{"id":16375,"date":"2018-03-31T21:22:01","date_gmt":"2018-03-31T21:22:01","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16375"},"modified":"2018-03-31T21:22:01","modified_gmt":"2018-03-31T21:22:01","slug":"lemon-sole-tomato-butter-micro-scallion-spinach-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16375","title":{"rendered":"lemon sole, tomato butter, micro scallion; spinach, garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16378\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/sole_tomato_spinach.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This meal would be impossible to put on the table on a late March day in Manhattan without the incredible\u00a0exertions and creativity of our local farmers (the tomatoes are <em>almos<\/em>t local since they come\u00a0<a href=\"https:\/\/www.backyardfarms.com\/our-tomatoes\/cocktail-tomatoes\">from Maine, near Skowhegan, so they&#8217;re at least <em>fairly<\/em>\u00a0\u2018green\u2019<\/a>)\u00a0&#8211; and the modest heroics of our fishers too, working on wave- and windswept boats in the icy waters off eastern Long Island.<\/p>\n<p>In fact, all winter long we&#8217;ve been enjoying fresh vegetables from the Union Square Greenmarket, and <a href=\"https:\/\/www.backyardfarms.com\/aboutus\">our neighbors in Main<\/a>e.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16381\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/cocktail_tomatoes.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16383\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/spinach-2.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>one 21-ounce lemon sole fillet from Pure Vida Seafood. which is a much larger piece than I usually bring home, but we deserved it last night, cut into 8 sections (for convenience in turning and to arrange 2 equal servings of an oddly-shaped flat fish fillet), cooked inside a heavy enameled rectangular cast iron oven pan\u00a0over medium-to-high heat for a couple minutes, turned and cooked for another minute, or until done, arranged on warm-ish plates,\u00a0and some\u00a0\u2018tomato butter\u2019 ladled between the fillets<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>the butter salsa had been assembled\u00a0a few minutes\u00a0earlier\u00a0by melting\u00a03 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>, adding one small finely-diced shallot\u00a0from Norwich Meadows Farm, finely diced, cooking the onion\u00a0until softened and fragrant, removing the shallot butter\u00a0from the heat and allowing it\u00a0to cool for 2 or 3 minutes, then tossing it with\u00a0half a dozen or so cut up Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods that had earlier been tossed with almost a teaspoon of torn Gotham Greens Rooftop packaged basil from Whole Foods), the tomatoes stirred gently in the pungent oil, the salsa seasoned with sea salt, a few drops of red wine (Chianti) vinegar stirred into the mix at the end, both fish and tomato butter garnished with micro scallions from Two Guys from Woodbridge<\/li>\n<li><span style=\"color: #ff0000;\">*<span style=\"color: #000000;\">5 or 6 ounces of\u00a0<\/span><\/span>spinach from John D. Madura Farms, washed in several changes of water, drained, very gently wilted (that is, not reduced too far) inside a\u00a0large, very heavy, antique, high-sided\u00a0tin-lined copper pot in a little olive oil in which 2 quartered cloves of Rocambole garlic from\u00a0Keith\u2019s Farm had first been allowed to sweat, the spinach seasoned with sea salt, freshly-ground\u00a0black pepper,\u00a0a little dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia, finished on the plates drizzled with a little organic lemon and a bit more of the olive oil<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>slices of an organic multigrain baguette from Bread Alon\u00fc<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>the wine was a Spanish (Bierzo) white,\u00a0<a href=\"https:\/\/www.garnetwine.com\/\">Palacio de Canedo Godello 2012<\/a>, from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>the music was the awesome, revolutionary 1956-1959 Bohuslav Martin\u016f\u00a0opera,&#8217;\u0158eck\u00e9 pa\u0161ije&#8217; (The Greek Passion),\u00a0 Libor Pe\u0161ek\u00a0conducting the Prague Radio Symphony Orchestra, the Prague Radio Chorus, and the Prague Radio Children&#8217;s Chorus<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This meal would be impossible to put on the table on a late March day in Manhattan without the incredible\u00a0exertions and creativity of our local farmers (the tomatoes are almost local since they come\u00a0from Maine, near Skowhegan, so they&#8217;re at least fairly\u00a0\u2018green\u2019)\u00a0&#8211; and the modest heroics of our fishers too, working on wave- and windswept &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-16375","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\/16375","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=16375"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16375\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}