Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
When we filmed while cruising along the Rhine River, I could not wait to get to Strasbourg and taste the reknowned choucroute at Maison des Tanneurs. It did not dissapoint! In my version, I've added a little shortcut, but the flavor is all there. Enjoy!
2 tablespoons unsalted butter 1 pork shoulder, about 3 pounds, excess fat trimmed Kosher salt and freshly ground black pepper 2 slices bacon, about 2 ounces, ½-inch dice 1 large yellow onion, chopped 6 juniper berries, crushed with the side of a knife ¼ teaspoon caraway seeds, coarsely crushed 1 cup semi-dry Riesling or Gewurztraminer 1 cup chicken stock 2 pounds prepared sauerkraut 1 head of cabbage, cored, cut into 8ths and thinly sliced 1 pound sausages, pricked with the tip of a knife 24 new red or Yukon Gold potatoes, about 2 1/4 pounds A variety of mustards for serving
In a large heavy soup pot, melt the butter over medium high heat. Season the pork shoulder with salt and pepper and brown on all sides, about 15 minutes total.
Remove from the pan and set aside. Add the bacon, onions, juniper berries and caraway seeds and cook until the onions are soft and the bacon just beings to turn light golden, 10 minutes.
Add the wine, chicken stock, sauerkraut, cabbage, and pork and cook covered, stirring occasionally, 1 ½ hours. Add the sausage and cook for 10 minutes, add the potatoes and continue to cook until the potatoes are cooked and the pork shoulder is fork tender, 30 minutes.
Place in a serving bowl or directly from the pan. Serve with a variety of mustards alongside.
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