The Christof Manheim Burger

Makes 4 burgers

I have been fretting lately about my city’s inexcusable lack of interesting food inspired by German cuisine.  For those German bars that serve up pretzels with eight separate mustards, ich libe dich, but sometimes I need to swoon over more than your flat palettes of yellows and browns.  I’m not expecting anything like The Generator (although, Philadelphia, you’re not doing so badly, yourself), but, come on, Germans were some of the earliest immigrants to the Pacific Northwest, and yet we struggle to incorporate their food traditions into our own, insisting on keeping them separate from the others, like some black sheep we don’t want mingling with our prized flock.  We hide them in stained-wood bars, below the sidewalk, or at the bottom of menus.

Well, not today.  It’s sunny today, so I decided to barbecue.  In the fridge are jars of curried sauerkraut I made back in December when the green cabbage was sweet and crisp.  But, since January, I’ve hardly touched the stuff.  You see, I too have been struggling to incorporate the German food into my diet, even that one that’s insanely good for you.  I guess that fermented cabbage never sounds good with black beans or salad or pizza.

Then it hit me: I was making the same excuses as my city.  Well, guess what? Sauerkraut is not meant for only sausages and potatoes!  And, if you give me a chance, I’ll show you why…

Caldo Gallego (Galician Stew)

Caldo Gallego is a tradition. It was born in the rural, northwestern Spanish province of Galicia. Bringing together dried white beans, potatoes, fatty bits of cured pork, and hearty greens, it is a beautiful arrangement of the area’s harvest and the farmer’s prescient attitude of using as much as that harvest as possible.

Each autumn, I prepare Caldo Gallego and freeze it through the winter. While I have thawed and eaten it in the spring or summer, it is never as satisfying as eating it on a cold night next to a fire’s flame. It is heavy, warming and full of flavor.

Pork Sirloin with Brussels Sprouts, Chestnuts & Farro in Pomegranate Sauce

This pork roast is quintessential Pacific Northwest, comprising three seasonal ingredients: farro, chestnuts, and Brussels sprouts.

Washington, it turns out, is a huge producer of the nation’s farro, an ancient relative of the wheat berry. Meanwhile, chestnuts continue to gain popularity, as they too are suited to our weather. And Brussels sprouts? Another delicious green product of our abundant, year-round Brassica farming.