{"id":10423,"date":"2016-11-13T21:42:09","date_gmt":"2016-11-13T21:42:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10423"},"modified":"2016-11-13T21:42:09","modified_gmt":"2016-11-13T21:42:09","slug":"octopus-carpaccio-chestnut-pasta-red-cabbage-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10423","title":{"rendered":"octopus carpaccio; chestnut pasta, red cabbage; cheese"},"content":{"rendered":"

\"octoopus_carpaccio\"<\/p>\n

Wintry and earthy, but first a little sun and sea.<\/p>\n

Chestnuts and red cabbage, or more precisely, chestnut pasta and red cabbage. But first there was octopus. I’ve served\u00a0both of these dishes before, but never anywhere near each other. Last night however, looking around for something to lighten a sturdy\u00a0pasta, at least with\u00a0some proximity in time, I pulled a thin package of sliced octopus carpaccio out of the refrigerator and went on to wash, try, and tear\u00a0the bit of arugula I found inside the crisper.<\/p>\n

\"chestmut_pasta_red_cabbage\"<\/p>\n

I had first decided it would be a pasta meal, and had almost immediately zeroed in on one of the several earthy\u00a0Sfoglini varieties\u00a0sitting\u00a0in the larder closet. Unusually for me, I had\u00a0very few vegetables to go with\u00a0any of them. I did have one\u00a0very small red cabbage, and while it’s not the first thing that comes to mind when anyone thinks of pasta,\u00a0one of the Sfoglini\u00a0available was a chestnut fusilli, and I had combined the 2 ingredients once before<\/a>.<\/p>\n

\"cheese_toast\"<\/p>\n

After a modest serving, we decided we wanted to go\u00a0on to a third course, knowing the remaining pasta would be just as good reheated on another day, and aware that we had some great cheeses, and some especially attractive bread for toast to accompany them<\/p>\n

The meal went this way.<\/p>\n