{"id":20030,"date":"2018-11-28T22:32:52","date_gmt":"2018-11-28T22:32:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20030"},"modified":"2018-11-28T22:32:52","modified_gmt":"2018-11-28T22:32:52","slug":"kassler-quince-chutney-maple-roasted-squash-wild-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20030","title":{"rendered":"kassler; quince chutney; maple-roasted squash; wild cress"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20032\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/smoked_pork_buttenut.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This isn&#8217;t a German dinner, in spite of what appear to be some reasonable cues to the contrary.<\/p>\n<p>More like <em>American<\/em>, or, specifically, more like my kitchen.<\/p>\n<p>I used my imagination to assemble a meal which would enjoy the accompaniment of the quince chutney left over from our Thanksgiving duck feast, and smoked pork (<a href=\"http:\/\/food.hoggardwagner.org\/?s=kassler\">Kassler<\/a>) seemed like it would do the trick, especially on a weekday, as it requires no real cooking.<\/p>\n<p>We finished off our plates, but ironically it was the little service bowl of chutney once again that remained when we were done. It&#8217;s no reflection on the delicious condiment, since we&#8217;re not really big on sweets, and sugars were an important element in 3 of the 4 items on the plate.<\/p>\n<p>Maybe I&#8217;ll spread some on toast, or Bread Alone&#8217;s very Germanic <a href=\"https:\/\/www.breadalone.com\/nordic-breads\/\">Fruit and Seed Br\u00f8d<\/a>, tomorrow morning.<\/p>\n<ul>\n<li>a tablespoon or more of rendered duck fat heated inside an large antique tin-lined copper heavy skillet,\u00a0where it had softened the chopped white section of a medium size scallion from Stokes Farm, the green section reserved for later, 2 smoked loin pork chops from Schaller &amp; Weber added, the\u00a0pot covered with a universal copper lid, 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 8 or 9 minutes this time), the green parts of the onion, which had been set aside earlier,\u00a0now also sliced, added on top of the chops for a minute or so before they were removed, arranged on the plates, brushed\u00a0with a little horseradish jelly from\u00a0<a href=\"http:\/\/www.berkshireberries.com\/\"><span class=\"s2\"><b>Berkshire Berries<\/b><\/span><\/a>, sprinkled with both the white and green sections of the scallion<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20046\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/quince-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a bit of quince chutney made last week, using\u00a0<a href=\"http:\/\/www.thekitchn.com\/recipe-quince-c-160946\">this theKitchn.com recipe<\/a>, incorporating a red shallot from\u00a0Norwich Meadows Farm, a Rocambole garlic clove from Keith\u2019s Farm,\u00a0<a href=\"http:\/\/www.harvesttotable.com\/2007\/12\/quince_cooked_quince_has_a\/\">quince<\/a>\u00a0 from Troncillito Farms, dried sweet cherries from Manhattan Fruit Exchange in the Chelsea Market, fresh ginger from Lani\u2019s Farm, and a local apple cider vinegar from\u00a0Race Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20045\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/mini_honey_butternut.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two very small Honey Butternut squash from Lani\u2019s Farm, scrubbed, halved, the seeds removed, placed cut-side up in a baking dish, and a mix of almost 2 tablespoons of maple syrup, an equal amount of fresh water, the zest and juice of less than half of a lemon, part of one fresh habanada pepper from Norwich Meadows Farm,\u00a0<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">and a pinch each of sea salt and freshly-ground black pepper brushed or poured over the top, then\u00a0<\/span>dotted with less than 2 tablespoons of butter, placed in a 375\u00ba oven and baked for 15 or 20 minutes, the squash flipped over and continued cooking, basting halfway through<b style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, <\/b><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">until caramelized and tender, or 20-25 more minutes (serving as edible sauce boats really)<\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20042\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/wild_cress.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>wild cress from Lani&#8217;s Farm, dressed with a little Frankies 457 Sicilian\u00a0olive oil, Maldon salt, and freshly-ground black pepper (although I now think it would have been better to leave this excellent cress naked)<\/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\u00a0<a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/nicholasmcgegan.com\/portfolio\/arne-alfred\/\">Thomas Arne&#8217;s 1740-1745-1753 sung stage work\/masque\/oratorial about Alfred the Great, &#8216;Alfred&#8217;, Nicholas McGegan conducting the\u00a0Philharmonia Baroque Orchestra and Chorale, with\u00a0David Daniels,\u00a0Christine Brandes, Jennifer Smith, Jamie MacDougall<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This isn&#8217;t a German dinner, in spite of what appear to be some reasonable cues to the contrary. More like American, or, specifically, more like my kitchen. I used my imagination to assemble a meal which would enjoy the accompaniment of the quince chutney left over from our Thanksgiving duck feast, and smoked pork (Kassler) &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-20030","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\/20030","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=20030"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20030\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}