{"id":11671,"date":"2017-02-15T23:15:45","date_gmt":"2017-02-15T23:15:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11671"},"modified":"2017-02-15T23:15:45","modified_gmt":"2017-02-15T23:15:45","slug":"smoked-trout-lasagna-with-speck-and-red-pear-dacquoise","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11671","title":{"rendered":"smoked trout; lasagna with speck and red pear; dacquoise"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11674\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/smoked_trout_cress_creme.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was Saint Valentine&#8217;s day, so the dinner had to be\u00a0a little special, and it wouldn&#8217;t hurt if it were also a little red-<em>ish<\/em> (as it turned out, through all 3 courses &#8211; and\u00a0the wine as well).<\/p>\n<ul>\n<li>seven ounces of <a href=\"https:\/\/solexcatsmo.com\/collections\/smoked-fish-seafood\/products\/smoked-trout-fillets-twin-pack-6oz\">Solex Catsmo<\/a> (Wallkill, Orange County, NY) smoked rainbow trout from Eataly, arranged on the plates with\u00a0<a href=\"http:\/\/www.ronnybrook.com\/\">Ronnybrook Farm Dairy<\/a>\u00a0<em>cr\u00e8me fra\u00eeche <\/em>mixed with lemon zest, lemon juice, fresh chives from Two Guys from Woodbridge, and dried Sicilian dill from Buon Italia (at least I think that&#8217;s the\u00a0description and the source), accompanied by fresh upland cress, also from Two Guys from Woodbridge, drizzled with\u00a0a good Campania olive oil (Campania D.O.P. Penisola Sorrentina \u2018Syrenum\u2019)<\/li>\n<li>a crispy &#8216;<em>Baguette Monge<\/em>&#8216; from Eric Kayser, which we tore with our hands, as usual<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11675\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/pear_Speck_lasagna.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>\n<p class=\"p1\">eight ounces of fresh lasagna sheets from\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta\u00a0shop inside\u00a0Eataly, cooked for 3 minutes only inside a large pot of lightly-salted water, the sheets\u00a0removed and either placed in a large bowl of cold water until needed, at which time they would be drained and dried, or else place on one or more layers of clean towels or parchment paper arranged on a baking sheet (or 2 baking sheets, of necessary), an 8&#8243; x 12&#8243;\u00a0glazed ceramic baking dish buttered evenly on the bottom and sides, a little of a Bechamel [It. <em>Besciamella<\/em>] sauce (not too thick) prepared earlier and seasoned with salt, black pepper, and Nigerian cayenne pepper spooned evenly on the bottom, a layer of pasta arranged on top of that, touching all of the sides of the pan, more of the sauce, then, in layers, a portion of 4 ounces of diced local\u00a0<a href=\"http:\/\/www.lionimozzarella.com\/fresh_mozzarella.html\">Lioni Latticini<\/a>\u00a0mozzarella, from Whole Foods; a portion of 4 ounces of an absolutely delicious\u00a0<a href=\"http:\/\/www.savellousa.com\/brands\/recla\/\">Recla Speck Alto Adige IGP<\/a>, from Bolzano, purchased at Eataly, cut\u00a0into matchstick pieces; 2 peeled, quartered, cored and thinly-sliced\u00a0<a href=\"https:\/\/www.stemilt.com\/stem-blog\/rushing-rivers-pears\/\">Rushing River Stemilt<\/a> Red D&#8217;Anjou pears from Eataly; then more of the sauce, continuing in the same order until all the ingredients were used up, ending with a layer of pasta, and the last of the Bechamel on top of it, the pan cover with aluminum foil and placed in the oven for about 15 minutes, the foil then removed, the oven turned up a little after a very few more minutes, to make the edges of the pasta crisp, the lasagna removed from the oven when the aromas had become obvious for a couple of minutes, then let rest for\u00a03 or 4 minutes<\/p>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11677\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/Concord_Bread.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a\u00a0<a href=\"https:\/\/www.nytimes.com\/2016\/02\/10\/dining\/concorde-cake-breads-bakery.html\">Red Concord<\/a> cake for 2\u00a0(sort of a chocolate dacquoise, with, I think, a mousse, meringue, and a gooey strawberry filling as well) from <a href=\"https:\/\/www.breadsbakery.com\/\">Breads Bakery on East 16th Street<\/a>\u00a0[the picture shows the portion we shared]<\/li>\n<li>the wine throughout was a special pink French (Champagne) sparkling ros\u00e9,\u00a0<a href=\"http:\/\/champagnemargaine.com\/les-vins\/rose-d-assemblage#oui\"><span class=\"wine-info__winery\">A Margaine <\/span><span class=\"bold text-color-alt-gray wine-info__wine\">Champagne Brut Ros\u00e9<\/span><\/a><\/li>\n<li>the music throughout was a brilliant valentine,\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=86048\">Mozart&#8217; &#8216;Le Nozze Di Figaro&#8217;,\u00a0Ren\u00e9 Jacobs conducting the Concerto Cologne and the Cologne Collegium Vocale<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was Saint Valentine&#8217;s day, so the dinner had to be\u00a0a little special, and it wouldn&#8217;t hurt if it were also a little red-ish (as it turned out, through all 3 courses &#8211; and\u00a0the wine as well). seven ounces of Solex Catsmo (Wallkill, Orange County, NY) smoked rainbow trout from Eataly, arranged on the plates &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-11671","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\/11671","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=11671"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11671\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}