{"id":14908,"date":"2017-12-15T01:45:48","date_gmt":"2017-12-15T01:45:48","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14908"},"modified":"2017-12-15T01:45:48","modified_gmt":"2017-12-15T01:45:48","slug":"grilled-scallops-lovage-tomatoes-thyme-red-vein-spinach","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14908","title":{"rendered":"grilled scallops, lovage; tomatoes, thyme; red-vein spinach"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14910\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/scallops_tomatoes_Spinach.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>As usual here,\u00a0all of the main actors ( and most of the supporting cast) were\u00a0 local, but by mid-December some of them are more difficult to assemble. The scallops don&#8217;t really have a season, but the tomatoes would clearly\u00a0have not been able to make\u00a0it without the help of some creative farming practices, and\u00a0the very-late-season spinach\u00a0was likely\u00a0to have had a\u00a0lot\u00a0of help getting onto our\u00a0table<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14911\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/red-vein_spinach.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>eighteen medium scallops (12 ounces) from P.E. &amp; D.D. Seafood, washed, drained and\u00a0<em>very<\/em>\u00a0thoroughly dried\u00a0on paper towels (twice), generously seasoned with salt and pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of organic lemon from Whole Foods Market and one piece of crushed orange\/gold dried <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a> [although I should have added it\u00a0<em>before<\/em> they were grilled], chopped lovage from Two Guys from Woodbridge, drizzled with some good olive oil<\/li>\n<li>three\u00a0medium-size &#8216;Expresso heirloom&#8217; tomatoes from Cherry Lane Farm, washed, dried, halved, heated in a little olive oil inside\u00a0a 19th-century enameled cast iron porringer, in which the chopped white section of\u00a0one tiny leek from Willow Wisp Farm had first been saut\u00e9ed until tender, seasoned with sea salt and freshly-ground black pepper and sprinkled with chopped thyme leaves from Stokes Farm<\/li>\n<li>red-vein spinach (&#8221;Red Kitten&#8217;) from Alewife Farm, washed in several changes of water, drained, very gently wilted (that is, not reduced too far) inside a\u00a0large, very heavy, high-sided\u00a0tin-lined copper pot in a little olive oil in which 2 large cloves of Rocambole garlic from\u00a0Keith&#8217;s Farm, quartered, had first been allowed to sweat, seasoned with sea salt, freshly-ground\u00a0black pepper,\u00a0a little dried peperoncino Calabresi secchi from Buon Italia, drizzled with a little organic lemon and a bit more of the olive oil<\/li>\n<li>the\u00a0wine was\u00a0a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/scott-peterson-rumpus-california-sauvignon-blanc-2016.htm\">Scott Peterson Rumpus California Sauvignon Blanc 2016<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2171630\">Handel&#8217;s gorgeous 1747 opera, &#8216;Arminio&#8217;, George Petrou directing the ensemble Armonia Atenea, with Xavier Sabata (Countertenor), Max Emanuel Cencic (Countertenor), Ruxandra Donose (Mezzo Soprano), Layla Claire (Soprano), Vince Yi (Countertenor), Juan Sancho (Tenor), and Petros Magoulas (Bass)<\/a>; count them: 3 countertenors, 3!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>As usual here,\u00a0all of the main actors ( and most of the supporting cast) were\u00a0 local, but by mid-December some of them are more difficult to assemble. The scallops don&#8217;t really have a season, but the tomatoes would clearly\u00a0have not been able to make\u00a0it without the help of some creative farming practices, and\u00a0the very-late-season spinach\u00a0was &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-14908","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\/14908","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=14908"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14908\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}