Monday, January 10, 2011

Oktoberfest in January

The story is that shortly before Christmas, a man came to my door and since I was standing in the kitchen and he could clearly see me, I had to answer it.

(For the record, I am tired of solicitors. They want to clean my carpets for "free." They want me to buy a newspaper prescription. They want me to sign up for pest control services. They want to sell me melting candy bars. The only solicitors I actually welcome whole-heartedly are the girl scouts, and none of them have been by in more than two years.)

Whoo! Tangent.

The man at the door was with Farm Fresh To You, which thankfully I had heard of and knew was a legitimate service that delivers organic, local produce to your doorstep. As far as I know they currently serve only the SF Bay area. You choose the frequency and type of stuff you want and cancel at any time without a penalty fee. Since I'd actually been thinking of signing up for this anyway, I went ahead and did it.

I got some kind of special rate -- $25 for a small box delivered once every two weeks. The first box arrived New Year's Eve and from what I remember it contained:

Brocolli, collard greens, a yellow onion, many clementines and apples, mixed lettuce greens, and a red cabbage. So far I have used almost all of it, but I had this big red cabbage I wasn't sure what to do with. Until I thought of the red cabbage they serve at one of our favorite German restaurants -- Teske's.

Now, at Teske's, the focus is really on the meat. This is not a place you want to go if you are a vegetarian. And yeah, the meat's pretty good, but as I believe I've said before, I could really take or leave meat on most occasions. (That's what she said.)

What I really look forward to at Teske's are the sides. They have amazing red cabbage and hot German potato salad. So I decided to go ahead and make both of those last night with pork chops, and you guys -- SO GOOD. I've decided I won't be posting recipes here unless they are the bomb, and both my husband and I agree, if you are into German food, you will really like this stuff.

Ok, so this is going to be a lengthy photo essay containing numerous photos of freaking delicious German food. You have been warned.

Firstly, I got the red cabbage recipe off of Pioneer Woman's Tasty Kitchen site. It was posted by a member called fire wife katie, who said the dish is one of her grandmother's. Now, it takes a lot for me to trust a stranger's recipe, if I've never tried making their stuff. I have trust issues. Pioneer Woman and Martha Stewart are my most tried and true recipe sources.

So I took a leap of faith. 

 So here's my organic cabbage, quartered.

 And here it is, all sliced up in the pot.

Here's a yellow onion, diced. I didn't get fumed out by it! My new method of cutting onions is to hold my nose and whistle and dice it as fast as I can.

Here is an apple, incidentally from Farm Fresh To You. When I saw that the recipe called for an apple, I was skeptical, to say the least. But, dear readers, I stand corrected.

 Here's the apple, peeled and sliced.

I've thrown everything into the pot and am now adding sugar. When I saw that sugar was called for, I was again skeptical. Again, I stand corrected.


 Cider vinegar.

 Pour it in and then boil and stir for 5 minutes until it looks like....

 This. Then simmer for 45 minutes. Delicious food TAKES TIME PEOPLE.

Now it was time to make the potatoes. These are what I was really excited about. At Teske's they are so deliciously vinegary and wonderful. I could only hope to somewhat approximate their dish.

I used a Betty Crocker recipe. Her recipe calls for celery seed, which I didn't have on hand so I just left it out, and it was still the bomb. Proceed informed, dear reader.

 I started out by boiling some red potatoes. And then? Oh, and then comes the good part.

 I chopped up some bacon.

And fried it.

This is half of a red onion, diced. Normally I would have used a yellow onion, but I was fresh out. It still turned out delicious.

By the way, does it irritate anyone else when recipes call for just "an onion"? I mean, hello. There are so many different kinds of onion. Are these recipes saying you could use ANY kind of onion you want? I'm just not sure.

Ok, so you guys, what the recipe said to do next made me very happy.

It said to cook the onion in the bacon fat. If you insist!!

I think this is a little flour, sugar, salt and pepper. Yes, I know we are supposed to be gluten-free over here, but my husband ate a whole hamburger earlier in the day, so this was really the least of his worries. We are back on the wagon today, though. And actually, this recipe would probably turn out just fine without the flour.

And here is what the potato salad "sauce" looked like in the pan. Then you throw in the potatoes, all chopped up, along with the crispy bacon ...

 And here is what the meal looked like.

The potatoes are divine. And what I really love about this recipe? You don't have to peel the potatoes. Hells yes!

 All together, the potato salad, the cabbage and the pork chop were an excellent combination.

And I have lots of leftovers.

Live it. Love it. Learn it. Or is it Learn it, Live it, Love it? Does it matter? I'm not sure. Eat it. Repeat.

For the cabbage recipe, click here.

For the potato recipe, click here.

To make pork chops, salt and pepper some pork chops and fry in a pan. Amen and goodbye.

P.S. You have until midnight Wednesday to enter my $25 gift certificate giveaway! 


  1. Have you hit the jakpot, or what? I donate alla my nine blogs to the betterment of humanity. Thus, you can take anything out and use it. Anything. All I asketh of thee, my worthy and just liege, is to remember me in thy prayers, whatever name thou shalt divulge upon this mortal. God bless. Can I please hold you in my arms and kiss your adorable feet which brot you here in the Heavenly Great Beyond? I don't have a foot fetish, girl, I only like to show I'm humble 'enuff in God's Kingdom.

  2. Sounds great- cabbage is really healthy and a little tricky to find good recipes for. I feel like everyone who gets those boxes is always trying to pawn their cabbage on to me.

    I like your idea of whistling, while simultaneously plugging your nose and chopping an onion. I honestly don't see how it would work with only two hands, though; are you using one hand to plug your nose and the other to hack away madly with a big cleaver and hope that the onion doesn't slide around too much on your chopping board? I just can't visualize this method; it sounds risky and I fear for you.

  3. i'm a fan of potato no matter how you cook it. but potatoes and bacon??? srsly. get out of here.

    it's like my dreams are coming true.

  4. Wow, it's getting interesting up in here! And tasty! ;)

  5. Faith - So I'm actually not literally holding my nose, I am just not breathing through it. So I'm mouth-breathing and whistling. :-) I like the imagery of the one-handed chopping, though!

    You're Lucky I Don't Have a Gun - Hilariously, my husband was just saying we should get a gun because of the comment left by Kold_Kadavr_flatliner, which so far takes the cake for creepiest comment ever on my blog. :-)

    Katie - You're telling me. ;-)

  6. I ate this today at work, and one of the Indian dudes I work with sniffed and grimaced as if I was eating a bowl of turds. I was like "What you don't like Cabbage/Vinegar?" He said he hated sauerkraut etc...

    I enjoyed it though.

  7. holy shit i just pood my pants reading that.

  8. I eat breakfast cereal out of a Pyrex measuring cup just like the one you use.

    Also, that Kold_Kadaver guy is following me too. I'm not sure what to make of it. I don't think he's commented on my blog yet, but after seeing what kind of comments he leaves... I really, really hope that he does.