Boeuf Bourguignon

November 5, 2013 By palatablepastime in Bacon, Beef, Carrots, Cooking Method, Course, Cuisine, French, Garlic, Main Dish, Meats, Mushrooms, Onions, Oven Baked, Pork, Roast, Stew, Stovetop, Wine Tags: boeuf, bourguignon, burgundy, classic, French, Julia Child, Larousse, mushrooms, pinot noir, roast, Saillon, stew, wine 1 Comment

Classic French stew made with beef, wine, mushrooms and vegetables.

Boeuf Bourguignon

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German Sauerkraut Balls

November 3, 2013 By palatablepastime in Appetizers, Cabbage, Cheese, Cooking Method, Course, Food Processor, Frying, German, Potatoes, Sauerkraut, Stovetop, United States Tags: appetizers, autumn, balls, cheese, cooking, food, german, potato, recipes, sauerkraut, vegetarian 3 Comments

German Sauerkraut Balls are crispy little croquettes stuffed with sauerkraut, potatoes and cheese. Great appetizer!

German Sauerkraut Balls

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Sheboygan Hot Tub (AKA Wisconsin Style Bratwurst)

November 3, 2013 By palatablepastime in Alcoholic, Beer, Bread, Buns or Rolls, German, Grilled, Main Dish, Onions, Sandwiches, Sauerkraut, Sausage, Stovetop, United States Tags: autumn, beer, cooking, food, football, gameday, recipes, sandwiches, sauerkraut, sausage, tailgating, Wisconsin 2 Comments

This is a regional tradition for those living in Wisconsin and misplaced expats. A must for any Green Bay Packer tailgate! SImmering the fresh bratwurst adds a depth of flavor and finishing them on the grill gives that nice POP! when you bite them.

Sheboygan Hot Tub Bratwurst
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