Bratwurst is traditionally served with Sauerkraut, which is fermented cabbage. I really wanted to make some Brats and Sauerkraut but most recipes require 2-3 days for the cabbage to soak in all the brine. So I opted to make a coleslaw which can be made in less then an hour. However as I was cutting up the cabbage I thought it might be interesting to add more spice to the dressing. Before I knew it I was making a curried coleslaw by chance. It worked great with the Brat, which I cooked by simmering them slowly in beer and topping it with a spicy beer reduction. Recipe below – Continue reading
This is a rustic recipe. By rustic I mean uncomplicated. Its deliciousness is derived from the deliciousness of the component ingredients. I see Joël Robuchon and Thomas Keller telling me to cook every bit separately, to layer each item carefully, to fuss and rearrange. I like a poetic, modern meal as much as the next foodie jerk, but unfortunately for the proponents of needlessly complicating delicious-tasting foods, these gentleman came into my life long after a certain woman named Rita who had her own opinions on the matter.
Ratatouille was introduced to me at Thanksgiving, where it was a staple for some reason I don’t remember. Imagine a table laid out with meats and stuffing and mashed potatoes and gravy and pie; and then imagine a bunch of kids lined up in front of a bowl of slimy vegetables and you will begin to see what my mother wrought in our hearts and minds concerning squash. I still make mom’s version at least once a month. It’s delicious, full of vegetables, has almost no fat or oil, takes no effort to prepare, and even the masters agree: ratatouille tastes better the next day. (It’s also vegan, glutin-free, everything free, but whatever.)
So with all due respect to Ms. Julia Child, who would slap me for putting corn in this dish (and for cursing as much as I do), I present my love letter to summertime vegetables: ratatouille with the vegetables I have on hand, sweet corn, and fresh peas because they’re delicious – Continue reading