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 …
Search for pork chop - 121 results found
rillettes; then hake (nasello dorato), baby artichokes
The first course, of rillettes, with a condiment, was the fruit of an impulse purchase. pork rillette (pastured pork, quatre épices, bay, garlic, vinegar, and brandy) from Hudson & Charles, served with a Bergamot marmalade from Westside Market, and slices of whole wheat bread (formerly labeled ‘Integrale’) from Eataly The hake appeared on the table on Saturday because we hadn’t …
crab cake, collards, prosciutto; baby potato, savory
Note to self: The dinner and wine were both delicious, but the music was extraordinary, plus a huge surprise, since I had thought, as a huge fan of Hans Werner Henze for well over half a century, I was familiar with virtually all the recorded heterogeneous work of this awesome leftist, queer musical and theatrical genius. The fisher folk were …
cod fillet, sorrel sauce; boiled potatoes, baby leeks
Note to self: This meal turned out even better than I had expected, and our expectations had been pretty high. We love sorrel, and a search of this site for the word would confirm that. Yesterday, the first thing I saw after deciding on a beautiful, specially-price fresh cod fillet at P.E. & D.D. in the Greenmarket, was …
tournedos au poivre, cress, tomatoes, carrots, kale
Note to self: You have permission to reproduce this meal any time you want to. I was once on fairly intimate terms with Julia child (I mean the books, not Julia herself, or even her TV show, because I lived in Providence and Newport, not Boston, and I didn’t watch much television of any kind, and I certainly wasn’t about …
geräucherte Schweinshaxe, Sauerkraut; Kartoffeln
Hey, is this even the same restaurant serving as the one serving the meals uploaded here over the last few weeks? Yes, of course it is; it’s just that my ancient German roots pop up every so often, sometimes when I least expect it. I think I’ve mentioned in the past that I’ve grown attached …
ham steak, sweet-and-sour red cabbage and fennel
Both Barry and I have a soft spot for good traditional German cooking. My own obsession goes back to 1961, and my first trip to Germany, although much later I realized that I had actually grown up with it by way of my mother’s cookery, which was a combination of Franconian tradtions and an enlightened modern American kitchen. This …
cabbage, fennel, radicchio, Guinea Hen, gorgonzola
This past Saturday I noticed a smallish glass container on the middle shelf of the refrigerator: The meat leftovers for the meal of Guinea fowl! I wasn’t really worried about the time it had spent on the shelf, especially since it was very well sealed, and it looked very fresh. I tasted it nevertheless; it was really delicious. …
breakfast, er, . . . [br]unch
Eugen Wiškovský Eggs 1929 It was breakfast. But it started at one in the afternoon, and it was a Sunday, and it wasn’t simply eggs and toast, and it was shared with my best friend in all the world, and it lasted much longer than most breakfasts. On the other hand, there were no mimosas. We …
goat ribs, green beans, plum tomatoes
dinner, 8/3/11 An article in the New York Times last year described goat as the most widely consumed meat in the world, but I’ve seen any number of sources on line disputing that. I think the explanation may be in the phrasing: The world may consume more pounds of pork or beef or poultry, but …