{"id":11493,"date":"2017-02-05T22:12:21","date_gmt":"2017-02-05T22:12:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11493"},"modified":"2017-02-05T22:12:21","modified_gmt":"2017-02-05T22:12:21","slug":"baked-cod-and-potatoes-pea-sprouts-collards-garlic-chili","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11493","title":{"rendered":"baked cod and potatoes, pea sprouts; collards, garlic, chili"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11496\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/cod_potato_collards_pea2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>At this point, having already done\u00a0this basic preparation a number of times, using several kinds of fish, I don&#8217;t feel I can write\u00a0anything that the picture above can&#8217;t convey pretty well on its own.<\/p>\n<p>The\u00a0only thing slightly out of the ordinary about the preparation was\u00a0that I used 2 different potato varieties, but that was only because I didn&#8217;t have enough\u00a0of the one I had wanted to use\u00a0because it had been around for a while and was\u00a0beginning to sprout.<\/p>\n<p>The Carola, in the Greenmarket, when first purchased, 3 weeks ago:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11508\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/carola-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The Dark\u00a0Red Norland, in the Greenmarket yesterday:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11509\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/Dark_Red_Norland.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two 9-ounce\u00a0cod fillets from Seatuck Fish Company in\u00a0the Union Square Greenmarket, prepared more or less from\u00a0a\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>\u00a0which I originally came across almost\u00a012 years ago: the cod washed and rinsed, placed in a platter on a bed of coarse sea salt, more added on top, until they were completely covered, set\u00a0aside\u00a0while preparing a\u00a0bed of potatoes for them by slicing to a thickness of less than 1\/4 inch, about 14 ounces of 2 kinds of potatoes, scrubbed but unpeeled, one Dark Norland Red from Norwich Meadows Farm and 2 Carola from Mountain Sweet Berry Farm, tossing them in a large bowl with olive oil, salt, pepper, and a large pinch of golden home-dried Habanada pepper\u00a0[acquired fresh last fall from Norwich Meadows Farm], arranging the potatoes, overlapping, in a rectangular glazed ceramic oven pan, cooking them for 20 or\u00a025\u00a0minutes in a 400\u00ba oven, or until they were tender when pierced,\u00a0meanwhile, before the potatoes had fully cooked, the cod thoroughly immersed in many changes of water in order to bring down the saltiness (incidentally the soaking process somehow gives the fish more solidity, which can be easily felt while handling it at this point), draining and drying the two pieces\u00a0before placing them\u00a0inside the pan on top of the potatoes, drizzling\u00a0them with a little olive oil and scattering some\u00a0freshly-ground pepper over them, returning the pan to the oven\u00a0for\u00a08 to 12 minutes (the time would depend on the\u00a0thickness of the cod), removing the fish with a spatula (or, much better, 2 spatulas) along with as much of the potatoes as can be brought with each piece, and arranging everything, intact if possible, onto 2 plates, returning to the pan for\u00a0the remainder of the potatoes,\u00a0snow pea sprouts from Windfall Farms scattered over the top<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Its now early February, but\u00a0I may have more green vegetables in the refrigerator crisper than I can properly handle (aside from herbs and micro greens, there&#8217;s Cavalo Nero, Savoy cabbage, radish greens, Japanese scallions, a little leek, a little celery, and collard greens). Last night I used most of a bunch of the beautiful collards I had picked up on Monday.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11504\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>tender collard greens from Phillips\u00a0Farm, stripped of most of their stems, torn into small sections, washed several times and drained, transferred to a smaller bowl very quickly, in order to retain as much of the water clinging to them as possible, braised until barely softened inside a heavy oval enameled cast iron pot in which one halved clove of quartered garlic from Lucky Dog Organic Farm\u00a0had first been allowed to sweat in\u00a0some olive oil, adding some of the reserved water along the way if necessary, finished with salt, pepper, a little crushed dried Sicilian\u00a0pepperoncino from Buon Italia, and a drizzle of olive oil<\/li>\n<li>the wine was a California\u00a0(Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-sauvignon-blanc-lodi-2015.htm?region=NY\">Karen Birmingham Sauvignon Blanc Lodi 2015<\/a><\/li>\n<li>the music was the 1975 <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=969\">Philip Glass\/Robert Wilson opera, &#8216;Einstein On The Beach&#8217;, in a new recording with Michael Riesman conducting the Philip Glass Ensemble, the complete list of performers included\u00a0on the ArkivMusic page\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>At this point, having already done\u00a0this basic preparation a number of times, using several kinds of fish, I don&#8217;t feel I can write\u00a0anything that the picture above can&#8217;t convey pretty well on its own. The\u00a0only thing slightly out of the ordinary about the preparation was\u00a0that I used 2 different potato varieties, but that was only &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-11493","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\/11493","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=11493"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11493\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}