{"id":21144,"date":"2019-02-17T06:30:54","date_gmt":"2019-02-17T06:30:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21144"},"modified":"2019-02-17T06:30:54","modified_gmt":"2019-02-17T06:30:54","slug":"smoked-pork-chops-roasted-red-turnips-sunflower-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21144","title":{"rendered":"bresaola; smoked pork chops; roasted red turnips; sprouts"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21158\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/bres.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There was a lot of red, and off-red, but, in our defense, it <em>was<\/em> Valentine&#8217;s Day.<\/p>\n<p>The color began, even before any of the food had arrived, when I put this Transvaal native <a href=\"https:\/\/en.wikipedia.org\/wiki\/Gerbera\">Gerbera daisy<\/a> and its red-painted ancient iron cachepot on the table (like almost everything else connected to the meal, the plant had come from the Union Square Greenmarket).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21159\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/Gerber.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>The first course was arranged around some very fine locally-produced dried beef.<\/p>\n<ul>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">slices of a really extraordinary deep red-colored local bresaola from a 94-year-old business in our neighborhood,\u00a0<\/span><\/span><\/span><a href=\"http:\/\/www.salumeriabiellese.com\/index.html\">Salumeria Biellese<\/a>\u00a0(4 ounces), purchased from Flatiron Eataly<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, drizzled with a small amount of Trader Joe&#8217;s excellent Italian Reserve extra virgin olive oil described as &#8220;unfiltered, unrefined, and cold pressed&#8221;<\/span><\/span><\/li>\n<li>arugula from Phillips Farms and wild cress from Lani&#8217;s Farm (I didn&#8217;t have quite enough of either alone, so I used all that I had remaining of each, allowing necessity to improve the the salume&#8217;s compliment), drizzled with the same olive oil, seasoned with Maldon salt and freshly-ground black pepper<\/li>\n<li>slices from a loaf of Philadelphia&#8217;s Lost Bread Company&#8217;s \u2018Seedy Grains\u2019 (wheat, spelt, rye, and barley organic bread flours; buckwheat; oats; flax, sesame, sunflower, and pumpkin seeds; water, and salt)<\/li>\n<li>the wine was a California (Sonoma), sparkling ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/w--donaldson-rose-2015\">W. Donaldson Ros\u00e9 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21160\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/smoked_pork_turnips_sprouts.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>With at least one eye on the holiday, the idea for the main course had begun with a pair of pink smoked pork chops, also locally-sourced.<\/p>\n<ul>\n<li>chopped sections of one celery stalk from from Phillips Farms, some of the tender leaves reserved for the end of the warming-up 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 medium size tin-lined copper skillet, two 8-and-a half-ounce smoked loin pork chops from Flying Pigs Farm 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 (about 7 minutes, I would say), a few more thin slices of celery added for a minute or so, the chops arranged on the 2 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><span class=\"s2\">[I got too excited at this point and added more jelly than I should have]<\/span><\/li>\n<li>micro red chard from Windfall Farms, arranged near the chops as a garnish for the plate<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21161\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/red_tunips.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>fifteen ounces of red turnips from Norwich Meadows Farm, scrubbed, peeled, and cut into half-inch-thick slices, tossed with olive oil, sea salt, freshly-ground black pepper, and a generous amount of fresh rosemary leaves from Phillips Farms, roasted inside a large\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0for about 30 minutes\u00a0at 425\u00ba<\/span><\/li>\n<li>sunflower sprouts from Windfall Farms<\/li>\n<li>the wine was an Australian (South Australia\/Mount Lofty Ranges\/Adelaide Hills) red,\u00a0<a href=\"http:\/\/www.copakewineworks.com\/products\/lucy-margaux-pinot-merlot-pm-2017\">Lucy Margaux Pinot Merlot (PM*) 2017<\/a>, from\u00a0<a href=\"http:\/\/www.copakewineworks.com\/\">Copake Wine Works<\/a><\/li>\n<\/ul>\n<p>*referring to the unusual Pinot Noir and Merlot blend<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout the meal was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2262257\">the 1856-1858 Berlioz epic opera, &#8216;Les Troyens&#8217;, John Nelson conducting the Orchestre Philharmonique de Strasbourg, with\u00a0Hanna Hipp, Cyrille Dubois, Fr\u00e9d\u00e9ric Caton, J\u00e9r\u00f4me Varnier, Joyce DiDonato, St\u00e8phane Degout,\u00a0Agnieszka Slawinska, Marie-Nicole Lemieux, Richard Rittelmann, Michael Spyres, Bertrand Grunenwald, Philippe Sly, and Jean Teitgen<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There was a lot of red, and off-red, but, in our defense, it was Valentine&#8217;s Day. The color began, even before any of the food had arrived, when I put this Transvaal native Gerbera daisy and its red-painted ancient iron cachepot on the table (like almost everything else connected to the meal, the plant had &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-21144","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\/21144","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=21144"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21144\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}