{"id":10814,"date":"2016-12-06T18:59:44","date_gmt":"2016-12-06T18:59:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10814"},"modified":"2016-12-06T18:59:44","modified_gmt":"2016-12-06T18:59:44","slug":"gilded-flounder-with-oregano-scallions-lemon-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10814","title":{"rendered":"&#8216;gilded&#8217; flounder with oregano, scallions, lemon; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10816\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/flounder_collards.jpg\" alt=\"flounder_collards\" width=\"600\" height=\"450\" \/><\/p>\n<p>I was nattering\u00a0with the mongers and wasn&#8217;t thinking much about the quantity of fish being drawn\u00a0from the low tub nestled in the ice. I ended up with a\u00a0pound of fish, a little more than I would normally buy, but the flounder was so terrific that both of us were very happy\u00a0the number was a little generous.<\/p>\n<p>The vegetable was equally delicious, an especially sweet and tender batch of young collards from some of my favorite farmers.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10818\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/collards-Race_Farm.jpg\" alt=\"collards-race_farm\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>six flounder fillets (exactly one pound) 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 cooked and the remaining ingredients for the fish prepared, then removed from the bowl, placed inside a heavy enameled cast iron pan with 2 or 3 tablespoons of olive oil, on top of some chopped fresh oregano\u00a0from Stokes Farm, a small amount of crushed,\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/habanada_dark.jpg\">dark, dried heatless Habanada pepper<\/a>\u00a0acquired fresh\u00a0from Norwich Meadows Farm, and some chopped scallions (with their green sections), fried over a brisk flame until golden, barely\u00a0two minutes for each side, removed and arranged on\u00a0the plates, 2 tablespoons of butter and 2 tablespoons of organic lemon juice added to the pan, along with a little salt and pepper, cooked over low heat for less than a minute, stirring,\u00a0before being poured over the fillets, and a small amount of &#8216;Bull&#8217;s Blood micro beet&#8217; from Windfall Farms scattered over the top<\/li>\n<li>three quarters of a pound of loose young collard greens from Race Farm, stemmed, cut in\u00a0a very rough chiffonade, then braised in a heavy pot in which crushed garlic from S. &amp; S.O. Produce Farms had 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 (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 the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=185422\">An Enchanted Being &#8211; Music Of Ileana P\u00e9rez Velazquez<\/a>&#8216;, the choice being a response to our having just finished watching <a href=\"http:\/\/www.filmcomment.com\/article\/steven-soderberg-che-review\/\">Steven Soderbergh&#8217;s &#8216;The Argentine&#8217;<\/a>, the very topical first half\u00a0(the second being, &#8216;Guerrilla&#8217;), of the political epic\u00a0duology, &#8216;Che&#8217;, and it had moved us profoundly; we did not want to leave yet<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-10830\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/guerrilla15-1024x620.jpg\" alt=\"guerrilla15\" width=\"960\" height=\"581\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10832\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/Castro_Che.jpg\" alt=\"castro_che\" width=\"800\" height=\"450\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I was nattering\u00a0with the mongers and wasn&#8217;t thinking much about the quantity of fish being drawn\u00a0from the low tub nestled in the ice. I ended up with a\u00a0pound of fish, a little more than I would normally buy, but the flounder was so terrific that both of us were very happy\u00a0the number was a little &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-10814","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\/10814","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=10814"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10814\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}