{"id":14954,"date":"2017-12-17T07:34:19","date_gmt":"2017-12-17T07:34:19","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14954"},"modified":"2017-12-17T07:34:19","modified_gmt":"2017-12-17T07:34:19","slug":"cod-baked-with-potatoes-habanada-micro-radish-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14954","title":{"rendered":"cod baked with potatoes, habanada, micro radish; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14956\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/cod_potatoes_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve often put together meals similar to and almost identical to this one,\u00a0but we never tire of this combination. In fact\u00a0it&#8217;s one of our all-time favorites, and not at all difficult, even the first time out.<\/p>\n<p>This time it was particularly good.<\/p>\n<p>Dave&#8217;s potatoes (Max Creek Hatchery) were an important part, and Migliorelli&#8217;s December collards were so sweet.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14963\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/collards_Migliorelli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span> one 15-ounce cod fillet from Seatuck Fish Company in\u00a0the Union Square greenmarket, halved, prepared more or less from\u00a0a\u00a0<a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2008\/12\/10\/recipe-of-the-day-ligurian-fish-and-potatoes\/\">recipe<\/a>\u00a0from\u00a0<a href=\"http:\/\/markbittman.com\/\">Mark Bittman <\/a>which I had originally come across 12 years ago: the cod washed and rinsed, placed in a platter on a bed of coarse sea salt, with more salt added on top until\u00a0the pieces\u00a0were completely covered, then set\u00a0aside\u00a0while a\u00a0bed of potatoes was prepared for them by slicing 12 ounces of German butterballs from Max Creek Hatchery to a thickness of less than 1\/4 inch, tossing the potatoes in a large bowl with olive oil, salt, pepper, and a large pinch of orange\/gold home-dried <a href=\"http:\/\/food.hoggardwagner.org\/?s=Habanada+pepper\">Habanada pepper<\/a>\u00a0[acquired in the fall of 2016 from Norwich Meadows Farm], arranging the potatoes, overlapping, in a rectangular\u00a0enameled cast iron oven pan, cooking them for 25\u00a0minutes or so in a 400\u00ba oven, or until they were tender when pierced, then, before the potatoes had fully cooked, the cod was thoroughly immersed in many changes of water, to bring down the saltiness (incidentally, the soaking process somehow gives the fish more solidity, which can be easily felt while\u00a0it&#8217;s being handled\u00a0it at this point), draining and drying the two pieces\u00a0before placing them\u00a0inside the pan on top of the potatoes, drizzling\u00a0them with a little olive oil and scattering some\u00a0freshly-ground pepper on top, returning the pan to the oven\u00a0for\u00a08 to 12 minutes (the exact time depends on the\u00a0thickness of their), removing the\u00a0fish with a spatula (or, much better, <em>two<\/em>\u00a0spatulas), along with as much of the potatoes as can be brought with each piece, and arranging everything, intact if possible, onto 2 plates, returning to the pan for\u00a0the remainder of the potatoes, the servings each scattered with chopped parsley from Norwich Meadows Farm and garnished with purple micro radish from Two Guys from Woodbridge<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span> one good-size bunch of collard greens from\u00a0Migliorelli Farm,\u00a0stripped of their stems, torn into small sections, washed several times and drained, transferred to a smaller bowl very quickly, in order to retain as much of the water clinging to them as possible, then braised until barely softened inside a heavy enameled cast iron pot in which\u00a02 Rocambole garlic cloves from Keith&#8217;s Farm had first been allowed to sweat in\u00a0some olive oil, finished with sea salt, freshly-ground black pepper, a little crushed dried Sicilian\u00a0pepperoncino from Buon Italia, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/david-akiyoshi-chardonnay-2016\">David Akiyoshi Chardonnay Lodi 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines\u00a0<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2260368\">Bohuslav Martin\u00fc&#8217;s Symphony No. 2<\/a>\u00a0(Cornelius Meister conducting the\u00a0Vienna Radio Symphony Orchestra in a fantastic performance), composed during World War II (1943), on a commission\u00a0from\u00a0the Czech community in Cleveland. <a href=\"https:\/\/en.wikipedia.org\/wiki\/Symphony_No._2_(Martin%C5%AF)\">It was premiered by the Cleveland Orchestra conducted by Erich Leinsdorf on October 28 that year, which marked the 25th anniversary of the foundation of Czechoslovakia, then downgraded to a Czech protectorate and Slovak puppet state under German occupation.<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve often put together meals similar to and almost identical to this one,\u00a0but we never tire of this combination. In fact\u00a0it&#8217;s one of our all-time favorites, and not at all difficult, even the first time out. This time it was particularly good. Dave&#8217;s potatoes (Max Creek Hatchery) were an important part, and Migliorelli&#8217;s December collards &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-14954","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\/14954","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=14954"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14954\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}