{"id":13030,"date":"2017-06-15T15:06:37","date_gmt":"2017-06-15T15:06:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13030"},"modified":"2017-06-15T15:06:37","modified_gmt":"2017-06-15T15:06:37","slug":"sea-bass-wine-cap-mushrooms-herbs-tomatoes-tarragon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13030","title":{"rendered":"sea bass, wine-cap mushrooms, herbs; tomatoes, tarragon"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13032\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/sea_bass_Mushrooms_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This dinner was mostly assembled in my mind over about half an hour at the Union Square Greenmarket today. It began, as usual, with a visit to the fish monger, that order to ensure the\u00a0best chance for\u00a0a good\u00a0selection of the local catch.\u00a0It was a\u00a0Wednesday, when, unless I&#8217;m looking for local trout or shrimp, the fish seller is normally the very active stand of the Blue Moon Fish Company. This time I decided to treat Barry and I\u00a0to some sea bass, which commands a\u00a0premium price that its qualities actually deserve. It was already one o&#8217;clock but I was lucky enough to bag\u00a0the last 3 fillets.<\/p>\n<p>A few minutes later I spotted some foraged mushrooms at the Windfall Farms stand. They would make a perfect compliment for\u00a0the bass. I couldn&#8217;t resist them anyway, for their beauty, and for their relative rarity (it was actually the first time I had ever seen these fungi).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13036\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/wine-cap_mushrooms-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I knew the main vegetable would be the 10 small\u00a0local tomatoes I had picked up at the market 2 days earlier: They had been grown indoors (after all, it was still technically spring in New York), but they had now fully ripened and were already showing some maturity beyond that stage; they\u00a0were unlikely to last another day.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13034\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/cherry_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had also picked up some herbs after purchasing the fish, continuing to rebuild a stock depleted or\u00a0disposed of before we had left for Portugal almost 3 weeks earlier, but until I started the preparations for dinner I didn&#8217;t actually know which of them would be\u00a0a part of it.<\/p>\n<ul>\n<li>three\u00a0sea bass fillets (a total of 13\u00a0 ounces) from Blue Moon Fish Company, seasoned on both sides with salt and pepper, saut\u00e9ed for 2-3 minutes over a fairly brisk flame\u00a0with butter and a little olive oil inside a large, thick oval copper pan, skin side down, then\u00a0turned and the other side cooked for about the same length of time, removed to the\u00a0plates when done (covered at least a little to keep warm until the sauce was completed), a tablespoon or more\u00a0of\u00a0butter added to the pan, and\u00a04 ounces of foraged Wine-cap\u00a0mushrooms [<a href=\"https:\/\/en.wikipedia.org\/wiki\/Stropharia_rugosoannulata\">Stropharia rugosoannulata<\/a>],\u00a0from\u00a0Windfall Farms, cut into medium-size\u00a0pieces and saut\u00e9ed, stirring, until lightly cooked, seasoned with sea salt, freshly-ground Tellicherry pepper, a couple tablespoons of a mix of chopped parsley from Phillips Farm and lovage from Keith&#8217;s Farm, and a tablespoon or more of the juice of an organic lemon from Whole Foods Market,\u00a0the mushrooms\u00a0stirred some more before\u00a0they were arranged on the warm plates<\/li>\n<li>ten small indoor-grown tomatoes from Lani&#8217;s Farm, washed, halved, heated inside a large, heavy, high-sided tin-lined copper pan in which one sliced green garlic from Lani&#8217;s Farm had first been warmed in a tablespoon or more of olive oil, seasoned with sea salt, freshly-ground Tellicherry pepper, a small amount of chopped fresh tarragon form Keith&#8217;s Farm stirred into the tomatoes, finished on the plates with some thinly-sliced green stems from the garlic<\/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 from the album, &#8216;<a href=\"http:\/\/www.trioneos.com\/trioneosrecordings\/mujerasdelasamericas\/\">Mujeres de las Americas<\/a>&#8216;, works\u00a0composed for clarinet, bassoon &amp; piano trio, performed by Tr\u00edo Neos, whose members are Eleanor Weingartner (clarinet), Wendy Holdaway (bassoon), and Ana Mar\u00eda Tradatti (piano); the works are included are by Nancy Galbraith, Marta Lambertini, Marta Lambertini, Gabriela Ortiz,\u00a0Adina Izarra, Georgina Derbez,\u00a0\u00a0and Tania Leon<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This dinner was mostly assembled in my mind over about half an hour at the Union Square Greenmarket today. It began, as usual, with a visit to the fish monger, that order to ensure the\u00a0best chance for\u00a0a good\u00a0selection of the local catch.\u00a0It was a\u00a0Wednesday, when, unless I&#8217;m looking for local trout or shrimp, the fish &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-13030","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\/13030","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=13030"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13030\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}