sunday supper club: 9.25.11

November 25, 2011 § 1 Comment

I try to plan ahead for these suppers so those components that need several weeks of prep time are taken care of when the time comes.  This is why for the past several weeks a cured pig cheek has been hanging from the ceiling fan in my bedroom because some time in December I will surely want guanciale on the menu.

francis bacon, meet face bacon.

For this meal I decided on choucroute garni at the last minute after seeing the pork ribs and wurst at the flying pig stand at usq. greenmarket.  so i made do with a quick pickling trick: added distilled vinegar to the brine, pouring it over the red cabbage immediately after dissolving salt and steeping in caraway, while still hot.  The same bacterial cultures don’t get a chance to ferment at this temperature and in so short a time, but you end up with something passable, with its own (slightly lesser) merits.



roasted bone marrow

garlic butter, house rye points, gremolata

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acorn squash soup

pumpkin seed oil, toasted pepitas, gruyere

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choucroute garni

bratwurst & mustard, Alsatian braised pork ribs, oyster mushroom spaetzle

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mutsu & walnut galette

vanilla mascarpone, apple rye compote


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