{"id":13000,"date":"2017-06-14T01:54:04","date_gmt":"2017-06-14T01:54:04","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13000"},"modified":"2017-06-14T01:54:04","modified_gmt":"2017-06-14T01:54:04","slug":"breaded-mint-marinated-swordfish-new-potatoes-celtuce","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13000","title":{"rendered":"breaded mint-marinated swordfish; new potatoes; celtuce"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13006\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/swordfish_celtuce.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We had arrived back from Portugal and Galicia\u00a0the night before enjoying this meal.\u00a0The meals there, many of them incorporating\u00a0fish and shellfish, were one of the highlights of the trip.<\/p>\n<p>Somehow we had missed dining on one of Iberia&#8217;s most noble fishes even though we were there\u00a0for 16 days, so it seemed right that the first meal I\u00a0prepared on\u00a0our return would feature swordfish (<em>Espadarte<\/em>, in Portuguese, Galician, and Spanish), one of our own local favorites.<\/p>\n<p>While we were away I did miss the huge selection and seasonal variety of the fresh vegetables available in New York City, especially since Iberian cuisine\u00a0doesn&#8217;t seem to emphasize them as much as I have come to, after\u00a0years of familiarity with French and then Italian cooking models. While we were wandering a Santiago market a Spanish friend pointed to bunches of\u00a0large-leafed kale and explained that in Spain\u00a0the vegetable is used in soups (but apparently <em>only<\/em> in soups). That&#8217;s kale, a vegetable whose familiar name accounts for fully\u00a0113 results on this\u00a0food blog, and may include\u00a0a dozen or so varieties.\u00a0But turnip greens were\u00a0big on most menus\u00a0at the time we were there.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13008\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/red_new_potatoes.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13009\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/celtuce.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<p>I&#8217;m also enjoying a reacquaintance with my easy access to fresh seasoning vegetables and herbs, just a short walk from my kitchen (and with no steep gradients, unlike virtually everywhere in Portugal and Galicia).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13010\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/peppermint.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13011\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/green_garlic.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13012\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/baby_fennel.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>one swordfish steak (13 ounces) from P.E. &amp; D.D. Seafood, halved,\u00a0then marinated for half an hour in a mixture of olive oil; 3 cloves of\u00a0a green\u00a0garlic bulb from Lani&#8217;s Farm, chopped; fresh peppermint leaves, also from Lani&#8217;s Farm and also chopped; and a very small amount of crushed dried Sicilian pepperoncino from Buon Italia, the steaks drained well, coated on both sides with homemade dried breadcrumbs and pan-grilled over medium-high heat for 4 to 5 minutes on each side, removed to 2 plates, seasoned with sea salt, a small amount of white balsamic vinegar tossed\u00a0on the steaks\u00a0and then some of the green garlic leaves, chopped, sprinkled on top, before being drizzled with a little olive oil<\/li>\n<li>a couple handfuls of small red \u2018new potatoes\u2019 from Norwich Meadows Farm, boiled in well-salted water, drained,\u00a0dried in the still-warm vintage 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 olive oil, seasoned with salt and freshly-ground Tellicherry pepper, sprinkled with chopped baby fennel fronds\u00a0and some of\u00a0the stems,\u00a0finely-chopped<\/li>\n<li>a small bundle of small-diameter <a href=\"http:\/\/www.epicurious.com\/archive\/blogs\/editor\/2013\/07\/the-next-big-thing-celtuse.html\">celtuce<\/a> from Lani&#8217;s Farm, the leaves, removed from the \u2018stalks\u2019 and washed several times,\u00a0wilted in a bit of olive oil and set aside, then the stalks, peeled, cut into half-inch sections, briefly\u00a0par-boiled, drained and\u00a0dried, saut\u00e9ed\u00a0in a little olive\u00a0over a moderate flame for a minute or two, along with more of the chopped green garlic, then tossed with a sprinkling of pine nuts which had earlier been heated in a cast iron pan until they had begun\u00a0to brown, the celtuce leaves reserved earlier now gently reheated and distributed onto the plates, the sliced stalks and\u00a0pine nuts placed on top<\/li>\n<li>the wine was a Portuguese (Tejo) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/casa-cadaval-tejo-branco-padre-pedro-2014#.WRfFRYEpCaM\">Casa Cadaval Padre Pedro Tejo 2014<\/a>, from\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2148627\">Haydn, his Symphonies Nos. 91 &amp; 92 &#8216;Oxford&#8217;, Ren\u00e9 Jacobs conducting the Freiburg Baroque Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We had arrived back from Portugal and Galicia\u00a0the night before enjoying this meal.\u00a0The meals there, many of them incorporating\u00a0fish and shellfish, were one of the highlights of the trip. Somehow we had missed dining on one of Iberia&#8217;s most noble fishes even though we were there\u00a0for 16 days, so it seemed right that the first &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-13000","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\/13000","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=13000"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13000\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}