1 Review of Choucroute Garni a La Juive

From: Chef #735750

On Jan 21, 2008

Turned out very well. I took it to a party held at a house whose owners keep kosher. When told what it was, they asked me if I was QUITE CERTAIN that there was no pork or shellfish in it. I assured them that I had done all I could to make it kosher or at least kosher-style. There were numerous French folks and francophiles at the party. The choucroute received ooohs and aaahs and a lot of compliments, especially from a fellow whose mom was from Alsace. He said he had never had it without the more traditional pork charcuterie. Prep notes: - Simmered it on top of the stove, not in oven. - Just happened to have some duck fat handy! Where can one get goose fat, short of cooking a goose? - Did not have caraway seeds, but (strangely) DID have some akvavit in the freezer. Worked like a charm. - Used an entire 1.5 liter bottle of pinot grigio. - Garni avec 4 big HebNat franks, 4 HebNat polish sausage, 2# of corned beef, and a 1.5# chunk of pastrami. What with the wine and all the meat, I figure it cost $45 - $50 for ingredients (assuming one already has juniper berries).