Monthly Archives: November 2017

Winter 2017-18 Brochure Now Available!

BSC-Winter2017-18CoverShot

View online at www.BayviewSchoolOfCooking.com – also available
there for download – or pick one up at Bayview Thriftway,
Ralph’s Thriftway and at Storman’s Inc. main office.

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Categories: General Blogging | Leave a comment

A German-ish Recipe

German food always seems to me a fall or winter thing. When the weather turns chilly, I get cravings for my daughter’s schnitzel and späetzle, which she makes to perfection. I long for hearty, comfort food and the Germans seem to have that down. Not too long ago, I was trying to think of something for dinner and wanted to use up some pasta in the cupboard. I also had some sauerkraut in the fridge and some smoked pork chops in the freezer. I came up with a recipe that had some serious German undertones—cabbage? check. mustard? check. sour cream? check. smoked meat? check. Pasta? well, maybe not so much. But, it works, and is in fact quite tasty! In this recipe, I add the sauerkraut last to preserve the health benefits of the probiotic in this product. Just heat it through enough so that it’s nice and warm when you put it on the table.

German Sauerkraut Pasta

3 tablespoons butter
½ medium onion, thinly sliced
1 package Johnson’s Smoked Pork Chops, thinly sliced
1 tablespoon mustard seeds
1 tablespoon stone ground Dijon mustard
½ cup sour cream
One 16-ounce container of raw sauerkraut (I like Sonoma Brinery brand)
½ pound Farfalle pasta, cooked al dente
Salt and freshly ground pepper to taste

In large skillet, melt butter and add onion; cook until transparent. Add pork chops, mustard seeds, and mustard and cook for 5 minutes. Add sour cream and sauerkraut and warm through. Add pasta, stirring until warmed through and season with salt and pepper. Serves 4

Categories: Kitchen with a View, Recipes | Leave a comment

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