kassler leftovers; parsnip habanada frites, brussels sprouts

The meat was a leftover, from a roast, but everyone should have such leftovers! The green vegetable would have been at its best had I moved it from the crisper to the oven a number of days sooner, so, not as spectacular as it should have been, but I did manage to roast the root vegetable at just the right moment, and the chutney was better than it was the first time around.

  • two ribs from a large smoked pork rib roast we had enjoyed with friends on New Years Day, heated for a ew minutes in a little butter inside a large antique copper pot with some sliced Japanese scallion from Norwich Meadows Farm, covered, arranged on the plates, the little bit of the juices produced, plus some more scallion sprinkled on top
  • more of the really good chutney prepared for the first appearance of the Kassler (quince, fig, shallot, garlic, cherries, brown sugar, apple cider vinegar, cardamon, peppercorns, candied ginger, and cinnamon stick)
  • medium sized parsnips from Norwich Meadows Farm, sliced as French fries, tossed with olive oil, salt, pepper, and a bit of crushed dried habanada pepper, roasted for about 25 minutes at 400º inside 2 Pampered Chef unglazed seasoned oven pans, one large and one small, to avoid crowding them, arranged on the plates and sprinkled with chopped lovage from Two Guys from Woodbridge
  • a number of quite small Brussels sprouts from Migliorelli Farm I had purchased a full week earlier, when I was afraid I wouldn’t find a green vegetable to serve over the holiday, washed, trimmed and dried, tossed inside a bowl with a little olive oil, salt, and black pepper, plus a bit of dried peperoncino Calabresi secchi, then roasted inside another  unglazed seasoned Pampered Chef pan, a medium size this time, until the sprouts were partly brown and crisp on the outside
  • the wine was a French (Touraine/Loire) white, Vignoble Dinocheau, Pineau d’Aunis 2017, from Flatiron Wines, it was excellent, and an excelllent pairing; more about this interesting AOP here]
  • the music was Rossini’s wonderful opera buffa, ‘Il Barbiere Di Siviglia’: Great fun, it was a 1989 recording with Giuseppe Patanè conducting the Orchestra e coro del Teatro Comunale di Bologna, with Leo Nucci, Cecilia Bartoli, William Matteuzzi, Paata Burchuladze, Enrico Fissore, and others