Choucroute Garni

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks again to Anna Welander of Uppsala, Sweden for passing
this along:

The Top Advantages of Genetically Engineered Food

6. No more back-of-the-hand fork injuries due to fighting over the last
chicken leg.

5. No need for a light inside your refrigerator -- the leftovers themselves
provide plenty of illumination for gathering your midnight snack.

4. Atomic Self-Popping Popcorn!

3. Well, logically, you should only have to pay for cloned meat once, right?

2. A virtually endless supply of identical Brussels sprouts assures us...
wait a minute, never mind.

And the #1 Advantage of Genetically Engineered Food:

1. It tells you if it goes better with red wine or white.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

Many sources attribute this classic one-dish meal to the Alsace region
of France, but I have had it in Switzerland and the Netherlands as well.
Naturally, variations abound and often include pork chops (as well as every
other part of the pig), duck, and goose.

Choucroute Garni

3 lb (1350 g) pork spareribs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
2 - 3 cloves garlic, finely chopped
4 slices bacon, chopped
1 large onion, chopped
2 lbs (900 g) sauerkraut, rinsed and squeezed dry
1/2 lb (225 g) carrots, peeled and sliced
1 tsp (5 ml) caraway seeds
6 medium red potatoes, quartered
3/4 lb (400 g) Polish kielbasa, cut into 2-inch (5 cm) pieces
2 cups (500 ml) chicken broth
1/2 cup (125 ml) dry white wine

Cut the ribs between bones into single pieces and season with salt
and pepper. Heat the oil in a large skillet over moderate heat and
brown the ribs. Remove the ribs and set aside. Add the garlic, bacon,
and onion to skillet and saute until the onion turns golden, stirring
occasionally. Stir in the sauerkraut, carrots, and caraway seeds and
simmer for 5 minutes. Spread the sauerkraut mixture into the bottom
of baking dish. Arrange half of ribs over sauerkraut along with the potatoes
and kielbasa. Spoon the remaining sauerkraut over the meat and vegetables.
Top with the remaining ribs. Add the chicken broth and white wine, cover
and bake in a preheated 325F (160C) oven for 2 to 3 hours, until the ribs
are tender. Serves 6 to 8.
Received on Wed Jun 29 10:20:05 2005