{"id":11972,"date":"2017-03-09T02:25:00","date_gmt":"2017-03-09T02:25:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11972"},"modified":"2017-03-09T02:25:00","modified_gmt":"2017-03-09T02:25:00","slug":"goat-kidneys-with-marsala-sauce-roasted-potato-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11972","title":{"rendered":"goat kidneys with marsala sauce; roasted potato; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11973\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/goat_kidneys_fingerlings_collards-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Trying to distinguish the sheep from the goat.<\/p>\n<p>I enjoy\u00a0the occasional innards, and kidneys may be my favorite, but last night was the first time I had prepared (or eaten, for that matter), goat kidneys. I have to say they weren&#8217;t much different from, and at least as good as, those of their fellow bovids.<\/p>\n<p>What was different, making the dish more enjoyable than ever, was the fact that, I think for the first time ever, I had some dry Marsala in the house, so I was able to prepare the kidneys exactly as I had always wanted to (I normally use a white wine). The sauce was even more delicious than it looks in the picture.<\/p>\n<p>Making a note to the cook: if there&#8217;s going to be sauce, think twice before excluding potatoes from the meal; fortunately this time I had exactly the small number I wanted on hand, four fingerlings not needed for a previous meal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11976\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/red_fingerlings-in-pan.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>four\u00a0goat kidneys, totaling 8 oz, from Consider Bardwell Farm,\u00a0saut\u00e9ed in butter (in this case in a tin-lined copper pan) until brown all over on the outside but still very rare in the center (about 4-5 minutes, turning every minute or so), removed and kept warm\u00a0while\u00a0introducing into the pan one large sliced garlic clove from Healthway Farms &amp; CSA,\u00a0cooking it\u00a0for one minute, adding just under a quarter cup of Florio Fine (dry) Marsala,\u00a0and reducing the wine by half over high heat, quickly slicing the kidneys in the meantime,\u00a0removing the pan from the burner and slowly swirling into it 2 tablespoons of chilled\u00a0butter, salt, and pepper,\u00a0returning the sliced kidneys and all of their juices to the pan, sprinkling sauce and kidneys with chopped parsley from Eataly, then\u00a0carefully warming the sauce over very low heat for a minute or two to warm them without allowing the sauce to simmer, arranging the sauced kidneys on 2 plates and scattering some micro purple radish from Two Guys from Woodbridge on the side<\/li>\n<li>four Red French fingerlings (less than 8 ounces) from Race Farm,\u00a0halved lengthwise, tossed with a little olive oil, salt, pepper, rosemary leaves from\u00a0Whole Foods, a little chopped sage from\u00a0Eataly, and a small amount of crushed orange-gold home-dried habanada pepper (acquired fresh last season from Norwich meadows Farm), arranged cut side down on a small\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at about 375\u00ba for 15 0r 20 minutes, sprinkled with cut chives from Phillips Farm<\/li>\n<li>most of one bunch of collard greens from Phillips Farm, 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 inside a heavy oval enameled cast iron pot in which 2\u00a0halved garlic cloves from from Healthway Farms &amp; CSA\u00a0had first been allowed to sweat in\u00a0some olive oil, finished with salt, pepper, a little\u00a0crushed dried Sardinian pepperoncino from Buon Italia, and a drizzle of olive oil<\/li>\n<\/ul>\n<p>There was a small cheese course.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11977\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/3_cheeses.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the cheeses all from Consider Bardwell Farm, were, from the bottom,\u2018Manchester\u2019 goat milk, &#8216;Bark&#8217; cow cheese (&#8220;bloomy rind pasteurized, wrapped in spruce bark&#8221;, and aged in Brooklyn), and\u00a0\u2018Barden\u2019 blue cow cheese<\/li>\n<li>\n<div>slices of a delicious small, seedy baguette, &#8216;Mediterraneo&#8217; from Eataly<\/div>\n<\/li>\n<li>the wine through\u00a0this part of the meal was a wonderful California (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Clarksburg_AVA\">Clarksburg<\/a>) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-cabernet-sauvignon-2014.htm\">David Akiyoshi Reserve Cabernet Sauvignon Clarksburg 2014<\/a><\/li>\n<\/ul>\n<p>We ended with some delicious small <a href=\"https:\/\/en.wikipedia.org\/wiki\/Citrus_unshiu\">Satuma<\/a> mandarins.<\/p>\n<ul>\n<li>the music throughout was various pieces by violinist, composer, and <em>h\u00e9ros de la r\u00e9publique<\/em>,\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Chevalier_de_Saint-Georges\">Joseph Boulogne, Le Chevalier de Saint-Georges<\/a>\u00a0(1745-1799), &#8216;Le Mozart Noir&#8217;,\u00a0<a href=\"http:\/\/www.tafelmusik.org\/shop\/recordings\/le-mozart-noir-cd-dvd\">performed by Tafelmusik Baroque Orchestra under the direction of Music Director Emerita Jeanne Lamon<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11975\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/Monsieur_de_St-George-1.jpg\" alt=\"\" width=\"450\" height=\"610\" \/><\/p>\n<p><em>1788 portrait of\u00a0Saint-Georges\u00a0by William Ward, after Mather Brown, mezzotint on laid paper, now in the collection of the Metropolitan Museum of Art<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trying to distinguish the sheep from the goat. I enjoy\u00a0the occasional innards, and kidneys may be my favorite, but last night was the first time I had prepared (or eaten, for that matter), goat kidneys. I have to say they weren&#8217;t much different from, and at least as good as, those of their fellow bovids. &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-11972","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\/11972","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=11972"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11972\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}