{"id":16345,"date":"2018-03-29T15:37:49","date_gmt":"2018-03-29T15:37:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16345"},"modified":"2018-03-29T15:37:49","modified_gmt":"2018-03-29T15:37:49","slug":"octopus-salad-arugula-lamb-sausage-potatoes-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16345","title":{"rendered":"octopus salad, arugula; lamb sausage, potatoes, cress"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16348\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/octopus_arugula_bread-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There are a few things I prepare at home for which I have make almost no apologies when I slip from the locavore thing. One of them is octopus, and if we could\u00a0find this cephalopod on the east coast\u00a0I&#8217;d be happy to stop raiding Spanish or Moroccan waters for one of my favorite sea creatures.<\/p>\n<p>The picture below is of the bucket of cooked octopus at Eataly on Monday; we enjoyed a section of it in an appetizer in this meal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16353\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/octopus_cooked-Eataly-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>four ounces of cooked octopus from Eataly Flatiron, sliced in small sections, tossed with a little Frankies 457 Sicilian\u00a0<span style=\"font-family: 'Helvetica Neue';\">olive oil, Maldon salt, freshly-ground black pepper, Safinter La Vera region smoked Spanish paprika, and cut\u00a0<\/span>chives from Phillips Farms<\/li>\n<li>\n<div>wild arugula from Lani&#8217;s Farm, dressed with more of Frankies oil, Maldon salt, and pepper<\/div>\n<\/li>\n<li>\n<div>\u00a0slices of a\u00a0a demi-baguette from Eataly<\/div>\n<\/li>\n<li>the wine was an Italian (Molise) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=37254&amp;searchtype=Contains\">L&#8217;Indovino Bianco, Salvatore 2015<\/a>, from\u00a0<a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<\/ul>\n<p>The ingredients of the main course were\u00a0pretty much determined by the sauce that remained from\u00a0 our <a href=\"http:\/\/food.hoggardwagner.org\/2018\/03\/27\/sicilian-lamb-spezzatino-saffron-mint-basil-potatoes-kale\/\">Sunday meal of braised lamb<\/a>: A lamb sausage seemed\u00a0a perfect, and a perfectly-simple choice for\u00a0a reprise, although it took some looking before I actually found some.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16349\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/merguez_potato_cress.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This is Eataly&#8217;s house-made sausage lying on our kitchen counter before it was cooked.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16346\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/merguez-ring.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>an 11-ounce ring of a\u00a0<em>merguez<\/em>-like &#8216;housemade lamb sausage&#8217;\u00a0from Eataly (the\u00a0lamb came from <a href=\"http:\/\/www.grandforksherald.com\/business\/agriculture\/2741122-watertown-sd-family-steps-after-death-father-sheep-industry-giant\">Van Wells Family Farms<\/a>, Watertown, SD, fried slowly, ring intact, inside a heavy tin-lined copper skillet<\/li>\n<li>ten or so pinto potatoes\u00a0from Norwich Meadows Farm, scrubbed, boiled, unpeeled, boiled in generously-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed there with a bit of Portuguese olive oil Whole Foods Market, seasoned with sea salt and freshly-ground black pepper, arranged on the plates, sprinkled with chopped parsley from Eataly<\/li>\n<li>a\u00a0rich, red-onion-based sauce remaining\u00a0from an earlier meal of Sicilian stew of lamb, saffron, and mint, heated and\u00a0arranged over the sausage and the some of the potatoes<\/li>\n<li>wild cress from Lani&#8217;s Farm, dressed with Frankies 457 Sicilian\u00a0<span style=\"font-family: 'Helvetica Neue';\">olive oil, Maldon salt, and freshly-ground black pepper<\/span><\/li>\n<li>the wine was a French (Rh\u00f4ne) red,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/e-guigal\/wines\/ctes-du-rhne-rouge-2014\">E. Guigal C\u00f4tes-du-Rh\u00f4ne Rouge 2014<\/a>,\u00a0from\u00a0<a href=\"http:\/\/www.wineon23.com\/\">Landmark Wine &amp; Spirits<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout the meal was John Cage&#8217;s &#8216;Music of Changes&#8217;, from the album, <a href=\"https:\/\/www.theguardian.com\/music\/2013\/feb\/28\/cage-music-change-scarlatti-review?CMP=Share_iOSApp_Other\">&#8216;Cage: Music of Changes; Scarlatti: Sonatas&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There are a few things I prepare at home for which I have make almost no apologies when I slip from the locavore thing. One of them is octopus, and if we could\u00a0find this cephalopod on the east coast\u00a0I&#8217;d be happy to stop raiding Spanish or Moroccan waters for one of my favorite sea creatures. &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-16345","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\/16345","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=16345"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16345\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}