{"id":15082,"date":"2017-12-28T02:13:39","date_gmt":"2017-12-28T02:13:39","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15082"},"modified":"2017-12-28T02:13:39","modified_gmt":"2017-12-28T02:13:39","slug":"pigeon-toasts-spicy-mushroompigeon-sauce-on-puntarelle","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15082","title":{"rendered":"pigeon toasts; spicy mushroom\/pigeon sauce on puntarelle"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15089\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/pigeon_crostini.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This meal included\u00a0many\u00a0of the same players we enjoyed in a much more ambitious meal the night before.\u00a0It was a small triumph of home economics,* and the ingredients made it\u00a0nearly as delicious as they had the first time around.<\/p>\n<p>It was also dramatically\u00a0easier to put together.<\/p>\n<p>The dinner began with an appetizer which utilized the offal (hearts and livers, in this case) of the 2 pigeons we had <a href=\"http:\/\/food.hoggardwagner.org\/2017\/12\/27\/cabbage-pigeon-chutney-potatoes-collards-cheese-port\/\">enjoyed on Monday<\/a>.<\/p>\n<ul>\n<li>eight slices of a more-than-day-old\u00a0buckwheat baguette from Runner &amp; Stone Bakery, toasted on top of the stove on my\u00a0<a href=\"http:\/\/www.camp-a-toaster.com\/\">\u2018Camp-A-Toaster\u2019<\/a>, then saut\u00e9ed in a little olive oil, turning several times, until they were all crispy and\u00a0succulent, spread with the livers and hearts of two California farmed pigeons from\u00a0<a href=\"http:\/\/www.dartagnan.com\/\">D\u2019Artagnan<\/a>,\u00a0 purchased from Frank at\u00a0<a href=\"http:\/\/westviewnews.org\/2015\/06\/o-ottomanelli-sons\/\">O. Ottomanelli &amp; Sons Prime Meat Market<\/a>, that had been briefly saut\u00e9ed in a little olive oil inside a medium tin-lined copper skillet after\u00a0a bit of finely-chopped Keith&#8217;s Farm Rocambole garlic and several tiny chopped scallions from Willow Wisp Farm had first been softened, the offal bits removed and finely chopped, a small amount of chopped thyme from Stokes Farm, about a teaspoon of tomato paste, a\u00a0splash of\u00a0a dry <a href=\"https:\/\/foriswineshop.com\/collections\/white-wines\/products\/gewurztraminer\">Oregon Gew\u00fcrztraminer,<\/a>\u00a0sea salt, and freshly-ground black pepper all added to the pan and mixed together, the chopped pigeon innards returned to the pan and stirred with the rest of the ingredients<\/li>\n<li>a bit of wild cress from Lani&#8217;s Farm, dressed with a very\u00a0good\u00a0Sicilian olive oil, from from Agricento, Azienda Agricola Mandranova (using exclusively\u00a0Nocellara olives) sea salt, and freshly-ground black pepper<\/li>\n<\/ul>\n<p>* Basically, the only thing in the main, or pasta course, that had not been a part of an earlier meal, or originally purchased to be a part of another meal, was the pasta itself.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15094\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/shiitake.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There were mushrooms! They had originally been gathered to be a part of a different recipe for squab than the one I ended up using.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15092\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/putarelle_pigeon_mushroom.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>three quarters of a pound of fresh tagliatelle from Luca Donofrio&#8217;s <em>pastificio<\/em>\u00a0inside the\u00a0<a href=\"https:\/\/www.eataly.com\/us_en\/stores\/nyc-flatiron\/\">Flatiron Eataly<\/a>, cooked for only about one minute, drained, tossed with olive oil and a little of the reserved pasta water, arranged in shallow bowls, topped with a sauce that had begun the day before as the rich liquid in which the pigeons had been braised, now finished with a small amount of chipotle pepper adobo sauce (from a container that had contributed to\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/11\/25\/smoked-monkfish-hare-chipotle-sweet-potatoes-collards\/\">this years Thanksgiving meal<\/a>), and\u00a0further enriched by\u00a0the addition of\u00a08 ounces of chopped\u00a0<a href=\"https:\/\/www.ediblemanhattan.com\/magazine\/the_masters_of_mycelium\/\">Bulich Mushroom Company<\/a>\u00a0shiitake mushrooms that had been saut\u00e9ed in olive oil\u00a0<span class=\"s1\">until lightly cooked,\u00a0<\/span>the mushrooms seasoned<span class=\"s1\">\u00a0with salt, pepper,\u00a0<\/span><span class=\"s1\">a little <a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-merlot-2015.htm\">California merlot<\/a>, and the dish garnished with chopped parsley from\u00a0S. &amp; S.O. Produce<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was a California (Napa) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/rox-scott-peterson-pinot-noir-sonoma-coast-2015\">ROX Scott Peterson Pinot Noir Sonoma Coast<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=131147&amp;album_group=14\">Berlioz, his heavenly, dramatic 1850-1854 oratorio, &#8216;L&#8217;Enfance du Christ&#8217;<\/a>, Philippe Herreweghe conducting the\u00a0Champs-\u00c9lys\u00e9es Orchestra, the Ghent Collegium Vocale, and La Chapelle Royale Paris<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This meal included\u00a0many\u00a0of the same players we enjoyed in a much more ambitious meal the night before.\u00a0It was a small triumph of home economics,* and the ingredients made it\u00a0nearly as delicious as they had the first time around. It was also dramatically\u00a0easier to put together. The dinner began with an appetizer which utilized the offal &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-15082","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\/15082","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=15082"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15082\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}