{"id":13161,"date":"2017-06-29T00:00:16","date_gmt":"2017-06-29T00:00:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13161"},"modified":"2017-06-29T00:00:16","modified_gmt":"2017-06-29T00:00:16","slug":"linguine-sweet-onion-chilis-tomato-epazote-breadcrumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13161","title":{"rendered":"linguine, sweet onion, chilis, tomato, epazote, breadcrumbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13163\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/06\/linguine_walla_walla0-epazote.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>While I was putting this dish together I imagined it as a simple pasta with a Mexican touch, or at least a West Coast touch, for the very specific herb, the hot pepper, and the two sweet vegetables.<\/p>\n<ul>\n<li>one whole dried Cayenne pepper from Oak Grove Plantation, stirred over low to medium heat\u00a0for a minute or two in a tablespoon or so of olive oil inside a heavy enameled cast iron pot, followed by 2\u00a0fairly-thinly-sliced medium-size <a href=\"https:\/\/en.wikipedia.org\/wiki\/Sweet_onion\">Walla Walla onions<\/a>, including most of their stems, from Windfall Farms, which were saut\u00e9ed\u00a0until beginning to soften, after which\u00a08 ounces of\u00a0<a href=\"https:\/\/www.eataly.com\/us_en\/our-producers\/afeltra\/afeltra-100-italian-grain-linguine-17-6-oz\">Afeltra linguine from Eataly<\/a>, cooked in a large pot of salted water until barely\u00a0<em>al dente<\/em>, then<em>\u00a0<\/em>drained (reserving 1 cup of the cooking water), was added\u00a0to the pot and mixed in,\u00a0the reserved cooking water also added as needed to emulsify the liquid, a generous amount of chopped <a href=\"https:\/\/en.wikipedia.org\/wiki\/Dysphania_ambrosioides\">epazote<\/a> from Windfall Farms tossed in, served in shallow bowls with a drizzle of olive oil and\u00a0sprinkled with homemade breadcrumbs which had first been browned in a little olive oil with a pinch of sea salt<\/li>\n<li>the wine was an excellent Italian (Campania) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=42339\">Fiano Kr\u00e0tos \u201cPaestum&#8221; Maffini 2016<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines &amp; Spirits<\/a><\/li>\n<li>the music was the album, <a href=\"https:\/\/www.amazon.com\/Journal-Printemps-FISCHER-JOHANN-FERDINA\/dp\/B000UTOLCE\">&#8216;Le Journal Du Printemps&#8217;, music of\u00a0Johann Caspar Ferdinand Fischer performed by the\u00a0Freiburger Barockorchester<\/a>\u00a0[Fischer (c. 1656 \u2013 27 August 1746) was a German (Bohemia) baroque composer, <a href=\"https:\/\/en.wikipedia.org\/wiki\/Johann_Caspar_Ferdinand_Fischer\">&#8220;responsible for bringing the French influence to German music&#8221;<\/a>, although his work is little known today<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>While I was putting this dish together I imagined it as a simple pasta with a Mexican touch, or at least a West Coast touch, for the very specific herb, the hot pepper, and the two sweet vegetables. one whole dried Cayenne pepper from Oak Grove Plantation, stirred over low to medium heat\u00a0for a minute &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-13161","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\/13161","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=13161"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13161\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}