{"id":16331,"date":"2018-03-28T00:31:24","date_gmt":"2018-03-28T00:31:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16331"},"modified":"2018-03-28T00:31:24","modified_gmt":"2018-03-28T00:31:24","slug":"roasted-squid-oregano-chilis-tomatoes-thyme-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16331","title":{"rendered":"roasted squid, oregano, chilis; tomatoes, thyme; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16335\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/squid_tomatoes_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Roasted whole squid: It&#8217;s pretty awesome, every time, and <a href=\"https:\/\/wtfdoieattonight.com\/2011\/05\/19\/river-cafe-easy-roast-squid-recipe\/\">the recipe<\/a> asks for very little oil. It comes from &#8216;<a href=\"https:\/\/www.goodreads.com\/book\/show\/6843.Italian_Easy\">Italian Easy: Recipes from the London River Cafe<\/a>&#8216;, the most dog-eared of the 3 great cookbooks written by the owners of London&#8217;s River Cafe that I own. For convenience, I call\u00a0it\u00a0&#8216;the silver book&#8217;; the others are &#8216;the blue book&#8217; and &#8216;the white book&#8217;, the appellations corresponding to the colors of their dust jackets. They&#8217;re all terrific.<\/p>\n<ul>\n<li>one large rectangular enameled cast iron pan heated on top of the stove until quite hot, its cooking surface then brushed with a thin coating of olive oil, and once\u00a0the oil\u00a0had also become quite hot, one pound of rinsed <em>and carefully dried<\/em> squid from\u00a0P.E. &amp; D.D.\u00a0Seafood in the Union Square Greenmarket, both bodies and tentacles, arranged inside the pans without touching, if possible, and immediately\u00a0sprinkled with some super-pungent\u00a0dried Sicilian\u00a0oregano from Buon Italia, one small crushed dried <em>pepperoncino\u00a0Calabresi secchi<\/em> from Buon Italia, and a section of a home-dried heatless, darker-orange\/gold\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">Habanada pepper<\/a>\u00a0(from my purchase of a number of the peppers from Norwich Meadows Farm last fall), some sea salt and freshly-ground black pepper, followed by a drizzle of\u00a0a few tablespoons of Whole Foods Market organic lemon and some olive oil, the pan placed inside a pre-heated 400\u00ba oven, roasted for 5\u00a0minutes, removed, the squid distributed onto 2 plates and ladled with a bit of their cooking juices that\u00a0had been transferred into a class sauce boat,\u00a0garnished with micro chervil from Two Guys from Woodbridge<\/li>\n<li>slices of a French-style sourdough Levain from <a href=\"https:\/\/www.breadalone.com\/\">Bread Alone Bakery<\/a> in the Union Square Greenmarket<\/li>\n<li>eight\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, halved, combined inside a small black La Chamba Colombian baking dish with a\u00a0a bit of\u00a0some very-thinly-sliced green leek ends\u00a0from Phillips Farm, a little olive oil, half of a teaspoon of chopped thyme from Citarella, sea salt, and freshly-ground black pepper, placed almost half an hour ahead of the squid in\u00a0the same\u00a0400\u00ba oven for about 20 minutes, removed and arranged on the plates, their own juices drizzled on top<\/li>\n<li>a small bunch of collard greens from\u00a0Norwich Meadows Farm,\u00a0washed 3 times, drained, some of the water retained and held aside, to be added as the greens cooked, if necessary, the stems removed and the leaves cut roughly, then braised until gently wilted inside a heavy medium-size vintage, high-sided, tin-lined copper pot\u00a0in which 2 halved Rocambole garlic cloves from Keith\u2019s Farm had been allowed to sweat over a low flame with some olive oil, finished with sea salt, freshly-ground black pepper, and a small drizzle of olive oil<\/li>\n<li>the wine was a Spanish (Bierzo) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=34841&amp;searchtype=Contains\">Cobertizo &#8216;El Blanco&#8217; Bierzo 2014<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/dp\/B07894H9XL\/ref=cm_sw_r_oth_api_hlBUAbTY283MM\">Bruckner&#8217;s Symphony No. 1, in C Minor, (1891 Vienna Version),\u00a0Yannick Nezet-Seguin conducting the Orchestre Metropolitain de Montreal<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Roasted whole squid: It&#8217;s pretty awesome, every time, and the recipe asks for very little oil. It comes from &#8216;Italian Easy: Recipes from the London River Cafe&#8216;, the most dog-eared of the 3 great cookbooks written by the owners of London&#8217;s River Cafe that I own. For convenience, I call\u00a0it\u00a0&#8216;the silver book&#8217;; the others are &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-16331","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\/16331","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=16331"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16331\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}