{"id":128,"date":"2009-05-17T21:37:13","date_gmt":"2009-05-18T01:37:13","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=128"},"modified":"2009-05-17T21:37:13","modified_gmt":"2009-05-18T01:37:13","slug":"dinner-may-15-2009","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=128","title":{"rendered":"dinner, May 15, 2009"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-129\" title=\"red_stem_baby_kale\" src=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2009\/05\/red_stem_baby_kale.jpg\" alt=\"red_stem_baby_kale\" width=\"600\" height=\"400\" \/>(the center bunch joined us for dinner;\u00a0 the egg seems to have escaped from the vendor&#8217;s cartons)<\/p>\n<ul>\n<li>roasted chick peas<\/li>\n<\/ul>\n<ul>\n<li><a href=\"http:\/\/en.wikipedia.org\/wiki\/Yellowfin_tuna\">Yellowfin Tuna<\/a> steak (from Grenada, via Whole Foods, and on sale Friday) generously-covered with mixture of crushed fennel seeds and crushed dried chiles, briefly seared on a grill pan and finished with oil and lemon &#8211; <strong>very easy, and an awesome success <\/strong> [see &#8220;<a href=\"http:\/\/www.amazon.com\/Italian-Easy-Recipes-London-River\/dp\/140005348X\/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1242608596&amp;sr=8-1\">Italian Easy:\u00a0 Recipes from the London River Cafe<\/a>&#8220;];\u00a0 accompanied by red spring onions from the Greenmarket, grilled and dotted with balsamic vinegar; and baby red kale [see pic above, which includes one egg, in representation of another product sold by this farm], also Greenmarket produce, wilted in a covered pan with oil and bruised garlic<\/li>\n<\/ul>\n<ul>\n<li>wine:\u00a0 <a href=\"http:\/\/www.louislatour.com\/pages\/index.php?id_page=41&amp;id_vin=94\">Maison Louis Latour Pinot Noir<\/a> 2007 (although a Spanish white, a white Rhone or a Chardonnay might have been a better choice because of the spices on the tuna)<\/li>\n<li><a href=\"http:\/\/www.pjmadisons.com\/products.php\">PJ Madison<\/a>&#8216;s &#8220;Bourbon Vanilla&#8221; gelato-style ice cream topped with <strong>the best rhubarb sauce I&#8217;ve ever tasted<\/strong> [<a href=\"http:\/\/en.wikipedia.org\/wiki\/Amanda_Hesser\">Amanda Hesser<\/a> in the <a href=\"http:\/\/query.nytimes.com\/gst\/fullpage.html?res=9D00EFD8173EF93AA15757C0A9619C8B63&amp;sec=&amp;spon=&amp;pagewanted=2\">Times<\/a>, adapted from <a href=\"http:\/\/www.lavarenne.co\">Anne Willan<\/a>]:\u00a0\u00a0 a very simple composition of thinly-sliced rhubarb from Maxwell&#8217;s Farm stand at the Greenmarket, covered in a still-warm white wine syrup which had been infused with crushed cardamom pods and Darjeeling tea, then refrigerated\u00a0 [the rhubarb is also excellent on top of a slice of very good pound cake, or angel food or sponge cake &#8211; and just about anything else!]<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>(the center bunch joined us for dinner;\u00a0 the egg seems to have escaped from the vendor&#8217;s cartons) roasted chick peas Yellowfin Tuna steak (from Grenada, via Whole Foods, and on sale Friday) generously-covered with mixture of crushed fennel seeds and crushed dried chiles, briefly seared on a grill pan and finished with oil and lemon &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[24,147,207,313,318,393],"class_list":["post-128","post","type-post","status-publish","format-standard","hentry","category-meals-at-home","tag-baby-red-kale","tag-grilled-spring-onions","tag-louis-latour-pinot-noir","tag-rhubarb","tag-roasted-chick-peas","tag-tuna-steak"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/128","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=128"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/128\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}