{"id":17780,"date":"2018-06-30T20:00:27","date_gmt":"2018-06-30T20:00:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17780"},"modified":"2018-06-30T20:00:27","modified_gmt":"2018-06-30T20:00:27","slug":"andouille-tanzeya-boiled-potatoes-dill-flowers-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17780","title":{"rendered":"andouille, tanzeya; boiled potatoes, dill flowers; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17814\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/andouille_sausages_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The meal represented a pretty interesting mix of cultures, beginning with the exotic history of the sausage, which is described in <a href=\"http:\/\/food.hoggardwagner.org\/2018\/06\/01\/grilled-andouille-cranberry-mustard-tomatoes-savory-kale\/\">this post<\/a>.<\/p>\n<ul>\n<li>four fresh links of Louisiana German Coast-style spicy Andouille sausage from Schaller &amp; Weber\u2019s store, pan grilled for a few minutes, turning often until well scored on all sides,\u00a0served with a bit of &#8216;<a href=\"https:\/\/cooking.nytimes.com\/recipes\/1015002-moroccan-jewish-tanzeya\">Tanzeya<\/a>&#8216;, a Moroccan-inspired chutney from Ron &amp; Leetal Arazi\u2019s\u00a0<a href=\"https:\/\/www.nyshuk.com\/\">New York Shuk<\/a><\/li>\n<li>a few a few &#8216;<a href=\"https:\/\/www.marshalls-seeds.co.uk\/picasso-seed-potatoes-pid2021.html\">Picasso potatoes<\/a>&#8216; from Berried Treasures Farm,\u00a0boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the medium still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with a littleboiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the large still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with some rich\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/pasture-butter-cultured-1-lb-4-quarters\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a> and\u00a0sprinkled with sea salt and freshly-ground black pepper, garnished with dill flowers from Windfall Farms<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17816\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/collards.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one bunch of collard greens from Lani\u2019s Farm, stemmed, washed 3 times, drained, some of the water retained and held aside to be added, if necessary, as the greens cooked, cut roughly and braised gently until softened\/wilted inside a large, heavy vintage, high-sided copper pot\u00a0in which one sliced stem of spring garlic from Berried Treasures 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 California (Sonoma) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/tom-shula-california-red-blend-2016\">Tom Shula California Red Blend 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=544884\">Carl Phillip Emanuel Bach:\u00a0Sei concerti per il cembalo concertato<\/a>&#8216;, with\u00a0Andreas Staier conducting the Freiburg Baroque Orchestra<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The meal represented a pretty interesting mix of cultures, beginning with the exotic history of the sausage, which is described in this post. four fresh links of Louisiana German Coast-style spicy Andouille sausage from Schaller &amp; Weber\u2019s store, pan grilled for a few minutes, turning often until well scored on all sides,\u00a0served with a bit &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-17780","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\/17780","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17780"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17780\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}