butterscotchblastoff

Kick start your day with a good breakfast

Guten Abend!

on October 13, 2018
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On the route du vin, Alsace 

Nostalgia time! Chuck and I took a marvelous trip to Brussels, Alsace, and Germany many years ago. Oh, the raclette, the riesling, the saucissons, the wursts, the potatoes, the ham!

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Cochem, Germany 

The scenery! I would go back in an instant. We have a friend in Hamburg… it’s a dream of mine to someday pay her a visit.

Tonight, we’ll just have to make do with a choucroute. Chuck got wursts, sauerkraut, and pickled beets from Schaller & Weber which, with the Heidelberg restaurant, is the last vestige of the old Yorkville, what was once Manhattan’s thriving German neighborhood. It was still there when I first came to NYC in the late ’70s: the Bremen House, Cafe Konditorei, Cafe Geiger, the Elk Candy Company…. all gone.

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I use this Simple French Cooking book for quiche, shortcut pastry, tuiles, choucroute, chicken and tarragon… it does the job when you have a little time and a big yen for the flavors of France.  Or in this case, that disputed territory that changed hands more often than the Globetrotters pass a basketball.

Sauerkraut’s the ingredient of the moment, what with its fermented probiotic benefits. Straight out of the jar, it’s pretty overpowering. But it turns so sweet when its flavor melds with a tart apple, apple juice, onion, a bay leaf, thyme, bacon, and the wurst. It makes you realize that time and warmth will soften just about anything!

 

 

 

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