Choucroute Garni

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             FOOD FUNNY
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Thanks to Caryn in Manalapan, NJ for this slightly naughty (but funny) food funny:

Beatrice and Edna, two elderly widows, are talking. Beatrice says, "That
nice George Johnson asked me out for a date. I know you went out with
him last week, and I wanted to talk with you about him before I give him my answer."

Edna responds, "Well, I'll tell you. He shows up at my apartment
punctually at 7 P.M., dressed like such a gentleman in a fine suit, and
he brings me such beautiful flowers! Then he takes me downstairs, and
what's there but a limousine, uniformed chauffeur and all. Then he takes
me out for dinner - marvelous dinner. Lobster, champagne, dessert, and
after-dinner drinks. Then we go see a show. Let me tell you, Dorothy, I
enjoyed it so much I could have just died from pleasure! So then we are
coming back to my apartment and he turns into an animal. Completely
crazy, he tears off my expensive new dress and has his way with me two times!"

Beatrice shudders, "Goodness gracious! So you are telling me I shouldn't go out with him?"

Edna says, "No, no, no. I'm just saying, wear an old dress."

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             TODAY'S RECIPE
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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
the 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 a
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 Sun Jun 14 18:25:25 2009