{"id":18859,"date":"2018-09-06T00:36:44","date_gmt":"2018-09-06T00:36:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18859"},"modified":"2018-09-06T00:36:44","modified_gmt":"2018-09-06T00:36:44","slug":"cod-liver-toasts-chile-sausage-weinkraut-saltzkartoffeln","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18859","title":{"rendered":"cod liver toasts; chile sausage; weinkraut; saltzkartoffeln"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18861\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/cod_liver.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a Germanic meal, and a pretty darn good one.<\/p>\n<ul>\n<li>four ounces of Norwegian canned cod liver, <a href=\"https:\/\/www.kingoscar.no\/produkt\/lofot-torskelever\/\">King Oscar Lofot Torskelever<\/a> (from\u00a0<a href=\"https:\/\/schallerweber.com\/brick-mortar\/new-york-store\/\">the Schaller &amp; Weber store<\/a>, served with little more than pinches of a few condiments (freshly-ground black pepper, Sicilian wild fennel pollen from Buon Italia, chopped celery leaves from , sliced Japanese scallion from Norwich Meadows Farm, and a bit of juice from an organic Whole Foods Market lemon)<\/li>\n<li>toasted slices of Orwashers Moroccan olive bread (rustic wheat, white flours; black, green, Kalamata; Moroccan spices)<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18862\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/sausage_kraut_potatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The entr\u00e9e was <em>very<\/em> German, with a few small tweaks, and while the local German sausage, with the New Mexican hot pepper was really, really good, I thought both of the vegetables were pretty astounding. It&#8217;s all about our terrific local farmers, and\u00a0<a href=\"https:\/\/www.grownyc.org\/corporate-volunteering?gclid=EAIaIQobChMIzMSKnYyl3QIVB7XtCh1SegqSEAAYASAAEgKAHfD_BwE\">GrowNYC<\/a>, for getting them to us.<\/p>\n<p>I love cabbage of any kind, and Sauerkraut in any form, but I chose the less familiar (and Rhenish?) &#8216;Weinkraut&#8217; for this meal, because we were going to be drinking a good riesling.<\/p>\n<ul>\n<li>the Wurst was German, with spice, so it was modern German: four smoked spicy <a href=\"https:\/\/en.wikipedia.org\/wiki\/New_Mexico_chile\">Hatch Chile<\/a> sausages, also from\u00a0<a href=\"https:\/\/schallerweber.com\/brick-mortar\/new-york-store\/\">Schaller &amp; Weber<\/a>, pan seared until they looked a little blistery, served with a classic German mustard,\u00a0<a href=\"https:\/\/store.mustardmuseum.com\/product\/3040\/german-mustards\">L\u00f6wensenf Medium<\/a>\u00a0and a dollop (occasionally refreshed) of the contents of a tube of \u2018<a href=\"http:\/\/kazimierzmarket.com\/hengstenberg-merettina-horseradish-tube\/\">Meretina<\/a>\u2018 horseradish spread, again, soured from Schaller &amp; Weber<\/li>\n<li>in Germany the potato dish is described as Saltzkartoffeln (salt potatoes): it starts with some incredibly sweet, buttery small fingerling new potatoes from a farm whose name, unfortunately, I had somehow forgotten to record when I bought them in the Union Square Greenmarket weeks ago,\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,\u00a0barely a tablespoons of <a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/european-style-cultured-butter\/european-style-cultured-butter-8-oz\/\">Organic Valley European-Style Cultured Butter\u00a0<\/a>added, seasoned with sea salt and freshly-ground black pepper, arranged on the plates and sprinkled with homemade breadcrumbs that had first been browned in a little butter with a pinch of salt, garnished with chopped parsley from\u00a0Alex&#8217;s Tomato Farm in the Saturday 23rd Street market<\/li>\n<li>the Sauerkraut was actually Weinkraut (wine cabbage), and not &#8216;sour&#8217; at all: one chopped sweet medium Walla Walla onion from Alewife Farm, and one cored, peeled, chopped\u00a0Idared apple from Samascott Orchards, saut\u00e9ed in a tablespoon and a half of duck fat inside inside\u00a0an enameled cast iron oval pot until softened, followed by\u00a0one 16-ounce\u00a0glass jar of sauerkraut (simply cabbage and salt) from Millport Dairy Farm in the Union Square Greenmarket that had been drained and very well-rinsed in several changes of cold water, then drained once again, squeezed, and the strands separated, the cabbage braised with the vegetables, stirring for a couple minutes, then\u00a09 smashed whole juniper berries, about the same number of bruised whole\u00a0black peppercorns, one whole fresh bay leaf from West Side Market, a little salt, and a tablespoon of olive oil added and mixed in, and\u00a0one cup of a Spanish Rueda, <a href=\"https:\/\/www.garnetwine.com\/sku02557.html\">Nisia <span id=\"bmg_itemdetail_prod_title\" class=\"producttitle\">Verdejo Old Vines<\/span>\u00a0<span id=\"bmg_itemdetail_vintage\" class=\"vintage\">2016\u00a0<\/span><\/a>(we didn&#8217;t have any spare German wines) the liquid brought to\u00a0a boil and simmered over a low flame, stirring occasionally, for less than half an hour, covered, then uncovered for about 20 minutes more<\/li>\n<li>the wine was, well, it&#8217;s complicated historically: an Austrian (Weinviertel) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=31139&amp;searchtype=Contains&amp;term=Falkenstein&amp;p=1\">Riesling &#8220;Falkenstein&#8221; D\u00fcrnberg 2015<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music wasn&#8217;t German or Germanic at all, although I suppose it could be described as part of a shared Frankish culture and history:\u00a0<a href=\"https:\/\/www.amazon.com\/Charpentier-descente-dOrph%C3%A9e-aux-enfers\/dp\/B07D3GTZ6R\/ref=as_li_ss_tl?ie=UTF8&amp;qid=1536159099&amp;sr=8-12&amp;keywords=charpentier+orphee&amp;linkCode=sl1&amp;tag=hoggardwagner-20&amp;linkId=115e373f3a430fcd5d88561d64aa208f&amp;language=en_US\">Charpentier&#8217;s 1686 opera, &#8216;La descente d&#8217;Orph\u00e9e aux enfers&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a Germanic meal, and a pretty darn good one. four ounces of Norwegian canned cod liver, King Oscar Lofot Torskelever (from\u00a0the Schaller &amp; Weber store, served with little more than pinches of a few condiments (freshly-ground black pepper, Sicilian wild fennel pollen from Buon Italia, chopped celery leaves from , sliced Japanese scallion &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-18859","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\/18859","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18859"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18859\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}