Text 38596, 94 rader
Skriven 2010-06-02 22:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Picnic! 242
===================
-=> Quoting Michael Loo to Jim Weller <=-
 
 JW> slaw in my sandwich

 ML> I don't care for it in general - sneaking
 ML> crucifers and dairy products into the same sandwich
 ML> isn't fair (though the much beloved Reuben does so, and
 ML> I've been known to eat one of those).

Kraut, not slaw! Traditional. Classic. Proper. Yada yada.

 JW> drinking tequila in eastern Europe

 ML> Did he lug it into the country himself? Have Leonore do it?
 ML> Buy it on the black market from a former member of the Polish
 ML> diplomatic corps? Enquiring minds want to know.

He'll be back tomorrow. We can ask. Actually it is tomorrow there
already.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Great Smoky Bacon, Country Ham, And Sauerkraut Pie
Categories: Bacon, Ham, Pies
  Servings: 6

           FOR THE CRUST:
  1 1/2 c  all-purpose flour
      1 ts baking powder
    1/2 ts salt
      4 TB lard, chilled and cut into
           bits
    1/4 c  water
      2 TB Dijon mustard 
           FOR THE FILLING:
      2    thick slices bacon, chopped
      2 md onions, thinly sliced
      1 c  packed sauerkraut, rinsed
           and squeezed dry
    1/2 ts caraway seeds
    1/8 ts ground nutmeg
           Salt and freshly ground
           black pepper to taste
  1 1/2 c  half-and-half
      3 lg eggs
    1/4 lb cooked country ham, chopped
      3 TB chopped fresh parsley leaves

Preheat the oven to 350 F. Grease a 9-inch pie plate and set aside.

To make the crust, combine the flour, baking powder, salt, and lard
in a bowl and work the mixture with your fingers till mealy. Add the
water and stir till the dough gathers into a ball. On a lightly
floured surface, roll out the dough with a floured rolling pin into
a 12-inch circle and fit it into the prepared pie plate, tucking the
edges under and pressing the dough. Prick the bottom and sides with
a fork, bake for about 20 minutes, and then brush the interior
surfaces with the mustard

Meanwhile, to make the filling, fry the bacon in a large skillet
over moderate heat till about half cooked, add the onions, and stir
till golden, about 8 minutes. Add the sauerkraut, caraway seeds,
nutmeg, and salt and pepper, stir well, reduce the heat to low,
cover, and simmer for about 15 minutes.

Reduce the oven to 325 F.

In a bowl, whisk together the half-and-half and eggs till well
blended.

Spoon the sauerkraut mixture over the bottom of the baked pie shell,
sprinkle the ham and parsley evenly over the top, add the
half-and-half mixture, and bake till the pie is set and golden, 45
to 50 minutes.

Serve hot or warm.

Adapted from Pig: King of the Southern Table by James Villas.

From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... There should be enormous respect for the classic way

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