How to Make Choucroute Garnie + Blue Cheese Endive Salad | Cook’s Country Full Episode (S16 E15)
Bryan Roof visits Portland, Oregon and shares his version of Choucroute Garnie with host Bridget Lancaster. Toni Tipton-Martin talks about Belgian endive. Tasting expert Jack Bishop talks all about European-Style Sausages. Ashley Moore makes host Julia Collin Davison Endive Salad with Oranges and Blue Cheese.
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That thumbnail looks like something out of one of those horrid 1960s cookbooks. "Spam and jello loaf garnished with braised olives! A great party dish!"
Well…when you mentioned Portland…where upper class costs for food that in reality should be cheaper and more available to the "common folk"
My mouth is watering. Looking forward to making this. I also think this will be a wonderful Fall and Winter comfort dish.
Portland is know for it's homeless, riots, and corrupt Woke City Officials… 🤣🤣
Riesling falls into a few different categories from dry to very sweet.
Dry Riesling, off dry Riesling, Riesling, semi sweet Riesling, sweet Riesling, late harvest Riesling, Ice Wine
I bet that guy’s got a full head of hair under that hat.
Looks very delicious ❤❤❤
Yummy ❤ the best Alsatian dish
I make this with sauerkraut and beer with pork country ribs. I sauté onions after I brown the pork!
Really ? "The ultimate expression of Swiss cuisine choucroute garnie" 3:37 WTF Choucroute is a staple of French Alsatian cuisine with strong German influences considering the region switched back and forth from one country to the other with every wars for centuries. I'm sure some Swiss can make a very respectable one but it's not a traditional dish from the confederacy.
Fooh on the pretentious pronunciations offered of “endive” and “paprika.” There are standard, well-recognized US English pronunciations for these words and the ATK presenters should use them.
That thing the meat guy said about Portland, that we love and support artisans doing things well, is my favorite thing about my city!
Olympia Provisions! Represent!
How come every video led by Bridget Lancaster is a dish very few people have heard of?
Since I'm poor, i couldn't afford to buy from Olympia, but I bet using grocery store substitutes would still be delicious!
💛…i think bryan found his doppleganger/spirit animal…meat…
When you say you’re using vegetable oil you need to educate people not to use seed oils which are extremely unhealthy. Promote olive oil or animal fat which is much healthier; either lard or tallow with such fine meat. I hope Olympia provisions didn’t use “vegetable oil”. I would be shocked. Plus you’re cooking with aluminum pans! No!
Otherwise looks amazing. Going to Olympia Provisions is on my bucket list now.
I’ve probably never seen Bridget THAT excited!
Toni, we can see your eyes scanning the autocue.
4! 😉
👏🏻👏🏻👏🏻
First