Hats off to Julia. Again. Choucroute Royale

Just wanted to put in a quick post this time.  Every time I cook something from Julia Child’s collection of recipes, I am amazed. I read through the ingredient list, glance over the instructions, and I swear, every time I have the same feeling: what’s so special about it? You see those five, six ingredients and think, “hmm… looks kinda plain”, and yet every time I get invariably awesome dish.

Julia Child's Choucroute Royale

Today we had Choucroute Royal for dinner.  I had an almost unmanageable surplus of sauerkraut that needed to be dealt with, and here we go — Julia saves the day. Again. Reading the list of foods: bacon, carrots, onions, sauerkraut, basic spices, some wine and pork chops. That’s it!  My, was it ever good!  The only downside in the whole enterprise was excessive saltiness of my sauerkraut. But that’s my fault. I knew it was too salty and didn’t rinse it enough.  But even through all this salt, one could tell that the dish is a winner.  Will definitely make again.

Click here for Choucroute Royale Recipe

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Categories: Cravables, Dinner, Main Courses, Quick & Simple, Stews, Well Worth The Effort

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...

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