Let cast iron be the star at your next dinner party
, are known far and wide for their fermentation skills. Their Annapolis restaurant shows off the versatility of preserved foods, drawing on the region’s local bounty to prepare dishes like compressed watermelon with goat cheese, slow-roasted short rib with five-spice onion relish, and pork with sauerkraut.
Hoffman is a native of Lehigh County, Pennsylvania, near Allentown, a region where pork and sauerkraut traditionallyin New Year’s Day feasts. Hoffman’s pro tip for an easy, accessible dinner party meal taps into those roots: He suggests making ample use of a cast iron skillet and filling it with meats, potatoes, and kraut for a hearty choucroute garnie. Bonus: This is a one-pan recipe, leaving you with less mess to deal with when your guests go home.
“It’s an Alsatian dish: Basically it’s pork parts and sausages, sliced hams, things like that, cooked with sauerkraut and potatoes,” he says. “You take sausages — whichever kind you like, bratwurst, frankfurter — and put them in with peeled potatoes, sauerkraut, and a touch of white wine. Put it in the oven and let it brown for a couple of hours.
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