{"id":17218,"date":"2018-05-21T21:35:13","date_gmt":"2018-05-21T21:35:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17218"},"modified":"2018-05-21T21:35:13","modified_gmt":"2018-05-21T21:35:13","slug":"bluefish-baked-greek-style-potatoes-sage-collards-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17218","title":{"rendered":"bluefish &#8216;baked Greek style&#8217;; potatoes sage; collards, garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17243\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/bluefish_potatoes_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>For a &#8216;recipe&#8217; which was <a href=\"https:\/\/www.chowhound.com\/post\/great-bluefish-recipes-477077?page=4\">originally little more than a sentence I found in a conversation on line<\/a> about bluefish cookery, this\u00a0one has really taken off in our kitchen. The header on one of my posts readS, <a href=\"http:\/\/food.hoggardwagner.org\/2017\/07\/15\/bluefish-as-ive-always-wanted-it-to-be-turns-out-its-greek\/\">&#8216;bluefish as I\u2019ve always wanted it to be; turns out it\u2019s Greek&#8217;<\/a>, although I&#8217;ve not actually included one of the most particular Greek ingredients, crumbled feta cheese, or at least not yet.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17247\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/bluefish_meal_on_range.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one 15-ounce bluefish fillet from American Seafood Company, at Chelsea\u2019s Saturday&#8217;s Down to Earth Farmers Market on 23rd Street, rinsed, cut into 2 sections,\u00a0rubbed with olive oil and a little\u00a0Columela Rioja 30 Year Reserva sherry vinegar, placed inside an oval tin-lined copper au gratin pan, sprinkled liberally with<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0<\/span>a very pungent dried Sicilian oregano from Buon Italia and a bit of dried\u00a0<em>peperoncino Calabresi secchi<\/em>, also from Buon Italia,\u00a0<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">covered with one small-to-medium-size thinly-sliced red onion from Norwich Meadows Farm, a couple handfuls of small, halved, very sweet (candy-like), ripe grape tomatoes from Kernan Farms [and some chopped fresh oregano, if available, although this time it wasn&#8217;t], 9 pitted and halved dark olives [I used Gaeta], and several thin slices of lemon <\/span><b style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">[it&#8217;s probably best not to be too extravagant in these amounts, as I was this time]<\/b><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">,\u00a0<\/span>baked at 425\u00ba for 15 minutes or so, garnished with micro red mustard from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17139\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/pink_pearl_potatoes_2.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>ten ounces or so of pink pearl potatoes from Berried Treasures Farm, boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the large still-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 with a tablespoon or so of olive oil, sprinkled with sea salt, freshly-ground black pepper, and some absolutely wonderful chopped <a href=\"https:\/\/aziendailrosmarino.it\/negozio\/pianta-di-salvia-mandarino\/\">Salvia Mandarino<\/a> (Eng. &#8216;mandarin sage&#8217;, or &#8216;pineapple sage&#8217;) from Stokes Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17248\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/collards.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one good-sized bunch of collard greens from Lani&#8217;s Farm,\u00a0washed 3 times, drained, some of the water retained and held aside to be added, if necessary, as the greens cooked, the leaves and tender stems cut roughly, braised together gently until softened\/wilted inside a large, heavy vintage, high-sided copper pot\u00a0in which one sliced stem of spring garlic from John D. Madura Farm had been heated until it also had softened, finished with sea salt, freshly-ground black pepper, and a small drizzle of olive oil<\/li>\n<li>the wine was a Portuguese (Douro) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01506.html\">Quinta Do Crasto Branco 2014<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was the album, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=66995\">&#8216;Dame Ethyl Smythe: Chamber Works&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>For a &#8216;recipe&#8217; which was originally little more than a sentence I found in a conversation on line about bluefish cookery, this\u00a0one has really taken off in our kitchen. The header on one of my posts readS, &#8216;bluefish as I\u2019ve always wanted it to be; turns out it\u2019s Greek&#8217;, although I&#8217;ve not actually included one &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-17218","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\/17218","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=17218"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17218\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}