{"id":1456,"date":"2011-06-14T22:21:28","date_gmt":"2011-06-15T02:21:28","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=1456"},"modified":"2011-06-14T22:21:28","modified_gmt":"2011-06-15T02:21:28","slug":"sauteed-sea-bass-grilled-spring-onions-russian-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1456","title":{"rendered":"sea bass, spring onions, Russian kale"},"content":{"rendered":"<p><strong>dinner, 6\/11\/11<\/strong><\/p>\n<p><strong><a href=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2011\/06\/black_sea_bass_dinner_ingredients.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1461\" title=\"black_sea_bass_dinner_ingredients\" src=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2011\/06\/black_sea_bass_dinner_ingredients.jpg\" alt=\"\" width=\"600\" height=\"400\" \/><\/a><\/strong><\/p>\n<p><strong><a href=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2011\/06\/black_sea_bass_dinner_ingredients.jpg\"><\/a><\/strong>I can&#8217;t say enough about the quality of the ingredients which went into this meal &#8211; or its success. \u00a0It was very easy to prepare: \u00a0I finished the onions and the kale mostly before putting the very beautiful lattice-marked, pink-fleshed fillets into the pan for just three minutes (two for the lightly-floured skin side, then one more for the other).<\/p>\n<p>Although the bass was joined by what may not have been an obvious choice of vegetables, everything came together beautifully, the wine ennobling all. \u00a0<em>Simply<\/em> delicious.<\/p>\n<ul>\n<li>small <a href=\"http:\/\/www.pattyanncharters.com\/Types%20of%20Fish%20in%20Montauk%20Waters.html\">black sea bass<\/a> fillets (Eastern Long Island waters) from Riverhead&#8217;s <a href=\"http:\/\/vimeo.com\/17852\">P.E. &amp; D.D. Seafood<\/a> in the Union Square Greenmarket, quickly-sauteed then\u00a0finished with a bit of oil, a squeeze of lemon and some chopped <a href=\"http:\/\/food.hoggardwagner.com\/2009\/10\/29\/salad-of-golden-cherry-tomatoes-tomatillos-and-lovage\/\">lovage<\/a>; \u00a0accompanied by sweet, juicy spring onions, also from the Greenmarket (<a href=\"http:\/\/www.brooklynrail.org\/2007\/02\/local\/rutabaga\">Muddy River Farm<\/a> in Goshen, New York), which were sliced in half and rolled in oil and salt and pepper, then pan-grilled and finished with a sprinkling of balsamic vinegar; and small leaves of Red Russian Kale, from <a href=\"http:\/\/lanisfarm.blogspot.com\/\">Lani&#8217;s Farm<\/a> (again, the Greenmarket), wilted in oil which had first been heated with bruised whole garlic cloves, then finished with salt and pepper and a few dabs of oil.<\/li>\n<li>Wine: French Chenin Blanc, a <a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=24064&amp;searchtype=Contains\">Saumur, Val de Loire Reserve des Vignerons 2010<\/a>, from <a href=\"http:\/\/www.astorwines.com\/\">Astor Wines<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>dinner, 6\/11\/11 I can&#8217;t say enough about the quality of the ingredients which went into this meal &#8211; or its success. \u00a0It was very easy to prepare: \u00a0I finished the onions and the kale mostly before putting the very beautiful lattice-marked, pink-fleshed fillets into the pan for just three minutes (two for the lightly-floured skin &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[35,79,206,329,341,363],"class_list":["post-1456","post","type-post","status-publish","format-standard","hentry","category-meals-at-home","tag-black-sea-bass","tag-chenin-blanc","tag-loire","tag-russian-kale","tag-saumur","tag-spring-onions"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1456","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1456"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1456\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}