What’d You Do Last Weekend?
With a little extra pastry cream and a simple crepe batter, try your hand at a gateau de crepes, also known as mille crepes.
Brined and Grilled Country Ribs with Wine-Cooked Sauerkraut and Homegrown Potatoes
We knew our new pig was just days away at this point and we wanted badly to finish off every last piece of Pig 2007 to make room in the freezer. This last-minute meal was a wonderful end to a delicious year - simple brined and grilled country ribs with sauerkraut, served with a spicy sweet mostarda that we got at our Charcuterie class. We don't have the recipe for the mostarda, but are hoping to take another class in the fall where we can get it.
Oh yeah, the other bonus? The potatoes were grown in our very own garden!
As usual, our brine recipe is from Ruhlman/Polcyn's Charcuterie.
All-Purpose Brine
1 gal water
1 c kosher salt
1/2 c sugar
+ optional seasonings (juniper berries, garlic, sage)
- Brine pork for 1.5 to 2 hours.
- Grill!
