{"id":7736,"date":"2016-04-08T05:49:35","date_gmt":"2016-04-08T05:49:35","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7736"},"modified":"2016-04-08T05:49:35","modified_gmt":"2016-04-08T05:49:35","slug":"kassler-ramps-garlic-oregano-jelly-cabbage-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7736","title":{"rendered":"Kassler, ramps, garlic-oregano jelly; cabbage; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7737\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/smoked_pork_chops.jpg\" alt=\"smoked_pork_chops\" width=\"600\" height=\"450\" \/><\/p>\n<p>We&#8217;re almost in German lands here.<\/p>\n<ul>\n<li>six\u00a0or eight\u00a0ramps from Mountain Sweet Berry\u00a0Farm, their white portions only (the green leaves reserved), chopped and swirled around for a minute in a small amount of equal parts of\u00a0bacon fat, duck fat, and butter which had been heated inside an\u00a0oval\u00a0copper <em>au gratin<\/em>, two smoked loin pork chops [&#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Kassler\">Kassler<\/a>&#8216;] from the Amish farm in Pennsylvania which\u00a0offers their excellent produce at the Union Square Greenmarket\u00a0under\u00a0the name\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2015\/01\/23\/geraucherte-schweinshaxe-sauerkraut-kartoffeln\/\">Millport Dairy<\/a>, added to the pan, which was then covered with tin foil and kept above a very low flame\u00a0(just enough to warm the\u00a0chops, as of course they were\u00a0already fully-cooked), turning the meat once, and, near the end of the cooking time, the green parts of the ramps\u00a0which had been set aside earlier, added and stirred about, the pork removed, plated, brushed\u00a0with a garlic oregano\u00a0jelly from <a href=\"http:\/\/www.berkshireberries.com\/\">Berkshire Berries<\/a>, then covered with both the white and green ramp\u00a0segments<\/li>\n<li>the same fats as described above\u00a0in the preparation of the pork, heated above a\u00a0medium-high heat in a large enameled cast iron pan, then about\u00a028 ounces of red cabbage from Eataly, finely-sliced, and one medium roughly-chopped\u00a0\u2019Picasso\u2019 shallot (very strong)\u00a0from Mountain Sweet Berry Farm added, cooked, stirred occasionally, until the cabbage had softened slightly (about 10 minutes), water added throughout, after which\u00a0some salt was introduced\u00a0and a little lemon juice, local apple cider vinegar from Race Farm, and a sprinkling of freshly-ground black pepper, before the heat was reduced and the mixture cooked 5 or\u00a010 minutes more (or until the cabbage was wilted and the shallots softened), and a few tablespoons of raisins and some red current jelly added and stirred into the pan<\/li>\n<li>very tender collard greens from Migliorelli Farm,\u00a0washed, drained, and\u00a0braised very lightly in a heavy pot, finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>the wine was an Austrian (Lower Austria\/Nieder\u00f6sterreich) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/this-month-s-top-10\/landhaus-mayer-gruner-veltliner-2014\">Landhaus Mayer Gr\u00fcner Veltliner 2014<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=59112\">Franz Josef\u00a0Haydn, Symphonies Nos. 97, 98, and 99<\/a>, performed by the\u00a0Orchestra of the 18th Century, conducted by Franz Br\u00fcggen<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re almost in German lands here. six\u00a0or eight\u00a0ramps from Mountain Sweet Berry\u00a0Farm, their white portions only (the green leaves reserved), chopped and swirled around for a minute in a small amount of equal parts of\u00a0bacon fat, duck fat, and butter which had been heated inside an\u00a0oval\u00a0copper au gratin, two smoked loin pork chops [&#8216;Kassler&#8216;] from &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-7736","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\/7736","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=7736"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7736\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}