Braised Sauerkraut (Choucroute Braisée)

Like many other cooks stuck at home during this pandemic, maybe you’ve started making your own ferments, like sourdough starter or fermented pickles.  Now I always have a batch of sauerkraut fermenting in the pantry putting pressure on us to consume what’s already in our fridge.  So not long ago, while flipping through Julia Child’s Mastering theContinue reading “Braised Sauerkraut (Choucroute Braisée)”

Mise. En. Place.

Today’s inspiration from a busy lifestyle:  Mise en place.  In French it means “put in place.”  In the professional kitchen it refers to all the product a cook needs to wash, cut, chop, portion or cook ahead of time to be able to prepare your meal in a half hour or less.  At home itContinue reading “Mise. En. Place.”