smoked pork chops, scallion; braised cabbage; potatoes

For a number of reasons, both of cause and effect, it wasn’t quite a German meal, but it had its pretensions.

  • a small amount of a mix of lard and duck fat, stained, which had been kept in the freezer after 2 previous meals, heated over a low flame inside a heavy vintage oval tin-lined copper pan, the sliced white portions of 2 scallions from Phillips Farms, their green parts reserved after also having been sliced, swirled around in it until softened, at which time 2 smoked loin pork chops from Schaller & Weber were added, the pan covered with tin foil and kept above a very low flame (just enough to warm the chops through, as they were already fully-cooked), turning the meat once, and near the end of their cooking time the green scallion sections set aside earlier were sprinkled on top of the chops, the pork was then removed to the plates, their pan juices drizzled on top, some already-softened local garlic oregano jelly from Berkshire Berries brushed on top, and both the white and green sections of the leeks sections divided between them
  • German Butterball potatoes from Norwich Meadows Farm, scrubbed, boiled whole and unpeeled in heavily-salted water until barely cooked through, drained, halved, dried in the still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, a couple tablespoons of  Organic Valley ‘Cultured Pasture Butter’  [with 12 grams of total fat; American butter almost always has only 11 grams, which makes a surprising difference in both taste and texture], seasoned with sea salt and freshly-ground black pepper, after which the potatoes were arranged on the plates next to the chops and the sauerkraut and sprinkled with homemade breadcrumbs made from the heel of a loaf of Orwasher’s ‘Righteous Corn Rye’ which had first been browned in a little butter with a pinch of salt
  • a little more of the lard and duck fat used with the chops heated above a medium-high flame inside a large vintage high-sided tin-lined copper pan, then one small red cabbage added, supplemented by some leaves from a white Savoy cabbage, both cored and thinly chopped, and 2 medium roughly-chopped shallots, all 3 vegetables from Norwich Meadows Farm, cooked, stirring occasionally, until the cabbage had softened slightly (less than 10 minutes), water added as necessary, after which some sea salt was added and a tablespoon each of juice from a little Whole Foods Market organic lemon and local apple cider vinegar from Race Farm in the Union Square Greenmarket, followed by a sprinkling of freshly-ground black pepper, the heat then reduced and the mixture cooked for another 5 or 1 minutes, or until the cabbage was wilted and the shallots softened, the cabbage finished with a few tablespoons of a mix of different raisins and some local gooseberry jam, also from Berkshire Berries, all stirred into the pan
  • the wine was a German (Rheinhessen) sparkling white, Fritz Müller Perlwein
  • the music was