Choucroute Loaf Food

CHOUCROUTE LOAF

Steps:

• Preheat the oven to 350 degrees. In a large skillet, heat the oil and cook the onion over medium heat until it is soft, about 4 minutes. Add the apple and garlic and cook, stirring, for two minutes more. Cool the mixture for a few minutes.
• In a large mixing bowl, gently combine the onion, apple and garlic mixture, meats, bread crumbs, 2 tablespoons of the horseradish, mustard, thyme, caraway seeds, pepper and eggs. Shape the meat into a 9-by-5-inch loaf or just pat into a 9-by-5-inch loaf pan, smoothing the top.
• In a small bowl, stir together the applesauce and the remaining horseradish. Spread over the meatloaf and bake until the loaf is firm and brown, about 1 hour.

SEAFOOD CHOUCROUTE

Steps:

• Place bacon over medium heat in a 4-quart stovetop casserole that can go to the table. When lightly brown, remove and reserve, leaving fat. Raise the heat to high, add scallops and sear briefly on both sides. Remove. Reduce heat to low, return bacon to the pan, add leeks and garlic, and cook until softened. Stir in the apple, cook about a minute, then add the smoked trout, broken into chunks. Add beer, bring to a simmer, stir in sauerkraut and season with salt and pepper. Tuck scallops into sauerkraut. Cover and simmer 20 minutes.
• Meanwhile, bring a pot of salted water to a boil for potatoes. Simmer until tender, 15 to 20 minutes. Drain and return to the pot. Cover to keep warm.
• Tuck the mussels into the sauerkraut around the edges of pot. Cut the fresh trout in 2-inch pieces and place on top of sauerkraut. Sprinkle with lemon juice. Cover and cook about 6 minutes, until mussels have opened and fresh trout is opaque. Scatter with tarragon and serve from casserole with potatoes on the side.

CHOUCROUTE GARNI

Steps:

• Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
• Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
• Once cooked, serve in bowls with mashed potato, if you like.

SLOW-COOKER CHOUCROUTE

Steps:

• Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
• Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.

EMERIL'S FAVORITE CHOUCROUTE CASSEROLE

Steps:

• Preheat the oven to 325 degrees F.
• Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3 1/2 or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
• Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
• Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. (This will depend on the size of your potatoes.) Drain and set aside.
• When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.

CROCK POT CHOUCROUTE

Steps:

• Stir together the cabbage, carrot, sauerkraut, cider, sugar, garlic, pepper, caraway, and allspice in slow cooker.
• Bury the Canadian bacon in the kraut, pressing down to compact.
• Top with kielbasa & potatoes.
• Cover & cook on low for 7 hours, until potatoes are tender.

QUICK CHOUCROUTE GARNIE

Steps:

• Cut the sausage into 3-inch lengths, then halve lengthwise.
• Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
• Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
• Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

ALSATIAN CHOUCROUTE

Steps:

• Wash the sauerkraut in cold water, and drain. Wash and drain again, squeezing it to eliminate as much water as possible.
• Preheat the oven to 325 degrees, and heat the duck fat or oil in a large ovenproof casserole.
• Season the duck legs with salt and freshly ground pepper, and brown them on both sides. Remove the duck legs to a plate, leaving the duck fat that has accumulated in the pan. Add the onions, the garlic, and the carrots, and sauté for about 5 minutes, or until the onions are translucent. Scatter the sauerkraut over the vegetables, and stir to incorporate. Tuck the duck legs into the sauerkraut, then add the juniper berries or gin, peppercorns, and bay leaves. Pour in the white wine and enough chicken broth almost to cover the sauerkraut. Bring to a boil on top of the stove, cover, and remove to the oven to cook for 2 hours, or until the liquid is absorbed by the sauerkraut.
• While the sauerkraut is cooking, cook the potatoes in boiling salted water, and then peel. Sauté the sausages or hot dogs in a hot pan, or boil them for about 5 minutes.
• Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary. Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for about 20 minutes, or until the potatoes are tender. Remove the corned beef and slice against the grain. Serve on a large platter with piles of sauerkraut, duck legs, sausages, corned beef slices, and potatoes, and with a variety of mustards or mustard sauce and horseradish alongside.
• Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.
• Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.