oregano, chili-roasted squid, lemon; potato; tender collards

“squid | skwid |

noun (plural same or squids)

an elongated, fast-swimming cephalopod mollusk with ten arms (technically, eight arms and two long tentacles), typically able to change color.

But that’s always only a part of the story.

  • exactly one pound of fresh squid, mostly bodies, because someone else had just bought all the tentacles, from American Seafood Company, rinsed and very carefully dried, quickly arranged inside a large rectangular enameled cast iron pan that had been heated on top of the stove until quite hot and its the cooking surface brushed with a little olive oil once it had, sprinkled with a heaping teaspoon of super-pungent dried Sicilian oregano from Buon Italia, local Long Island waters sea salt from P.E. & D.D. Seafood, freshly-ground black pepper, and 4 or 5 quite small chopped aji dulce seasoning peppers from Eckerton Hill Farm, followed by a full 3 tablespoons of juice from an organic Chelsea Whole Foods California lemon and a splash of olive oil, the pan placed inside a 400º oven and the squid roasted for just 5 minutes, by which time their bodies had ballooned somewhat, removed and arranged on 2 plates and ladled with the cooking juices that had been transferred from the pan to a sauce boat
  • 10 ounces of small Masquerade potatoes from Norwich Meadows Farm, scrubbed, boiled unpeeled in generously-salted water until barely cooked through, drained, halved, dried in the still-warm large vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with a little olive oil, seasoned with salt and pepper, and tossed with micro ruby red chard from Windfall Farms
  • tender collards from Tamarack Hollow Farm, leaves and stems roughly cut, washed several times and drained, transferred to a smaller bowl very quickly in order to retain as much of the water clinging to them as possible, braised inside a large, heavy antique tin-lined copper pot in which 2 halved cloves of rocambole garlic from Keith’s Farm had first been allowed to sweat in some olive oil, finished with salt and pepper and a drizzle of olive oil
  • the wine was an Italian (Lombardy) white, Lugana, Ca’ Lojera 2018, from Astor Wines
  • the music was Lully’s 1677 tragédie en musique, ‘Isis’, performed by Christophe Rousset and his Talens Lyriques