{"id":13520,"date":"2017-07-23T22:09:37","date_gmt":"2017-07-23T22:09:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13520"},"modified":"2017-07-23T22:09:37","modified_gmt":"2017-07-23T22:09:37","slug":"pollock-ramps-lemon-capers-cucumber-fennel-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13520","title":{"rendered":"pollock, ramps, lemon, capers; cucumber, fennel, tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13521\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/pollock_cucumbers_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Pollock\u00a0is another fish that deserves far more respect than it gets, even these days, and even on its home shores.<\/p>\n<ul>\n<li>one pollock fillet (18.25 oz) from American Seafood Company in Chelsea\u2019s Down to Earth Farmers Market, rinsed, dried, cut into 2 sections, seasoned on both sides with sea salt and freshly-ground Tellicherry pepper, placed inside a buttered tin-lined copper oval baking dish, spread with 2 tablespoons or so of softened\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley &#8216;Cultured Pasture Butter&#8217; <\/a>that had been mixed with\u00a0zest from half of an organic\u00a0lemon from Whole Foods Market, 3 sliced ramp bulbs from Berried Treasures, and a large pinch of crushed golden\/orange home-dried Habanada pepper from Norwich Meadows Farm (acquired fresh last season), baked at 350\u00ba for about 20\u00a0minutes, or maybe a little more, because they were thick, removed to 2 plates, spread with the cooking juices (of course the amount of juice will depend on the amount of butter used) and sprinkled with a small number of salted capers along with the tiny bit\u00a0of olive oil in which they had earlier been heated\u00a0briefly\u00a0after being rinsed, drained, and dried, the pollock finished with a garnish of\u00a0small (almost micro) nasturtium leaves from Two Guys from Woodbridge<\/li>\n<li>half a dozen cucumbers of 2 different kinds from Norwich Meadows Farm (I was unable to learn the names of these varieties), halved crosswise, then quartered lengthwise, \u00a0dried, saut\u00e9ed inside a\u00a0large cast iron pan\u00a0in\u00a0a little olive oil over a fairly high flame until they began\u00a0to color, and then joined by spring shallots from Alewife Farm and some sliced fennel stems, remaining from\u00a02 baby fennel bulbs from\u00a0Central Valley Farm that had been incorporated into <a href=\"http:\/\/food.hoggardwagner.org\/2017\/07\/18\/porgy-ramps-herbs-lemon-cornfenneltomato-salad\/\">an earlier meal<\/a>, everything saut\u00e9ed until beginning to caramelize, when sea salt and freshly-ground Tellicherry pepper were added,\u00a0and then a large handful of\u00a0golden cherry tomatoes from Windfall Farms, which were rolled around with the rest of the vegetables until warmed through but still whole, served on the plates sprinkled with some chopped fennel fronds, garnished with Genovese basil from Windfall Farms, and drizzled with olive oil<\/li>\n<li>the wine was a California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-chardonnay-2016.htm?cid=USA\">David Akiyoshi Chardonnay Lodi 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the album of Thomas Ad\u00e8s&#8217; music, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=390865\">&#8216;Ad\u00e8s: Tevot, Violin Concerto, Couperin Dances&#8217;<\/a>,\u00a0Simon Rattle, Thomas Ad\u00e8s, and Paul Daniel variously, conducting the Berlin Philharmonic Orchestra, the Chamber Orchestra of Europe, and the National\u00a0Youth Orchestra of Great Britain<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pollock\u00a0is another fish that deserves far more respect than it gets, even these days, and even on its home shores. one pollock fillet (18.25 oz) from American Seafood Company in Chelsea\u2019s Down to Earth Farmers Market, rinsed, dried, cut into 2 sections, seasoned on both sides with sea salt and freshly-ground Tellicherry pepper, placed inside &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-13520","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\/13520","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=13520"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13520\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}