BrazenAmateur
Senior Cook
- Joined
- Feb 3, 2007
- Messages
- 193
This isn't a question, I just thought I'd make a post about how I've started to make choucroute garnie every couple weeks as a way to utilize whatever leftover meats have accumulated in my refrigerator.
This week it's some kielbasa and some leftover chicken from a poulet saute.
I do it Sunday night and it makes for a very easy and delicious way to combine all the tiny bits of leftover meat (without screwing with forcemeats, which is the other alternative).
I just rinse some ordinary canned sauerkraut and then braise it with a little stock, wine (Cremant D'Alsace, ideally), and whatever meats I'm using until all the liquid is gone (I don't use much, takes a couple hrs).
I made one with 3 kinds of leftover smoked fish after xmas since I had the fish from appetizers (sable, sturgeon, and trout). That was by *far* the best one.
EDIT: So yeah, in conclusion, along the vein of what this forum section is about, keep a can/jar of kraut lying around and you can make this from whatever leftovers you happen to have on hand. Throw veggies in there too!
This week it's some kielbasa and some leftover chicken from a poulet saute.
I do it Sunday night and it makes for a very easy and delicious way to combine all the tiny bits of leftover meat (without screwing with forcemeats, which is the other alternative).
I just rinse some ordinary canned sauerkraut and then braise it with a little stock, wine (Cremant D'Alsace, ideally), and whatever meats I'm using until all the liquid is gone (I don't use much, takes a couple hrs).
I made one with 3 kinds of leftover smoked fish after xmas since I had the fish from appetizers (sable, sturgeon, and trout). That was by *far* the best one.
EDIT: So yeah, in conclusion, along the vein of what this forum section is about, keep a can/jar of kraut lying around and you can make this from whatever leftovers you happen to have on hand. Throw veggies in there too!
