There's something about cool weather that makes comfort food mandatory. You know what I mean? Of course it doesn't hurt that we have a local store that produces the most amazing fresh sausage of which I'm determined to take advantage since I'm only here in Tucson for another 2 weeks. Can you believe it? Ten years of plotting, scheming and dreaming of being somewhere else and our dreams are finally coming true. Now that's progress!
Last night's dinner effort was really no effort at all. Simply onions seasoned with a little rosemary and sauteed in a Dutch oven until translucent, followed by browned brats, drained jarred sauerkraut (I used Libby's crunchy) and a touch of white wine and chicken stock. That's it. One hour in a covered pot in a 325 oven and Bob's your uncle.
Delicious with grainy mustard and sweet applesauce on the side, the whole shebang would be fabulous with some boiled potatoes glammed up with butter and parsley, but we went another direction. We enjoyed our German style feast with crispy sauteed potato/cheddar perogies courtesy of Mrs. T's and Safeway's freezer section. Hey, I had every intention of making them from scratch but you know how it goes, right?
All but 3 of my 300 or so cookbooks along with darn near every bit of kitchen equipment's already in Oregon waiting to be unpacked and placed into our new kitchen that hasn't been built yet. There is progress to report in that respect though. Mike and Rob at Alsea Bay Granite and Interiors have the kitchen ripped out down to the studs and the electrician, plumber and sheet rock guys'll be doing their thing during the next week or so before the new cabinets go in. It's killin' me being here while all the work is going on, but I bet they're thanking their lucky stars. At least I'm not there to change my mind every 20 seconds.
Baked Brats and Sauerkraut (adapted from finecooking.com)
4 large fresh bratwurst sausages
2 tablespoons butter
2 large yellow onions, halved and thinly sliced
1/2 teaspoon dried rosemary
1 tablespoon olive oil
1 – 32 ounce jar sauerkraut, well drained (I used Libby’s Crispy)
1/2 cup white wine or dry vermouth
1/2 cup chicken broth
1 bay leaf
Mustard as garnish
Applesauce as garnish
Heat a Dutch oven or large oven proof skillet with lid over medium high heat. Add butter and when melted add sliced onions. Cook until softened and just beginning to turn golden – about 10 minutes. Remove to a plate. Add olive oil to the pot and when oil is hot, add sausages. Brown on all sides and remove to a plate when done. Return onions to the pot, add sauerkraut and place sausages on top. Sprinkle evenly with white wine and chicken broth. Bury bay leaf in the middle of the pot, cover and place in 325 oven for 1 hour. Serve with mustard and applesauce on the side. Makes 4 servings.
A year ago - Grilled Chicken Salad with Tzatziki Sauce
Two year's ago - Buttermilk Cheese Scones and Kicky Kumquat Marmalade
Three year's ago - Spicy Chicken with Apricots and Olives
Comfort is a must - and I bet you are hitting all of your favorite spots one last time before you head out of town - and I don't blame you one bit!
Posted by: Lea | 02/22/2013 at 10:36 AM
Lea - you got that right and better yet, the place I bragged about (17th Street Market) because they carried the best duck legs is closing down so I'll have to find a new source anyway. Lorraine brought me some information about the local "duck of the month club" so I'll be checking that out pdq.
Posted by: June | 02/22/2013 at 11:01 AM
Hey i've got some duck legs in the fridge, ready to be confit'd this week. Bratwurst/Bockwurst I love, saurkraut not so much, too broken down for me, the turkish kebab shops here do a pickled cabbage, done in olive oil, lemon juice and white wine vinegar which after a couple of days is just right, nice crunch, added to some bratwurst in a warmed pitta, fresh chilli sauce...I'm hungry now lol.
Posted by: Shaun | 02/23/2013 at 08:01 AM
Shaun - I'm jealous. Duck confit - oh man! The pickled cabbage sounds wonderful and I love the idea of brats in pita with chilli sauce. I'm hungry too but the duck is claiming a lot more of my attention. LOL.
Posted by: June | 02/23/2013 at 12:05 PM
June the duck legs were amazing, confit'd in goose fat (could'nt get duck fat), and crisped up under a hot grill, I shall make a bigger batch next time they are on offer and store in the cooled fat for later use.
Posted by: Shaun | 02/26/2013 at 12:27 PM
I love brats! The kraut is the perfect addition. Did I ever tell you that when the guys were building my house they didn't install the stairs up to the living area until they were well along. Apparently builders never like it when the "lady of the house" is on site.
Posted by: Lorraine | 02/26/2013 at 01:52 PM
Shaun - I really am jealous. You know how I love duck. You've given me what Lea calls "the envie".
Posted by: June | 02/27/2013 at 05:07 AM
Lorraine - too funny about the stairs in the house. I'm sure our contractors are thanking their lucky stars that I'm here in Tucson while they're there in Waldport working on the house. Still, I manage to make myself present. LOL
Posted by: June | 02/27/2013 at 05:10 AM