{"id":16576,"date":"2018-04-14T23:38:12","date_gmt":"2018-04-14T23:38:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16576"},"modified":"2018-04-14T23:38:12","modified_gmt":"2018-04-14T23:38:12","slug":"fennel-tuna-amaranth-potatoes-bronze-fennel-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16576","title":{"rendered":"fennel tuna, amaranth; potatoes, bronze fennel; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16577\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/tuna_potatoes_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This meal followed something of a routine: Each of\u00a0the 3 main elements was modeled on a preparation\u00a0I&#8217;ve done many times before. Most of the details however were new.<\/p>\n<p>I neglected to get a picture of the deeply-serious-looking bronze fennel while it was still at the market stall earlier in the day, but here&#8217;s a shot of the beautiful micro red amaranth that embellished the swordfish last night.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16580\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/micro_red_-amaranth.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>There&#8217;s a little more to that story: I had intended to accompany the potatoes with the amaranth and arrange the fennel fronds around the fish, but I inadvertently reversed that arrangement in my rush to dress the plates for the table. I&#8217;m not sure it really made any difference.<\/p>\n<p>I did however capture the chives,\u00a0which\u00a0made it onto the potatoes even\u00a0prior to the fennel, before I left the market.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16587\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/chives.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one 13-ounce yellowfin tuna steak off of\u00a0<a href=\"http:\/\/articles.orlandosentinel.com\/2005-05-22\/news\/0505210024_1_find-the-fish-fresh-fishing-tackle\">Scott Rucky\u2019s fishing vessel, \u2018Dakota\u2019<\/a>, from Pura Vida Seafood, halved, seasoned with sea salt and freshly-ground black pepper and rubbed, tops and bottoms, with a mixture of dry Sicilian fennel seed from Buon Italia that had been crushed in a mortar and pestle with a little dried\u00a0<em>peperoncino Calabresi secchi,\u00a0<\/em>also from Buon Italia, pan-grilled above a\u00a0brisk\u00a0flame (for\u00a0barely a minute on each side), finished on the plates with a good squeeze of the juice of an organic lemon from Whole Foods Market and some olive oil, served with micro\u00a0red amaranth from Windfall Farms<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16578\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/Nicola_potatoes-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>six Nicola potatoes from\u00a0Mountain Sweet Berry Farm\u00a0scrubbed and boiled, with their skins,\u00a0inside\u00a0a medium\u00a0vintage 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>\u00a0with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the still-warm pot, tossed with a tablespoon or so of olive oil, sprinkled with sea salt, freshly-ground black pepper, and scissored chives from Lucky Dog Organic Farm, garnished with bronze fennel from Norwich Meadows Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16579\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/collards.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one bunch of collard greens from Norwich Meadows Farm, the larger leaves stemmed, cut as a rough chiffonade, then braised inside a heavy antique high-sided, tin-lined copper pot in which 3 small crushed Keith&#8217;s Farm Rocambole garlic cloves had been allowed to sweat with some olive oil, the dish finished with sea salt, freshly-ground black pepper, and a drizzle of olive oil<\/li>\n<li>the wine was a Portuguese (D\u00e3o) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01760.html\">Quinta Dos Roques Encruzado 2015<\/a>, from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was a streaming of the terrific sort-of-old album (I think I bought the LP in 1990), &#8216;<a href=\"http:\/\/orpheusnyc.org\/recordings\/points-of-departure\/\">Points of Departure<\/a>&#8216;,\u00a0 the Orpheus Chamber Orchestra performing works by Fred Lerdahl: &#8216;Waves&#8217; (1988); Jacob Druckman: &#8216;Nor Spell Nor Charm&#8217; (1990); WIlliam Bolcom: &#8216;Orphee-Serenade&#8217; (1984); and Michael James Gandolfi: &#8216;Points of Departure&#8217; (1988)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This meal followed something of a routine: Each of\u00a0the 3 main elements was modeled on a preparation\u00a0I&#8217;ve done many times before. Most of the details however were new. I neglected to get a picture of the deeply-serious-looking bronze fennel while it was still at the market stall earlier in the day, but here&#8217;s a shot &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-16576","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\/16576","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=16576"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16576\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16576"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}