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rye

Sunchoke gratin

My dashing husband and I enjoyed the lovely sunchoke gratin (with a few potatoes thrown in for good measure) above and a side of broccoli for dinner. Why didn’t Ernest join us? Well, the thing took forever to cook. More than an hour when all was said and done.

In the meantime we all dug into some rye bread from Esther’s, a bit of snøfrisk, and a piece of smoked salmon that had been sitting around our fridge long enough. Ernest filled up on that, some carrot sticks, a few slices of cheddar cheese, and an apple. Oh, and as much of the crispy salmon skin my dashing husband toasted up when we finished the salmon as he could grab out of his father’s hands.

2009 02 03

cheese
cooked it
rye
salmon
sunchokes

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Rye buns for brats

ryebuns.jpg

You know what brats are, right? Bratwurst. Hard to find in much of the country,* brats are ubiquitous in Minnesota and Wisconsin. There are plenty of bad brats out there, but even bad ones are pretty damn tasty. And just the thought of a good one (like those sold at Clancy’s Meats in Linden Hills in Minneapolis) makes those saliva glands back behind my molars go crazy. Like most people, I like mine with good mustard, some sauerkraut if I can get it, and a cold beer.

What I only recently discovered, however, is the harmonious perfection of a brat on a RYE bun. Of course! It’s so obvious! How have I ever eaten them any other way?

* In California, for example, people will actually try and sell you bockwurst as bratwurst, telling you it is the same thing. It is not: bockwurst is a mild ground veal sausage that looks like a long hot dog, bratwurst is a fat spiced ground pork sausage–traditionally a bit of veal is thrown in too, but not in modern U.S. versions

2008 08 05

bratwurst
rye
sausage

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