{"id":12205,"date":"2017-03-26T00:50:05","date_gmt":"2017-03-26T00:50:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12205"},"modified":"2017-03-26T00:50:05","modified_gmt":"2017-03-26T00:50:05","slug":"monkfish-inguazato-mustard-greens-with-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12205","title":{"rendered":"monkfish inguazato; mustard greens with garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12206\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/monkfish_inguazato_mustard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve made\u00a0this Sicilian monkfish and\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Couscous\">couscous<\/a>\u00a0dish twice before and it just seems to get better each time. Last night I even managed to obtain <a href=\"http:\/\/www.foodrepublic.com\/2011\/08\/04\/word-of-the-day-socarrat\/\">socarrat<\/a>!<\/p>\n<p>It&#8217;s also pretty foolproof. I&#8217;ve served it with a vegetable each time, but the original, David Pasternak\u00a0<a href=\"http:\/\/books.google.com\/books?id=XXPsU3lT8KoC&amp;pg=PA37&amp;lpg=PA37&amp;dq=inguazato+Pasternak&amp;source=bl&amp;ots=lrbi3H-sr3&amp;sig=WvEv0ly7MWs6ra3ALVQszwRgoMs&amp;hl=en&amp;sa=X&amp;ei=gJwKVMLXFqzisASLp4Ig&amp;ved=0CCoQ6AEwAQ#v=onepage&amp;q=inguazato%20Pasternak&amp;f=false\">recipe<\/a>\u00a0suggests making\u00a0it\u00a0a one-dish meal, which\u00a0would make it even simpler to put together.<\/p>\n<p>I went with a vegetable again last night.<\/p>\n<p>After I had picked up the fish at the Greenmarket earlier in the day, I also found\u00a0the last bunch of mustard greens.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12209\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/mustard.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>This is the couscous mix just after\u00a0monkfish was added, and before it was covered.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12212\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/couscous_monkfish.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two 9-ounce monkfish\u00a0tails\u00a0from Pura Vida Fisheries, prepared\u00a0using\u00a0a David Pasternak <a href=\"http:\/\/books.google.com\/books?id=XXPsU3lT8KoC&amp;pg=PA37&amp;lpg=PA37&amp;dq=inguazato+Pasternak&amp;source=bl&amp;ots=lrbi3H-sr3&amp;sig=WvEv0ly7MWs6ra3ALVQszwRgoMs&amp;hl=en&amp;sa=X&amp;ei=gJwKVMLXFqzisASLp4Ig&amp;ved=0CCoQ6AEwAQ#v=onepage&amp;q=inguazato%20Pasternak&amp;f=false\">recipe<\/a>\u00a0which includes <a href=\"http:\/\/www.nytimes.com\/2008\/10\/01\/dining\/01cous.html\">M\u2019hamsa Couscous<\/a> from Tunisia (purchased at Whole Foods), olive oil, sliced garlic John D. Madura Farm, a little more than one and a half 16-ounce cans of really superb\u00a0<a href=\"http:\/\/www.eataly.com\/product\/baby-roma-tomatoes\">Mutti baby Roma tomatoes<\/a>\u00a0from Eataly (which are also available at Whole Foods), and cracked Sicilian green olives from Whole Foods, and part of\u00a0one crushed dried Sicilian pepperoncino from Buon Italia, cooked, because the monkfish tails were smaller than those described in the recipe, for a total of only 10 minutes<\/li>\n<li>mustard greens from Norwich Meadows Farm, wilted in a little olive oil in which several small halved cloves of garlic form John D. Madura Farm had been allowed to sweat a bit, seasoned with salt and pepper and finished on the plates with a drizzle of olive oil<\/li>\n<li>the wine was an Italian (Sicily, Palermo) white,\u00a0<a href=\"http:\/\/www.manoavino.com\/2012\/11\/insolia-the-great-white-wine-grape-of-sicily.html\">Corvo Insolia 2015<\/a> from Philippe Wine and Spirits, on West 23rd Street less than one block from\u00a0our table, a wine we have often, and enjoy just as often<\/li>\n<li>the music was the\u00a0piano quintet in C-minor of <a href=\"https:\/\/en.m.wikipedia.org\/wiki\/Prince_Louis_Ferdinand_of_Prussia_(1772%E2%80%931806)#\">Louis Ferdinand, Prince of Prussia<\/a>, his Opus 1, published in 1803, Christoph Hammer, fortepiano, and the\u00a0Schuppanzigh Quartet, heard streaming on <a href=\"https:\/\/en.wikipedia.org\/wiki\/Yle\">Yle Klassinien<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12211\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/Louis_Ferdinand_of_Prussia.jpg\" alt=\"\" width=\"350\" height=\"560\" \/><\/p>\n<p>[1799 portrait of a dreamy Louis Ferdinand\u00a0by <a title=\"Jean-Laurent Mosnier\" href=\"https:\/\/en.m.wikipedia.org\/wiki\/Jean-Laurent_Mosnier\">Jean-Laurent Mosnier<\/a>, from <a href=\"https:\/\/en.m.wikipedia.org\/wiki\/Prince_Louis_Ferdinand_of_Prussia_(1772%E2%80%931806)#\">Wikipedia<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve made\u00a0this Sicilian monkfish and\u00a0couscous\u00a0dish twice before and it just seems to get better each time. Last night I even managed to obtain socarrat! It&#8217;s also pretty foolproof. I&#8217;ve served it with a vegetable each time, but the original, David Pasternak\u00a0recipe\u00a0suggests making\u00a0it\u00a0a one-dish meal, which\u00a0would make it even simpler to put together. I went with &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-12205","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\/12205","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=12205"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12205\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}