Alex's cooking continues to amaze me. His latest creation reminded me of what Thomas Keller might eat at home if he lived in Germany... or perhaps Iron Chef Germany - battle cabbage! Here is what he made: Sausage braised in beer with napa cabbage and potatoes, topped with sauerkraut (fermented cabbage) and served with kale (a type of cabbage) salad and Tall Grass Bakery sour dough bread. Three cabbages, two sour things, meat, and potatoes. Perhaps it's my heritage, but this was a fantastic meal.
This also exemplifies the type of spring we've been having--as far as I can tell it's still winter. The farmers market still pretty much only has cabbages and root vegetables. I've been itching for the variety of summer, and craving spicy, citrusy foods. So my recent culinary exploration was a beef ceviche of sorts... ceviche was the inspiration, beef stew meat is what was in my freezer. I stewed the meat in lime juice, chicken stock, and onions until it was tender. Meanwhile I cooked up some rice and mixed in a bunch of paprika, cayenne, and cumin. When the beef was tender, I turned off the heat and added a few canned tomatoes and a lot of chopped scallions, cilantro, cinnamon, and salt. It was exactly the tangy brightness I needed with all the clouds and rain outside lately.
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