{"id":13259,"date":"2017-07-06T20:03:03","date_gmt":"2017-07-06T20:03:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13259"},"modified":"2017-07-06T20:03:03","modified_gmt":"2017-07-06T20:03:03","slug":"oregano-roasted-squid-spring-onion-cucumbers-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13259","title":{"rendered":"oregano-roasted squid; spring onion, cucumbers, tomatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13262\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/squid_onion_cucumber_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had intended to serve these tender young squid with some terrific-looking celtuce I had brought home from the Union Square Greenmarket, but I got carried away writing about dinner the day before, took too much time at the task, and ended up without enough time for its preparation.<\/p>\n<p>For vegetables otherwise I knew I had some cucumbers, but there were only\u00a03, and they were very small. I did have\u00a0plenty of small tomatoes,\u00a0but since they were likely to overwhelm the cucumbers, I decided to ration the amount, and I took this opportunity to improvise further, and that&#8217;s exactly what I did.<\/p>\n<p>I found a\u00a0sweet allium, then\u00a02 different kinds of fresh greens, and I knew I was set.<\/p>\n<p>The cephalopods were as delicious as usual, and the improvised vegetable\u00a0was awesome.<\/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, just under one pound of rinsed and carefully dried squid from Blue Moon Fish Company, bodies and 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, some sea salt, and a bit of\u00a0freshly-ground Tellicherry pepper, followed by a drizzle of\u00a0a few tablespoons of\u00a0juice from\u00a0an organic lemon which had come from Whole Foods Market, 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<\/li>\n<li>the vegetable mix began with saut\u00e9ing 4 halved sweet\u00a0spring red onions from Alewife Farm until they had softened and begun to brown, followed by the chopped segments of 3 small cucumbers from Norwich Meadows Farm, also cooked until they had begun to brown, finished with 8\u00a0orange-red cherry tomatoes from <a href=\"http:\/\/www.neversinkfarm.com\/\">Neversink Organic Farm<\/a>, punctured to control their bursting once on the plates, heated until just beginning to soften, the mix arranged on the plates on top of a dressed spray made up of a few leaves of purple lettuce from Norwich Meadows Farm and arugula from Stokes Farm<\/li>\n<li>the wine was an Italian (Tuscany) white,\u00a0<a href=\"https:\/\/m.wine.com\/product\/teruzzi-and-puthod-terre-di-tufi-2014\/144688\">Teruzzi &amp; Puthod Terre di Tufi 2014<\/a>, which we believe came from our local spirits shop, from\u00a0<a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Liquors<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.deutschegrammophon.com\/us\/cat\/4797337\">Mendelssohn\u2019s Symphony No. 4, from a recording of Yannick N\u00e9zet-S\u00e9guin conducting the\u00a0Chamber Orchestra of Europe<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had intended to serve these tender young squid with some terrific-looking celtuce I had brought home from the Union Square Greenmarket, but I got carried away writing about dinner the day before, took too much time at the task, and ended up without enough time for its preparation. For vegetables otherwise I knew I &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-13259","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\/13259","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=13259"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13259\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}