{"id":5660,"date":"2015-10-13T01:41:59","date_gmt":"2015-10-13T01:41:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5660"},"modified":"2015-10-13T01:41:59","modified_gmt":"2015-10-13T01:41:59","slug":"ham-steak-sauerkraut-herbed-potatoes-cucumber","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5660","title":{"rendered":"ham steak; sauerkraut; herbed potatoes; cucumber"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/ham_steak_sauerkraut_potatoes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5662\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/ham_steak_sauerkraut_potatoes.jpg\" alt=\"ham_steak_sauerkraut_potatoes\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>yeah, way\u00a0Teutonic<\/p>\n<p>&nbsp;<\/p>\n<p>While I have to get it out of my system ever so often (cooking a\u00a0genuine German\u00a0meal), this time it was partly driven by my\u00a0unanticipated\u00a0accumulation of ingredients which, at least considered together,\u00a0seemed to suggest\u00a0no\u00a0other choice. \u00a0It looks like a lot of food in the image above, and it was; we had leftovers, and they were delicious at lunch the next day.<\/p>\n<ul>\n<li>two half-pound ham steaks from Millport Dairy, very briefly seared in a seasoned steel pan, then buried inside a pot of sauerkraut while it was slowly finishing cooking<\/li>\n<li>the sauerkraut began inside a large enameled, cast iron pan\u00a0with a small minced onion from a friend&#8217;s garden upstate and\u00a0most of one\u00a0Honey Crisp apple from\u00a0Troncillito\u00a0Farm, chopped, saut\u00e9ed in a bit of rendered lard (labelled \u2018Morrell Snow Cap Manteca\u2019, from Eataly) until golden, then one-pound of Cortland Valley sauerkraut from\u00a0Whole Foods, which had been rinsed twice, was stirred in,\u00a0mixed with the fat, covered and braised over very low heat\u00a0for ten minutes, about a cup of good low-sodium organic beef stock stock added to the pot, 8 crushed dried juniper berries\u00a0added, the\u00a0cover replaced and the mix very\u00a0slowly simmered\u00a0for\u00a0about an hour, or until the sauerkraut is soft, but not overcooked, during the last 20 minutes or so, a small raw potato shaved over the top and stirred in to thicken the liquid, and the ham steaks added shortly after that and allowed to become warm [Note:\u00a0 the sauerkraut will taste even better if prepared the day before and stored in the refrigerator overnight]<\/li>\n<li>Red Norland new potatoes from Berried Treasures\u00a0boiled in salted water, drained and dried in the still-warm glass <a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little butter, and sprinkled with summer savory from Keith&#8217;s Farm<\/li>\n<li>two small\u00a0Kirby cucumbers from Stokes Farm, sliced thinly, sprinkled in a bowl with salt and ground white pepper, covered with a mixture of half unfiltered organic white vinegar and half water, seasoned with a little Turbinado sugar, tossed\u00a0with one small, thinly-sliced\u00a0&#8216;red tropea\u2019 Calabrian turbo shallot from Paffenroth Gardens, plus\u00a0a combination of dill flowers from Ryder Farm and parsley from Keith&#8217;s Farm, both chopped, then allowed to sit for a while in the refrigerator before serving<\/li>\n<li>the wine was a German (Mosel) white, <a href=\"http:\/\/drloosen.com\/wines\/all-rieslings\/\">Loosen Bros. Riesling &#8216;Dr. L&#8217; 2011<\/a><\/li>\n<li>the music\u00a0included <a href=\"http:\/\/bridgerecords.com\/products\/9237\">Poul Ruders, &#8216;Cembal d&#8217;Amour, First Book&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>yeah, way\u00a0Teutonic &nbsp; While I have to get it out of my system ever so often (cooking a\u00a0genuine German\u00a0meal), this time it was partly driven by my\u00a0unanticipated\u00a0accumulation of ingredients which, at least considered together,\u00a0seemed to suggest\u00a0no\u00a0other choice. \u00a0It looks like a lot of food in the image above, and it was; we had leftovers, and &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-5660","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\/5660","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=5660"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5660\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}