{"id":10610,"date":"2016-11-27T16:50:14","date_gmt":"2016-11-27T16:50:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10610"},"modified":"2016-11-27T16:50:14","modified_gmt":"2016-11-27T16:50:14","slug":"spicy-grilled-salmon-lovage-sauteed-cucumbers-cheeses","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10610","title":{"rendered":"spicy grilled salmon, lovage; saut\u00e9ed cucumbers; cheeses"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10617\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/salmon_cucumbers.jpg\" alt=\"salmon_cucumbers\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10619\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/four_cheeses_bosc_pear.jpg\" alt=\"four_cheeses_bosc_pear\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had planned on serving a pasta Friday night, because the Union Square Greenmarket being closed the day after Thanksgiving, there would be no fresh local fish. Then I remembered that, although it was hardly local, there was always wild-caught salmon available less than a block from our door.<\/p>\n<p>I opted\u00a0for the Sockeye; there\u00a0will always be pasta.<\/p>\n<ul>\n<li>one 14-ounce wild sockeye salmon fillet from Whole Foods, coated on both sides with\u00a0a mix of light brown turbinado sugar, sea salt, freshly ground pepper, freshly ground allspice, freshly ground nutmeg, and the zest of half of an organic lemon from Whole Foods, allowed to marinate in the refrigerator in a covered dish for about 3\u00a0hours,\u00a0the fish\u00a0then rinsed,\u00a0patted dry, brought to room temperature,\u00a0oiled generously, and cooked on an enameled grill pan, flesh side down, removed when the inside\u00a0was not quite pink, the outside crisp and smoky, divided onto 2 plates, drizzled with a little olive oil and sprinkled with lovage from\u00a0Two Guys from Woodbridge, served with lemon wedges [the recipe is little altered from\u00a0<a href=\"http:\/\/cooking.nytimes.com\/recipes\/1016707-brown-sugar-cured-salmon\">this one from Melissa Clark<\/a>]<\/li>\n<li>two small Japanese scallions, sliced, and one heatless fresh habanada pepper, chopped finely, both from Norwich Meadows Farm, heated in olive oil inside a large cast iron pan\u00a0until softened,\u00a0then\u00a0several small Korean cucumbers from Lani\u2019s Farm, chopped into one-inch bits, added and saut\u00e9ed until beginning to brown, seasoned with salt and pepper<\/li>\n<\/ul>\n<p>There was a cheese course, this time with fruit rather than toasts<\/p>\n<ul>\n<li>the cheeses were, from left to right in the picture, &#8216;Bigelow&#8217;, a goat cheese from Ardith Mae; Consider Bardwell\u00a0Farm&#8217;s \u2018Reconsider\u2019, which is a one-time event: a cow cheese finished in their \u2018Manchester\u2019 goat cheese cave; Consider Bardwell Farm&#8217;s &#8216;Dorset&#8217; cow cheese; and an organic gorgonzola, casarrigoni from Whole Foods<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was an Austrian (Thermenregion) red,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/stadlmann\/wines\/classic-pinot-noir-2012\">Stadlmann Classic Pinot Noir 2012<\/a><\/li>\n<li>the music was various works by <a href=\"http:\/\/www.keyboardmag.com\/artists\/1236\/pauline-oliveros-1932-2016-a-brief-overview-of-her-life-and-work\/60788\">Pauline Oliveros<\/a>, a great composer and performer who had died the day before, including her &#8216;<a href=\"http:\/\/www.sonoloco.com\/rev\/pogus\/1012\/alien.html\">Beautiful Soop<\/a>&#8216; (1966) and &#8216;<a href=\"https:\/\/pauline-oliveros.bandcamp.com\/\">Water Above Sky Below Now<\/a>&#8216; (2015)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had planned on serving a pasta Friday night, because the Union Square Greenmarket being closed the day after Thanksgiving, there would be no fresh local fish. Then I remembered that, although it was hardly local, there was always wild-caught salmon available less than a block from our door. I opted\u00a0for the Sockeye; there\u00a0will always &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-10610","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\/10610","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=10610"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10610\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}