{"id":16145,"date":"2018-03-14T04:46:15","date_gmt":"2018-03-14T04:46:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16145"},"modified":"2018-03-14T04:46:15","modified_gmt":"2018-03-14T04:46:15","slug":"coppa-arugula-cod-baked-with-potatoes-habanada-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16145","title":{"rendered":"coppa, arugula; cod baked with potatoes, habanada; kale"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16176\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/Chase_English_Cod.1904.jpg\" alt=\"\" width=\"600\" height=\"537\" \/><\/p>\n<p><em>William Merritt Chase, &#8216;An English Cod&#8217; 1904<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>This dinner, I had determined at the time we sat down, wasn&#8217;t going to be included on this site: Because we were sharing it with guests <a href=\"https:\/\/twitter.com\/lusidar\">Seb<\/a> and <a href=\"https:\/\/twitter.com\/JoeOvelman\">Joe<\/a>, because I had been very much distracted by the more-than-lively conversation throughout its preparation, and just because we were having so much fun, I didn&#8217;t want to\u00a0interrupt things just\u00a0to photograph\u00a0it. Barry and I were both surprised I even managed to\u00a0put\u00a0it together.<\/p>\n<p>But once\u00a0I realized\u00a0how delicious it was, and because I wanted our guests to know what was in it, I\u00a0changed my mind about\u00a0a post, even if I had no photos\u00a0to accompany\u00a0it.<\/p>\n<p>I\u00a0knew I could find an exciting image somewhere to put at the top, but I didn&#8217;t know it would\u00a0be of\u00a0<a href=\"http:\/\/www.antiquesandfineart.com\/articles\/article.cfm?request=970\">a painting of a <em>rented<\/em> cod<\/a> (I&#8217;d bought our cod, and there were no sardines).<\/p>\n<p>Before the dinner itself, we enjoyed some\u00a0<a href=\"https:\/\/buonitalia.com\/product\/taralli-chili-pepper-flavor-8-8-oz\/?v=7516fd43adaa\">Fiori di Puglia pepperoncino-flavored taralli<\/a> from\u00a0Buon Italia.<\/p>\n<ul>\n<li>the wine was a California (Central Coast) sparkling white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/rick-boyer-central-coast-chardonnay-2016\">Eponina Brut California NV<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<\/ul>\n<p>We began the meal itself with a local salumi.<\/p>\n<ul>\n<li><a href=\"http:\/\/www.giorgiosalami.com\/\">Cesare Casella&#8217;s Giorgio&#8217;s Salami<\/a> New York spicy coppa, from Eataly, drizzled with drops of a very good Sicilian olive oil from from <em>Agricento<\/em>, <em>Azienda Agricola Mandranova<\/em> (exclusively <em>Nocellara<\/em> olives),\u00a0arranged\u00a0with a few leaves of arugula from Lani&#8217;s Farm, dressed with sea salt, a bit of the same oil, and drops of juice from an organic Whole Foods Market lemon<\/li>\n<li>served with slices\u00a0from a loaf of &#8216;rustic classic&#8217; from Eataly<\/li>\n<li>the wine was an Italian (Piedmont), <a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=43232\"><em>Erbaluce di Caluso &#8216;La Torrazza&#8217;, Ferrando<\/em> 2014<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<\/ul>\n<p>I&#8217;ve prepared the fish entr\u00e9e that followed so often that I could almost do it with my eyes closed. Actually, I almost had to do that on Friday , since the main, overhead light popped out half of the way through my labors in the\u00a0\u00a0in the kitchen. In the end it\u00a0was\u00a0the best version ever, which is one of the reasons I&#8217;m writing this now.<\/p>\n<p>Incidentally, hake, or whiting could be substituted for the cod.<\/p>\n<ul>\n<li>one long absolutely white fillet of Atlantic cod (25 ounces) <strong>that had been caught off eastern Long Island the day<\/strong> <strong>before<\/strong>, from Pura Vida Seafood,\u00a0prepared mostly following an old recipe from <a href=\"http:\/\/markbittman.com\/\">Mark Bittman\u00a0t<\/a>hat\u00a0I had 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 piece was as completely covered as possible (because of its length, with this one I had to be sure to apply salt between the 2 surfaces of the tail end as I flipped it over to\u00a0keep it inside the edges of the platter), then set\u00a0aside\u00a0while a\u00a0bed of potatoes was prepared for them by slicing\u00a0nearly\u00a02 pounds of really wonderful <a href=\"https:\/\/www.mainepotatolady.com\/productcart\/pc\/viewCategories.asp?idCategory=151\">&#8216;pinto potatoes&#8217; (or &#8216;pinto gold&#8217;)<\/a> from Norwich Meadows 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, heavily overlapping this time, because there were so many, in a large rectangular\u00a0 enameled cast iron oven pan,\u00a0placing them in a 400\u00ba oven for 25 minutes or so, or until they were tender when pierced, and half way through that time\u00a0the cod was removed from the salt and the\u00a0platter on which it had been resting, and thoroughly immersed or soaked in many changes of cold running water, to bring down the saltiness (the soaking process somehow gives the fish more solidity, which can be easily felt while\u00a0it\u2019s being handled\u00a0it at this point), drained and dried, cut, rather expertly I have to say, to produce 4 pieces of equal weight from a very irregular piece of fish, before placing the\u00a0cod\u00a0on top of the potatoes, drizzling the pieces with a little olive oil and scattering some\u00a0freshly-ground black pepper on top, returning the pan to the oven\u00a0for about\u00a015 minutes (the exact time will always depends on the\u00a0thickness of the\u00a0cod), removing the\u00a0fish with a wooden spatula (or, even much better,\u00a02 wooden spatulas), bringing along with as much of the potatoes as possible with each piece, arranging everything, intact if possible (it was), onto 2 plates, returning to the pan for\u00a0the remainder of the potatoes, the 4 servings garnished with micro scallions from\u00a0Windfall Farms<\/li>\n<li>red kale from\u00a0Norwich Meadows Farm, saut\u00e9ed in olive oil in which 2\u00a0bruised and halved garlic cloves from Tamarack Hollow Farm had first been allowed to sweat and barely begin to brown, the greens seasoned with salt, pepper, and a little more olive oil<\/li>\n<li>the wine was a California (Central Coast) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/rick-boyer-central-coast-chardonnay-2016\">Rick Boyer Central Coast Chardonnay 2016<\/a>, also from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music during the meal began with conversation alone, and then, when it\u00a0turned to the subject of music,\u00a0continued with the sounds of the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=120019\">Eastman: Unjust Malaise<\/a>,\u00a0with some of the music of Julius Eastman (1940?-1990); I think we went to the fifteenth century after that<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[the image is <a href=\"https:\/\/en.wikipedia.org\/wiki\/William_Merritt_Chase\">William Merritt Chase<\/a>, &#8216;An English Cod&#8217; 1904, oil on canvas, in the\u00a0Corcoran Gallery of Art since 1905, from <a href=\"http:\/\/www.antiquesandfineart.com\/articles\/article.cfm?request=970\">this site<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>William Merritt Chase, &#8216;An English Cod&#8217; 1904 &nbsp; This dinner, I had determined at the time we sat down, wasn&#8217;t going to be included on this site: Because we were sharing it with guests Seb and Joe, because I had been very much distracted by the more-than-lively conversation throughout its preparation, and just because we &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-16145","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\/16145","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=16145"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16145\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}