Bacon and Leek Kraut (Fresh Flavors Oct. '13)
- 4 Slices TFM applewood smoked bacon, chopped
- 1 large Leek, rinsed, and sliced using the white and pale green parts
- 1 Pouch Farmhouse Culture Classic Caraway Kraut
- 1 tsp Salt and pepper
Heat a skillet over medium high heat. Add bacon and cook until the fat has rendered and bacon is crisp. Using a slotted spoon, remove bacon to paper towel lined plate and set aside, reserving bacon drippings in the pan. Add the leeks and sauté until softened and translucent, about 3-5 minutes. Combine bacon, leeks kraut in a bowl, and season to taste with salt and pepper. Serve at room temperature with seared pork.
Would make a delicious soup...
Take the bacon while still rendering and add the leaks salt and pepper. Once the bacon renders and the leaks are caramelized, drain 80 percent of the brine from the kraut and add two, cored and sliced, granny smith apples. Also add a 1/4 cup of brown sugar. Allow those flavors to marry (about 4 minutes) Then add two sprigs of fresh thyme (minus the stems), two bay leaves, freshly ground pepper to taste, a tbs of minced garlic, and 2.5 lbs of small red potatoes cut in half. Toss all the ingredients with a slotted spoon and then pour in two boxes of organic either chicken or vegetable broth, cover, and bring to a boil. Reduce heat to med-low and simmer for 45 minutes. What you will end up with is a sweet, flavorful soup with smoky notes from the bacon and a brightness from the brine which remained in the kraut, wonderfully hearty potatoes with sweetness from the brown sugar and distinct fruit from the Granny Smith apples. If you'd like you can add smoked or kielbasa sausage sliced into chunks or even roasted rotisserie chicken if you prefer. Although it is great as-is with some semolina or artisan bread and a good butter.
-Joe H., on 3/18/14
Amazing marriage of flavors
-TFM Fan, on 11/14/13