{"id":6351,"date":"2015-12-11T22:33:27","date_gmt":"2015-12-11T22:33:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6351"},"modified":"2015-12-11T22:33:27","modified_gmt":"2015-12-11T22:33:27","slug":"smoked-pork-chop-leek-red-cabbage-cress-apple-sauce","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6351","title":{"rendered":"smoked pork chop, leek; red cabbage; cress; apple sauce"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/Kassler_red_cabbage_cress.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6358\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/Kassler_red_cabbage_cress.jpg\" alt=\"Kassler_red_cabbage_cress\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>both German, and not so German<\/p>\n<p>&nbsp;<\/p>\n<p>The smoked pork chops were German, but the sauce was not so much; the red cabbage was German, but the simple recipe was less so (at least in my own experience); the plain cress could have been German, but then it would have been <em>Salat<\/em>, and probably accompanied by a little fresh tomato; the applesauce actually\u00a0was\u00a0pretty German, but if it really were German, there would have been much more of it.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>a small amount of\u00a0real lard (which had earlier been used in cooking veal chops and duck breast, in succession, strained, then frozen)\u00a0heated inside an\u00a0oval, low-sided enameled cast iron pan, two sliced small, scallion-size leeks, white portions only, the green reserved, from\u00a0Lucky Dog Organic Farm (they were still\u00a0growing in the open air in December!) swirled around in it, two smoked loin pork chops from <a href=\"http:\/\/food.hoggardwagner.org\/2015\/01\/23\/geraucherte-schweinshaxe-sauerkraut-kartoffeln\/\">Millport Dairy<\/a> added, the pan covered with tin foil 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, the leek green parts\u00a0set aside earlier, now also sliced, added, the pork removed, plated, brushed\u00a0with garlic oregano\u00a0jelly from <a href=\"http:\/\/www.berkshireberries.com\/\">Berkshire Berries<\/a>, then covered with both the leek sections<\/li>\n<li>a little more lard, using the same source as\u00a0in the above description of cooking the smoked park chops, heated to\u00a0medium-high heat in an enameled cast iron pan, two very small red cabbages from Tamarack Hollow Farm, finely-sliced, and one medium roughly-chopped shallot from John D. Madura Farm added and cooked, stirring occasionally, until the cabbage had softened slightly (about 10 minutes), water added throughout, as necessary, after which\u00a0some salt was added and a little lemon juice, local apple cider vinegar from Face Farm, and a sprinkling of freshly-ground black pepper, the heat then reduced and the mixture cooked 5 or\u00a010 minutes more, or until the cabbage was wilted and the shallots softened, and when done, a few tablespoons of raisins and some red current jelly added and stirred into the pan<\/li>\n<li>red watercress from Max Fish Hatchery, washed and drain-dried, but undressed<\/li>\n<li>a very small amount of applesauce left over from <a href=\"http:\/\/food.hoggardwagner.org\/?s=applesauce\">an earlier meal<\/a><\/li>\n<li>the wine was an Austrian (Wachau) white, <a href=\"http:\/\/www.chelseawinevault.com\/winzer-krems-gruner-veltliner-kremser-sandgrube-2014\">Winzer Krems Gr\u00fcner Veltliner Kremser Sandgrube 2014<\/a>\u00a0[and <a href=\"http:\/\/www.winzerkrems.at\/en\/\">this is Winzer Krems<\/a>, in all of its miscellany*]<\/li>\n<li>the music was <a href=\"http:\/\/www.amazon.com\/Roberto-Gerhard-Chamber-Music-Cantamen\/dp\/B00005MNK3\/ref=cm_cr_pr_product_top?ie=UTF8\">chamber music of Roberto Gerhard<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>* A video work, &#8216;<a href=\"http:\/\/www.georgiacreimer.com\/index.php?id=17&amp;L=1\">Hands on Tables<\/a>&#8216;, by Brazilian artist <a href=\"http:\/\/www.georgiacreimer.com\/\">Georgia Creimer<\/a>\u00a0is in permanent installation\u00a0at the winery<\/p>\n","protected":false},"excerpt":{"rendered":"<p>both German, and not so German &nbsp; The smoked pork chops were German, but the sauce was not so much; the red cabbage was German, but the simple recipe was less so (at least in my own experience); the plain cress could have been German, but then it would have been Salat, and probably accompanied &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-6351","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\/6351","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6351"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6351\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}