{"id":14358,"date":"2017-09-21T06:01:36","date_gmt":"2017-09-21T06:01:36","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14358"},"modified":"2017-09-21T06:01:36","modified_gmt":"2017-09-21T06:01:36","slug":"shrimp-with-chipotle-saffron-cumin-tomatoes-with-alliums","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14358","title":{"rendered":"shrimp with chipotle, saffron, cumin; tomatoes with alliums"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14360\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/shrimp_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve done it before, in fact\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=shrimp+with+chipotle%2C+saffron%2C+cumin\">more than once<\/a>:\u00a0This shrimp recipe is\u00a0an awesome treat each time.<\/p>\n<p>The vegetable accompaniment has always been a tomato <em>something<\/em>. The flavors are a brilliant match,\u00a0and the colors are as well (which is not always a good thing, but there\u00a0are a lot of flavors\u00a0moving around inside these 2 dishes).<\/p>\n<p>That&#8217;s where I went again tonight.<\/p>\n<ul>\n<li>one teaspoon of chopped Rocambole garlic from\u00a0Keith&#8217;s\u00a0Farm, heated inside a heavy (13 1\/2\u2033) cast iron pan over a very low flame until the garlic\u00a0had colored nicely, a pinch of Spanish saffron, one whole dried chipotle pepper from Northshire Farms in the Union Square Greenmarket (do <em>not<\/em> squish it), one crushed section of a dried orange-gold <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, and a teaspoon of freshly-ground dried cumin seed from\u00a0Eataly added, all of it stirred for a minute or two, then 14 ounces (12 count) of\u00a0Hudson Valley farmed jumbo shrimp from\u00a0<a href=\"http:\/\/www.ecoshrimpgarden.com\/\">Eco Shrimp Garden<\/a>\u00a0(cut all along their backs, from head to tail, for ease of shelling later, <em>but I&#8217;m not convinced that actually makes it any easier<\/em>) added, seasoned with salt and pepper, the heat brought up a bit, and the shrimp cooked until firm while turned twice, then served with a generous squeeze of lemon, garnished on the plates with micro\u00a0fennel from Windfall Farms\u00a0[the micro greens are my addition to\u00a0<a href=\"http:\/\/cooking.nytimes.com\/recipes\/12503-last-minute-sort-of-spanish-shrimp\">Mark Bittman\u2019s terrific recipe<\/a>, and may seem like overkill, but they really work with the other flavors, and they also\u00a0<em>look<\/em> pretty good]<\/li>\n<li>a bit of\u00a0one thick scallion from\u00a0Alex&#8217;s Tomato Farm, sourced at the\u00a0Saturday\u00a023rd St Greenmarket, and one small pink onion (&#8220;I like to call them ros\u00e9 onions&#8221;, says Tyler, the farmer\/owner\u00a0of Alewife Farm, in the Union Square Greenmarket), both moderately sliced, heated slowly inside a large, high-sided tin-lined copper pot until softened, then\u00a0one large heirloom tomato, sliced, slipped into the pan and barely heated, still above a low flame, a generous amount of torn basil from Stokes Farm, sea salt, a pinch or two os sugar added and stirred in, a generous amount of torn basil from Stokes Farm, sea salt, a pinch or two of sugar added and also mixed in, the tomatoes served with pinches of fenugreek that I had purchased from\u00a0Nirmala Gupta\u2019s \u2018<a href=\"http:\/\/bombayemeraldchutneyco.com\/info.html\">Bombay Emerald Chutney Company<\/a>\u2018 at Chelsea\u2019s Down to Earth Farmers Market on 23rd Street, and garnished with\u00a0some\u00a0additional (uncooked and finely-sliced) parts of the scallion and the pink onion used earlier sprinkled on top, along with more of the basil [NOTE: the additional basil wasn&#8217;t added until after the photo above was taken]<\/li>\n<li>a <a href=\"http:\/\/www.shewolfbakery.com\/breads\/\">She Wolf Bakery Baguette<\/a> (60% organic roller-milled white flour, 40% farmer-ground half-white organic stone-milled <a href=\"http:\/\/nybakers.com\/index.php?main_page=index&amp;cPath=9\">high-extraction<\/a> flour, natural leaven, kosher salt, yeast)<\/li>\n<li>the wine was an Italian (Langhe) white,\u00a0<a href=\"https:\/\/www.grapeandstill.com\/wines\/Nino-Costa-Roero-Arneis-2016-w1574572dv\">Nino Costa &#8211; Roero Arneis 2016<\/a>, from Manley\u2019s Wine &amp; Spirits, 35 8th Avenue<\/li>\n<li>the music was a great 1991 recording of\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=56418#review\">Handel&#8217;s 1733 opera, &#8216;Orlando&#8217;, Christopher Hogwood conducting the\u00a0Academy of Ancient Music<\/a>, with\u00a0David Thomas, Arleen Aug\u00e9r, Catherine Robbin, Emma Kirkby, and James Bowman<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve done it before, in fact\u00a0more than once:\u00a0This shrimp recipe is\u00a0an awesome treat each time. The vegetable accompaniment has always been a tomato something. The flavors are a brilliant match,\u00a0and the colors are as well (which is not always a good thing, but there\u00a0are a lot of flavors\u00a0moving around inside these 2 dishes). That&#8217;s where &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-14358","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\/14358","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=14358"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14358\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}