If I were his World Cup Chef: Miraslov Klose' (Germany)

This story is #21 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

Miraslov Klose has surely been one of Germany's biggest heroes in his third World Cup. My biggest regret of their losing to Spain in the semifinal was that I didn't get to see his fabulous front-flip celebration again. I had hoped he'd get to perform again tomorrow, maybe celebrating with at least one goal in the third-place match with Uruguay, but just heard that he has a back injury and may not play. I do not like when that happens.

On a more typical day, Klose is universally admired and respected as a quiet, modest player dedicated to maintaining perfect fitness and always giving his best, allowing his results to speak for themselves. With numerous awards for his talent especially regarding goals scored in international matches and World Cup finals, he is one goal away from surpassing the FIFA World Cup record of 15. His current back injury is most unfortunate, as at 32, this is likely to be his last World Cup.

He plays for Bayern Munich which has always been my favorite German Bundesliga team since Luca Toni transferred there from Italy (he's now returned to Italy). Toni and Klose were quite the duo of strikers at one hour and, even enjoyed Oktoberfest with their other teammate buddy Franck Ribery. This photo was my first introduction to Klose.

The brilliant striker has an interesting ethnic heritage. Born in Poland, his father is of German descent, so he holds German nationality. He says he prefers to be considered European. He and his (Polish) wife are the proud parents of twin sons.

If I were his World Cup Chef, I would want to prepare something comforting, to welcome his return to Germany after an emotional, exciting, and likely exhausting month in South Africa.

At the home of German friends years ago, I enjoyed one of the most splendid meals ever ~ pork roast and homemade apple sauce, served with braised red cabbage. I believe that it was so incredibly delicious because pure joy and pleasure permeated their kitchen and dining room while it was prepared and served. A meal of simple foods was elevated to a spectacular feast, as we all enjoyed a sublime evening of conversation and laughter at their table.

With that same tenderness and pure intention, I would be honored to place a meal like that one on the table of this fine gentleman and his lovely family. I would want to gently remind him that truly, at the end of the day (and the World Cup), what really matters in life is right in front of him.

Feast of Pork Tenderloin, Red Cabbage, and Fresh Apple Sauce, for Miraslov Klose

1 Tbsp butter
2 lbs. green, Golden Delicious, or Fuji apples, peeled, cored, coarsely chopped
3 Tbsp brown sugar
1 Tbsp ground cinnamon
1 tsp freshly ground nutmeg
1/4 cup water

2 whole pork tenderloins, about 1 lb. each
Extra-virgin olive oil
Sea salt
Freshly grated black pepper
Fresh thyme leaves
2 cups fruity white wine, like Chardonnay

3 Tbsp butter
1 head red cabbage, cored, thinly sliced
1 small red onion, thinly sliced
1/3 cup apple juice or cider
Pinch of caraway seeds (optional)
2 Tbsp apple cider or white balsamic vinegar
Salt and pepper

Heat butter in large saucepan over medium heat for applesauce. Place apple pieces, sugar, spices in pan and stir to coat apple pieces evenly. Heat through then add water and stir again. Lower heat to simmer, cook just until apples are soft, about 30 minutes.

Preheat oven to 425F. Coat bottom of large, heavy ovenproof skillet with oil over medium-high heat. Sprinkle pork with salt, pepper. Place in hot skillet and brown on all sides, cooking for about 8-10 minutes. Remove from heat, sprinkle with thyme, pour wine around sides of pork and place in oven. Roast for 13-15 minutes, until thermometer inserted in thickest part of roast reads 150F; prepare cabbage while meat cooks.

Melt butter in large skillet over medium heat. Add cabbage, onion, juice, seeds. Stir, heat through. Add vinegar, cover, and simmer for 15-20 minutes until cabbage is tender. Season to taste with salt and pepper.

Carve roasted pork on the diagonal. On serving platter, place cooked cabbage. Arrange pork slices atop cabbage, pour pan juices over pork. Spoon applesauce around edges of cabbage and pork to serve. Yields 4-6 servings.


Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire