{"id":10993,"date":"2016-12-29T07:01:22","date_gmt":"2016-12-29T07:01:22","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10993"},"modified":"2016-12-29T07:01:22","modified_gmt":"2016-12-29T07:01:22","slug":"baked-cod-and-potato-habanada-micro-scallion-cabbage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10993","title":{"rendered":"baked cod and potato, habanada, micro scallion; cabbage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10994\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/Ligurian_cod_cabbage.jpg\" alt=\"ligurian_cod_cabbage\" width=\"600\" height=\"450\" \/><\/p>\n<p>Fish and potatoes, also dried habanada, and micro scallions. There was also the 3\u00a0mini cabbage, with some Italian stuff, but I think this entr\u00e9e was still nothing like anyone&#8217;s mother used to make.<\/p>\n<ul>\n<li>two 8-ounce cod fillets from American\u00a0Seafood\u00a0at the Union Square Greenmarket (mostly using a\u00a0<a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2008\/12\/10\/recipe-of-the-day-ligurian-fish-and-potatoes\/\">recipe<\/a> from <a href=\"http:\/\/markbittman.com\/\">Mark Bittman<\/a>\u00a0I first came across almost\u00a012 years ago), laid on a bed of coarse sea salt, then completely covered with more salt, and set aside while\u00a0about a pound of Carola potatoes from Max Hatchery (yellow flesh, creamy), were sliced to a thickness of about\u00a01\/4 inch,\u00a0tossed in a large bowl with a tablespoon\u00a0of olive oil, some dried heatless, orange Habanada pepper from Norwich Meadows Farm, salt, and pepper, arranged overlapping\u00a0in a glazed ceramic baking pan, cooked for 30 minutes or so in a 400\u00ba oven (or until they were tender), and near the end of that time the cod was rinsed in several changes of water\u00a0and dried\u00a0before being placed in the pan on top of the potatoes, topped\u00a0with a little olive oil and sprinkled with some\u00a0freshly-ground pepper, returned to the oven\u00a0for 12 or 14 minutes (the time would depend on the\u00a0thickness of the cod), arranged on 2 plates, and finished with a scattering of micro scallion\u00a0from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10999\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/3_cabbages.jpg\" alt=\"3_cabbages\" width=\"500\" height=\"508\" \/><\/p>\n<ul>\n<li>three tiny white cabbages (3 or 4 inches in diameter) from Keith&#8217;s Farm, cut as a chiffonade, quickly heated in a tin-lined copper pot where a bit of olive oil had already been heated to soften some sliced garlic from Stokes Farm\u00a0and warm\u00a0a pinch or two of crushed Italian fennel seed, the cabbage finished on the plates with a sprinkling of\u00a0lightly-toasted pine nuts from Whole Foods,<\/li>\n<li>the wine was a California (Carneros) white,\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Los_Carneros_AVA\">La Tapatia Chardonnay Carneros 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was, once again, WKCR streaming, its 9-day \u2018<a href=\"https:\/\/www.cc-seas.columbia.edu\/wkcr\/story\/bach-festival-2016\">Bach Festival 2016<\/a>,<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Fish and potatoes, also dried habanada, and micro scallions. There was also the 3\u00a0mini cabbage, with some Italian stuff, but I think this entr\u00e9e was still nothing like anyone&#8217;s mother used to make. two 8-ounce cod fillets from American\u00a0Seafood\u00a0at the Union Square Greenmarket (mostly using a\u00a0recipe from Mark Bittman\u00a0I first came across almost\u00a012 years ago), &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-10993","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\/10993","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=10993"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10993\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}