{"id":12936,"date":"2017-05-20T06:22:33","date_gmt":"2017-05-20T06:22:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12936"},"modified":"2017-05-20T06:22:33","modified_gmt":"2017-05-20T06:22:33","slug":"porgy-sauteed-with-ramps-4-herbs-red-russian-kale-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12936","title":{"rendered":"Porgy saut\u00e9ed with ramps, 4 herbs; red Russian kale, garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12937\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/Sea_Bream_Russian_kale.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I continue to experience Porgy (sometimes called Sea Bream) as a great fish. Wow, sounds pompous (like the name, &#8216;Sea Bream&#8217;), but it&#8217;s very late at night as I sit leaning over the keyboard.<\/p>\n<p>I&#8217;ve now used this basic recipe <a href=\"http:\/\/food.hoggardwagner.org\/page\/2\/?s=porgy+\">many times<\/a>, always changing the lineup of ingredients. On Friday\u00a0I took advantage of our local ramp season, then I tossed in\u00a0most of the herbs sitting inside\u00a0the refrigerator.<\/p>\n<p>Because I had forgotten how long it had been heating, the\u00a0butter started turning brown almost as soon as I had placed it in the pan. This was not part of the recipe, but, having caught it in time, I decided that I would make it so, at least for once. It was delicious, and the flavors definitely seemed\u00a0more complex than usual.<\/p>\n<p>There&#8217;s a shot\u00a0of purple in the picture at the top. It was a last minute call, and arrived there <em>because<\/em> it was purple and I thought a bit of a third color was in order.<\/p>\n<p>But there definitely was\u00a0enough green, much of it from this\u00a0very tender kale.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12944\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/red_Russian_kale_2.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>four porgy fillets (a total of 20 ounces, more than we usually share) from Pura Vida\u00a0Fish Company, patted dry, seasoned with sea salt, freshly-ground Tellicherry pepper, placed\u00a0inside a hot rectangular enameled cast iron pan in 2 1\/2 tablespoons of already melted butter, and the white parts of half a dozen ramps, chopped thinly, sprinkled all over the top, saut\u00e9ed, the alliums and butter\u00a0occasionally brushed over the fish, for 2 or 3 minutes, the fillets then carefully flipped, the heat reduced to low and the pan covered in tin foil for another 2\u00a0minutes, at which time it was uncovered and a mix of chopped herbs (here parsley from Lani&#8217;s Farm, lovage from Windfall Farms, oregano and thyme from Stokes Farm, and some roughly chopped\u00a0ramp leaves)\u00a0added to it, with the basting continuing for another minute or so, the fillets arranged on 2 plates, garnished with the placement of a bit of micro red radish from Windfall Farms between each of the 2 fillets<\/li>\n<li>\n<div>one large bunch of tender red Russian kale from Windfall Farms,\u00a0washed, drained, wilted\u00a0inside a large enameled cast iron pot in a tablespoon or so of olive oil in which 2\u00a0bruised and halved Christopher Garlic Ranch\u00a0garlic from Eataly had first been allowed to sweat and begin to color, the greens seasoned with sea salt, freshly-ground Tellicherry pepper, and arranged on the plates and a little more olive oil drizzled on top<\/div>\n<\/li>\n<li>the wine was an Italian (Tuscany) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku02142.html\">Fattoria Sardi Vermentino 2015<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=525814\">Handel&#8217;s 1738 opera, &#8216;Serse&#8217;, performed by\u00a0William Christie directing Les Arts Florissants and the soloists\u00a0<span class=\"piecedata\">Anne Sofie von Otter, Sandrine Piau, and Ferruccio Furlanetto<\/span><\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I continue to experience Porgy (sometimes called Sea Bream) as a great fish. Wow, sounds pompous (like the name, &#8216;Sea Bream&#8217;), but it&#8217;s very late at night as I sit leaning over the keyboard. I&#8217;ve now used this basic recipe many times, always changing the lineup of ingredients. On Friday\u00a0I took advantage of our local &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-12936","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\/12936","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=12936"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12936\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}