{"id":15822,"date":"2018-02-16T05:55:02","date_gmt":"2018-02-16T05:55:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15822"},"modified":"2018-02-16T05:55:02","modified_gmt":"2018-02-16T05:55:02","slug":"speck-spicy-lobster-tomato-spaghetti-cheese-cheese-cake","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15822","title":{"rendered":"speck; spicy lobster tomato spaghetti; cheese; cheese cake"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15827\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/speck_sorrel.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was St. Valentine&#8217;s Day, so there was a lot of red, -ish.<\/p>\n<p>The antipasto was created elsewhere, although assembled in our kitchen.<\/p>\n<ul>\n<li>five or 6 ounces of thinly-sliced\u00a0<a href=\"http:\/\/www.savellousa.com\/brands\/recla\/\">Recla Speck Alto Adige IGP<\/a>, from Bolzano, purchased at Eataly, drizzled lightly with a very\u00a0good\u00a0Sicilian olive oil, from from Agricento, Azienda Agricola Mandranova (exclusively\u00a0Nocellara olives), arranged on a\u00a0fan of sorrel leaves from Two Guys from Woodbridge, sprinkled with Maldon salt and freshly-gorund black pepper, also\u00a0drizzled with\u00a0the Sicilian olive oil<\/li>\n<li>slices of a rustic whole loaf of bread which included both\u00a0potato and oregano, from Eataly<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15828\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/lobster_spaghetti.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The pasta course was also dominated by goodies from Eataly, since that afternoon I had neither the time nor the energy to wander any further abroad\u00a0for ingredients.\u00a0The dish was based on <a href=\"https:\/\/www.epicurious.com\/recipes\/food\/views\/spicy-lobster-pasta-51241830\">an Epicurious recipe I found on line<\/a> once I returned home, which I then proceeded to halve for just the two of us.<\/p>\n<ul>\n<li>I added a little cognac just\u00a0before introducing the tomatoes to the pan, and then turned the heat up high to evaporate\u00a0its alcohol, but otherwise I made almost no changes to the recipe;\u00a0the ingredients included approximately 9 ounces\u00a0of fresh spaghetti pasta from\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta\u00a0shop inside\u00a0Eataly\u2019s Flatiron store,\u00a0 \u00a0sea salt, Portuguese olive oil from Whole Foods Market,\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>, half of a shallot from\u00a0Norwich Meadows Farm, half of a teaspoon of crushed\u00a0dried <em>pepperoncino Calabresi secchi<\/em> from Buon Italia, 9 ounces of\u00a0 ripe Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, just under half a pound of picked cooked lobster meat (almost entirely claw meat) from Eataly, freshly ground black pepper, half a teaspoon of zest from an organic Whole Foods Market lemon, garnished with parsley from Whole Foods Market, with\u00a0lemon wedges served on the side once the pasta had been placed on the table<\/li>\n<\/ul>\n<ul>\n<li>the wine through the first\u00a02\u00a0courses\u00a0was a French (Champagne) sparkling white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/eric-rodez-champagne-brut-cuvee-des-grands-vintages-nv\">Eric Rodez, Champagne Brut &#8220;Cuvee des Grands Vintages&#8221;, NV<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<\/ul>\n<p>There was a small cheese course that featured absolutely nothing red-ish.<\/p>\n<ul>\n<li>&#8216;Mammuth&#8217; goat cheese from Ardith Mae<\/li>\n<li>toasted slices of a loaf of French sourdough, &#8216;Levain&#8217;, from Bread Alone<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine with the cheese course was a California (Napa) sparkling white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/keith-hock-california-exit-43-bollicine-in-bianco-2015\">Keith Hock Exit 43 California Bollicine in Bianco<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15829\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/heart_cheesecakes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The sweet was put off until the next day (I had actually forgotten to serve it), but I\u00a0still want to include it here.<\/p>\n<ul>\n<li>two heart-shaped chocolate cheese cakes with a raspberry froufrou on top that had been sprinkled with sugary glitter<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15830\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/Mirtu_glass.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>(is purple also red-ish?) after the sweet (the next day) we enjoyed a short glass of a fairly rare Italian (Sardinia) digestif,\u00a0<a href=\"http:\/\/vinacolo.it\/negozio\/senza-categoria\/mirto-dell-isola-di-sardegna-tremontis-2\/\">Tremontis Mirto dell\u2019Isola di Sardegna<\/a>,\u00a0from\u00a0<a href=\"https:\/\/www.eataly.com\/us_en\/stores\/nyc-flatiron\/nyc-market\/nyc-wine-shop\/\">Eataly\u00a0Vino<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was St. Valentine&#8217;s Day, so there was a lot of red, -ish. The antipasto was created elsewhere, although assembled in our kitchen. five or 6 ounces of thinly-sliced\u00a0Recla Speck Alto Adige IGP, from Bolzano, purchased at Eataly, drizzled lightly with a very\u00a0good\u00a0Sicilian olive oil, from from Agricento, Azienda Agricola Mandranova (exclusively\u00a0Nocellara olives), arranged on &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-15822","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\/15822","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=15822"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15822\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}