{"id":12671,"date":"2017-05-01T04:40:12","date_gmt":"2017-05-01T04:40:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12671"},"modified":"2017-05-01T04:40:12","modified_gmt":"2017-05-01T04:40:12","slug":"sole-micro-fennel-potatoes-chives-crumbs-flowering-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12671","title":{"rendered":"sole, micro fennel; potatoes, chives, crumbs; flowering kale"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12674\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/gray_sole_potatoes_kale.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Sole is what many folks think of when they think of heavenly fish. It is heavenly, but I think\u00a0its most\u00a0empyrean aspect may be its texture. Yeah, divine, and I think the northwest Atlantic gray sole may be the finest of all.<\/p>\n<p>We enjoyed it once again this past Friday night (April 28), in almost\u00a0the simplest preparations imaginable.<\/p>\n<ul>\n<li>four 3-and-a-half-ounce gray sole fillets from Pura Vida Seafood,\u00a0dried thoroughly, salted and brushed with a good white wine vinegar, saut\u00e9ed in a olive oil and a bit of butter, turning once, then removed to 2 plates, the pan wiped with a paper towel before\u00a02 or 3 tablespoons of\u00a0<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>, 2 tablespoons or so of juice from a\u00a0<a href=\"http:\/\/fantasticgardensofli.com\/\">Fantastic Gardens of Long Island<\/a>\u00a0sweet local lemon,\u00a0and a bit of micro fennel from Windfall Farms were introduced and allowed to heat for a minute or so, that sauce spread onto the sole, which was served with lemon quarters<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12675\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/Norland_Red.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>nearly a pound of small Red Norland Potatoes from Berried Treasures, boiled in well-salted water, drained,\u00a0dried in the still-warm vintage Pyrex glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little butter, seasoned with sea salt and freshly-ground Tellicherry pepper, sprinkled with scissored chives from Stokes Farm, finished on the plates with a bit of\u00a0with a small amount of homemade\u00a0breadcrumbs (browned earlier in a little olive oil with a pinch of salt)<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12676\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/flowering_kale.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>flowering kale from Norwich Meadows Farm,\u00a0washed, drained, and braised\/wilted inside a large, heavy, tin-lined copper pot\u00a0in which two garlic cloves from Lucky Dog Organic Farm\u00a0had been allowed to sweat over low heat in a little\u00a0olive oil, the dish finished with a bit of crushed\u00a0dried Sicilian <em>pepperoncino<\/em> from Buon Italia, and a drizzle of olive oil<\/li>\n<li>The wine was\u00a0a California (grapes from the\u00a0Sacramento River Delta with a small amount of Viognier from Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/miriam-alexandra-chenin-blanc-california-2016.htm\">Miriam Alexandra Chenin Blanc California 2016, by Alexandra Farber<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=141993\">Anton Bruckner&#8217;s 1863-1869 Symphony No &#8216;0&#8217;, Riccardo Chailly\u00a0conducting Berlin Radio Symphony Orchestra <\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sole is what many folks think of when they think of heavenly fish. It is heavenly, but I think\u00a0its most\u00a0empyrean aspect may be its texture. Yeah, divine, and I think the northwest Atlantic gray sole may be the finest of all. We enjoyed it once again this past Friday night (April 28), in almost\u00a0the simplest &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-12671","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\/12671","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=12671"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12671\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}