{"id":12778,"date":"2017-05-08T23:51:22","date_gmt":"2017-05-08T23:51:22","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12778"},"modified":"2017-05-08T23:51:22","modified_gmt":"2017-05-08T23:51:22","slug":"kassler-with-sauerkraut-boiled-potatoes-with-breadcrumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12778","title":{"rendered":"Kassler with sauerkraut; boiled potatoes with breadcrumbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12781\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/Kassler_Saltzkartoffeln_Sauerkraut_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I just now realized what&#8217;s really missing in this picture, if not so much in the meal itself. Chopped Parsley (see <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/10\/kassler-senf-bierkraut-saltzkartoffeln-zwei-rauchbiere\/\">an earlier version<\/a> of the dinner). I sometimes forget that parsley (<em>Petersilie<\/em>) is very much a part of German cuisine, and it would be completely appropriate to find\u00a0a bit of that herb on the top of this chop. I&#8217;ll pretend it&#8217;s there, and note here that the herb that can be seen above\u00a0is a large bay leaf lying at the top right, already having done its thing inside the Bavarian Sauerkraut.<\/p>\n<p>We accompanied the meal with the third act of &#8216;<em>Die Walk\u00fcre<\/em>&#8216;. It seemed seemly.<\/p>\n<ul>\n<li>one 16-ounce\u00a0glass jar of sauerkraut (simply cabbage and salt) from Millport Dairy Farm, drained and very well-rinsed in several changes of cold water, drained again and placed inside a large, heavy, tin-lined copper saut\u00e9 pan\u00a0with one chopped red onion from Phillips Farm\u00a0(I was out of yellow, which would have been the more conventional ingredient), one Honey Crisp apple from Locust Grove Orchards,\u00a08 or 9 whole juniper\u00a0berries and about the same number of Tellicherry peppercorns, a little salt, 1\u00a0large Sicilian bay leaf from Buon Italia,\u00a0enough water to almost cover the sauerkraut, with more added later on as needed, all brought to\u00a0a boil, simmered over a low flame, stirring occasionally, for less than half an hour, covered, and then uncovered for 20 or 30 minutes, after which two 9-ounce smoked pork chops from Schaller &amp; Weber,\u00a0first dried and\u00a0briefly seared on both sides inside a dry cast iron pan, were buried\u00a0in the sauerkraut and heated for about 20\u00a0minutes, the chops and sauerkraut arranged on 2 plates<\/li>\n<\/ul>\n<p>I didn&#8217;t bring it onto the table\u00a0this time, but a\u00a0good German-style mustard should probably have been served on the side.<\/p>\n<ul>\n<li>three Carola potatoes\u00a0from Lucky Dog Organic Farm, scrubbed, boiled unpeeled in heavily-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked,\u00a0a couple tablespoons of\u00a0rich\u00a0<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u00a0[with\u00a012 grams of fat per 14 grams, or each\u00a0tablespoon of butter; American butter almost always has only\u00a0<em>11<\/em>grams, which makes a surprising\u00a0difference in taste and texture], after which the\u00a0potatoes\u00a0were arranged on the plates next to\u00a0the chops and the sauerkraut, sprinkled with homemade breadcrumbs which had first been browned in a little butter<\/li>\n<li>the wine was an Austrian (Kremstal) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/steinig-gruner-veltliner-austria-2015#.WQgCsIEpCaM\">Steinig Gr\u00fcner Veltliner Austria 2015<\/a>, from\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was the third act of the &#8216;second day&#8217; of Richard Wagner&#8217;s 1856 &#8216;<em>B\u00fchnenfestspiel<\/em>&#8216;, otherwise known as &#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Die_Walk%C3%BCre\"><em>Die Walk\u00fcre<\/em><\/a>&#8216;, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=30502\">Sir Georg Solti conducting the Vienna Philharmonic Orchestra with some magnificent soloists<\/a>,\u00a0<span class=\"piecedata\">Helga Dernesch, Hans Hotter, Birgit Nilsson,\u00a0Brigitte Fassbaender, Berit Lindholm, Claudia Hellman, Helen Watts, Vera Little, Vera Schlosser,\u00a0Christa Ludwig, Marilyn Tyler, R\u00e9gine Crespin,\u00a0Gottlob Frick, and James King,<\/span>\u00a0in a 1965 recording, part of a\u00a0Ring series that remains a &#8216;<a href=\"http:\/\/classicalvoiceamerica.org\/2015\/08\/02\/re-issue-of-solti-ring-affirms-its-still-benchmark\/\">benchmark<\/a>&#8216; today, one of the most perfect performances &#8211; and recordings &#8211; of any opera, ever (fortunately it&#8217;s Wagner, and it&#8217;s one of his best) [we had listened to the first two acts the day before]<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I just now realized what&#8217;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\u00a0a bit of that herb on the &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-12778","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12778"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12778\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}