{"id":15186,"date":"2018-01-04T00:24:46","date_gmt":"2018-01-04T00:24:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15186"},"modified":"2018-01-04T00:24:46","modified_gmt":"2018-01-04T00:24:46","slug":"4-spice-wild-salmon-habanada-roasted-squash-cabbage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15186","title":{"rendered":"4-spice wild salmon; habanada-roasted squash; cabbage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15187\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/salmon_squash_cabbage.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It seemed like it should be a Union Square Greenmarket day, but then I remembered that it was a Tuesday, and so it was not. While\u00a0tossing about the possibilities for picking up something within our immediate area that would be other than meat, I suddenly remembered\u00a0there was a pretty good source\u00a0for wild salmon only a couple hundred feet from our door, and sometimes it&#8217;s on sale.<\/p>\n<p>I already had some vegetables that would be really good accompaniments for salmon, so Tuesday&#8217;s dinner was taken care of.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15198\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/squash.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one fresh (unfrozen ) 8-ounce wild Coho salmon fillet from Whole Foods Market, the skin left on, seasoned on both sides with sea salt and freshly-ground Tellicherry pepper, the flesh side pressed\u00a0with a mixture of ground coriander seeds, ground cloves, ground cumin, and grated nutmeg, saut\u00e9ed inside\u00a0an enameled, cast iron oval pan, flesh side down first, over medium-high heat for 3 minutes or so, turned over and cooked 3 or 4 minutes minutes more,\u00a0finished on the plate with a little squeeze of organic lemon from Whole Foods Market and a drizzle of a good olive oil<\/li>\n<li>one 6-inch sugar dumpling squash from Tamarack Hollow Farm, scrubbed, halved horizontally, the seeds removed, divided into one-inch wedges,\u00a0tossed lightly with\u00a0olive oil, sea salt, freshly-ground black pepper, and one section of a golden dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, then arranged on a large, unglazed, well-seasoned ceramic Pampered Chef pan and roasted on one side at 450\u00aa for 15 minutes, turned onto the other side and allowed to roast for 15 more minutes, removed from the oven,\u00a0and the pan, once softened inside and the edges of the skin slightly carbonized and crunchy, and stirred inside a saut\u00e9 pan in which 2 cloves of Keith\u2019s Farm Rocambole garlic had been gently heated in a bit of olive oil along with some roughly-chopped sage, also from\u00a0Keith&#8217;s\u00a0Farm<\/li>\n<li>two kinds of Savoy-type cabbage, one described as simply &#8216;Savoy&#8217; from Norwich Meadows Farm, and a San Michelle from Tamarack Hollow Farm, each of which had remained from\u00a0a head that had contributed to\u00a0a different earlier meal, roughly sliced, added to a little olive oil inside a large, heavy, tin-lined copper pot already above\u00a0a medium high flame, joining\u00a0one halved Rocambole garlic clove\u00a0from Keith\u2019s Farm that had already been heated, over a lower flame, until fragrant, the cabbage saut\u00e9ed, stirring,\u00a0along with 4 flattened juniper berries, until the leaves were tender and had begun to brown and become (ideally) slightly crisp at the edges, seasoned with sea salt, freshly-ground black pepper, and a few drops of balsamic vinegar added\u00a0and stirred over the heat for a moment, arranged on the plates with a drizzle of\u00a0olive oil<\/li>\n<\/ul>\n<p>There was a small cheese course, mostly because we still had some good wine in our glasses, and I had good rustic bread for toasts, but also\u00a0because I\u00a0remembered that we had already been keeping a favorite soft cheese far longer than I could have thought would\u00a0be good for it.\u00a0 It turned out the cheese was in excellent condition, and if it was any different\u00a0from what it had tasted like when fresh, I would say it might even have been for the better.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15188\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/chevre_pepper_fenugreek.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a bit of a very well made chevre\u00a0from\u00a0<a href=\"http:\/\/www.ardithmae.com\/#\">Ardith Mae Farmstead<\/a>, purchased weeks earlier, served with a pinch of fenugreek and a dusting of freshly-cracked black pepper<\/li>\n<li>thin toasts of a loaf of\u00a0&#8216;rustic classic&#8217; from Eataly<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was a California (Santa Rita Hills) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/jacqueline-bahue-pinot-noir-sta--rita-hills-2016\">Jacqueline Bahue Pinot Noir Sta. Rita Hills 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.deutschegrammophon.com\/en\/cat\/4470882\">Monteverdi&#8217;s 1643 opera, &#8216;L&#8217;incoronazione di Poppea&#8217;, John Elliott Garner conducting\u00a0Sylvia McNair, Anne Sofie von Otter, Dana Hanchard, Michael Chance, and the English Baroque Soloists<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It seemed like it should be a Union Square Greenmarket day, but then I remembered that it was a Tuesday, and so it was not. While\u00a0tossing about the possibilities for picking up something within our immediate area that would be other than meat, I suddenly remembered\u00a0there was a pretty good source\u00a0for wild salmon only a &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-15186","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\/15186","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=15186"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15186\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}