{"id":10729,"date":"2016-12-04T00:51:23","date_gmt":"2016-12-04T00:51:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10729"},"modified":"2016-12-04T00:51:23","modified_gmt":"2016-12-04T00:51:23","slug":"spicy-tautog-with-sage-olives-lemon-micro-beet-cardoons","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10729","title":{"rendered":"spicy tautog with sage, olives, lemon; micro beet; cardoons"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10730\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/tautog_cardoons.jpg\" alt=\"tautog_cardoons\" width=\"600\" height=\"450\" \/><\/p>\n<p>Most\u00a0of these things are some of my <em>favorite<\/em> things. I&#8217;m familiar with the fish, the olives, the peppers, the seasonings, the herbs, the lemon, and the micro beets, but before yesterday I had never touched a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Cardoon\">cardoon<\/a> stalk. Now I can imagine\u00a0<i>Cynara cardunculus <\/i>ending<i>\u00a0<\/i>up\u00a0joining them.<\/p>\n<p>I&#8217;ll be looking\u00a0for this uncommon Mediterranean vegetable\u00a0on my next visits to the Greenmarket, since I&#8217;ve now\u00a0assembled a small library of recipes I&#8217;d like to try out.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10731\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/cardoons_Norwich_Meadows.jpg\" alt=\"cardoons_norwich_meadows\" width=\"450\" height=\"600\" \/><\/p>\n<p>For several years I&#8217;ve been enjoying local citrus fruit\u00a0from David Tifford&#8217;s greenhouse at <a href=\"http:\/\/fantasticgardensofli.com\/\">Fantastic Gardens of Long Island<\/a>, but I don&#8217;t think I&#8217;ve ever\u00a0published an image of them; this is what the modest display looked like on\u00a0Friday at the Union Square Greenmarket.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10750\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/lemons_local-3.jpg\" alt=\"lemons_local\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two 7 1\/2-ounce Tautog or Blackfish fillets, prepared mostly as described in\u00a0<a href=\"http:\/\/www.seriouseats.com\/recipes\/2011\/10\/roasted-blackfish-with-olives-and-sage-recipe.html\">this recipe by Melissa Clark<\/a>, but substituting cayenne pepper and Spanish paprika (dolce) for the Aleppo Syrian red pepper it specified.\u00a0I also used Gaeta olives rather than the kalamata Clark mentioned, and I added one chopped habanada pepper when I was adding the olives; the fish was from\u00a0<a href=\"http:\/\/downtoearthmarkets.com\/news-featured_articles?article=Rick+Lofstad+of+Pura+Vida+Fisheries%3A+%5C%22I+Could+Never+Expect+Anything+Better%5C%22&amp;id=92\">Pura Vida Fisheries<\/a>, the fresh sage was from Phillips Farm, the olives from Buon Italia, the juice from local lemons (2 kinds) from David at Fantastic Gardens of Long Island, the\u00a0&#8216;Bull&#8217;s Blood micro beet&#8217; from Windfall Farm (this time I placed it at the side of the plate rather than on top of the fish)<\/li>\n<li>one stalk of cardoons from Norwich Meadows Farm, prepared mostly in the manner described on <a href=\"http:\/\/foodandstyle.com\/prepping-and-blanching-cardoons\/\">this site<\/a>, drained after they had been parboiled, cold water over them, drained again and dried on paper towels, seasoned with sea salt and freshly-crushed black pepper, brushed on both sides with a little olive oil, and arranged on a medium unglazed seasoned ceramic oven pan (Pampered Chef), placed in a 425\u00ba oven for about half an hour, sprinkling with 3 chopped small scallions from\u00a0Norwich Meadows Farm near the end of their cooking, removed when they had begun to caramelize [I had used too much olive oil which inhibited their ability to do so), served with a sprinkling of chopped parsley, also from Norwich Meadows Farm<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was a California (Napa) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/sin-fronteras-chardonnay-napa-2015.htm?cid=USA\">Sin Fronteras Chardonnay Napa 2015<\/a>\u00a0from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a> [note: we love the name, &#8216;<em>Sin Fronteras<\/em>&#8216;, more than we can say]<\/li>\n<li>the music was the remainder of <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=59785\">Gl\u00fcck\u2019s Alceste\u2019<\/a>, which we had begun listening to <a href=\"http:\/\/food.hoggardwagner.org\/2016\/12\/01\/kassler-lauch-meerrettich-quitte-ruben-rote-ruben\/\">two nights before<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Most\u00a0of these things are some of my favorite things. I&#8217;m familiar with the fish, the olives, the peppers, the seasonings, the herbs, the lemon, and the micro beets, but before yesterday I had never touched a cardoon stalk. Now I can imagine\u00a0Cynara cardunculus ending\u00a0up\u00a0joining them. I&#8217;ll be looking\u00a0for this uncommon Mediterranean vegetable\u00a0on my next visits &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-10729","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\/10729","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=10729"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10729\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}