{"id":12528,"date":"2017-04-18T23:59:55","date_gmt":"2017-04-18T23:59:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12528"},"modified":"2017-04-18T23:59:55","modified_gmt":"2017-04-18T23:59:55","slug":"sage-lemon-grilled-portobello-thyme-roasted-asparagus","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12528","title":{"rendered":"sage-lemon grilled portobello; thyme-roasted asparagus"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12538\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/portobello_asparagus.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It may not look like it, but that entr\u00e9e is vegan. That\u00a0wasn&#8217;t actually my objective. \u00a0I had\u00a0merely turned to a farmer who was offering mushrooms after learning that my Monday fish mongers had sold out their entire catch before I arrived at the Greenmarket. The rest of the story was, luscious..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12542\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/portobello.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>..not least because a few minutes later I picked out our very\u00a0first asparagus of the season.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12543\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/asparagus.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>That evening the mushrooms were grilled..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12544\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/portobello_pan.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>..and the asparagus roasted (here on their way into the oven).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12545\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/asparagus_in_pan.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>four large portobello mushrooms (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Agaricus_bisporus\">mature white mushrooms<\/a>) from John D, Madera Farm (weighing something less than\u00a0a pound when first brought home), stems removed, the caps wiped free of soil, and their \u2018gills\u2019 scraped off, allowed to rest for half an hour in a glazed ceramic pan just large enough to hold them, in a marinade composed of a couple of tablespoons of olive oil, almost as much juice of\u00a0a sweet local lemon [this time orange in color!] from Fantastic Gardens of Long Island, and half a dozen sprigs of sage from S. &amp; S.O. Produce Farm, the mushrooms turned once while in the pan, and occasionally brushed with the marinade, then removed, pan grilled for about 4 minutes on each\u00a0side, arranged on\u00a02 plates, squeezed with more lemon juice,\u00a0scattered with more sage, this time chopped, drizzled with olive oil and sprinkled with micro red amaranth from Windfall Farm<\/li>\n<li>eighteen or so asparagus spears from Phillips Farm, trimmed, the stems of the larger stalks peeled, the asparagus rolled, along with a handful of thyme branches in a little more than a tablespoon of olive oil and a little sea salt, roasted inside a <a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1446\">large Pampered Chef unglazed ceramic pan<\/a> at 425-450\u00ba for about 15 to 20 minutes, removed to 2 plates, some of the juice of a sweet local lemon from Fantastic Gardens of Long Island<\/li>\n<\/ul>\n<p>Then someone brought out a cheese course, and the meal was no longer vegan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12540\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/cheeses_amaranth_bread.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>three cheeses from Consider Bardwell Farm, left to right, &#8216;Manchester\u2019 goat milk cheese, &#8216;Barden Blue&#8217; cow cheese, and a blue\u00a0goat milk\u00a0cheese, all served with a bit of\u00a0micro red amaranth\u00a0from Windfall Farms<\/li>\n<li>lightly-toasted slices of &#8216;Pane Mediterraneo&#8217; from Eataly<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was a French (Loire) red, <a href=\"http:\/\/www.chelseawinevault.com\/maison-foucher-chais-st-laurent-chinon-2015#.WPWNXIEpCaM\">Maison Foucher Chais St. Laurent Chinon 2015,<\/a> from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music throughout the meal was the album, <a href=\"https:\/\/archive.org\/details\/mbid-35f79181-3a1d-4e72-9a50-cdc9e440c7c5\">&#8216;Elizabethan Consort Music: 1558-1603, curated and performed by Jordi Savall and\u00a0Hesp\u00e8rion XX<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It may not look like it, but that entr\u00e9e is vegan. That\u00a0wasn&#8217;t actually my objective. \u00a0I had\u00a0merely turned to a farmer who was offering mushrooms after learning that my Monday fish mongers had sold out their entire catch before I arrived at the Greenmarket. The rest of the story was, luscious.. ..not least because a &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-12528","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\/12528","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=12528"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12528\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}