{"id":15200,"date":"2018-01-04T21:13:06","date_gmt":"2018-01-04T21:13:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15200"},"modified":"2018-01-04T21:13:06","modified_gmt":"2018-01-04T21:13:06","slug":"bresaola-cod-on-habanada-baked-potatoes-beet-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15200","title":{"rendered":"bresaola; cod on habanada-baked potatoes; beet greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15202\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/bresaola.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The first course was only a matter of assembly some good ingredients.<\/p>\n<ul>\n<li>a little over 3 ounces of\u00a0<em>bresoala Bielese salumeria<\/em> from Eataly,\u00a0arranged with a spray of a few live hydroponic dandelion greens from Two Guys from Ridgefield and some &#8216;baby Romano&#8217; (oak leaf speckled lettuce) from Eckerton Hill Farm, drizzled with a very\u00a0good\u00a0Sicilian olive oil, from from Agricento, Azienda Agricola Mandranova, seasoned with sea salt and Freshly-ground black pepper, plus\u00a0a bit of juice from an organic Whole Foods Market lemon<\/li>\n<li>slices of a\u00a0She Wolf Bakery polenta boule<\/li>\n<\/ul>\n<p>The second course required actual cooking, but I&#8217;ve prepared the dish, or\u00a0ones like it, so often that it could also be described as mostly a matter of assembling.<\/p>\n<p>Fortunately, the cooking time (completely unattended) for the second course corresponded roughly to the time we\u00a0needed to enjoy the first.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15203\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/cod_potatoes_beet_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two 7.5-ounce cod fillets from American Seafood Company in\u00a0the Union Square greenmarket, 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\u00a0<\/a>which I had originally come across 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\u00a0Nicola potatoes from Tamarack Hollow Farm to a thickness of less than 1\/4 inch, tossing the potatoes in a large bowl with olive oil, sea salt, freshly-ground black pepper, and a large pinch of orange\/gold home-dried\u00a0<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, at some time before the potatoes had finished cooking, 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\u2019s being handled\u00a0it at this point), draining and drying the two pieces\u00a0before placing them\u00a0inside 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 about 9-10 minutes (the exact time depends on the\u00a0thickness of their), removing the\u00a0fish with a spatula (or, much better, two spatulas), along with as much of the potatoes as can be brought along 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\u00a0amaranth from Two Guys from Woodbridge<\/li>\n<li>the tender greens\u00a0cut from\u00a0one bunch of white beets from Norwich Meadows Farm, gently wilted\u00a0inside a heavy tin-lined medium copper pot with 2 quartered\u00a0 garlic cloves (\u2018Calabrian Rose\u2019 Rocambole garlic from Keith\u2019s Farm),\u00a0that had first been been allowed\u00a0to\u00a0sweat\u00a0in a bit of olive oil until beginning to color, seasoned with sea salt and freshly-ground black pepper, arranged on the plates, and drizzled with fresh olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine through both courses was\u00a0a California (grapes from the\u00a0Sacramento River Delta with a small amount of Viognier from Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/miriam-alexandra-chenin-blanc-california-2016.htm\">Miriam Alexandra Chenin<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the 20-year-old Felix <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=207855#review\">Mendelssohn&#8217;s 1829\u00a0<em>updated <\/em>(or<em>\u00a0&#8216;modern&#8217;<\/em>) version of Handel&#8217;s 1718 baroque opera,\u00a0&#8216;Acis and Galatea&#8217;<\/a>, Nicholas McGegan directing the G\u00f6ttingen Festival Orchestra and the North German Radio Chorus, with Julia Kleiter\u00a0(Soprano), Michael Slattery\u00a0 (Tenor), Christoph Pr\u00e9gardien\u00a0(Tenor), and\u00a0Friedrich Wolfe (Bass)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The first course was only a matter of assembly some good ingredients. a little over 3 ounces of\u00a0bresoala Bielese salumeria from Eataly,\u00a0arranged with a spray of a few live hydroponic dandelion greens from Two Guys from Ridgefield and some &#8216;baby Romano&#8217; (oak leaf speckled lettuce) from Eckerton Hill Farm, drizzled with a very\u00a0good\u00a0Sicilian olive oil, &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-15200","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\/15200","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=15200"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15200\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}