{"id":2985,"date":"2014-12-29T07:08:29","date_gmt":"2014-12-29T07:08:29","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2985"},"modified":"2014-12-29T07:08:29","modified_gmt":"2014-12-29T07:08:29","slug":"ham-steak-sweet-and-sour-red-cabbage-and-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2985","title":{"rendered":"ham steak, sweet-and-sour red cabbage and fennel"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/ham_sweet_and_sour_red_cabbage.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2987\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/ham_sweet_and_sour_red_cabbage.jpg\" alt=\"ham_sweet_and_sour_red_cabbage\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Both Barry and I have a soft spot for good traditional German cooking. \u00a0My own obsession\u00a0goes back to 1961, and my first trip to Germany, although much\u00a0later\u00a0I realized\u00a0that I had actually grown up with it by way of my mother&#8217;s cookery, which was a combination of Franconian tradtions and an enlightened modern American kitchen.<\/p>\n<p>This particular meal employed\u00a0the simplest preparation of a smoked pork &#8216;steak&#8217;, purchased in our local greenmarket from an Amish* farm in Pennsylvania, and an extraordinarily delicious red cabbage grown in Vermont, also picked up in the greenmarket. \u00a0I had never used this particular <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Sweet-and-Sour-Red-Cabbage-and-Fennel-5767\">recipe, from Bon App\u00e9tit<\/a>\u00a0I found on line some years back, and it&#8217;s not entirely German (I mean, fennel and balsamic vinegar?), but the dish\u00a0was very quick to assemble,\u00a0incredibly\u00a0delicious, and, in the end,\u00a0pretty\u00a0German after all.<\/p>\n<p>The wine was absolutely wonderful, and a perfect accompaniment to the meal; \u00a0it was what I dream of finding in German wine pairing. \u00a0My excitement was probably not unrelated to the fact that the fruity and slaty riesling\u00a0originated in a vineyard not that far from my father&#8217;s family&#8217;s family&#8217;s\u00a0<em>Heimat <\/em>southwest of Trier,\u00a0on the Saar. We don&#8217;t know where we had\u00a0purchased the bottle, but we know we had had it\u00a0for several years. \u00a0I&#8217;m hoping that we can find its equivalent again, and that it wasn&#8217;t just the extra bottle aging in the wine rack inside our apartment that made it\u00a0taste so good.<\/p>\n<ul>\n<li>a smoked ham slice from Millport Dairy, dried, then seared in butter and olive oil before being buried for fifteen minutes in a large pot of onions, sweet-and-sour red cabbage and fennel after it had already been cooking for about 45 minutes, placed on plates with the vegetables, and sprinkled with a generous amount of chopped fennel fronds; \u00a0the onions came from Hawthorne Valley Farm, the cabbage was a cone-shaped &#8216;Red Beefheart from Tamarack Hollow Farm, and the fennel bulb was from Eataly<\/li>\n<li>the wine was a German white, <a href=\"http:\/\/www.urbans-hof.de\/en\/aktuelles\/riesling.html\">Urban Riesling 2011<\/a>\u00a0from\u00a0das Weingut St. Urbans-Hof<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>* Only\u00a0in the last decade or so have I come to realize that the Amish culinary traditions are actually not unrelated to my own family&#8217;s, in spite of our\u00a0Catholic fanciness.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Both Barry and I have a soft spot for good traditional German cooking. \u00a0My own obsession\u00a0goes back to 1961, and my first trip to Germany, although much\u00a0later\u00a0I realized\u00a0that I had actually grown up with it by way of my mother&#8217;s cookery, which was a combination of Franconian tradtions and an enlightened modern American kitchen. This &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-2985","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\/2985","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=2985"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2985\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}