{"id":10255,"date":"2016-10-30T23:29:12","date_gmt":"2016-10-30T23:29:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10255"},"modified":"2016-10-30T23:29:12","modified_gmt":"2016-10-30T23:29:12","slug":"steak-bronze-fennel-potatoes-habanada-herbs-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10255","title":{"rendered":"steak, bronze fennel; potatoes, habanada, herbs; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10257\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/steak_potatoes_collards.jpg\" alt=\"steak_potatoes_collards\" width=\"600\" height=\"450\" \/><\/p>\n<p>Steak\u00a0and potatoes. And greens. But not <em>just<\/em>\u00a0steak\u00a0and potatoes. And the greens were also very, very good. The thick heavily-marbled pastured and grass-fed &#8216;Delmonico cut&#8217; beef\u00a0was from an Amish family&#8217;s farm in Pennsylvania, the small juicy fingerlings from a friend&#8217;s garden just north of New York, and the sweet collards from the\u00a0northern Vermont\u00a0farm of a couple\u00a0who have become Greenmarket friends<\/p>\n<p>I didn&#8217;t have to travel more than a mile from home to harvest all of\u00a0it.<\/p>\n<ul>\n<li>a one-pound\u00a0Delmonico steak from Millport Dairy Farm,\u00a0dried, pan-grilled to medium rare, divided into 2 pieces, drizzled on the plates with a squeeze of lemon and a little olive oil, finished with a sprinkling of bronze micro fennel\u00a0from Windfall Farm<\/li>\n<li>fingerling potatoes from a friend&#8217;s garden, &#8216;Lower Hayfields&#8217;, in Garrison, New York, most of them halved, tossed with at little olive oil, some finely-chopped no-heat Habanada pepper from Norwich Meadows Farm, crumbled dried sage and chopped fresh rosemary, both from Stokes Farm, salt, and pepper, spread, cut side down, onto a large\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at 375\u00ba for about 25 minutes, or until both tender and slightly browned<\/li>\n<li>collard greens from Tamarack Hollow\u00a0Farm,\u00a0cut as a very rough chiffonade, then braised in a heavy pot in which crushed &#8216;German Hardneck&#8217; garlic from Race Farm\u00a0had been allowed to sweat with some olive oil, the dish finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Calveras) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/f-stephen-millier-black-label-red-angel-red-blend-calaveras-county-2014.htm?cid=USA\">F. Stephen Millier Black Label Red Angel Red Blend Calaveras County 2014<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=38177\">an album of electronically manipulated musical, spoken, and natural sounds by Roger Reynolds<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Steak\u00a0and potatoes. And greens. But not just\u00a0steak\u00a0and potatoes. And the greens were also very, very good. The thick heavily-marbled pastured and grass-fed &#8216;Delmonico cut&#8217; beef\u00a0was from an Amish family&#8217;s farm in Pennsylvania, the small juicy fingerlings from a friend&#8217;s garden just north of New York, and the sweet collards from the\u00a0northern Vermont\u00a0farm of a couple\u00a0who &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-10255","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\/10255","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=10255"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10255\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}