{"id":15798,"date":"2018-02-15T01:38:47","date_gmt":"2018-02-15T01:38:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15798"},"modified":"2018-02-15T01:38:47","modified_gmt":"2018-02-15T01:38:47","slug":"culotte-steak-with-thyme-herb-roasted-potatoes-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15798","title":{"rendered":"culotte steak, with thyme; herb-roasted potatoes; sprouts"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15803\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/culotte_fingerlings_B_sprouts-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Dinner\u00a0was <del>culotte\/coulotte<\/del> steak and French <del>fries<\/del> potatoes, with\u00a0<del>Brussels<\/del> Belgian sprouts, to re-classify a\u00a0few classics, all favorites of ours.<\/p>\n<ul>\n<li>\n<div>one\u00a016-ounce culotte (the American spelling) steak from Greg and Mike of Sun Fed Beef\/Maple Avenue Farms in the Union Square Greenmarket,\u00a0cut crosswise into\u00a02 pieces, brought to room temperature, seasoned on all sides with sea salt and freshly-ground\u00a0black pepper, seared briefly on the top, or thick fat-covered side (much of the fat\u00a0is rendered in the cooking, and the rest\u00a0makes\u00a0it taste wonderful), inside an oval enameled cast iron pan, then cooked for about 4 minutes\u00a0on each side, to medium-rare, after which the narrow bottom side was seared briefly, removed from the pan, placed on warm plates, drizzled with juice from an organic Whole Foods Market lemon and\u00a0some decent olive oil, sprinkled with chopped thyme from Westside Market, and allowed to rest for about 4 minutes<\/div>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15818\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/french_fingerlings.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>roughly a pound of French fingerling (also known as\u00a0&#8216;Roseval&#8217;) potatoes from Mountain Sweet Berry Farm,\u00a0that\u00a0had been maturing inside our pantry for over a month, halved lengthwise, tossed with a little olive oil; sea salt; freshly-ground black pepper; sage leaves from Phillips Farms; 3 small bay leaves from Westside Market,\u00a0broken into pieces; and a small amount of crushed dark, home-dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, arranged cut side down on a large\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at about 375\u00ba for 15 or 20 minutes,, garnished with Micro red\u00a0chard\u00a0from Two Guys from Woodbridge<\/li>\n<li>two large Brussels sprouts from\u00a0Philipps Farms, each halved, tossed with olive oil, sea salt, freshly-ground black pepper, and two Rocambole garlic cloves from Keith&#8217;s Farm, roasted in the same 375\u00ba oven until browned and crisp on the outside<\/li>\n<li>the wine was a California (Napa) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/sin-fronteras-el-mechon-2016\">Sin Fronteras El Mechon Red Blend California 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was the proto-romantic, &#8220;<em>op\u00e9ra en un acte et en vers imit\u00e9 d\u2019Ossian,\u00a0<\/em><em>Livret de Bin de Saint-Victor<\/em>&#8220;, <a href=\"http:\/\/lestalenslyriques.com\/en\/content\/album\/uthal\">&#8216;Uthal&#8217;, which was composed by \u00c9tienne-Nicolas M\u00e9hul<\/a> and premiered in Paris at the <em>Th\u00e9\u00e2tre de l&#8217;Op\u00e9ra-Comique<\/em> in 1806, Christophe Rousset conducting the Lyric Talens and the Chamber Choir of Namur<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Dinner\u00a0was culotte\/coulotte steak and French fries potatoes, with\u00a0Brussels Belgian sprouts, to re-classify a\u00a0few classics, all favorites of ours. one\u00a016-ounce culotte (the American spelling) steak from Greg and Mike of Sun Fed Beef\/Maple Avenue Farms in the Union Square Greenmarket,\u00a0cut crosswise into\u00a02 pieces, brought to room temperature, seasoned on all sides with sea salt and freshly-ground\u00a0black &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-15798","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\/15798","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=15798"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15798\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}