{"id":13855,"date":"2017-08-15T23:29:39","date_gmt":"2017-08-15T23:29:39","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13855"},"modified":"2017-08-15T23:29:39","modified_gmt":"2017-08-15T23:29:39","slug":"gilded-hake-sage-parsley-cardoons-garlic-bread-crumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13855","title":{"rendered":"\u2018gilded\u2019 hake, sage, parsley; cardoons, garlic, bread crumbs"},"content":{"rendered":"

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I was pretty excited to\u00a0find\u00a0cardoons<\/a> in the Greenmarket on Monday. The excitement continued all the way through\u00a0its\u00a0several cooking processes – even while working inside a very warm and humid kitchen\u00a0– and\u00a0it survived the entire\u00a0meal.<\/p>\n

Barry, who is crazy about artichokes<\/a>, which are related to cardoons (both are thistles) was less enthusiastic, because he\u00a0thought they were too bitter, even after\u00a0some extended boiling and saut\u00e9ing (“a bit like eating only the outermost leaves of an artichoke”). I think I have a higher tolerance for weird, medicinal, or bitter flavors (it’s why Barry is almost always the one who tests the wine).<\/p>\n

The recipe I used asked for mushrooms. I didn’t have any, although had I known I could have easily brought some home from Union Square.\u00a0I was reasonably confident I could do without them, and with most recipes that would be possible, but here their\u00a0presence would\u00a0probably\u00a0have moderated some of the acidity. The other\u00a0recipes for these ‘artichoke thistles’ all seemed to involve either\u00a0an oven or some deep frying, and I wanted to avoid both\u00a0expedients.<\/p>\n

I think I’ll know better what to expect next time, and there will definitely be a next time. I’ve assembled several new recipes even\u00a0since preparing last night’s dinner.<\/p>\n

There were herbs (there area almost always herbs), sage and parsley for the hake, peppermint for the cardoons.<\/p>\n

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