Re: Charcroute Garni

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Hope that you enjoy this recipe, it is good.  It's long but fairly easy.  Enjoy!
 
Sylvia
 
4 lbs fresh sauerkraut
1 1/2 lbs lean salt pork in 1 piece
2 quarts water
6 tablespoons lard
2 1/2 cups finely chopped onions
1 cup 2 inch carrot chunks
1 teaspoon finely chopped garlic
1 large tart apple peeled, cored and coarsely chopped
3 cups chicken stock, fresh or canned
2 cups dry white wine
1/2 teaspoon salt
Freshly ground black pepper
   
Bouquet garnimade of 4 parsley sprigs, 1 bay leaf and 10 juniper berries (or add 1/4 cup gin to to the casserole to substitute for the juniper berries), tie everything together in cheescloth.
 
1 1/2 lbs uncooked plain or garlic pork sausage, fresh or smoked. (french, italian or polish)
6 slices smoked baked ham cut 1/4 inch thick
6 whole, peeled potatoes, boiled just before serving.
 
Wash sauerkraut in several changes of water to get rid of excess saltiness, then squeeze it hard to dry it out.  Blanch the salt pork by simmering it in 2 quarts of water for 15 minutes; drain and set aside.
  Preheat oven to 325.  In a heavy 4 quart flameproof casserole that has a cover, melt the lard over moderate heat.  Add the onions, carrots and garlic, and cook, stirring frequently, for 10 minutes or until they are soft but not brown.  Stir in the chopped apple and cook for 2 or 3 minutes; then stir in the sauerkraut.  Cover the casserole, reduce the heat as low as possible and braise the vegetables for 15 minutes.  Then add the chicken stock, wine, and gin or juniper berries.  The stock should almost cover the sauerkraut; if it doesn't, add more stock.  Season with salt and 4 or 5 turns of the pepper grinder, and bury the bouquet garni in the sauerkraut.  Bring the casserole to a boil on top of the stove; lay the salt pork on top.  Cover the casserole tightly and place it on the middle shelf of the oven.  After the sauerkraut has cooked has cooked for 3 hours, prick the sausage in 4 or 5 places and add it to the casserole.  Cover and braise for another 30 minutes.  then spread the ham slices over the sauerkraut.  Cover and braise for about 20 minutes longer.  
 
To Serve, discard the bouquet garni, transfer the sauerkraut to a deep platter and mound the ham slices over it.  Peel the sausage and cut it into 1 inch chunks; cut the salt pork into 1/8 inch slices.  Arrange the sausage, salt pork and potatoes around the sauekraut.

 

Today had a funny moment.  I was cleaning out the hotel rooms . . . stacking a bunch of furniture in a central spot to be hauled off to "Les Puce" ("the fleas," I believe -- as in "flea market") at Corossol.  I looked like a sweaty, aging laborer, huffing & puffing as I carried chests of drawers, mattresses, televisions, mini-refrigerators, etc., to the pick-up pile.  Meanwhile, all around me were meeting our  contractor, architect, and a bunch of "subs" (electrician, plumber, tile workers, painter, electronics, etc.).  they were totally ignoring me . . . much too involved in figuring out what can be accomplished between now and December 20.  After about an hour of indifference to my labors, the architect asked me a design-related question.  Everyone else in the group started buzzing in French . . . and as soon as they figured out that I am the client, I had enough brawn lending a hand to get the work done in a flash!  The guys were amazed to see the owner there working . . . and kept asking "Pourquoi?"  I explained that I was doing the work so that I could pay them!  They liked that answer!

 

In cleaning cupboards, I came across a great treasure-trove . . . a large collection of dinner plates, cups & saucers from an old incarnation of Francois Plantation.  They're very simple and not fine quality . . . but fun to have as another remembrance of times past.

 

Speaking of which, Second Star's recollection of the Normandie Hotel's restaurant was fun to read.  I also remember those days . . . though the restaurant has been closed for about 10 years (regrettably, because we cannot now re-open it without a major "septic" issue, thanks to one of the new laws that has come with the Collectivite -- the "sanitary" code).  It is a goal, however, to be able to do so . . . and, in the meantime, I figure that we can have catered parties (Maya catered the Hermes opening party tonight, for example).

 

One note to make tonight is that I think that Santa Fe Restaurant is going to be a huge hit!  I was host there, as I wrote, on Sunday to a group of six people . . . sitting near us was Franck (of "Wall House") and his wife . . . I was there yesterday for a small bite to eat with some friends (it had 8 - 9 tables at lunch) . . . and today Albert & Stephanie (La Gloriette & Cocoloba) invited me there for lunch (there probably were 10 tables of 4 or more).  With us was a wine dealer from Deauville . . . a marathon runner -- one of those people who doesn't show an ounce of fat on his body (he had the langouste with a big bowl of melted butter!).  I had a tuna tartare . . . followed by the ham & tomato tart, which I love.  Albert had the rack of lamb . . . I tried it, and it was mouth-wateringly good!  Chef Christophe is overcoming his shy character and is starting to make "rounds" to ask people about the food . . . a nice thing to see.

 

Cocoloba opens tomorrow night.  Alain, formerly the pianist at Le Toiny, has leased it and plans to play at Cocoloba nightly from 7:00 to 11:00 PM.  Food apparently is planned . . . though whether it will occur immediately or not is a bit uncertain (menu is contemplated to be panini, salads, and sushi).  JB may appear . . . though his plans clearly change quickly and often!

 

So much to do in the morning . . . CCPF for carpet & tile . . . EDF (electric company) and France Telecom . . . SAT satellite TV people . . . meetings regarding a familiar commercial tenant opening a small shop in the Hotel's "reception" room . . . Wendy to the airport at Noon . . . and seeing some friends in the afternoon (including our contributor, Rosita, who is building a beautiful, large villa at the sharp turn in the road into Lorient (from St. Jean), overlooking the old Autour du Rocher -- Rosita has a real flair for putting together a successful villa!).  I hope to see Lloyd & Pat, as well.

 

More later . . . I'm in charge of dinner tonight.  We're having sea bass, which I'm going to roast in the oven.

 

Warm regards to all . . . and thanks for the good wishes (by the way, Miss Kitty . . . the photo you posted is on the mark as to the look we're seeking to achieve -- the rooms of La Normandie, however, are not spacious, so it'll be a similar "look" in a compact space).

 

Saturday lunch at Le Grain de Sel . . . chef Eddy, formerly of Maya's, now does lunch as well as dinner at La Grain de Sel (formerly was preparing only dinner there).  He has the menu down to his great "basics," much like he executed at Maya's . . . on Saturday, a nice grilled white fish and lentil soup.  Delicious . . . and such a friendly, comfortable spot.

 

Evening . . . joined several parties of friends for opening at the former Cocoloba (now "Kazz et Blues").  As I arrived, JB was leaving . . . he had stopped to wish Alain well in his new venture and to try the "Jimmy Buffett," one of the bar's "celebrity drinks."  Unfortunately, the promo for this drink was a bit premature . . . bartender Jackson (of Do Brazil last season . . . Guanahani before that) had not yet decided on the concoction!

 

Alain Lesueur ("Alan Landry" to American friends), formerly pianist at the Guanahani and Le Toiny, is an interesting guy.  Originally from Guadeloupe, he was educated at The Sorbonne in Paris for seven years (law and economics), before living 25 years in Los Angeles and becoming an American citizen.  As a child, he remembers asking his mother about St. Barths, who told him that it was "a rock with a few iguanas and some uncivilized people!"  Alain is running Kazz et Blues with aid of his lovely young wife, Angele . . . and the legendary bartender, Jackson.  Because there is no kitchen, food is served in pre-prepared packages from various island venues (Saturday night -- and planned for evenings -- it was sushi . . . at lunch, they expect to serve salads, panini, and other sandwiches).  Hours will be lunch to midnight - 1:00 AM, every day but Sunday when it will be closed.  Alain also plans to offer "music a la carte" . . . meaning that he will have a selection of 4,000 songs (!) which can be requested for him to play on his keyboard, situated on a platform at the end of the bar (next to what used to be the dining room of La Gloriette).  Drinks at 10 Euros apiece are a bit pricey . . . and I'd rather not have the stage blocking view of the water . . . but, it was first night -- there are some things to get worked out.  All in all, I think it'll be a popular spot to relax with drinks . . . and for evening dancing.

 

Breakfast this morning at the Guanahani . . . a farewell with some friends before they went sailing to Colombier for lunch (wish I could have stayed to join them!).  We were at the hotel's restaurant which is on the beach at Grand Cul de Sac -- it was lovely (I think it's called "Indigo at the Beach").  Fixed price of 25 Euros for a huge buffet and just about anything you want to order (I had the best scrambled eggs I've every had -- must have been made with butter & cream).

 

Bought lunch at Maya's To Go for the trip home (shrimp in a shallot dressing with arugula, bow tie pasta with pesto, and a bag of chocolate chip cookies) . . . 18 hours from SBH departure to arrival in Santa Barbara (slightly under-dressed for the weather!).  The travel time was a bit longer than normal because I met Terrance at SXM and had a few drinks together . . . exchanging stories and laughs.  Mercifully, SXM to Miami and Miami to LAX were filled with sleep.

 

The island is nearly fully "open for business" . . . mosquitoes weren't bad . . . still some parking available . . . new construction everywhere you look . . . Saline beach has plenty of sand . . . skies are blue . . . water turquoise . . . and everyone's waiting with crossed fingers to see what happens in view of the poor $$$ exchange rate.  (Villas and hotels are packed with bookings for the season . . . whether shops and restaurants will be or not is a question mark.)

 

Katva & Tom will have a wonderful honeymoon visit . . . Second Star soon will be celebrating his birthday and Thanksgiving (Chistophe at Santa Fe is preparing an authentic American dinner, if turkey's what you want!) . . . Lloyd and Pat once again are comfortably situated at their "usual" cottage at Village St. Jean . . . Terryc and Catherine are on their way to the island . . . and so many other "stbartstalk" friends soon will be at their favorite beaches, restaurants, villas, and watering holes.  As things change, the fundamentals of St. Barths remain the same!

Thank you for all of the updates on the many changes on the island....and your excellent  reviews of the restaurants (all of our mouths watered) .....we will be on the Island the first 2 weeks of December and look forward to visting all of the places that you described.....we pass the Normandie each day on our way to Saline for our morning walks and run....and will report on the progress.....

 

thank you again

 

 

 

 

 

To answer the Maya's query, they're closed and undergoing major renovations and trying to be open in time for the season. People who have seen the progress, or lack thereof, are taking bets it won't happen. I hope for Randy and Maya that it does. It's one of our favorite spots and I'd hate to miss it this trip and have to wait until May.