Choucroute Garnie
With everything that’s been going on with my mother-in-law, I haven’t had the time and energy to cook a proper meal at home. For two days, I’ve left home early morning to join my mother-in-law at the hospital and from there, went to the office. Because I’ve been late coming in in the morning, I try to stay a little later at night. When I get home, I feel the exhaustion just piling up on my shoulder and I can barely drag my feet to get to bed, let alone cook. In short, we haven’t been eating well. On the third day, Dad decided to take matters in his hands.
Nowadays, Dad doesn’t cook unless it’s a special and fancy meal. When he cooks dinner, he starts preparing at 2 in the afternoon! I got home this evening to find the house smelling new for a change. Weird how I’ve been eating this dish since I was a little girl, but tonight I could not guess what was making the house smell so good! I got pass the front door and found a wonderful spread of sauerkraut, sausages, and big chunks of meat on the table. He’d made Choucroute Garnie!
Like many famous French dishes, Choucroute Garnie is a regional dish, typical of Alsace. It is made of Choucroute or dressed sauerkraut, potatoes, sausages, bacon, meat pieces. Not a lot of specific sausages and meats are available in Cebu, but Dad makes a good Choucroute Garnie with whatever he can find on hand.
I used to eat this a lot when I was a little girl, but I grew up and found myself not that into it. What I mean is that if I were in a restaurant, this wouldn’t be my first choice of order. First, because I’m not that into meats and sausages and second because the dressed sauerkraut is a little sour. But this dish definitely represents my dad who is a certified meat-lover. So is Hubby. Piece of advise: Pair it with a great wine white and it’s a feast for the eyes and the stomach!
