{"id":16424,"date":"2018-04-04T01:06:13","date_gmt":"2018-04-04T01:06:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16424"},"modified":"2018-04-04T01:06:13","modified_gmt":"2018-04-04T01:06:13","slug":"baked-salmon-lovage-micro-scallion-celeriac-frites-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16424","title":{"rendered":"baked salmon, lovage, micro scallion; celeriac frites; greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16426\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/salmon_mustard_celeriac_frites.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The entire meal was much more\u00a0successful than I had expected while I was still putting it together in my head\u00a0little than\u00a0an hour earlier.<\/p>\n<p>It all started with\u00a0the salmon fillet, which I had bought that afternoon, and at a very good price. The mustard greens,\u00a0picked up at\u00a0the Greenmarket 3 days earlier, seemed a natural to go with\u00a0the salmon.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16432\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/red_mustard_greens-3.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I\u00a0had\u00a0several choices for a second vegetable, but I went with the celery root I&#8217;d been saving for a week or so,\u00a0turning it into\u00a0<em>frites de c\u00e9leri-rave\u00a0<\/em>(oven-roasted), whose sticks are shown below as they looked on the pan just before they went into the oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16425\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/celeriac_frites_before.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>one 13-ounce previously-frozen wild Coho salmon fillet from Whole foods Market, cut into two pieces, placed skin side up inside an oval,\u00a0tin-lined copper <em>au gratin<\/em>\u00a0pan in which\u00a0a little more than\u00a02 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019 <\/a>(with 12 grams total fat, more than the 11 in almost all other butter\u00a0available in the U.S.) had been allowed to heat until the foam began to recede, placed in a 425\u00ba oven for about\u00a08 minutes, or until barely cooked, flipped\u00a0a little more than half way through, removed, arranged on the plates, sprinkled with Maldon salt, freshly-ground black pepper, and chopped lovage, garnished with micro scallions, the herb and the micro green both from Two Guys from Woodbridge<\/li>\n<li><span style=\"color: #ff0000;\">*<span style=\"color: #000000;\">one<\/span><\/span> 15-ounce celery root (celeriac) from Norwich Meadows Farm,\u00a0scrubbed, peeled, and cut into the size and shape of potato<em>\u00a0frites<\/em>, this time only about 1\/4&#8243; in cross section, thinner than I have cut them in the past, tossed inside a bowl with olive oil, a half teaspoon of Safinter Pimenton de la Vera smoked <em>picante\u00a0<\/em>paprika, sea salt, and a little freshly-ground black pepper, spread onto a\u00a0large Pampered Chef unglazed ceramic pan, and roasted at 425\u00ba until brown and cooked through, or about 30-35 minutes, removed\u00a0to\u00a0the plates, and sprinkled with chopped parsley from Eataly [Note: they were pretty spicy]<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>a little more than 5 ounces of some very sweet (!) red mustard greens from Norwich Meadows Farm, wilted inside a large, high-sided tin-lined antique copper pot in a little olive oil in which 2 cloves of Keiths&#8217; Farm Rocambole garlic had been allowed to sweat, then seasoned with sea salt, freshly-ground\u00a0black\u00a0pepper, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/jacqueline-bahue-cabernet-franc-lodi-2016\">Jacqueline Bahue Cabernet Franc Lodi 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.deutschegrammophon.com\/us\/cat\/4491662\">Mozart&#8217;s 1791 <em>Singspiel <\/em>(a proto-musical), &#8216;Die Zauberfl\u00f6te, a 1996 recording by\u00a0 John Eliot Gardner leading the Monteverdi Choir, and the English Baroque Soloists, with\u00a0Harry Peeters, Cyndia Sieden, Christiane Oelze, Michael Schade, Gerald Finley, Constanze Backes, Detlef Roth, Ewe Peper, Susan Roberts, Carola Guba, Maria Jonas, Andreas Dieterich, Jan Andreas<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The entire meal was much more\u00a0successful than I had expected while I was still putting it together in my head\u00a0little than\u00a0an hour earlier. It all started with\u00a0the salmon fillet, which I had bought that afternoon, and at a very good price. The mustard greens,\u00a0picked up at\u00a0the Greenmarket 3 days earlier, seemed a natural to go &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-16424","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\/16424","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=16424"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16424\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}