brentley and i have a pot luck dinner to attend this wednesday (10/1) night and the theme is oktoberfest--i.e. something german. Any ideas for a recipe? i'd prefer to bring a side dish and i think german potato salad is taken. help!!!
well.. i am not big on german food, but i found this on a frequented web site i enjoy - http://www.epicurious.com/recipes/food/views/RUSTIC-PEAR-TART-WITH-LATE-HARVEST-RIESLING-107175. sounds better than the brats!
i was going to suggest german potato salad, but then you said someone is already bringing it. i don't think it is technically german, but i love the butter beans recipe from real simple as a fall side dish (see link below). you could say it is german--i doubt that anyone would know the difference. or maybe you could substitute brats for the bacon?
here it tis...enjoy Swabian Sauerkraut For each 32 oz. jar or package of Kraut you'll need: 2 large potatoes 1 large onion 1 medium apple 2 tbsp. oil 2 tbsp. flour I like to prepare this in a disposable foil pan. Cut the onions into thin slices and cook in the hot oil until they are browned and slightly crisp- but not burned. Drain and lightly rinse the sauerkraut- don't rinse too much or you'll lose a lot of the flavor. Put it in a baking pan. Add the flour and stir. If it seems too dry add 1/4 cup water. Grate the peeled and cored apple and the peeled potato. Mix everything together in the baking dish. This can be made with Polish Sausage, Smoked Butt or any other smoked meat. Put the meat on top of the Sauerkraut and cover it with foil. Bake in a 350° oven for about 2 hours- longer if the meat requires it. Check occasionally to make sure the Kraut does not get too dry. When the meat is done- serve with pride! If you prefer to cook the sauerkraut without meat you can flavor it by adding 1/2 pound of fried, crumbled bacon before putting it in the oven
3 comments:
well.. i am not big on german food, but i found this on a frequented web site i enjoy - http://www.epicurious.com/recipes/food/views/RUSTIC-PEAR-TART-WITH-LATE-HARVEST-RIESLING-107175.
sounds better than the brats!
i was going to suggest german potato salad, but then you said someone is already bringing it. i don't think it is technically german, but i love the butter beans recipe from real simple as a fall side dish (see link below). you could say it is german--i doubt that anyone would know the difference. or maybe you could substitute brats for the bacon?
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1118936
here it tis...enjoy
Swabian Sauerkraut
For each 32 oz. jar or package of Kraut you'll need:
2 large potatoes
1 large onion
1 medium apple
2 tbsp. oil
2 tbsp. flour
I like to prepare this in a disposable foil pan.
Cut the onions into thin slices and cook in the hot oil
until they are browned and slightly crisp- but not burned.
Drain and lightly rinse the sauerkraut- don't rinse too much
or you'll lose a lot of the flavor.
Put it in a baking pan.
Add the flour and stir. If it seems too dry add 1/4 cup water.
Grate the peeled and cored apple and the peeled potato.
Mix everything together in the baking dish.
This can be made with Polish Sausage, Smoked Butt or any other smoked meat.
Put the meat on top of the Sauerkraut and cover it with foil.
Bake in a 350° oven for about 2 hours- longer if the meat requires it.
Check occasionally to make sure the Kraut does not get too dry.
When the meat is done- serve with pride!
If you prefer to cook the sauerkraut without meat
you can flavor it by adding 1/2 pound of fried, crumbled bacon
before putting it in the oven
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