{"id":10065,"date":"2016-10-16T00:23:28","date_gmt":"2016-10-16T00:23:28","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10065"},"modified":"2016-10-16T00:23:28","modified_gmt":"2016-10-16T00:23:28","slug":"roasted-striper-with-herbs-grilled-eggplant-roasted-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10065","title":{"rendered":"roasted striper with herbs; grilled eggplant; roasted tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10066\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/striped_bass-Eggplant_tomato.jpg\" alt=\"striped_bass-eggplant_tomato\" width=\"600\" height=\"450\" \/><\/p>\n<p>This meal was as much of a pleasure to assemble as it was to\u00a0consume.<\/p>\n<p>In <a href=\"http:\/\/food.hoggardwagner.org\/2016\/10\/16\/porgy-squash-coppa-chili-lime-bed-micro-scallion-greens\/\">my\u00a0next post<\/a> I will describe a very different meal and a very different experience. \u00a0This one was in line with my usual preference for simplicty and a minimum of ingredients, the earlier one involved a\u00a0little too much of both.<\/p>\n<ul>\n<li>one striped Bass fillet (just over one pound, for the two of us) from\u00a0Pura Vida Fisheries, divided into two\u00a08 or 9-ounce pieces, scored with several very shallow slashes on the skin side, to prevent curling, placed in a black ceramic La Chamba pan, skin side down, sprinkled with chopped lovage\u00a0leaves from Keith&#8217;s Farm (although almost any fresh herb would do as well), sea salt and freshly-ground pepper [and, normally, some homemade dry bread crumbs at this point, which\u00a0I forgot to add this time, but with no negative consequences], and a drizzle of olive oil, the pan placed in a 425\u00ba\u00a0oven for about 12 or 15 minutes, after which it was removed, arranged on plates, squeezed with lemon juice, scattered with fennel flowers from\u00a0Rise &amp; Root Farm<\/li>\n<li>one\u00a0Sicilian\u00a0(heirloom) eggplant, from Norwich Meadows\u00a0Farm, sliced into 1\/2-inch rounds, covered with\u00a0olive oil by turning in them over in a shallow bowl in which some had been poured, pan-grilled, turning 3 times, to ensure cross-hatching, removed to a plate, brushed with a mixture of olive oil, finely-chopped German hardneck garlic from Race Farm, chopped marjoram\u00a0from Stokes Farm, lemon zest, and freshly-ground pepper, and when done, drizzled with a little more olive oil and kept slightly warm\u00a0while the fish was baked.<\/li>\n<li>very ripe, very sweet, very small cherry tomatoes from Stokes Farm, rolled in olive oil inside a smaller black ceramic pan, seasoned with salt and pepper, one\u00a0small, mild Grenada yellow seasoning pepper from Eckerton Hill Farm, begun before the bass in the same 425\u00ba oven and removed just before they has begun to collapse, tossed with\u00a0micro mustard greens from Two Guys from Woodbridge, served in small bowls to the side of the main plates<\/li>\n<li>the wine was a California\u00a0(Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-sauvignon-blanc-lodi-2015.htm?region=NY\">Karen Birmingham Sauvignon Blanc Lodi 2015<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.dacapo-records.dk\/en\/recording-per-norgard-symphonies-2-and-6.aspx\">Per N\u00f8rg\u00e5rd, Symphony No. 2, performed by the Oslo Philharmonic Orchestra,\u00a0John Storg\u00e5rds\u00a0conducting<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This meal was as much of a pleasure to assemble as it was to\u00a0consume. In my\u00a0next post I will describe a very different meal and a very different experience. \u00a0This one was in line with my usual preference for simplicty and a minimum of ingredients, the earlier one involved a\u00a0little too much of both. one &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-10065","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10065"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10065\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}