{"id":10373,"date":"2016-11-08T19:18:03","date_gmt":"2016-11-08T19:18:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10373"},"modified":"2016-11-08T19:18:03","modified_gmt":"2016-11-08T19:18:03","slug":"flounder-sage-habanada-leek-beet-yellow-beans-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10373","title":{"rendered":"flounder, sage, habanada, leek, beet; yellow beans, lovage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10375\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/flounder_Romano.jpg\" alt=\"flounder_romano\" width=\"600\" height=\"450\" \/><\/p>\n<p>This flounder doesn&#8217;t look shy, but the colors of its coat betray only some of the complexity of the\u00a0flavors it inherited from the garlic, herb and vegetables with which it shared a pan.<\/p>\n<p>I no longer use\u00a0a the original\u00a0version of <a href=\"http:\/\/food.hoggardwagner.org\/?s=gilded+cod\">this recipe<\/a> for the treatment of white fish,\u00a0one in which I&#8217;ve incorporated\u00a0hake, cod, several flatfish varieties, and possibly others in the past, but regardless of what I&#8217;ve done to alter\u00a0it, there&#8217;s always magic.<\/p>\n<p>The yellow Romano beans may be the last of the season for us, and it was a good sendoff: They had a great texture, and a surprising sweetness.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10387\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/yellow_Romano_beans.jpg\" alt=\"yellow_romano_beans\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two\u00a0flounder fillets, 5 1\/2 ounces each, from P.E. &amp; D.D. Seafood,\u00a0seasoned with salt and pepper on both sides, coated lightly with well-seasoned flour (I used <a href=\"http:\/\/ncfarms.net\/\">North Country Farms Stone Ground Whole Wheat Flour<\/a>), then submerged in a shallow bowl containing a mixture of one egg from Millport Dairy, a little whole milk, and a pinch of salt, allowed to stay submerged until the vegetable had been mostly prepared and the remaining ingredients for the fish set out, then removed from the bowl, placed in a heavy oval copper pan with 2 or 3 tablespoons of butter, several crushed dried sage leaves from Stokes Farm, one chopped Habanada pepper from Norwich Meadows Farm, and some chopped leek green leaves, fried over a brisk flame until golden, about two minutes for each side, sprinkled with lemon, transferred onto warm plates, some\u00a0micro beets from Windfall Farms scattered over the top<\/li>\n<li>yellow Romano beans\u00a0from Norwich Meadows Farm, briefly parboiled and dried inside the same warm pan, once drained, set aside, reheated while the fish was frying\u00a0in a cast iron pan, seasoned, finished with chopped lovage from\u00a0Two Guys from Woodbridge<\/li>\n<li>the wine was a California (Napa Valley) white,\u00a0<a href=\"http:\/\/www.dacapo-records.dk\/en\/recording-per-norgard--libra.aspx\">Matt Iaconis Chardonnay Napa Valley 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was from the album of <a href=\"http:\/\/www.dacapo-records.dk\/en\/recording-per-norgard--libra.aspx\">Per\u00a0N\u00f8rg\u00e5rd&#8217;s work, &#8216;Libra. R\u00eaves en pleine lumi\u00e8re. Kredsl\u00f8b&#8217;<\/a>, an extraordinarily impressive cycle of<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This flounder doesn&#8217;t look shy, but the colors of its coat betray only some of the complexity of the\u00a0flavors it inherited from the garlic, herb and vegetables with which it shared a pan. I no longer use\u00a0a the original\u00a0version of this recipe for the treatment of white fish,\u00a0one in which I&#8217;ve incorporated\u00a0hake, cod, several flatfish &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-10373","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\/10373","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=10373"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10373\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}