Sauerkraut

marmite* is a Swiss magazine devoted to the culture of dining. It runs great features and the cocking technique column by Patrick Zbinden is a must read. marmite also publishes recipes, but they have to be handled with special care. They are aimed at the pretentious sophisticated chef, who knows all the techniques and who got the hang of them.

Our first recipe, we tried on August 01, 2006. We were three men in the kitchen and we almost attacked each other with steak knives. Let's say, the recipe left some room for interpretation.

Today, we tried it again. This time, the challenge was to get all the ingredients and to get it done within the time limit. The time had to be obeyed, because there were oven sections involved. The atmosphere was again a bit tense.

I've decided to go for a Quiche with Sauerkraut, Salmon and Sweet Onions. Sauerkraut usually accompanies Eisbein and sausages. It was the unusual combination with salmon and sweet & sour that caught my interest.



Despite the troubles, it turned out pretty well. We even had got the required fennel and cardamom seeds (thanks to a Christmas present by Tina & Thomas). It was also not to bad that I deviated from the recipe by replacing the butter phyllo dough with short pastry (Toño gets heartburn from phyllo). And it also did no harm that I replaced the Nolly Prat with spicy rum.

Marmite recommends a strong, barrel-fermented Chardonnay from South America or California or a Sauvignon from New Zealand. I had to give it a miss. I had to drive in the afternoon - to fetch some Argentinian wine.

* marmite's homepage is currently off-line.