rench food is not all la-de-da made of fois gras, frog's legs and truffle shavings and served on a doily - just like not every Frenchman is an effete and jaded urban cynic. Since the French Revolution put an end to farmers eating boiled bark, peasant food has become more sophisticated, while staying true to its simple roots.
Take, par example, choucroute garnie, one of my favourite winter foods, hearty, filling and wholesome. The juniper berries, a generous glug of white wine as well as good quality organic free range happy pork turn the lowly sauerkraut and boiled potatoes into a veritable gastronomic experience. It's peasant food par excellence, so it cooks itself while you can indulge, peut-être, in a spot of mutual blowjob, and then, to clean the palate, in the rest of the wine, as Mireille Matthieu is crooning in the background.
Basically it's like this:
- Sauté onions in duck fat just a tad beyond translucent, they should taste sweetish.
- Add sauerkraut, juniper berries, whole black pepper and bay leaf.
- Pour some white wine.
- Arrange nice chunks of smoked bacon, saucisse de Toulouse, boudin blanc on top- I skip frankfurters and strasbourgers and use boudin noir instead but you don't need to.
- Simmer until the pork is ready, generally up to an hour. In the meantime, boil or bake some potatoes.
- Voilà - serve with white wine from Alsace, Riesling or Gewürtztraminner!
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Délicieux!
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