraway. Sehr gut!<\/p>\n","protected":false},"excerpt":{"rendered":"
On Saturday we (me and 3 other guys) are cooking […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-837","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=837"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/837\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}