{"id":11079,"date":"2017-01-05T19:22:33","date_gmt":"2017-01-05T19:22:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11079"},"modified":"2017-01-05T19:22:33","modified_gmt":"2017-01-05T19:22:33","slug":"sea-bass-mushrooms-parsley-micro-dandelion-radicchio","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11079","title":{"rendered":"sea bass, mushrooms, parsley, micro dandelion; radicchio"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11083\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/black_sea_bass_mushrooms_radicchio.jpg\" alt=\"black_sea_bass_mushrooms_radicchio\" width=\"600\" height=\"450\" \/><\/p>\n<p>I zeroed in on the\u00a0part of the sign at American Seafood Company in the Union Square Greenmarket today that said they had black sea bass. Now I love that fish, but at the moment I was most likely to have been\u00a0thinking about the fact that I could put those fillets\u00a0on our\u00a0table more quickly, and with less of a fuss, than almost anything else I saw on that board.<\/p>\n<ul>\n<li>three\u00a0sea bass fillets (a total of 11 ounces) from American Seafood Company, seasoned on both sides with salt and pepper, saut\u00e9ed for 2 minutes over a fairly brisk flame\u00a0with butter and a little olive oil inside a large, thick oval copper pan, skin side down, then\u00a0turned and the other side cooked for about the same length of time, removed to the\u00a0plates when done (covered at least a little to keep warm until the sauce was completed, or kept in a warm oven), a tablespoon or more butter added to the pan, and\u00a04 ounces of oyster mushrooms [<em>pleurotus\u00a0ostreatus<\/em>],\u00a0from <a href=\"http:\/\/hv-harvest.com\/bulich-mushroom-co\/\">Bulich Mushroom Company<\/a>, cut into medium-size\u00a0pieces and saut\u00e9ed, stirring, until lightly cooked, seasoned with salt, pepper, a couple tablespoons of chopped parsley, both from Gristede, and a tablespoon or more of the juice of a sweet local lemon from Fantastic Gardens of Long Island,\u00a0the mushrooms\u00a0stirred some more before\u00a0they were arranged on the warm plates and the bass finished with micro dandelion from Windfall Farms<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11098\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/oyster_mushrooms.jpg\" alt=\"oyster_mushrooms\" width=\"450\" height=\"600\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>The accompanying vegetable was one of the two kinds of very special chicories I had taken home from <a href=\"http:\/\/www.epicurious.com\/archive\/blogs\/editor\/2013\/11\/young-passion-young-farmers-radicchio-treviso.html\">Campo Rosso Farm<\/a> last Friday, but I had forgotten to photograph either at the time, so the image of the Castelfranco which appears below, while their own produce, was obtained elsewhere.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-11090\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/Castelfranco-1.jpg\" alt=\"castelfranco\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one very-thinly-sliced medium shallot from Norwich Meadows Farm heated in two tablespoons of olive oil inside a heavy, high-sided tin-lined copper pan until softened, then\u00a0one roughly-chopped\u00a0<a href=\"http:\/\/www.veneto.eu\/veneto-qualita-dettaglio?uuid=fbd259ca-0f2c-4cae-b4a1-842af54ad393&amp;lang=en\"><em>Radicchio Variegato di Castelfranco<\/em><\/a> from <a href=\"https:\/\/www.instagram.com\/camporossofarm\/?hl=en\">Campo Rosso Farm<\/a>\u00a0introduced into the pan with some salt and pepper, stirring all along until the radicchio had mostly wilted, finished with barely a splash of balsamic vinegar and arranged on the plates<\/li>\n<li>the wine was a French (Loire) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/bellevue-37765\/wines\/touraine-sauvignon-2015\"><span class=\"wine-info__winery\">Domaine de Bellevue <\/span><span class=\"bold text-color-alt-gray wine-info__wine\">Touraine Sauvignon 2015<\/span><\/a><\/li>\n<li>the music was <a href=\"http:\/\/bis.se\/composer\/schnittke-alfred\/schnittke-concerto-grosso-no4-symphony-no5\">Alfred Schnittke&#8217;s &#8216;Concerto Grosso No. 4\/Symphony No. 5&#8217;, the\u00a0 Gothenburg Symphony Orchestra, Neeme J\u00e4rvi conducting<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[image of Castelfranco radicchio from <a href=\"https:\/\/www.printrestaurant.com\/heirloom-chicories\/\">printrestaurant.com<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I zeroed in on the\u00a0part of the sign at American Seafood Company in the Union Square Greenmarket today that said they had black sea bass. Now I love that fish, but at the moment I was most likely to have been\u00a0thinking about the fact that I could put those fillets\u00a0on our\u00a0table more quickly, and with &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-11079","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\/11079","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=11079"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11079\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}