{"id":11927,"date":"2017-03-06T01:44:21","date_gmt":"2017-03-06T01:44:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11927"},"modified":"2017-03-06T01:44:21","modified_gmt":"2017-03-06T01:44:21","slug":"roasted-veal-chop-with-garlics-napa-cabbage-with-juniper","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11927","title":{"rendered":"roasted veal chop with garlics; napa cabbage with juniper"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11928\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/veal_chop_Napa_cabbage.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had gone\u00a0to my favorite Greenmarket cheese stall for cheese; I came home with veal chops (Consider Bardwell makes cheese from the milk of their own animals, and baby boy cows\u00a0are rather unhandy for the purpose).<\/p>\n<p>I forgot about the\u00a0cheese.<\/p>\n<ul>\n<li>two small veal loin chops from Consider Bardwell Farm, dried, rubbed with olive oil, salt, and freshly-ground Tellicherry pepper, brought fully to room temperature, seared inside a small tin-lined copper\u00a0pan, both sides then rubbed with crushed two crushed garlic from Healthway Farms &amp; CSA and a little crushed dried orange-gold <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">Habanada<\/a> pepper (acquired fresh last season from Norwich meadows Farm) before they were roasted in a 375\u00ba oven for about 7 or 8\u00a0minutes, turning once, and allowed to rest for a few\u00a0minutes after being\u00a0drizzled with the pan juices, a squeeze of lemon, some olive oil, scattered with finely-chopped wild\u00a0garlic from Lani&#8217;s Farm\u00a0(it&#8217;s\u00a0<em>mild<\/em>, but I should<em>\u00a0<\/em>have restrained myself a little more in doling it out) and some chopped sage from\u00a0Eataly<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11930\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/baby_Napa_cabbage.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>baby Napa cabbage from Lani&#8217;s Farm, washed, trimmed, sliced once lengthwise, \u00a0then crosswise in 2-inch sections, wilted\u00a0in olive oil along with half a dozen crushed juniper berries, the greens then seasoned with salt and freshly-ground black pepper,\u00a0and drizzled with a little more olive oil<\/li>\n<li>the wine was an Italian (Veneto) red,\u00a0Dal Maso Monte Mitorio Tai Rosso Colli Berici 2014<\/li>\n<li>the music was the 1966 section of the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=77461\">Music From The Once Festival 1961-66<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had gone\u00a0to my favorite Greenmarket cheese stall for cheese; I came home with veal chops (Consider Bardwell makes cheese from the milk of their own animals, and baby boy cows\u00a0are rather unhandy for the purpose). I forgot about the\u00a0cheese. two small veal loin chops from Consider Bardwell Farm, dried, rubbed with olive oil, salt, &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-11927","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\/11927","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=11927"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11927\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}