Is it still ‘Kassler‘ even when it’s not entirely German? I’ve made a working-executive decision: It is. The only thing I worry about when I prepare a meal with smoke pork chops without heating them inside some Sauerkraut is whether they will be juicy. I’ve come up with the solution: keep them covered, and even the tiniest bit of liquid …
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Kassler, Sauerkraut; Saltzkartoffeln, Roggen Brotkrumen
Last night, just after we had finished eating, and before writing this post, I followed up on a tweet and reply I had published earlier in the evening that had indicated, with no embellishments, what one of the major parts of this meal would be (I even included an image of the sauerkraut while it was …
tomato and chevre; veal with sage, fennel, lemon; peppers
It was almost an insalata caprese, but instead of a mozzarella, the cheese was a local fresh chevre (from a small producer I’ve enjoyed supporting since their fantastic goat milk cheeses first arrived at the Union Square Greenmarket around 10 years ago). And it was almost a pork chop, except the meat wasn’t pork but local …
Kassler with sauerkraut; boiled potatoes with breadcrumbs
I just now realized what’s really missing in this picture, if not so much in the meal itself. Chopped Parsley (see an earlier version of the dinner). I sometimes forget that parsley (Petersilie) is very much a part of German cuisine, and it would be completely appropriate to find a bit of that herb on the …
bacon and eggs from an Amish family’s farm
Today’s Sunday breakfast was somewhat more basic than usual (no alliums, not a single tomato, and only one herb and one micro green). Both the incredibly delicious eggs and the bacon came from an Amish family’s farm in Lancaster County. We will be enjoying their smoked pork chops and sauerkraut tonight. the breakfast’s elements included 6 free-range eggs …
wine-garlic-anchovy spare rib braise; sweet potatoes; kale
I don’t seem to have cooked pork ribs since I began this blog. I now realize that was a mistake. The little package of ‘baby back ribs‘ lay on top of the farmer’s iced box of various pork cuts at the Union Square Greenmarket. I had already picked out 2 small pork chops, but the neat tidiness …
Kassler, Senf, Bierkraut; Saltzkartoffeln; Zwei Rauchbiere
It was a snow day. It felt like a holiday. It was also pretty cold outside (and we still haven’t turned on the heat inside), so a warm kitchen felt right. I had all the makings for a traditional German entrée inside the apartment, and we also had some terrific beer. We had a terrific, traditional German …
Kassler, Lauch, Meerrettich; Quitte; Rüben; rote Rüben
A pretty glorious meal. I’m probably most comfortable with Italian-oriented cookery, and its modern emanations, but when I return to one of my earliest enthusiasms, German cooking (which began in the early-60s in Germany and was later encouraged by Mimi Sheraton and her 1965, ‘German Cookery’), both the ingredients and the process seem totally familiar, and the …
Kassler, spring onion, horseradish jelly; amaranth, turnips
We were back from Germany but a day or two, and I was already homesick for a German meal. Not quite echt German, what I put together was more like ‘creative German’. one young, or spring, red onion from Bodhitree Farm, white portion only (some of the better green leaves reserved), chopped and swirled around for a minute in …
Kassler, ramps, garlic-oregano jelly; cabbage; collards
We’re almost in German lands here. six or eight ramps from Mountain Sweet Berry Farm, their white portions only (the green leaves reserved), chopped and swirled around for a minute in a small amount of equal parts of bacon fat, duck fat, and butter which had been heated inside an oval copper au gratin, two smoked loin pork chops [‘Kassler‘] from …