December 28, 2005


I got inspired by Kate to prepare Choucroute for lunch today. The key is mild sauerkraut. It might help to rinse it.

The first time I had this dish was in a restaurant in Alsace-Lorraine, and the second time, in Lausanne. The second time was in a very smoky place that looked like it had been in business since 1910. It probably had. The waitress came out with a huge platter of sauerkraut loaded with meats and explained that this was what I had ordered, but that she would be bringing it out in two servings. In heaven they will be serving this dish.


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