{"id":16099,"date":"2018-03-08T01:41:13","date_gmt":"2018-03-08T01:41:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16099"},"modified":"2018-03-08T01:41:13","modified_gmt":"2018-03-08T01:41:13","slug":"smoked-sausage-arugula-roasted-potatoes-with-red-onion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16099","title":{"rendered":"smoked sausage, arugula; roasted potatoes with red onion"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16101\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/sausage_arugula_potato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>(the picture was taken just before the mustard arrived on the plate)<\/p>\n<p>&nbsp;<\/p>\n<p>Dinner\u00a0was going to be a new sausage from the Greenmarket that\u00a0I had been anticipating\u00a0for more than a week, but then I realized that Barry was going to be on the upper East Side that afternoon, so I took the opportunity to ask him to bring home some fresh, from Schaller &amp; Weber, because it is a source not as easily visited from\u00a0central Chelsea as Union Square.<\/p>\n<p>The rest of the meal was more or less cobbled together on the basis of color and texture, and, in spite of the flags raised by its individual elements, it really didn&#8217;t belong to any particular\u00a0cooking tradition, other than my own.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16106\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/arugula_Lani.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16102\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/Magic_Marley.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>four spicy\u00a0<a href=\"https:\/\/schallerweber.com\/product\/smoked-sausage\/\">smoked sausages made by and from Schaller &amp; Weber<\/a>, (pork and beef, slow smoked with hardwood) pan grilled until they looked a little blistery, arranged on top of a spray of arugula from Lani\u2019s Farm, dressed with a little Portuguese olive oil, Maldon salt, and freshly-ground black pepper, with a little\u00a0D\u00fcsseldorf\u00a0mustard, <a href=\"http:\/\/www.loewensenf.de\/shop\/loewensenf-medium.html\">L\u00f6wensenf Medium<\/a>, also from Schaller &amp; Weber, on the side<\/li>\n<li>&#8216;Magic Molly&#8217; fingerling potatoes from Norwich Meadows Farm (they&#8217;re awesome to look at, before and after cooking, and they taste even better than they look), scrubbed unpeeled, dried, sliced lengthwise, mixed inside a bowl with one medium red onion from Norwich Meadows Farm, a tablespoon or two of Portuguese olive oil, sea salt, freshly-ground black pepper, a piece of crushed dried orange\/gold <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper<\/a>, a\u00a0small handful of rosemary leaves\u00a0from John D, Madura Farm, stripped from their stems, everything arranged on the surface of a large well-seasoned <a href=\"http:\/\/www.pamperedchef.com\/shop\/Stoneware\/Stoneware+Large+Bar+Pan\/1445\">Pampered Chef<\/a>\u00a0unglazed ceramic oven pan, roasted\u00a0at 400\u00ba for about 30 minutes, arranged on the plates, sprinkled with toasted home-made breadcrumbs and garnished with\u00a0pea greens from Windfall Farms<\/li>\n<li>the wine was a California (Sierra Foothills) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/david-marchesi-foothills-red-blend-2016\">David Marchesi Sierra Foothills Proprietary Red 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.arkivmusic.com\/classical\/album.jsp?album_id=1011883\">Pier Francesco Cavalli&#8217;s 1657 opera, &#8216;Artemisia&#8217;,\u00a0Claudio Cavina conducting La Venexiana<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>(the picture was taken just before the mustard arrived on the plate) &nbsp; Dinner\u00a0was going to be a new sausage from the Greenmarket that\u00a0I had been anticipating\u00a0for more than a week, but then I realized that Barry was going to be on the upper East Side that afternoon, so I took the opportunity to ask &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-16099","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\/16099","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=16099"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16099\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}