{"id":13874,"date":"2017-08-18T02:00:10","date_gmt":"2017-08-18T02:00:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13874"},"modified":"2017-08-18T02:00:10","modified_gmt":"2017-08-18T02:00:10","slug":"red-fife-pasta-duck-bacon-onion-cardoon-mint-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13874","title":{"rendered":"red fife pasta, duck bacon, onion, cardoon, mint; cheese"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13876\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/red_fife_duck_car.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Thinking about what might be the best way to use the extra, cardoons\u00a0I had prepared but not used in <a href=\"http:\/\/food.hoggardwagner.org\/2017\/08\/15\/gilded-hake-sage-parsley-cardoons-garlic-bread-crumbs\/\">this meal<\/a>\u00a0on Monday, the answer\u00a0seemed simple: Pasta!<\/p>\n<p>I was concerned about the bitterness of the [thistle stems], as I mentioned in the post describing that meal; I\u00a0suspected the pasta would dilute most, if not all of it, and it did. And it was good.<\/p>\n<ul>\n<li>eight slices (4 ounces) of duck bacon from\u00a0Hudson Valley Duck Company in the Union Square Greenmarket, cut into 1\/4 inch segments, saut\u00e9ed in a little olive oil inside a large, heavy, high-sided, tin-lined copper pot until the fat began to render, removed, set aside, and replaced in the pot by 2 thick scallions from Alex&#8217;s Tomato Farm, in the 23rd Street Saturday farmers market, and a section of a dried orange\/gold\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, heated until the onion had softened, followed by a couple handfuls of cardoons that had been\u00a0boiled and drained on Monday and placed in the refrigerator, the cardoons saut\u00e9ed until beginning to caramelize, at which time 9 ounces of\u00a0<a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini<\/a>\u00a0red fife blend zucca, cooked\u00a0<em>al dente<\/em>, was tossed into the pot, with some of the reserved pasta cooking water, stirred over medium heat until the sauce had been emulsified, chopped peppermint from from Phillips Farms added and mixed into the pasta, which was then arranged inside low bowls, sprinkled with a little more chopped mint,\u00a0drizzled with\u00a0olive oil, and finished with a generous amount of freshly-grated\u00a0Parmigiano-Reggiano Vache Rosse from Eataly<\/li>\n<li>the wine was a California (grapes from\u00a03 regions, North Coast, Lodi and Clarksburg)\u00a0ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/evangelos-bagias-california-rose-2016.htm\">Evangelos Bagias California Ros\u00e9 2016<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<\/ul>\n<p>There was also a cheese course.<\/p>\n<ul>\n<li>three cheeses from Consider Bardwell Farm: a blue goat; &#8216;Manchester&#8217;, also goat;\u00a0and\u00a0&#8216;Pawlet&#8217;, a cow cheese<\/li>\n<li>thin toasts from 2 different several-days-old breads, a\u00a0small\u00a0Pugliese roll and a classic French baguette, both from Whole Foods Market<\/li>\n<li>the wine with the cheese was a California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/f-stephen-millier-angels-reserve-pinot-grigio-2016.htm\">F. Stephen Millier Angels Reserve Pinot Grigio Lodi 2016<\/a>, also from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout the meal was from the Deutsche Grammophon\/DGG album, <a href=\"http:\/\/www.deutschegrammophon.com\/us\/cat\/4730152\">&#8216;haydn, &#8220;sturm&#8221; und &#8220;drang&#8221;, paris &amp; london symphonies&#8217;<\/a>, the pieces performed by the\u00a0 Orchestra Of The Age Of the Enlightenment, and the Orchestra of the Eighteenth Century,\u00a0Frans Br\u00fcggen conducting both; the symphonies we listened to\u00a0were Nos. 47, 46, and 26<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Thinking about what might be the best way to use the extra, cardoons\u00a0I had prepared but not used in this meal\u00a0on Monday, the answer\u00a0seemed simple: Pasta! I was concerned about the bitterness of the [thistle stems], as I mentioned in the post describing that meal; I\u00a0suspected the pasta would dilute most, if not all of &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-13874","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\/13874","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=13874"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13874\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}