{"id":16458,"date":"2018-04-05T20:13:54","date_gmt":"2018-04-05T20:13:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16458"},"modified":"2018-04-05T20:13:54","modified_gmt":"2018-04-05T20:13:54","slug":"garlicoreganolemon-john-dory-potatoes-chives-lacinato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16458","title":{"rendered":"garlic\/oregano\/lemon John Dory; potatoes, chives; lacinato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16459\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/John_Dory_potatoes_lacinato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;m regularly reminded of how delicious this fish is, and last night I also re-learned how easy it is to prepare well.<\/p>\n<p>The vegetables were equally delicious, and just as easy to cook; I simply boiled 2 kinds of potatoes:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16462\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/smaller_Peter_Wilcox_potatoes.jpg\" alt=\"\" width=\"450\" height=\"338\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16463\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/smaller_ruby_crescent.jpg\" alt=\"\" width=\"450\" height=\"338\" \/><\/p>\n<p>And wilted some tender <em>cavolo nero<\/em>, every leaf I found in the farmer&#8217;s wicker basket that afternoon:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16464\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/lacinato.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two 6-ounce John Dory Fillets from American Seafood Company, the last of them to be found inside the fisher&#8217;s bucket, earlier that afternoon in the Union Square Greenmarket, marinated inside the refrigerator for about 25\u00a0minutes in a mix of\u00a0one clove of Rocambole crushed garlic\u00a0from Keith\u2019s Farm, more than a teaspoon of chopped fresh oregano from Stokes Farm, the juice and zest from roughly a quarter of an organic Whole Foods Market lemon, more than half a teaspoon of good walnut oil, sea salt, and freshly-ground black pepper, removed from the refrigerator and allowed to come to room temperature for about 15 minutes or more, placed\u00a0skin-side down inside a large antique, heavy, tin-lined oval copper skillet that had been heated over medium-high heat with enough olive oil to coat the surface, the heat immediately reduced slightly, flipped after 2 -3 minutes and cooked for just about 2 minutes more, removed and arranged on warm plates, whatever juices remained in the pan poured over the fillets, and sprinkled with a bit of micro bronze fennel from Two Guys from Woodbridge<\/li>\n<li>two kinds of potatoes, 3 <a href=\"https:\/\/www.nytimes.com\/2011\/09\/14\/dining\/the-new-peter-wilcox-potato.html\">&#8216;Peter Wilcox&#8217; cultivars<\/a> (purple skin, golden flesh) from Tamarack Hollow Farm, and 2 <a href=\"http:\/\/www.specialtyproduce.com\/produce\/Ruby_Crescent_Fingerling_Potatoes_1895.php\">&#8216;Ruby Cresent&#8217; fingerlings<\/a> (waxy) from Rick Bishop&#8217;s Mountain Sweet Berry Farm, scrubbed, boiled together, unpeeled, 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 from Whole Foods Market, seasoned with sea salt and freshly-ground black pepper, arranged on the plates, sprinkled with\u00a0 scissored fresh chives from Phillips Farm<\/li>\n<li>tender small leaves of <em>cavolo nero<\/em>, <em>lacinato<\/em>, Tuscan kale, or black kale, their stems left intact because of their size and youth,\u00a0from Tamarack Hollow Farm, saut\u00e9ed until wilted inside a large high-sided antique tin-lined copper pot in which 2\u00a0halved Keith&#8217;s Farm Rocambole garlic cloves had first been heated in a tablespoon or so of Portuguese olive oil until beginning to color, the greens seasoned with sea salt and freshly-ground black pepper and drizzled with a little more olive oil<\/li>\n<li>slices of an organic multigrain baguette from Bread Alone<\/li>\n<li>the wine was a Spanish (Valencia) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=35297&amp;searchtype=Contains\">Celler del Roure &#8216;Cullerot&#8217; Blanco 2016<\/a>, amphora aged, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was an <a href=\"https:\/\/www.naxos.com\/catalogue\/item.asp?item_code=8.573627\">album of Leopold Ko\u017eeluch symphonies<\/a> from the late 18th and early 19th centuries, Marek \u0160tilec conducting the Czech Chamber Philharmonic Orchestra, Pardubice\u00a0 (more <a href=\"https:\/\/www.naxos.com\/mainsite\/blurbs_reviews.asp?item_code=8.573627&amp;catNum=573627&amp;filetype=About%20this%20Recording&amp;language=English#\">here<\/a>)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m regularly reminded of how delicious this fish is, and last night I also re-learned how easy it is to prepare well. The vegetables were equally delicious, and just as easy to cook; I simply boiled 2 kinds of potatoes: And wilted some tender cavolo nero, every leaf I found in the farmer&#8217;s wicker basket &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-16458","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\/16458","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=16458"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16458\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}