The concept, or description of this meal alone might almost be satisfaction enough for a food enthusiast, if it had not also been really delicious, with all of the unusually long history of its making able to be fully savored in the tasting of it; also, aural satisfaction would assume the listener wasn’t actually hungry …
Search for kassler - 31 results found
saddle of hare, game sauce, quince; roast squash; sprouts
The richest, gamiest game imaginable. Wild hare, two days in a row! Well it was already there, and for several reasons it seemed neither advisable nor possible to push back cooking our second ration of this noble meat to another day. We found 2 more pieces of shot, for a total of 4 between us. …
hare in cognac sauce; chutney; buckwheat risotto; cabbage
One Scottish hare. It turned out to be a 2-day feast, not necessarily because there was so much meat, but mostly because I was anxious to try to specifically prepare ‘saddle of hare’ (the phrase had always attracted me, like ‘haunch of venison’). For the saddle, see the next day’s post. But there definitely was …
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, …
smoked pork chops in Weinkraut; cress; roasted radishes
We both agreed that this was absolutely the most delicious smoked pork we had ever had – in any form. I’d say it was almost entirely about the virtue of the supplier, Flying Pigs Farm, but I would also have to add that, over time, I’ve learned a little about how to best enjoy this …
ein deutsches Picknick, zu Hause, im Hause
It was ‘Magische Mahlzeit‘ Vorabend (more on that holiday tomorrow). For a little while I had been assembling a number of foods, prepared and fresh, that would lend themselves to being part of a picnic, and in particular, mostly a German picnic. Last night, after a visit to Schaller & Weber in the afternoon, I was …
spicy tautog with sage, olives, lemon; micro beet; cardoons
Most of these things are some of my favorite things. I’m familiar with the fish, the olives, the peppers, the seasonings, the herbs, the lemon, and the micro beets, but before yesterday I had never touched a cardoon stalk. Now I can imagine Cynara cardunculus ending up joining them. I’ll be looking for this uncommon Mediterranean vegetable on my next visits …
spicy salmon, potatoes with lovage, red cabbage, cress
filet after being rubbed with the sugar and spices, before it was refrigerated Thinking of the arguable thesis that an artist’s best work may often arise from working with constraints, I will make the modest proposal that the same thing can work for the creative output of an ordinary cook. I was unable to get …
pork chops with lemon, red cabbage, sautéed cucumber
I love cucumbers. And thanks to Martha Stewart I’ve now discovered the sautéed cucumber. I took some liberties with her recipe however, in consideration of the vegetable materials I had on hand, and my own taste: I had 3 small Korean cucumbers, I cooked the chunks until they had begun to brown, and I finished them with lovage. …
smoked pork chop, leek; red cabbage; cress; apple sauce
both German, and not so German The smoked pork chops were German, but the sauce was not so much; the red cabbage was German, but the simple recipe was less so (at least in my own experience); the plain cress could have been German, but then it would have been Salat, and probably accompanied …