{"id":11736,"date":"2017-02-20T23:11:37","date_gmt":"2017-02-20T23:11:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11736"},"modified":"2017-02-20T23:11:37","modified_gmt":"2017-02-20T23:11:37","slug":"quail-eggs-on-toast-spelt-spaghettone-habanada-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11736","title":{"rendered":"quail eggs on toast; spelt spaghettone, habanada, cheese"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11737\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/quail_eggs_on_toasts.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had these little eggs, which I knew would make a good appetizer, especially if they were slipped onto some extraordinary toast.\u00a0For the\u00a0main course,\u00a0I thought of having something pretty simple while still a\u00a0little wintry. I headed for <a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta\u00a0shop inside\u00a0Eataly in the afternoon, and there I found some thick fresh spelt pasta which I knew would be delicious with only some butter, a special seasoning, and some Parmesan cheese.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11738\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/spelt_pasta.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>seven quail eggs (I served 4 of the\u00a07, seen in the picture above, to Barry) from\u00a0<a href=\"http:\/\/www.violethillfarm.com\/\">Violet Hill Farm<\/a>, remaining from <a href=\"http:\/\/food.hoggardwagner.org\/?s=quail+eggs\">a similar meal the week before<\/a> fried in a little butter and carefully transferred onto toasts of an Eric Kayser\u00a0thinly-sliced\u00a0<em>torsade de aux olives<\/em> (organic flour, liquid levin, olive oil, black and green olives, herbs of Provence), the eggs sprinkled with maldon salt, freshly-ground Tellicherry pepper, a pinch of dried\u00a0dill, and scissored fresh chives scattered over all, the toasts served with upland cress from Two Guys from Woodbridge dressed lightly with a good olive oil<\/li>\n<\/ul>\n<p>The second course was actually\u00a0even simpler than the antipasto.<\/p>\n<ul>\n<li>fresh spelt spaghettone (made with <a href=\"https:\/\/wildhivefarm.com\/\">Wild Hive Farm<\/a> local whole grain <a href=\"https:\/\/en.wikipedia.org\/wiki\/Spelt\">spelt<\/a>, <a href=\"https:\/\/en.wikipedia.org\/wiki\/Durum\">durum<\/a> flour, eggs, water) from\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta\u00a0shop inside\u00a0Eataly served in a sauce of melted <a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>, a little crushed golden home-dried habanada pepper (acquired fresh last season from Norwich meadows Farm), some freshly-ground black pepper, the pasta\u00a0tossed with\u00a0Parmigiano-Reggiano Vache Rosse from Eataly<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was an Italian (Apulia) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=23979&amp;searchtype=Contains&amp;term=Tufjano&amp;p=1\">Tufjano Bianco, Colli della Murgia &#8211; 2013<\/a>,from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music throughout was <a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Francesca-Congiu\/Performer\/23962-2\">&#8216;Monteverdi&#8217;s 1640 opera, &#8216;Il ritorno d&#8217;Ulisse in patria&#8217;, Rene Jacobs conducting the\u00a0Concerto Vocale<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had these little eggs, which I knew would make a good appetizer, especially if they were slipped onto some extraordinary toast.\u00a0For the\u00a0main course,\u00a0I thought of having something pretty simple while still a\u00a0little wintry. I headed for Luca Donofrio\u2018s fresh pasta\u00a0shop inside\u00a0Eataly in the afternoon, and there I found some thick fresh spelt pasta which &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-11736","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\/11736","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=11736"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11736\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}