Sauerkraut Gratin

So, what to do with all that homemade sauerkraut?  Ask Chef Gaby! After trying my homemade sauerkraut and declaring it was the best she had ever had she emailed me this recipe. A modified version of Paul Grimm's version.

Sauerkraut Gratin

1 leek, finely chopped (I used 1/4 cup finely chopped onion)
1 bay leaf
1/4 teaspoon juniper berries, crushed (I used my spice grinder)
4 Tablespoons salted butter
2 pounds sauerkraut, drained and chopped (I used 2 quart jars full of mostly drained fresh kraut)
2 cups heavy cream
1 cup milk
4 large eggs
salt and white Pepper
3/4 cup Panko crumbs

Melt 2 tablespoons of the butter in a large skillet and cook the onion until translucent. Add the juniper and the bay leaf followed by the kraut. Cook down until the kraut is hot. While that cooks, combine the cream, milk, eggs and season with salt and pepper.

Remove bay leaf and transfer the kraut mix into a 9x13"baking dish. 

Pour over the custard mix. 

Bake at 350 degrees for 45 minutes. **

Meanwhile melt the remaining butter and toss with panko crumbs.

Sprinkle crumbs on top and baked an additional 15 minutes until the crumbs are golden brown and the gratin doesn't jiggle when wiggled.

**The recipe called for putting the buttered Panko crumbs on at the beginning of the cooking time but I was afraid it might burn so I added them later.  

Squash Pancakes

My friend Rachel gave me this recipe.  What a great way to get your kids to eat veggies! We eat these as a side with supper.

Squash Pancakes

4 cups shredded squash (zucchini and/or yellow squash are best)

1 cup shredded cheese (pick your favorite)

1/2 teaspoon salt

few dashes of pepper

2 eggs

1-1/2 cups Bisquick (GF also works!)

Stir all the ingredients together. (I pulled my veggies out of the freezer but fresh can certainly be used.)

I used Mexi-blend here.

Drop by scoopfuls onto hot griddle.

Cook until golden brown on the outsides and done on the inside.

Homemade Taco Seasoning

In one of my classes with Chef Gaby we talked about whole spices and grinding our own.  We put together rubs, vinegars, oils, and other dry spices. One was this, taco seasoning.  She threw together spices I would never have thought to put together for true "taco" seasoning.  This is nothing like those taco packets.  It's better!  Why?  First off, they are whole spices that are ground.  A WOW! Bam! Burst of flavor! Second, whatever combination this is, works!!  

I only took basic notes on the spices so I figured up measurements and we liked this combo. 

Taco Seasoning

1 small cinnamon stick (broken up a little)

1 Tablespoon whole cumin seed

1/2 Tablespoon whole coriander 

1/2 Tablespoon whole fennel seed

1 Tablespoon ground chili powder

1 Tablespoon ground paprika