{"id":16734,"date":"2018-04-23T01:28:41","date_gmt":"2018-04-23T01:28:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16734"},"modified":"2018-04-23T01:28:41","modified_gmt":"2018-04-23T01:28:41","slug":"steak-ramp-butter-potatoes-roasted-with-red-onion-chard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16734","title":{"rendered":"steak, ramp butter; potatoes roasted with red onion; chard"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16737\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/steak_mollies_chard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Last night we had some old friends over for dinner. They were visiting their previous city from their current home in the Southwest. We hadn&#8217;t seen them in at least 15 years, and I was a little worried about what to put on the table, so I just went with meat and potatoes &#8211; and chard of course! Also of course, virtually everything was local.<\/p>\n<p>It was a pretty straightforward meal, but it included a special treat: Local ramps, the first of the season, which, for the occasion, I made into a composed butter which topped the grilled <em>New York<\/em> New York strip steaks.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16743\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/ramps-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>The potatoes were dark purple, inside and out, and they stayed purple, inside and out, after roasting.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16739\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/magic-mollies.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>The chard was the color of a modestly-showy rainbow, and those colors too were fast.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16740\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/rainbow_chard-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>We anticipated the meal with some nibbles.<\/p>\n<ul>\n<li>small 2-toned French Breakfast radishes from Eckerton Hill Farm, served with a small bowl of Maldon salt, and some surprisingly tasty <a href=\"http:\/\/mediterraneancrackers.com\/cracker-flavor\/garlic-thyme\/\">Firehook garlic thyme &#8216;Mediterranean Baked Crackers&#8217;<\/a>, from Virginia, via the Chelsea Whole Foods Market<\/li>\n<li>the wine was an Italian (Veneto) sparkling white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/milleri\/wines\/millesimato-prosecco-9999\">Milleri Millesimato Prosecco<\/a>, the gift of a friend<\/li>\n<\/ul>\n<p>We then went right into the main course.<\/p>\n<ul>\n<li>four 8-ounce New York strip steaks from <a href=\"http:\/\/lowlandfarm.com\/\">Lowland Farm<\/a>, in Orange County, New York (by <a href=\"https:\/\/en.wikipedia.org\/wiki\/Black_Dirt_Region\">the &#8216;Black Dirt&#8217; fields<\/a> of Pine Island), brought to room temperature and dried, sprinkled with a generous amount of freshly roughly-ground\u00a0black pepper, placed on a very hot cast iron pan grill for just\u00a0about 10 minutes, turning twice, salting each side after it had been been turned, removed and arranged on the 4 plates,\u00a0finished with <a href=\"https:\/\/www.nerdswithknives.com\/ramp-butter\/\">ramp butter<\/a> using small, first-of-the-season woodland ramps from Lucky Dog Organic, part of an organic lemon from Whole Foods Market, and some\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a><\/li>\n<li><a href=\"http:\/\/www.tuckertaters.com\/p_d_magic_molly.html\">\u2018Magic Molly\u2018 fingerling potatoes<\/a> (21 ounces) from <a href=\"https:\/\/www.ediblemanhattan.com\/magazine\/chef-charmer\/\">Mountain Sweet Berry Farm<\/a>, scrubbed, then, unpeeled, dried, sliced lengthwise, mixed inside a bowl with one medium red onion from S. &amp; S.O. Produce Farms, a tablespoon or two of Portuguese olive oil, sea salt, freshly-ground black pepper, a piece of crushed dried orange\/gold\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper<\/a>, a\u00a0small handful of very fresh rosemary leaves\u00a0from rosemary from Stokes Farm, stripped from their stems, everything arranged on the surface of a large well-seasoned\u00a0<a href=\"http:\/\/www.pamperedchef.com\/shop\/Stoneware\/Stoneware+Large+Bar+Pan\/1445\">Pampered Chef<\/a>\u00a0unglazed ceramic oven pan, roasted\u00a0at 400\u00ba for about 30 minutes, or maybe a little longer, arranged on the plates, sprinkled with micro scallion from Two Guys from Woodbridge<\/li>\n<li>two bunches of rainbow chard from Norwich Meadows Farm,\u00a0wilted in a couple tablespoons of Portuguese olive oil from Whole Foods Market, in which 3 Rocambole garlic cloves from\u00a0Keith\u2019s Farm had first been heated and slightly softened, seasoned with sea salt and freshly-groun black pepper, and finished with a little lemon juice and a drizzle of olive oil<\/li>\n<li>the wine was a Portuguese (D\u00e3o) red,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/alvaro-castro\/wines\/alvaro-castro-dac-red-blend-2013\">Quinta da Pellada Dac Red Blend 2013<\/a>, from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<\/ul>\n<p>There was a modest cheese course.<\/p>\n<ul>\n<li>two goat cheeses from <a href=\"http:\/\/www.considerbardwellfarm.com\/index.html\">Consider Bardwell Farm<\/a>, in the Unions Square Greenmarket, their very white, &#8216;Danby&#8217; and the more\u00a0rustic, &#8216;Manchester&#8217;<\/li>\n<li>slices of a Bien Cuit bakery \u2018Campagne\u2019 traditional sourdough from Foragers Market<\/li>\n<li>dollops of &#8216;Oregano Garlic Jam&#8217; from Massachusetts&#8217; <a href=\"http:\/\/www.berkshireberries.com\/\">Berkshire Berries<\/a>, purchased at their table in the Union Square Greenmarket<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/scott-peterson-rumpus-california-chardonnay-2016\">Scott Peterson Rumpus California Chardonnay 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<\/ul>\n<p>And, as the evening, and the conversation, continued, a sweet dessert course as well.<\/p>\n<ul>\n<li>&#8216;Lemon Zest&#8217; sorbet from Vermont&#8217;s <a href=\"http:\/\/bluemoonsorbet.com\/\">Blue Moon Sorbet<\/a>, from Foragers Market, served in 4 small bowls along with very thin slices of a Sundance Organics Meyer lemon from Foragers Market, and topped with zest from the other end of the lemon, and garnished with one of\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Anna%27s_Swedish_Thins\">Anna&#8217;s Ginger Swedish Thins<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Last night we had some old friends over for dinner. They were visiting their previous city from their current home in the Southwest. We hadn&#8217;t seen them in at least 15 years, and I was a little worried about what to put on the table, so I just went with meat and potatoes &#8211; and &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-16734","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\/16734","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=16734"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16734\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}