{"id":15471,"date":"2018-01-25T01:12:08","date_gmt":"2018-01-25T01:12:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15471"},"modified":"2018-01-25T01:12:08","modified_gmt":"2018-01-25T01:12:08","slug":"baked-pollock-capers-chervil-grilled-celery-potato-savory","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15471","title":{"rendered":"baked pollock, capers, chervil; grilled celery; potato, savory"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15494\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/pollock_celery_potatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This is an absolutely terrific fish, and I did particularly well by it on Monday night, thanks to a wonderful recipe I&#8217;ve used often, with some variations, but whose origin I no longer remember.<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>one 20-ounce fillet of pollock from P.E.&amp;D.D. Seafood,\u00a0rinsed, dried, halved, and seasoned on both sides with sea salt and freshly-ground\u00a0black\u00a0pepper, placed skin side down inside a buttered an oval tin-lined copper gratin pan, spread with a mixture of softened unsalted\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019\u00a0<\/a>mixed with zest from most of an organic Whole Foods Market lemon, a very little chopped Rocambole garlic from Keith&#8217;s Farm, slices of part of one Japanese scallion from Norwich Meadows\u00a0Farm, and\u00a0part of a piece of a\u00a0 crushed orange\/gold home-dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">Habanada pepper<\/a>\u00a0from Norwich Meadows Farm (harvested fresh last fall), the fish baked for about 15-17 minutes at 350\u00ba, removed to 2 plates, the cooking juices poured over the top, and a\u00a0teaspoon or so of Sicilian salted capers, which had first been rinsed, drained, dried and heated briefly inside a small antique enameled cast iron porringer in a bit of olive oil, scattered over the fillets, with that oil, the pollock finished with a garnish of micro\u00a0chervil from Two Guys from Woodbridge<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>Nicola potatoes from Tamarack Hollow Farm, boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the\u00a0large still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed with 2 tablespoons of rich\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>, sprinkled with sea salt, freshly-ground black pepper, and then some chopped\u00a0winter savory from Stokes Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15500\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/celery.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>several stalks of celery (noting here that this is in late January) from from Phillips Farms, their leaves removed and and the best reserved for another day, trimmed, tossed with olive oil, sea salt, and freshly-ground pepper, pan-grilled until slightly carbonized but still\u00a0pretty crunchy, finished with lovage from Two Guys from Woodbridge.<\/li>\n<li>the wine was a New Zealand (North Coast) white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/the-whole-shebang-north-coast-white-cuvee-iv-nv\">Shebang, North Coast White &#8216;Cuvee IV&#8217;, NV<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines &amp; Spirits<\/a><\/li>\n<li><span style=\"color: #ff0000;\">*<span style=\"color: #000000;\">the<\/span><\/span> music was an absolutely fantastic album, in both conception and execution, <a href=\"http:\/\/www.deutschegrammophon.com\/en\/cat\/4794481\">&#8216;Time Present and Time Past&#8217;,\u00a0Mahan Esfahani performing, with Concerto K\u00f6ln, music by\u00a0Johann Sebastian Bach, Carl Philipp Emanuel Bach, Francesco Geminiani, Henryk G\u00f3recki, Steve Reich, Alessandro Scarlatti,\u00a0and, on digital tracks, G.F. Hande<\/a>l, works which were either composed for or transcribed for his preferred instrument, the harpsichord<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is an absolutely terrific fish, and I did particularly well by it on Monday night, thanks to a wonderful recipe I&#8217;ve used often, with some variations, but whose origin I no longer remember. *one 20-ounce fillet of pollock from P.E.&amp;D.D. Seafood,\u00a0rinsed, dried, halved, and seasoned on both sides with sea salt and freshly-ground\u00a0black\u00a0pepper, placed &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-15471","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\/15471","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=15471"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15471\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}