{"id":15722,"date":"2018-02-09T02:06:16","date_gmt":"2018-02-09T02:06:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15722"},"modified":"2018-02-09T02:06:16","modified_gmt":"2018-02-09T02:06:16","slug":"smoked-pork-chops-scallion-braised-cabbage-potatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15722","title":{"rendered":"smoked pork chops, scallion; braised cabbage; potatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15725\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/Kassler_Cabbage_potaotes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>For a number of reasons, both of cause and effect, it wasn&#8217;t quite a German meal,\u00a0but\u00a0it had its pretensions.<\/p>\n<ul>\n<li>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\u00a0of 2 scallions from Phillips Farms, their green parts reserved after also having been sliced, swirled around in it until softened, at which time\u00a02 smoked loin pork chops from\u00a0Schaller &amp; Weber were added, the pan covered with tin foil and kept above a very low flame\u00a0(just enough to warm the\u00a0chops\u00a0through, as they were\u00a0already 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\u00a0jelly from\u00a0<a href=\"http:\/\/www.berkshireberries.com\/\">Berkshire Berries<\/a>\u00a0brushed on top, and both\u00a0the white and green sections of the leeks\u00a0sections divided\u00a0between them<\/li>\n<li>German Butterball potatoes from Norwich Meadows Farm,\u00a0scrubbed, boiled whole and 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\u00a0 <a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0\u00a0[with 12 grams of total fat; American butter almost always has only\u00a0<em>11\u00a0<\/em>grams, which makes a surprising\u00a0difference in both taste and texture], seasoned with sea salt and freshly-ground black pepper, after which the\u00a0potatoes\u00a0were arranged on the plates next to\u00a0the chops and the sauerkraut and sprinkled with homemade breadcrumbs made from the heel of a loaf of Orwasher\u2019s \u2018Righteous Corn Rye\u2019 which had first been browned in a little butter with a pinch of salt<\/li>\n<li>a little more of the lard and duck fat used\u00a0with\u00a0the\u00a0chops heated\u00a0above a medium-high\u00a0flame inside a\u00a0large vintage high-sided tin-lined copper pan,\u00a0then\u00a0one small red cabbage added, supplemented by some leaves from\u00a0a white Savoy cabbage, both cored and thinly chopped, and\u00a02 medium roughly-chopped shallots, all\u00a03 vegetables from Norwich Meadows Farm,\u00a0cooked, stirring occasionally, until the cabbage had softened slightly (less than 10 minutes), water added as necessary, after which\u00a0some sea salt was added and a tablespoon each of juice from a little Whole Foods Market organic lemon\u00a0and local apple cider vinegar from Race Farm in the Union Square Greenmarket,\u00a0followed 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\u00a0of different raisins and some local gooseberry jam, also from\u00a0<a href=\"http:\/\/www.berkshireberries.com\/\">Berkshire Berries<\/a>, all\u00a0stirred into the pan<\/li>\n<li>the wine was\u00a0a German (Rheinhessen) sparkling white,\u00a0<a href=\"http:\/\/www.fritzmueller.fm\/perlwein.php\">Fritz M\u00fcller Perlwein<\/a><\/li>\n<li>the music was\u00a0\u00a0http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=208605<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>For a number of reasons, both of cause and effect, it wasn&#8217;t quite a German meal,\u00a0but\u00a0it 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, &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-15722","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\/15722","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=15722"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15722\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}