{"id":14887,"date":"2017-12-09T19:58:19","date_gmt":"2017-12-09T19:58:19","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14887"},"modified":"2017-12-09T19:58:19","modified_gmt":"2017-12-09T19:58:19","slug":"pollock-zest-leek-habanada-potatoes-beet-chips-tardivo","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14887","title":{"rendered":"pollock, zest, leek, habanada; potatoes, beet chips; tardivo"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14888\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/pollock_potato_tardivo.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It is a\u00a0fine fish, and this recipe is very fine; also, together,\u00a0fish and recipe can offer some interesting <a href=\"http:\/\/food.hoggardwagner.org\/?s=pollock\">variations<\/a>,\u00a0including many more than I have essayed,\u00a0although I have to admit that this one has become almost a standard for me.<\/p>\n<ul>\n<li>one 15-ounce pollock fillet from Pura Vida Seafood, rinsed, dried, halved, and seasoned on both sides with sea salt and freshly-ground\u00a0black\u00a0pepper, placed skin side down inside a buttered an oval tin-lined copper gratin pan, spread with a mixture of softened unsalted\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019\u00a0<\/a>mixed with zest from most of an organic Whole Foods Market lemon, slices of one tiny leek from Willow Wisp Farm, and\u00a0part of a piece of\u00a0crushed orange\/gold home-dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">Habanada pepper<\/a>\u00a0from Norwich Meadows Farm (harvested fresh in the early fall of 2016), the fish baked for about 15 minutes at 350\u00ba, removed to 2 plates, the cooking juices poured over the top, and a\u00a0teaspoon or so of Sicilian salted capers, which had first been rinsed, drained, dried and heated briefly inside a small pan in a bit of olive oil, scattered over the fillets, with the oil, the pollock finished with a garnish of micro kohlrabi from Windfall Farms<\/li>\n<li>four small Rose Valley potatoes from Mountain Sweet Berry Farm, boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the medium-size still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed with a tablespoon or so of our rich &#8216;<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/pasture-butter-cultured-1-lb-4-quarters\/\">house butter<\/a>&#8216;, sprinkled with sea salt, freshly-ground black pepper, and a small amount\u00a0of chopped lovage from\u00a0Two Guys from Woodbridge, finished on the plates with sprinkled with &#8216;beet chips&#8217; (thin slices, oven-dried) from Lani&#8217;s Farm<\/li>\n<li>one medium head of\u00a0<a href=\"http:\/\/www.radicchioditreviso.it\/en\/tardivo\/\">tardivo radicchio<\/a>\u00a0from\u00a0<a href=\"https:\/\/www.instagram.com\/camporossofarm\/?hl=en\">Campo Rosso Farm<\/a>, prepared pretty much according to\u00a0<a href=\"http:\/\/www.saveur.com\/article\/Recipes\/Baked-Radicchio-Tardivo-di-Treviso\">this simple recipe<\/a>, that is, washed under cold running water, the moisture shaken off, each head cut\u00a0in half lengthwise, and a V-cut made most of the way through the root end to allow it to cook more rapidly, the halves arranged inside a small Pampered Chef unglazed ceramic oven pan cut side up, covered with thyme sprigs from\u00a0Stokes Farm, seasoned generously with salt and pepper and drizzled with\u00a0a tablespoon of\u00a0olive oil, baked\u00a0inside a 400\u00ba oven for about 12 minutes,\u00a0turned over, baked\u00a0for\u00a0some 8 minutes more, turned a second time so the cut side is once again up, returned to the oven, this time for only a couple minutes or so, or until the stems were tender when pierced with a thin blunt metal pin (my all-purpose tester), removed from the oven, and in this case then kept somewhat warm until the\u00a0pollock had been baked, since the temperature of the oven had to be reduced to 350\u00ba for\u00a0its cooking [the tardivo can be served either hot or warm]<\/li>\n<li>the wine was a French (Loire) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/pierre-riffault\/wines\/le-bois-boutteux-sancerre-2016\">Pierre Riffault\u00a0<span class=\"wine-page__header__information__details__name__vintage\">Le Bois Boutteux Sancerre 2016<\/span><\/a>, the generous gift of some artist friends<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2244939\">the 1742 opera by Handel (and others), a pasticcio, &#8216;Catone&#8217;,\u00a0 Carlo Ipata conducting the ensemble,\u00a0Auser Musici\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It is a\u00a0fine fish, and this recipe is very fine; also, together,\u00a0fish and recipe can offer some interesting variations,\u00a0including many more than I have essayed,\u00a0although I have to admit that this one has become almost a standard for me. one 15-ounce pollock fillet from Pura Vida Seafood, rinsed, dried, halved, and seasoned on both sides &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-14887","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\/14887","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=14887"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14887\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}