This meal was incredibly German, and yet, ..not really. To be honest, it was a not quite traditional take on what were more or less traditional German ingredients.
Actually, I wasn’t really trying for any particular effect. Early in the day I thought of looking for kielbasa, which is only sort of a German sausage. Just before that I had learned by looking on line that there were no fish sellers at the Greenmarket today (no surprise, considering the weekend’s weather), so I had to look elsewhere for inspiration.
Well, it surely was cold out, and I already had on hand the kind of vegetables which would love to accompany a spicy central European-type sausage, but when I got to Dickson Farmstand Meats, Philip told me that they had no kielbasa; he suggested their Jaegerwurst as a reasonable substitute.
It was more than reasonable. The sausage was super, and the vegetables seemed to enjoy it as much as we did.
- three links of very good ‘Jagerwurst’ (a spicy smoked pork sausage) from Dickson Farmstand Meats, pan grilled, served with some good grainy Geman mustard from Whole Foods
- purple-topped turnips from Norwich Meadows Farm, washed, scrubbed, peeled, cut into half-inch-thick slices, tossed with oil, salt, and pepper, then roasted in an unglazed ceramic pan for 30 minutes at 425º, a medium leek from Whole Foods, sliced in half-inch segments, added half-way through, finished with chopped parsley from Eataly
- a composed salad, arranged on a plate to the side, using the remainder of one small red cabbage from Whole Foods, in a rather loose interpretation of a delightful Kurt Guttenbrunner recipe I had cut out of ‘New York’ Magazine a10 years ago
- the wine was a California (Amador County) white, S & A Amador Touriga 2014, by Sarah Wuethrich and Ana Diogo_Draper
- the music was Marek Janowski‘s Dresden ‘Siegfried’, an extraordinary, beautiful, very sensitive performance, from his 1980-83 ‘RIng’, the ‘Siegfried’ with Kollo, Schreier, Altmeyer
Adam, Nimsgern, Salminen, Wenkel, and Sharp