{"id":14471,"date":"2017-09-30T17:02:56","date_gmt":"2017-09-30T17:02:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14471"},"modified":"2017-09-30T17:02:56","modified_gmt":"2017-09-30T17:02:56","slug":"goat-cheese-tomato-fennel-grilled-tuna-treviso-ice-cream","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14471","title":{"rendered":"goat cheese, tomato; fennel-grilled tuna; treviso; ice cream"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14474\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/Caprinho_de_Cabra_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We had a guest, almost a last-minute guest, last night. I did however have enough notice to be able to purchase <em>3<\/em> servings of fish at the Union Square Greenmarket earlier in the day, and also one beautiful head of radicchio larger than one I would normally bring home.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14491\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/treviso.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>It all went swell.<\/p>\n<p>It was also one of the\u00a0most relaxed and pleasant small\u00a0dinner parties\u00a0either of us can remember, especially considering the fact that we had only met Andrew a few days earlier. Maybe I&#8217;m finally getting the hang of this thing.<\/p>\n<p>Or maybe it was just\u00a0our affable Australian artist, <a href=\"http:\/\/www.andrewnicholls.com.au\/\">Andrew Nicholls<\/a>.<\/p>\n<p>We sat down to a salad whose elements seem to have been waiting for just this occasion. Barry had brought home a soft Spanish goat cheese a few days before, to enjoy with the tomatoes which were only now fully ripened.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14490\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/Franca_heirloom_table.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one knob of a Spanish goat goat milk cheese, &#8216;<a href=\"http:\/\/functioningcheeseaddict.blogspot.com\/2011\/07\/capricho-de-cabra-spains-answer-to.html\">Capricho de Cabra<\/a>&#8216;, from Whole Foods Market, brought to room temperature and arranged on the plates with sliced ripe heirloom tomatoes in 3 different colors from Berried Treasures Farm which were seasoned with sea salt and freshly-ground back pepper, everything sprinkled with chopped lovage from Keith&#8217;s Farm, and drizzled with an excellent Puglian olive oil,\u00a0<a href=\"http:\/\/alce-nero-e-mielizia-s-p-a.allbiz.it\/olio-extravergine-di-oliva-italiano-dop-terre-di-g101481\">Alce Nero DOP \u2018Terra di Bari Bitonto<\/a>,\u00a0from the Flatiron Eataly Market<\/li>\n<li>slices of an Eric Kayser \u2018baguette monge\u2019 [missing in the picture above]<\/li>\n<li>the wine was an Italian (Sicily) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/corvo\/wines\/bianco-2015\">Corvo Bianco 2015<\/a>, from\u00a0<a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Liquors and Wine<\/a>, once we had finished the aperitif wine, a\u00a0New Mexican (Sierra County)\u00a0sparkling white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=16934\">Gruet Brut NV<\/a>, from\u00a0<a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines &amp; Spirits<\/a><\/li>\n<\/ul>\n<p>The main course was also very Mediterranean, although (like the first, with the exception of that Spanish cheese) the ingredients were almost\u00a0entirely local.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14476\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/tuna_treviso_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>three 8-ounce Yellowfin tuna steaks from Pura Vida Seafood, rubbed, tops and bottoms, with a mixture of a dry Sicilian fennel seed from Buon Italia that had been crushed in a mortar and pestle along with a little dried\u00a0<em>peperoncino Calabresi secchi<\/em>\u00a0from Buon Italia,\u00a0then seasoned with sea salt and freshly-ground\u00a0black pepper, pan-grilled above a medium-high flame (for only a little more than a minute or so on each side), finished on the plates with a good squeeze of the juice of an organic lemon from\u00a0Trader Joe&#8217;s\u00a0Market and some olive oil, served with bronze micro fennel from Windfall Farm<\/li>\n<li>one large (exactly one pound) head of\u00a0<a href=\"http:\/\/www.specialtyproduce.com\/produce\/Treviso_5021.php\">Treviso radicchio<\/a> from <a href=\"https:\/\/www.instagram.com\/camporossofarm\/?hl=en\">Campo Rosso Farm<\/a>, washed, the\u00a0liquid drained\u00a0and wiped off, cut lengthwise into four sections, one of them wrapped and returned to the crisper for another day, arranged one cut side up on a medium Pampered Chef unglazed ceramic oven pan (after securing the leaves by wrapping each with string), covered with\u00a0lots of thyme branches from Phillips Farm, seasoned generously with sea salt and freshly-ground\u00a0black pepper, drizzled with 2 tablespoons of olive oil, baked in a pre-heated 400\u00ba oven for 12 minutes or so, turned to the other cut side and returned to the oven for 8 or 9 minutes, then\u00a0turned uncut side up and drizzled with one more tablespoon of oil, baked for about 2 minutes more, arranged on the plates, garnished with a few fresh thyme branches<\/li>\n<li>half a dozen ripe <a href=\"https:\/\/bonnieplants.com\/product\/sungold-tomato\/\">Sun Gold tomatoes<\/a> from\u00a0<a href=\"http:\/\/newyork.seriouseats.com\/2010\/07\/market-scene-profiles-berried-treasures-union-square-greenmarket.html\">Franca Tantillo&#8217;s Berried Treasures Farm<\/a>, rolled around for a minute or so, with a bit of olive oil inside a 200-year-old enameled cast iron porringer (I love using that thing), seasoned with sea salt and ground black pepper, sprinkled with a bit of lovage that remained from that which had been chopped for the first course [the tomatoes were\u00a0introduced largely for the color they could add to the plate]<\/li>\n<li>the wine was a Spanish (Rias Baixas) white,\u00a0<a href=\"https:\/\/www.wine.com\/product\/martin-codax-albarino-2016\/252598\">Martin Codax Albarino 2016<\/a>, from\u00a0<a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Liquors and Wines<\/a><\/li>\n<\/ul>\n<p>There was a dessert,\u00a0imagined and executed pretty much on the spot, since I found no berries at the Greenmarket that day, and I had not prepared for anything else.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14477\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/ice_cream_ginger.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a small scoop of some\u00a0terrific, very rich\u00a0<a href=\"http:\/\/riverineranch.com\/index.html\">Riverine Ranch<\/a>\u00a0Water Buffalo Sweet Cream Ice Cream from the farmer&#8217;s stall in the Union Square Greenmarket, topped by a small scoop of <a href=\"https:\/\/www.talentigelato.com\/products\/vanilla-bean-gelato\">Talenti Vanilla Bean Gelato<\/a> from Whole Foods Market, drizzled with some\u00a0<a href=\"http:\/\/www.capriflavors.com\/index.php?main_page=product_info&amp;cPath=1&amp;products_id=1593&amp;zenid=0fa0a1fdceefabc7f9e173668e79b855\">Toschi Orzata Orgeat<\/a>\u00a0syrup, finished with some chopped candied ginger sprinkled on top<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music through\u00a0much of the meal\u00a0was\u00a0from the\u00a0recordings\u00a0included in the book, &#8216;<a href=\"http:\/\/www.dust-digital.com\/lead-kindly-light\/\">Lead Kindly Light<\/a>&#8216;, described as a &#8220;176-page hardcover, clothbound book with 2 CDs featuring recordings of Rural Southern Music: Old Time, String Band Music from Appalachia, extremely rare Country Blues and African American gospel singing from 1924-1939&#8221;; we had pulled out the book and the compact discs during dinner after we learned of our guest&#8217;s interest in the culture and music of that era, and area<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We had a guest, almost a last-minute guest, last night. I did however have enough notice to be able to purchase 3 servings of fish at the Union Square Greenmarket earlier in the day, and also one beautiful head of radicchio larger than one I would normally bring home. It all went swell. It was &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-14471","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\/14471","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=14471"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14471\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}