{"id":16243,"date":"2018-03-20T00:22:25","date_gmt":"2018-03-20T00:22:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16243"},"modified":"2018-03-20T00:22:25","modified_gmt":"2018-03-20T00:22:25","slug":"steak-thymefennel-celeriacpotatopaprika-frites-chard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16243","title":{"rendered":"steak, thyme\/fennel; celeriac\/potato\/paprika frites; chard"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16255\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/steak_celeriac-pototao_frites.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Last night we celebrated\u00a0Barry&#8217;s newly-restored ability &#8211;\u00a0after two successive carpal tunnel operations &#8211; to cut his food using both hands.<\/p>\n<p>It was\u00a0a great steak! The fact that everything else on the plates as well had at least some red in it was purely coincidence.<\/p>\n<p>The fact that the\u00a0beef was more <em>rare-to-medium-rare<\/em> than merely\u00a0<em>medium-rare<\/em> was also\u00a0not by design, but fortunately for us this\u00a0delicious\u00a0Black Angus cut took very well to that option.<\/p>\n<ul>\n<li>a Black Angus rib eye\/Delmonico steak (.91 lbs) from Greg and Mike of Sun Fed Beef (Maple Avenue Farms) in the Union Square Greenmarket, brought to room temperature, dried very well, seasoned with a generous amount of freshly roughly-ground\u00a0black pepper, placed on a very hot cast iron pan grill for just\u00a0about 10 or 12 minutes, turning twice, salting each side after it had been seared, removed and arranged on the plates, a little juice from an organic Whole Food Market lemon squeezed on\u00a0top, sprinkled with some chopped fresh thyme from Citarella and dried Sicilian organic wild fennel\u00a0pollen from Buon Italia, drizzled with a little olive oil and\u00a0garnished with purple micro radish from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16264\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/celeriac_potato_paprika_frites.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>eight ounces of\u00a0celeriac from Norwich Meadows Farm\u00a0and about the same weight in\u00a0medium size German butterball potatoes\u00a0from Norwich Meadows Farm, scrubbed, peeled, and cut into crescent wedges, tossed inside a large bowl with a little olive oil, a half teaspoon of Spanish paprika picante, a small crushed section of medium-dark dried habanada pepper, sea salt, and freshly-ground black pepper, spread onto a medium-size Pampered Chef unglazed ceramic pan [the image above was taken at that moment], roasted at 400\u00ba until brown, crispy on the edges, and cooked through<\/li>\n<li>a small amount of red chard from Citarella (some of the leaves had unaccountably frozen in the crisper, so I had first removed those sections, which accounts for the small portion),\u00a0wilted in a little olive oil in which\u00a0one halved Rocambole garlic clove from\u00a0Keith\u2019s Farm had first been heated and slightly softened, seasoned with sea salt and freshly-ground black pepper, and finished with a drizzle of Portuguese olive oil from Whole Foods Market and a bit of lemon juice<\/li>\n<li>the wine was a California (<a class=\"wine-region\" href=\"https:\/\/www.vivino.com\/wine-regions\/los-carneros\">Los Carneros<\/a>) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/sin-fronteras-los-primos-red-wine-california-2016\">Sin Fronteras Los Primos Red Wine California 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was a modern reconstruction\/pastiche of a 1739 opera by Handel,<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=907258\"> &#8216;Giove in Argo&#8217;, once thought to have been totally lost, Alan Curtis conducting\u00a0Il Complesso Barocco <\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Last night we celebrated\u00a0Barry&#8217;s newly-restored ability &#8211;\u00a0after two successive carpal tunnel operations &#8211; to cut his food using both hands. It was\u00a0a great steak! The fact that everything else on the plates as well had at least some red in it was purely coincidence. The fact that the\u00a0beef was more rare-to-medium-rare than merely\u00a0medium-rare was also\u00a0not &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-16243","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\/16243","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=16243"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16243\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}