{"id":19568,"date":"2018-10-23T01:58:52","date_gmt":"2018-10-23T01:58:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19568"},"modified":"2018-10-23T01:58:52","modified_gmt":"2018-10-23T01:58:52","slug":"lemon-braised-pork-chop-braised-chestnut-treviso-thyme","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19568","title":{"rendered":"lemon-roasted pork chop; braised chestnut; treviso, thyme"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19571\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/pork_chop_chestnut_treviso.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It started with two paper baskets of local foraged chestnuts, the very last remaining on the farmer&#8217;s table in the Union Square Greenmarket. I had hoped to find some kind of game, or game-ish bird which they might accompany on a cool autumn evening, but then we were away for 5 days, and since my prize Asian-American hybrid nuts were getting a bit long in the tooth, I convinced myself that some very good pork chops would be able to stand in for the game I had not bagged.<\/p>\n<p>I was encouraged in my illusion of a game dinner by memories from years ago of preparing and serving <em>faux-marcassin<\/em>, many times, using a white wine marinade described by Julia Child.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19573\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/chestnut_baskets.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>The process of chestnut preparation preceded everything else in assembling this meal; it began of course with roasting chestnuts over an open fire. In this case &#8220;over an open fire&#8221; meant over a perforated chestnut roasting pan above the gas flame on the top of our\u00a0<a href=\"http:\/\/www.flickr.com\/photos\/americanvintagehome\/3702881613\/\">1931 Magic Chef<\/a>. When I was living in Providence I actually <em>did<\/em> roast chestnuts over an open wood fire on the keeping room hearth of my 1760s house.<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/api.smugmug.com\/services\/embed\/7686836279_kz3GWtV?width=360&amp;height=640&amp;albumId=61699195&amp;albumKey=LL8zxR\" width=\"360\" height=\"640\" frameborder=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p>It was great fun, and a few chestnuts exploded into the air (I may have neglected to slit those all through the outer shell beforehand) but the excitement was over in less than 10 minutes.<\/p>\n<ul>\n<li>two 9-ounce bone-in loin pork chops (not really very thick this time) from Flying Pig Farm,\u00a0thoroughly dried, seasoned with salt, pepper, and a bit of crushed dried <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper,<\/a> seared quickly in a heavy enameled cast-iron pan before half of a large organic Whole Foods Market lemon was squeezed over the\u00a0top\u00a0(which was then left in the pan between them, cut side down), the chops\u00a0placed\u00a0in a 400\u00ba oven for about 13\u00a0minutes altogether (flipped halfway through, the lemon squeezed over them once again and replaced), removed from the oven and arranged on 2 plates, some of the juices that remained in the pan poured over them, some poured over the accompanying chestnuts, and the remainder transferred to a glass sauce boat<\/li>\n<li>fifteen ounces of fresh chestnuts foraged from a hybrid Asian and American tree on Keith&#8217;s Farm, above the City in Orange County, roasted inside a traditional chestnut pan on top of a gas range, sprinkled with a few drops of what was to be that night&#8217;s red dinner wine* (we had to open a fresh bottle for the purpose, so we decided to accompany the meal with a red wine rather than a white), wrapped inside an old cotton shirt, squeezed until they crackled, allowed to sit on top of the hinged cover above the range burners and oven pilot light for 5 minutes,\u00a0the nutmeat then extracted from the shells and placed inside a heavy antique medium size copper pot, sprinkled with olive oil, a pinch of sea salt, a bit of freshly ground black pepper, saut\u00e9ed for a few minutes, a generous number of rosemary leaves from Stokes Farm, half a cup or more of a chicken broth made with\u00a0<a href=\"http:\/\/www.betterthanbouillon.com\/\">Better Than Bullion <\/a>chicken base added gradually while simmering above a low to medium flame, stirring occasionally, until the chestnuts are as tender as desired (I like them a little firm) and the liquid had emulsified into a sauce, a tablespoon or so of maple syrup from <a href=\"https:\/\/www.roxburymountainmaple.com\/\">Roxbury Mountain Maple Farm<\/a>\u00a0in the Catskills stirred in, followed by a tablespoon of chopped fennel fronds, from a bunch of flowering fennel from Lani&#8217;s Farm, arranged next to the chops on the plates, garnished with more fennel<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19574\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/treviso_Tamarack.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>the head of<span class=\"s1\">\u00a0<a href=\"http:\/\/www.specialtyproduce.com\/produce\/Treviso_5021.php\"><span class=\"s2\"><b>Treviso radicchio<\/b><\/span><\/a>\u00a0<\/span>I had picked up at the Greenmarket from Tamarack Farms was far to large to be grilled or roasted for just the 2 of us, so I stripped off 10 or 12 of the large outer leaves, washed, drained, and dried them as thoroughly as I could, tied them into 2 bundles, arranged them on a medium Pampered Chef unglazed ceramic oven pan covered them with\u00a0lots of thyme branches from thyme\u00a0from\u00a0Keith&#8217;s Farm, seasoned the treviso generously with sea salt and freshly-ground\u00a0black pepper, and drizzled them with a tablespoon or 2 of olive oil; they were then baked in a pre-heated 400\u00ba oven for 8 or 10 minutes or so, turned to the other cut side and returned to the oven for\u00a0around 8 or 10 minutes, then arranged on the plates and drizzled with a very small amount of balsamic vinegar<\/li>\n<li>*the wine was a French (Burgundy) red,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=38326&amp;searchtype=Contains\">Bourgogne Rouge, Dom. des Meix Poron 2015<\/a>, from <a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19591\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/Josef_Myslivecek_olimpiade.jpg\" alt=\"\" width=\"400\" height=\"340\" \/><\/p>\n<ul>\n<li>the music was <a href=\"http:\/\/food.hoggardwagner.org\/?s=Olimpiade+\">our third eighteenth-century Olimpiade<\/a> in almost as few days,\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Erika-Tanaka\/Performer\/415846-2\">Josef Myslivecek&#8217;s 1778 opera, &#8216;L&#8217;olimpiade&#8217;, performed by\u00a0Oliver Dohn\u00e1nyi\u00a0 directing the Bologna Teatro Comunale Orchestra and the Bologna Teatro Comunale Chorus<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It started with two paper baskets of local foraged chestnuts, the very last remaining on the farmer&#8217;s table in the Union Square Greenmarket. I had hoped to find some kind of game, or game-ish bird which they might accompany on a cool autumn evening, but then we were away for 5 days, and since my &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-19568","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\/19568","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=19568"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19568\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}