{"id":10244,"date":"2016-10-29T23:32:15","date_gmt":"2016-10-29T23:32:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10244"},"modified":"2016-10-29T23:32:15","modified_gmt":"2016-10-29T23:32:15","slug":"pollock-allium-zest-habanada-sorrel-tomato-romanesco","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10244","title":{"rendered":"pollock, allium, zest, habanada, sorrel; tomato; romanesco"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10245\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/pollock_romanesco.jpg\" alt=\"pollock_romanesco\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10249\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/Romanesco.jpg\" alt=\"romanesco\" width=\"600\" height=\"450\" \/><\/p>\n<p>This time I strayed so far from the\u00a0urtext of a recipe, one which I have used many times before, that I won&#8217;t even\u00a0go into its antecedents.<\/p>\n<p>I&#8217;ll only introduce the ingredients.<\/p>\n<p>It&#8217;s a mystery to me why pollock is always so modestly priced at the fish market, because it really is a great fish, with excellent\u00a0flavor and wonderful\u00a0texture, and it&#8217;s really easy to prepare. It&#8217;s also amenable to any number of creative treatments, although I&#8217;d recommend not getting too fancy, or its very real virtues might end up hidden.<\/p>\n<p>The other mystery is the phenomenal shape of Romanesco broccoli, normally <a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Romanesco_Broccoli_detail_-_(1).jpg\">unnaturally geometric<\/a>, but this time, in parts, almost diabolically contorted, and also two-toned!<\/p>\n<ul class=\"ul1\">\n<li class=\"li1\"><span class=\"s1\">two 8-ounce pollock fillets from Pura Vida Seafood, dried, seasoned on both sides with salt and pepper, placed in a buttered copper au gratin pan, spread over the top with a mixture of soft butter, lemon zest, and some chopped red scallions from S. &amp; S.O. Produce Farms\u00a0[almost any other mild allium could be substituted], and one finely-chopped habanada pepper from Norwich Meadows Farm,\u00a0<\/span><span class=\"s1\">baked 12 to 15 minutes at 350\u00ba, removed to 2 plates, some\u00a0micro red sorrel from Two Gus from Woodbridge briefly stirred into the pan juices, which were\u00a0<\/span><span class=\"s1\">drizzled on top of the fillets,\u00a0the dish finished<\/span><span class=\"s1\">\u00a0with some more (fresh) micro sorrel<\/span><\/li>\n<li class=\"li1\">fourteen\u00a0sun gold tomatoes, from 2 different growers, Ryder Farm and Stokes Farm, heated\u00a0with a little olive oil inside a small Pyrex glass pan until they had begun to soften, then seasoned with salt and pepper and added to the au gratin pan after the pollock had been removed, but\u00a0before the sorrel\u00a0had been added<\/li>\n<li class=\"li1\">one magnificent Romanesco broccoli head from Berried Treasures, broken up into florets, tossed with a little olive oil (not too much, to guarantee\u00a0a\u00a0slightly crispy, slightly carbonized side dish), salt, pepper, and part of a seeded medium-hot red cherry pepper from Oak Grove Plantation, finely chopped, the mix\u00a0<span class=\"s1\">spread onto one of my several\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pans <\/a>and roasted at 400\u00ba for about 25 minutes [it was necessary to juggle the fish and the vegetable inside the oven on account of the different oven temperatures required],\u00a0<\/span><span class=\"s1\">removed from the oven, stirred, and served<\/span><\/li>\n<li class=\"li1\">the wine was a California (Napa) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/matt-iaconis-chardonnay-napa-valley-2015.htm?cid=USA\">Matt Iaconis Chardonnay Napa Valley 2015<\/a><\/li>\n<li class=\"li1\">the music was V<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Marina-Comprato\/Performer\/208135-2\">ivaldi&#8217;s &#8216;Armida&#8217;, Rinaldo Alessandrini directing Concerto Italiano<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This time I strayed so far from the\u00a0urtext of a recipe, one which I have used many times before, that I won&#8217;t even\u00a0go into its antecedents. I&#8217;ll only introduce the ingredients. It&#8217;s a mystery to me why pollock is always so modestly priced at the fish market, because it really is a great fish, with &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-10244","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\/10244","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=10244"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10244\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}