{"id":19804,"date":"2018-11-15T03:05:15","date_gmt":"2018-11-15T03:05:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19804"},"modified":"2018-11-15T03:05:15","modified_gmt":"2018-11-15T03:05:15","slug":"kassler-sellerie-meerrettich-gelee-saltzkartoffeln-rotkohl","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19804","title":{"rendered":"kassler, sellerie, meerrettich-gelee; saltzkartoffeln; rotkohl"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19810\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/Kassler.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We had gotten back only the night before, Monday, after being away for almost a week, so the cupboards were almost bare, and Tuesday was not a Greenmarket day.\u00a0 Nevertheless, I knew I could still assemble a decent meal around virtually the only vegetables in the house, a beautiful red cabbage waiting in the crisper, and a few potatoes.<\/p>\n<p>I removed some smoked pork chops from the freezer the night before, and the character of the next day&#8217;s dinner was decided.<\/p>\n<p>I didn&#8217;t have any fresh herbs in the apartment, but I wouldn&#8217;t need them. I would have liked some kind of fresh allium for the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Kassler\">Kassler<\/a>, but I decided I could try a bit of celery as a substitute.<\/p>\n<ul>\n<li>chopped sections of one celery stalk from Lucky Dog Organic Farms, some of the tender leaves reserved for the end of the process, softened over a low to moderate flame in a tablespoon or so of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0that had been heated inside a heavy tin-lined copper skillet,\u00a0two smoked 9-ounce loin pork chops from Schaller &amp; Weber added, the\u00a0pot covered with a universal copper lid 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, then, near the end of the cooking time (I went for about 7 minutes this time), a few more thin slices of celery added for a minute or so, the chops then arranged on the plates and the celery leaves that had been set aside earlier,\u00a0now chopped, sprinkled on top, finished with a topping of a bit of horseradish jelly from\u00a0<a href=\"http:\/\/www.berkshireberries.com\/\"><span class=\"s2\"><b>Berkshire Berries<\/b><\/span><\/a><\/li>\n<li>roughly a tablespoon and a half of rendered duck fat heated\/melted inside a large, heavy, enameled cast iron pot, one finely sliced 13 or 14-ounce red &#8216;beef heart&#8217; cabbage from Tamarack Hollow Farm and 2 medium roughly-chopped shallots from Lucky Dog Organic Farm added and cooked, stirring occasionally, until the cabbage had softened slightly (about 10 minutes), then adding some salt, a tablespoon of lemon juice, and more than one teaspoon of a local apple cider vinegar from Race Farm, along with a sprinkling of freshly-ground black pepper, the heat reduced and the mixture cooked 10 minutes or so longer, or until the cabbage was wilted and the shallots softened, after which a little turbinado sugar was stirred in, followed by a few tablespoons of a mix of different types of raisins, and a tablespoon or more of red current jelly, the mix stirred well<\/li>\n<li>four medium Red Norland potatoes from Norwich Meadows Farm, scrubbed, 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 tablespoon of butter 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<\/li>\n<li>the wine was an Austrian (Weinviertel) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=31139&amp;searchtype=Contains&amp;term=Falkenstein&amp;p=1\">Riesling \u201cFalkenstein\u201d D\u00fcrnberg 2015<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from\u00a0<\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/en.wikipedia.org\/wiki\/Solo_Piano_(Philip_Glass_album)\">an album of piano music composed and performed by Philip Glass, &#8216;Solo Piano&#8217;, released in 1989<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We had gotten back only the night before, Monday, after being away for almost a week, so the cupboards were almost bare, and Tuesday was not a Greenmarket day.\u00a0 Nevertheless, I knew I could still assemble a decent meal around virtually the only vegetables in the house, a beautiful red cabbage waiting in the crisper, &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-19804","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\/19804","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=19804"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19804\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}