{"id":12894,"date":"2017-05-17T01:23:53","date_gmt":"2017-05-17T01:23:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12894"},"modified":"2017-05-17T01:23:53","modified_gmt":"2017-05-17T01:23:53","slug":"roasted-squid-oregano-chilis-lemon-nettles-ramps-chilis","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12894","title":{"rendered":"roasted squid, oregano, chilis, lemon; nettles, ramps chilis"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12895\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/squid_nettles.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s a wonderful recipe, and it lends itself to some subtle variations(and maybe some less than subtle, but I haven&#8217;t gone there yet). This time I included dried habanada peppers, as I had at least once in the past, but I finished it with a small fresh green I had only <a href=\"http:\/\/food.hoggardwagner.org\/2016\/04\/17\/pasta-e-ceci-with-foraged-garlic-mustard-greens\/\">encountered once before<\/a>, garlic mustard.<\/p>\n<p>Stinging nettles, the accompaniment last night, aren&#8217;t\u00a0new to me, but\u00a0they are rare, and not just in my kitchen.<\/p>\n<p>Both the garlic mustard and the nettles were foraged, which is pretty special when considering that they found\u00a0their way into a meal prepared in a home kitchen in the center of a great metropolis.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12897\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/stinging_nettles.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>a large rectangular enameled cast iron pan heated on top of the stove until quite hot, its\u00a0cooking surface brushed with olive oil, and once\u00a0the oil\u00a0was also quite hot, one pound of rinsed and carefully dried squid from P.E. &amp; D.D.\u00a0Seafood, mostly bodies but\u00a0a few tentacles, quickly arranged inside, immediately\u00a0sprinkled with\u00a0some super-pungent\u00a0dried Sicilian\u00a0oregano from Buon Italia, part of one\u00a0dried Sicilian pepperoncino, also from Buon Italia, and an entire section of a home-dried heatless, orange\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">Habanada pepper<\/a>\u00a0(the fresh peppers had been purchased from Norwich Meadows Farm last fall), some sea salt and freshly-ground Tellicherry pepper, followed by a drizzle of\u00a0a few tablespoons of\u00a0juice from a\u00a0local lemon from Fantastic Gardens of Long Island, and some olive oil, the pan placed inside a pre-heated 400\u00ba oven and roasted for only 5\u00a0minutes, then removed, the squid distributed onto 2 plates, ladled with a bit of their cooking juices, which had been transferred into a\u00a0sauce pitcher, and scattered with a little roughly-chopped\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Alliaria_petiolata\">garlic mustard<\/a>\u00a0[Brit: &#8216;Jack-by-the-hedge&#8217;], both flowers and the smaller, more tender leaves, from Windfall Farms<\/li>\n<li>half a dozen bulbs\u00a0selected our of a bunch of ramps from Berried Treasures Farm, chopped, heated inside a large enameled cast iron pot along with a little Sicilian\u00a0pepperoncino until they were fragrant and beginning to soften, then a bunch of stinging nettles from Norwich Meadows Farm, leaves stripped from their stems, added and saut\u00e9ed over medium high heat, stirred almost continuously until the greens had withered, seasoned with sea salt and freshly ground Tellicherry pepper, some roughly-chopped ramp leaves mixed into the nettles, and a tablespoon or so of the local sweet lemon juice described earlier added to the pot, the greens arranged on the plates and drizzled with olive oil<\/li>\n<li>a few slices of &#8217;12 Grain\u00a0&amp; Seed bread&#8217; from Bread Alone, in the Union Square Greenmarket, were added to the table to ensure that none of the piquant squid juices would remain on the plates<\/li>\n<li>the wine was a Spanish (Galicia) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/pionero-mundi-albari-o-rias-baixas-2015#.WRptf4F82aM\">Pionero Mundi Albari\u00f1o Rias Baixas 2015<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/www.ondine.net\/?lid=en&amp;cid=2.2&amp;oid=3970\"><span class=\"goog-text-highlight\">Kimmo Hakola&#8217;s 1996\u00a0<\/span><span class=\"goog-text-highlight\">Piano Concerto, performed by soloist\u00a0Henri Sigfridsson, the\u00a0Tampere Philharmonic Orchestra conducted by John Storg\u00e5rds<\/span><\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a wonderful recipe, and it lends itself to some subtle variations(and maybe some less than subtle, but I haven&#8217;t gone there yet). This time I included dried habanada peppers, as I had at least once in the past, but I finished it with a small fresh green I had only encountered once before, garlic &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-12894","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\/12894","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=12894"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12894\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}