{"id":13272,"date":"2017-07-08T01:42:57","date_gmt":"2017-07-08T01:42:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13272"},"modified":"2017-07-08T01:42:57","modified_gmt":"2017-07-08T01:42:57","slug":"roasted-marinated-goat-loin-tomatoes-celtuce-saute-pinoli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13272","title":{"rendered":"roasted marinated goat loin; tomatoes; celtuce saut\u00e9, pinoli"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13278\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/goat_loin_rack_celtuce.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>When I spotted Lynn Haven&#8217;s stall in the Greenmarket on Wednesday I was reminded that I hadn&#8217;t even thought about goat meat in quite a while. After a discussion about what was\u00a0inside the freezer boxes\u00a0that day, and a reflection\u00a0on how much cooking heat I might be able to tolerate in the kitchen on a July night, I decided on one of her tiny racks. I picked\u00a0the loin, mostly because it looked so perfectly compact, but also because its weight seemed just right for a\u00a0modest serving\u00a0of meat for 2 people.<\/p>\n<ul>\n<li>one\u00a0goat loin rack\u00a0(.82 pounds) from <a href=\"http:\/\/www.lynnhavennubians.com\/markets.html\">Lynn Haven<\/a> in the Union Square Greenmarket, dry-marinated in the refrigerator for almost 4 hours in a mixture of rosemary leaves from Stokes Farm, removed from their stems; one medium crushed bay leaf from Westside Market; a bit of zest from an organic lemon from Whole Foods Market; a small part of one crushed dried dark\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada<\/a>\u00a0pepper;\u00a0sea salt, and freshly-ground Tellicherry pepper, allowed to sit, covered, inside the refrigerator for a few hours, then brought to room temperature over an hour before ready to be roasted, at which time it was dried with paper towels and coated lightly with olive oil, the oven preheated to 425\u00ba and a heavy oval enameled cast iron pan placed inside for 10 minutes, the goat arranged\u00a0one of its flesh sides down inside the hot\u00a0pan and roasted in\u00a0the preheated\u00a0oven for about 15 minutes (for rare to medium rare doneness), allowed to rest 7 minutes or so, the ribs separated into 4 chops with a heavy knife and arranged on\u00a02 plates, finished with a squeeze of the lemon from which the zest had been removed earlier,\u00a0drizzled with a bit of olive oil, garnished with &#8216;Bull&#8217;s Blood&#8217; micro beet from Windfall Farms<\/li>\n<li>four large cherry tomatoes from Alex&#8217;s Tomato Farm, in Carlisle, NY, from Chelsea&#8217;s Down to Earth Farmers Market, halved, placed cut side down inside the pan from which the goat had just been removed and allowed to begin to soften, turning once, arranged on the plates and sprinkled with Maldon salt and Tellicherry pepper<\/li>\n<li>two thick stalks of celtuce\u00a0from Mountain Sweet Berry Farm,\u00a0the leaves removed from the \u2018stalks\u2019 and washed several times,\u00a0wilted in a bit of olive oil and set aside, then the stalks themselves peeled and cut into discs, briefly\u00a0par-boiled in a low-sodium vegetable broth, drained, dried, and saut\u00e9ed\u00a0in a little olive with\u00a0a tiny amount of finely-chopped red spring onion stems from Alewife Farm\u00a0over a moderate flame for a minute or two, 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 and the sliced stalks and\u00a0pine nuts placed aside and a little on top of them<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13277\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/celtuce.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the wine was a California (Clarksburg) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-cabernet-sauvignon-2014.htm\">David Akiyoshi Reserve Cabernet Sauvignon Clarksburg 2014<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.deutschegrammophon.com\/us\/cat\/4792437\">a magnificent performance of Schumann&#8217;s Symphony No. 2, Yannick N\u00e9zet-S\u00e9guin conducting the\u00a0Chamber Orchestra of Europe<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>When I spotted Lynn Haven&#8217;s stall in the Greenmarket on Wednesday I was reminded that I hadn&#8217;t even thought about goat meat in quite a while. After a discussion about what was\u00a0inside the freezer boxes\u00a0that day, and a reflection\u00a0on how much cooking heat I might be able to tolerate in the kitchen on a July &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-13272","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\/13272","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=13272"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13272\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}