{"id":14428,"date":"2017-09-28T23:08:13","date_gmt":"2017-09-28T23:08:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14428"},"modified":"2017-09-28T23:08:13","modified_gmt":"2017-09-28T23:08:13","slug":"smoked-monkfish-grano-arsopasta-allium-fennel-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14428","title":{"rendered":"smoked monkfish; Grano Arsopasta, allium, fennel, tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14446\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/smoked_monkfish-.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We often eat so late that I haven&#8217;t wanted to extend meals\u00a0later than they already run with just one course. Still, I&#8217;ve been trying to fit\u00a0in an appetizer course again, and on\u00a0Tuesday it finally happened.<\/p>\n<p>I realize only as I write this, probably because there was so much else going on in this meal, that both courses were dominated by &#8216;smoky&#8217; ingredients.<\/p>\n<ul>\n<li>four ounces of\u00a0smoked monkfish from Blue Moon Fish, brought to our dining room temperature, sliced thinly and arranged on 2 plates with a mound of red dandelion from Paffenroth Farms which had been drizzled with a very good olive oil, sprinkled with a pinch of\u00a0Maldon salt and some freshly-ground black pepper; served with a\u00a0sauce composed of <a href=\"https:\/\/sirkensingtons.com\/\">Sir Kensington&#8217;s<\/a> plain, Classic Mayonnaise (which is made by some ex-Brown students; their headquarters are in SoHo), lemon zest and juice from an organic Trader Joe&#8217;s lemon,\u00a0chopped lovage from Keith&#8217;s Farm, the very last of\u00a0the fresh fennel seed from Berried Treasures, sea salt, freshly-ground black pepper, and micro sorrel from Two Guys from Woodbridge<\/li>\n<li>slices of\u00a0Elio&#8217;s Bakery Portuguese whole wheat bread from West Side Market<\/li>\n<\/ul>\n<p>The main course was a rich pasta dish, featuring\u00a0a dried, artisanal form we\u00a0enjoyed for the first time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14447\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/smoked_pasta.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>three thickly-sliced &#8216;scarlet&#8217; or Japanese scallions and one half of a small chopped red onion, both from Norwich Meadows Farm, saut\u00e9ed in a little olive oil side a large, high-sided tin-lined copper pot until they had begun to color, half of a small bright red\u00a0Calabrian medium hot cherry pepper from Alewife Farm stirred in near the end,\u00a0followed by most of one fresh habanada pepper, chopped, also from Norwich Meadows Farm, and one fennel bulb\u00a0from\u00a0Hawthorne Valley Farm, its wedges, sliced radiating from the core, having just been pan grilled, that mix then joined by 6\u00a0ounces (dry weight) of\u00a0a package of a smoky Agricola del Sole &#8216;Orecchiette di <a href=\"http:\/\/500sandwiches.com\/post\/29482074791\/pasta-di-grano-arso\">Grano Arsopasta<\/a>&#8216; [Eng. &#8216;burnt grain&#8217;], from Eataly, cooked\u00a0<em>al dente<\/em>, along with some of reserved pasta water, the &#8216;little ears&#8217; moved about on the\u00a0surface of the pot\u00a0over a medium flame\u00a0until the liquid had emulsified into a decent sauce, which was combined, after the flame under the pot was turned off, with\u00a0thin slices of one perfectly-ripe mahogany-colored heirloom tomato from Berried Treasures Farm that had been slipped into the mix and then barely moved about, the finished pasta scooped into 2 shallow bowls, finished with a drizzle of olive oil and some more chopped fennel fronds<\/li>\n<\/ul>\n<p>There was fruit for a finish, shown here on the table of the farmer&#8217;s\u00a0stall.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14443\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/Somerset_grapes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>Somerset grapes from Alex&#8217;s Tomato Farm at the Saturday <a href=\"http:\/\/downtoearthmarkets.com\/markets?region=Manhattan&amp;market=Chelsea+Farmers+Market\">Chelsea Down to Earth Farmers Market<\/a> on 23rd Street<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was an Italian (Campania) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01892.html\">Feudi di San Gregorio Greco di Tufo 2015<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/sku01892.html\">Garnet Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=13735\">Purcell&#8217;s 1689 opera, &#8216;Dido and Aeneas&#8217; (one of my favorite operas from any period, even after having played\u00a0my LP of excerpts over and over in the 50s and 60s), in a magnificent performance\u00a0 Ren\u00e9 Jacobs conducting the Orchestra of the Age of Enlightenment<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We often eat so late that I haven&#8217;t wanted to extend meals\u00a0later than they already run with just one course. Still, I&#8217;ve been trying to fit\u00a0in an appetizer course again, and on\u00a0Tuesday it finally happened. I realize only as I write this, probably because there was so much else going on in this meal, that &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-14428","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\/14428","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=14428"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14428\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}