German Style Cabbage with Bacon Ends


Everyone in my family likes vegetables and eat them as a matter of course. ¬†Praise be to JesusūüėÄ ¬† Naturally, they have their individual favorites and preparation styles. ¬†All of them love my German style cabbage and ask for it from time to time. ¬†Today I decided to get them off their knees and to the table with cabbage and German butcher, house smoked pork chops.


During the Ethiopian-Eritrean War, my son and I were evacuated to Ireland for 6 months; chosen because there was a good private French school in Dublin and my husband still has family there. ¬†The dairy products (butter, cheese, cream, ice cream) were some of the best we’ve every had and we always highly ranked Ireland along side France for¬†superior diary products. ¬†But today I reluctantly admitted, after using Kerry Gold Butter last year and since I’ve been back, that the import we find here is not a patch on French butter! ¬†Maybe not even the French President butter brand. ¬†Gasp! ¬†How is that possible?


For lunch today, I spread some Kerry Gold on a very nice piece of onion rye bread to accompany my cabbage, and while not offensive, the Irish butter just didn’t have that grass fed, butter fat, richness that I recall from our stay. ¬†Perhaps we weren’t eating the Kerry Gold brand in Dublin (I don’t remember) or maybe they are not exporting their ¬†“Grade A” to the States. ¬†For whatever reason, I’m disappointedūüė¶ ¬† I’ll probably need to consider getting rid of my Irish husband and terrier now. ¬†Maybe not the dogūüėÄ


I don’t know why everyone calls this cabbage red. ¬†It looks purple to me until it’s cooked. But I could be color blind.


Needless to say I had no lardons, but I did have some bacon ends that I bought last year in good shape in the freezer.  Bacon ends are not lardons, although they did have some lardons-ish pieces included in the bag.


The bacon ends are fattier and need to be rendered to get rid of some of the excess fat.


I used my Paula I-Call-A-Spade-A-Spade Deen deep skillet. ¬†It has become one of my favoritesūüôā


Go ahead. ¬†Eat this with buttered bread and don’t feel guilty. ¬†Have cake afterwardūüėÄ

German Style Cabbage with Bacon Ends

1 cup bacon ends, chopped

1 tbsp olive oil

1/2 medium onion, halved and thinly sliced

1 medium small head of purple cabbage, shredded

3-4 sprigs fresh oregano

1/3 cup white vinegar

1/3 cup sugar

3 tablespoons water

1 tsp dry mustard

1 tsp salt

1/2 tsp black pepper

Using a wok or a large, deep skillet, brown and render the fat from the bacon ends. Remove all the rendered fat except for 1 tbsp, add the tbsp of olive oil and the onion.  Cook the onion until soft.  Add the shredded cabbage and fresh oregano, then stir fry for 3-4 minutes.

Mix together the vinegar, sugar, water, mustard, salt and pepper, then stir into the skillet, bring to a boil, cover and simmer for 45 minutes, stirring occasionally.

Roasted Smoked Pork Chops

2 tbsp butter

6 smoked, thick and fully cooked pork chops

Preheat the oven to 400 F.  Melt the butter in a roasting pan, then add the pork chops. Roast for 15 minutes on each side.










Posted in American, Cooking, Food and Wine, German, Main dishes, Recipes, side dish | Tagged , , , , , , , | 16 Comments

A Visit to the German Butcher


Whenever I start a sentence “A Visit”, I always think of a short story I read back in the day, “A Visit from the Footbinder”, by Emily Prager. ¬†I really loved that story but that has nothing to do with today’s post. ¬†I just wanted everyone to know that I’m literateūüėÄ


Today I wanted to make spareribs and knew that I would never be satisfied with the inferior cut and quality of pork at the supermarkets. ¬†The German butcher, attached to the Alpine Wurst and Meat House Restaurant in Honesdale, I knew would have what¬†I wanted. ¬†Yes he didūüėČ


I was out of my homemade rubs (Bavarian and Essence) but my neighbor Caroline often gifts our family with her homemade flavored salts. ¬†I went with her Spanish Rub, thinking that it wouldn’t harm my contemplated¬†teriyaki glaze. ¬†It didn’t.


After purchasing the ribs and a few essential house smoked pork chops, we were stopped by the butcher at the door.  He explained that he had something he wanted us to taste. Disgruntled by the quantity of leftover cooked potatoes the restaurant was disposing of each night, he correctly thought that the potatoes could be recycled and created a mashed potato recipe for the restaurant or take out from the deli shop.  He gave us both a heaped spoon full of hot mashed potatoes.  Fabulous, fabulous.  Of course we got a pound to go and the recipe.

German Butcher Mashed Potatoes

2 lbs cooked potatoes, mashed

1 cup cheddar cheese, grated

2 tbsp parsley, chopped

Ranch dressing to taste (you can start with 1/2 cup)

1/2 cup cooked bacon, crumbled

Salt and pepper

Warm the potatoes, cheddar cheese, parsley and ranch dressing over a medium low flame, stir in the bacon and season with salt and pepper.







Posted in American, Cooking, Food and Wine, German, Recipes, side dish | Tagged , , , , , , , | 20 Comments

Succulent Pork Roast with Apples and Onions


I had to empty out my old, stainless steel refrigerator in preparation for the arrival of the new, white refrigerator.  Though tedious, it gave me a chance to find out exactly what I had in the freezer.  While most of the frozen items were uninteresting, quite a few were okay and serviceable.


Like this cute little pork roast.  I just happened to have 2 red apples left behind by my husband and fading in the crisper.


Roasted pork with fruit and vegetables is one of my favorite things, so I trotted out my green tajine and filled the bottom.


Child’s play! ¬†Pork sandwiches tomorrow with coleslaw.

Succulent Pork Roast with Apples and Onions

2 apples, cored and sliced into about 6 wedges

3 small carrots, cut into chunks

2 small onions, quartered

2 garlic cloves, thinly sliced

2 tbsp butter, diced

Leaves from 3 fresh oregano sprigs

3 lb pork roast

Salt and pepper

Dried thyme

1 tbsp olive oil

1 tbsp butter

Mix the fruit, vegetables and butter together, then place in the bottom of a roasting pan. Sprinkle with the oregano leaves.

Season the roast with salt, pepper and thyme, then brown in the olive oil and butter.  Place the browned roast on top of the vegetables and roast in a 400 F oven for 1 hour and 15 minutes.





Posted in American, Cooking, Food and Wine, Fruit, Main dishes, Recipes | Tagged , , , , , , , , , | 14 Comments

Fish Soup with Leafy Green Vinaigrette


Well at last I’ve found a decent source for fresh fish in Scranton. ¬†The name of the shop is South Side Seafood, owned by Carl and John Pazzaglia Jr. ¬†My neighbor Caroline¬†was kind enough to introduce me to this source for¬†non-fish farm fish. ¬†Thank you Caroline.


Craving a fish soup, I decided on wild salmon, cod and shrimp for this take on fishermen soup a la Brittany.


I like making this vinaigrette for fish soup. ¬†It’s easy and is an unforgettable compliment to the soup.


I shall never run out of Amora Dijon mustard. ¬†I have a lot of jars and they are all bigūüėČ


My husband bought this¬†Le Creuset casserole as a Christmas present for me. ¬†Thanks Honeyūüôā ¬†Eat this with good bread and butter.


Fish Soup with Leafy Green Vinaigrette

6 garlic cloves

1 handful of roquette

1 handful of cilantro leaves

Juice of one lemon

1 tsp white wine vinegar

1 tsp Dijon mustard

6 tbsp olive oil

4 tbsp water


1 large onion, halved then thinly sliced

1 leek sliced

1 celery branch sliced

3 tbsp butter

1 tomato, seeded and chopped

1 fish bouquet garni

8 cups fish stock

2 small carrots, sliced

2 large potatoes, cut into cubes

1lb  cod fillet, cut into large cubes

1 lb salmon, skinned and cut into cubes

1 lb shrimp, shelled and cleaned

Chop the garlic, roquette and cilantro in a blender, then add the lemon juice, vinegar, mustard, oil, water, pepper.  Blend well, then refrigerate until ready to use.

Saute the onion, leek and celery in the butter until the vegetables are soft.  Add the tomato, bouquet garni and fish stock.  Bring to a boil, then simmer for 30 minutes.

Add the carrots and potatoes and continue to cook for 12-15 minutes.  Add the cod and salmon and continue to cook for 4-5 minutes.  Add the shrimp and continue to cook for 4 minutes. Remove from the flame and serve with the vinaigrette and country bread.



Posted in Cooking, fish, Food and Wine, French, Main dishes, Recipes, Soup | Tagged , , , , , , , , , | 18 Comments

Old School Easy Chicken and Noodles


I was thinking about a woman I met in Niger. ¬†She was from some southern state, I don’t remember which, but she made the best chicken and noodles I have ever tasted, better than my mom’s. ¬†Normally this epitome of comfort food is made with reserved chicken necks and backs boiled with aromatics(onion, celery, garlic), bones and skin removed and broth reserved.


I didn’t have any backs and necks but I did have 5 abnormally massive, unlabeled chicken thighs in the freezer with that Perdue mad scientist look. ¬†My husband probably got them on saleūüôā ¬†For the aromatics, I used what I had because I¬†had to stay home waiting for workers and the man who wants to purchase my stainless steel refrigerator.

My chicken and noodles, though not the best, were good and easy to make.

Chicken and Noodles

6 large chicken thighs

2 branches celery, sliced

1/2 onion, chopped

4 scallions, sliced

1 red bell pepper, diced

1 large bay leaf

1 tbsp oregano

2 tsp salt

1 tsp black pepper

1 tbsp flour

8 -12 oz egg noodles

2 tbsp butter

2 tbsp chopped parsley

Place the chicken thighs, celery, onion, scallions, bell pepper, bay leaf, oregano, salt and pepper in a 5 1/2 quart pot and cover with water until 2 inches from the top.  Bring to a boil and then simmer for 1 hour.  Remove the chicken pieces from the broth, remove skin, bones and unsightly fat, then chop into chunks.

Measure out about 1 cup of chicken broth and blend with the flour, pour the mixture, stirring, back into the pot and continue to simmer for about 15 minutes.  Add the chicken and the noodles to the pot, bring to a boil and simmer for about 10 minutes.  Stir in the butter and parsley, then serve.



Posted in American, Cooking, Food and Wine, Main dishes, Recipes | Tagged , , , , , , | 18 Comments

Spice Rubbed Beef with Crispy Roasted Vegetables


I went into the Super Duper Market yesterday to look for some beef. ¬†I avoid Weiss Supermarket because they seem to have a lot of expired fresh vegetables and other products. ¬†As you know, I prefer my vegetables to expire and wither in my own refrigerator and can then decide whether to use them or not, depending on the fond memories I have of their ¬†youthful beauty when I bought them. ¬†In addition, Weiss has labeled nearly all of their beef “Black Angus” and I don’t believe that, especially because the prices¬†are reasonable for regular, good beef but implausible for authentic, ridiculously expensive, Black Angus.


Anyway, yesterday the Super Duper reminded me of the supermarket meat bins in New Orleans; pork, pork, pork, pork, chicken, pork, pork, pork, beef, pork. ¬†Lamb and veal missing in action¬†probably because no one wants to pay for or eat a baby animal. ¬†I think I’ll have to do my meat shopping at the German butcher here in Honesdale or the IGA in Hawley.


I did find a “top round” beef roast, a cut I’m not very familiar with and speaks to me of a pot roast that I didn’t want to make. ¬†Instead, I gathered up the dregs of refrigerator vegetables bought by my husband when I was still in France and before he left for Haiti to¬†avoid being retired and make a bunch of money. ¬†The bunch of money is good for me because I’m going to replace the stainless steel, French door refrigerator I have now with a white, French door refrigerator because 1) ¬†The water and ice dispenser is on the inside of the stainless steel refrigerator. ¬†2) ¬†The stainless steel reflection from this huge monster does not for pretty pictures make. ¬†That’s probably not even EnglishūüėÄ


But where was I? ¬†A made an interesting fennel and coriander rub for the meat and also sprinkled some on the vegetables¬†with olive oil. ¬†I had enough of the rub leftover for a future porky roast or grill. ¬†The weather is starting to warm a bit and I’m starting to think of barbecue.


My husband found this little pan, I think in Haiti, years ago.  I like to use it to toast spices and to fry a single egg with tomato and cheese on top.


A coffee grinder is such a civilized way to grind spices! ¬†Yes, I have a mortar and pestle also but, hey, this isn’t the Flintstonesūüôā ¬†I found a set of these measuring spoons with the grapes on top in a small Missouri town on the Mississippi river. ¬†I’ve forgotten the name of the town but it was charming and so were the people.


If you want the roast a bit rarer, I did, cook it about 15 minutes less.  The vegetables will still be cooked correctly.


Spice Rubbed Beef with Crispy Roasted Vegetables

2 1/2 lb top round roast

2 tbsp coriander and fennel rub (see below)

1 1/2 tbsp olive oil

2 parsnips, chaos cut

1 carrot, chaos cut

2 branches of celery, chaos cut

3 shallots, quartered

12 baby new potatoes, halved

1 bulb garlic, whole with the top cut off

1 tbsp coriander and fennel rub

2 tbsp olive oil

Mix the 2 tbsp of rub with the 1 1/2 tbsp of olive oil and rub all over the roast.  Allow to rest for 1-2 hours.

In the meantime, mix the vegetables with the 1 tbsp rub and the 2 tbsp olive oil and place in the bottom of a roasting pan, garlic cut side up.  Top the vegetables with the roast and place in a preheated 400 F oven, roast for 1 hour, remove, stir the vegetables, then continue to roast for an additional 30 minutes (15 if you like it rarer).  Serve with Dijon mustard or horseradish.

Coriander and Fennel Rub

1/3 cup fennel seed

1 tbsp coriander seed

1 tbsp white peppercorns

1 tbsp salt

Toast the seeds and peppercorns in a skillet, then add the salt and grind all together to a powder.





Posted in American, Cooking, Food and Wine, Main dishes, Recipes, Vegetables | Tagged , , , , , , , , , | 13 Comments

Snow Day


Well no Dorothy, we’re not in Burgundy anymore. ¬†We’re in Wayne County Pennsylvania where schools are many times closed¬†because of the winter weather. ¬†However,¬†Snow Days are only for school children, adults go to work on these days and are on time because “we’re used to driving in any kind of weather.” ¬†The school bus drivers must be recruited from clueless winter driving places like Washington, D.C. ¬†Anyway.


Japanese, zucchini spaghetti, quick pickle sounded good to us and gave Jade an opportunity to use one of my newest gadgets.


This is a tasty, quick pickle that should work with your choice of vegetable as long as it’s finely/thinly sliced.


Lacking a winter, “hell bent for leather” driver we chose to hang out in the kitchen for the day, making food we liked with whatever we had. ¬†Jade and I simply adore spicy Asian eggplant. Normally I make it with ground pork or veal, but unable/unwilling to go to the store, I used some ground lamb from Quails are Us that has been in the freezer since I went to France last year. ¬†It was still good. ¬†We ate the eggplant almost immediately (after the picture) with hard-boiled quail eggs.


On a roll, I quartered a small, center cut pork roast and marinated it in char siu sauce for several hours, although overnight is better.


My “S” hooks were happy to see me and I themūüôā


“S” hooking pieces of char sui pork in the oven is something you can brag about or at least I do.

Them:  So Rose, what did you do yesterday?

Me: ¬†I “S” hooked some char sui pork in the oven.

Them:  Radical!

Me: ¬†Yeah, I knowūüėÄ


Quick Japanese Zucchini Pickle

2 large zucchini, cut into spaghetti or ribbons or just thinly sliced

1/3 cup rice vinegar

1 tsp salt

3 tsp sugar

Mix together the vinegar, salt and sugar until the crystals are dissolved.  In a bowl, mix the marinade and zucchini together,  then place in a jar and refrigerate for 2 hours.

Spicy Eggplant with Lamb

2 large eggplant, quartered vertically and cut into chaos chunks

2 tbsp sambal oelek

2 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp sake

1 tbsp sugar

7 tbsp peanut oil

1/2 lb ground lamb

2 tbsp garlic, grated

2 tbsp ginger, grated

Scallions, sliced

Mix the soy sauce, sambal, vinegar, sake and sugar together.  Set aside.  Divide the peanut oil into 3 small bowls (3 tbsp, 3 tbsp, 1 tbsp).

Heat 3 tbsp oil to a wok, add half the eggplant and cook until it begins to brown.  Remove.  Add another 3 tbsp oil to the wok and cook the other half of the eggplant.  Remove.  Add the last tbsp of oil to the wok with the lamb, garlic and ginger.  Stir fry for about 1-2 minutes.

Return the eggplant to the wok along with the chilli mixture, bring to a boil, cover and simmer for 6-8 minutes.

Sprinkle the sliced scallions on top and eat immediately.







Posted in Asian, Cooking, Food and Wine, Japanese, Main dishes, Recipes, Sandwich | Tagged , , , , , , , , , , | 31 Comments