{"id":14109,"date":"2017-09-05T04:39:57","date_gmt":"2017-09-05T04:39:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14109"},"modified":"2017-09-05T04:39:57","modified_gmt":"2017-09-05T04:39:57","slug":"tomato-and-chevre-veal-with-sage-fennel-lemon-peppers","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14109","title":{"rendered":"tomato and chevre; veal with sage, fennel, lemon; peppers"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14116\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/heirloom_tomatoes_chevre_baguette-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was almost an <em>insalata caprese<\/em>, but instead of a mozzarella, the cheese was a local fresh chevre (from a small producer I&#8217;ve enjoyed supporting since their fantastic\u00a0 goat milk cheeses first\u00a0arrived at the Union Square Greenmarket around 10 years ago).<\/p>\n<p>And it was almost a pork chop, except the meat wasn&#8217;t pork but local veal (a &#8216;by-product&#8217;, so to speak, of a farm\u00a0which produces some of our other favorite local cheeses, since only the girl cows produce milk).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14117\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/veal_Chop_peppers-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The tomatoes were selected from\u00a0Franca Tantillo&#8217;s\u00a0beautiful\u00a0multi-table spread\u00a0inside her Berried Treasures stall\u00a0at\u00a0the Union Square Greenmarket,<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14118\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/Franca_heirlooms.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>and The basil, roots still attached, came from Stokes Farm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14119\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/basil.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The first course was simple, very simple, but the ingredients made it sublime.<\/p>\n<ul>\n<li>a terrific chevre\u00a0from\u00a0<a href=\"http:\/\/www.ardithmae.com\/#\">Ardith Mae Farmstead<\/a>, founded by Todd and Shereen Wilcox, arranged on a plate with sliced heirloom tomatoes from\u00a0<a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2009\/06\/12\/a-taste-of-the-wild-briefly-captured\/\">Berried Treasures Farm<\/a>\u00a0at the Union Square Greenmarket, seasoned with sea salt and freshly-ground black pepper, torn basil, off of a live plant from Stokes Farm, scattered on top, and drizzled with a good Puglian olive oil,\u00a0Alce Nero DOP &#8216;Terra di Bari Bitonto&#8217;, from Eataly<\/li>\n<li>slices of a\u00a0<a href=\"http:\/\/www.balthazarbakery.com\/\">Balthazar Bakery<\/a>\u00a0baguette, from\u00a0Whole Foods Market<\/li>\n<li>the wine was an Italian (Veneto) sparkling ros\u00e9,\u00a0<a href=\"https:\/\/www.wine.com\/product\/bisol-jeio-prosecco-brut-rose\/107177\">Bisol Jeio Prosecco Brut Rose<\/a><\/li>\n<\/ul>\n<p>In\u00a0the main course, the spotlight was shared by veal chops and sweet peppers (there was a red pepper and a dark green poblano as well as an orange, which is the only one shown here),<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14120\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/yellow_cornito_peppers.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>and with the peppers there was a bit of Japanese scallion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14121\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/Japanese_scallions.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a tablespoon of olive olive drizzled onto a small oval platter, joined by some whole sage (5 or 6 large leaves) from Phillips Farm, some very pungent fennel buds from Berried Treasures Farm, and\u00a0one chopped Rocambole garlic clove from Keith&#8217;s Farm, the\u00a0platter then set aside while 2\u00a0small but pretty thick veal rib chops (8+ ounces each) from Tony at Consider Bardwell Farm, seasoned with sea salt and freshly-ground Tellicherry pepper and drizzled generously with olive oil, were placed on an enameled cast iron grill pan that had been pre-heated\u00a0over a\u00a0moderately high flame, cooked, turning once, about 6 minutes per side for medium doneness (with a tent of aluminum foil\u00a0 for much of the time, because of their thickness, to help the process along), transferred to the platter\u00a0holding the garlic, oil, and herbs, turned to coat, and more olive oil added to the chops, allowed to rest for about 3 minutes, again tented with foil to keep them warm, while several thick slices of an organic lemon from Whole Foods Market, brushed with olive oil, were added to the grill pan, cooked until warm and beginning to char, turning once, the veal chops arranged on two\u00a0plates, along with much\u00a0of the garlic\/sage\/fennel oil, the lemon slices placed on top<\/li>\n<li>a few super-sweet, red and orange, &#8216;Cornito&#8221; peppers\u00a0and one dark green poblano, all from Alewife Farm, cut, after the seeds and\u00a0membranes were removed, into bite-size pieces, saut\u00e9ed over a high flame until slightly caramelized, one sliced Japanese scallion and a pinch of crushed dark dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>\u00a0added near the end, the mix tossed with sea salt, freshly-ground black pepper and some chopped summer savory\u00a0from Ryder Farm, and served with a drizzle of olive oil<\/li>\n<li>the wine was a California (Amador) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/ana-diogo-draper-amador-touriga-tempranillo-2015.htm\">Ana Diogo-Draper Amador Touriga\/Tempranillo 2015<\/a>, 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 the album, &#8216;<a href=\"https:\/\/www.discogs.com\/Dresdner-Barockorchester-Gloria-Dresdensis\/release\/5397471\">Gloria Dresdensis<\/a>&#8216;, music of 18th-century composers associated with Dresden for at least part of their creative lives (Giuseppi Antonio Brescianello, Johann Georg Pisendel, Johann Adolph Hasse, Johann Friedrich Fasch, Antonio Caldara, Giovanni Battista Sammartini, and\u00a0Georg Friedrich H\u00e4ndel), performed by the\u00a0Dresdner Barockorchester<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was almost an insalata caprese, but instead of a mozzarella, the cheese was a local fresh chevre (from a small producer I&#8217;ve enjoyed supporting since their fantastic\u00a0 goat milk cheeses first\u00a0arrived at the Union Square Greenmarket around 10 years ago). And it was almost a pork chop, except the meat wasn&#8217;t pork but local &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-14109","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\/14109","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=14109"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14109\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}