{"id":17794,"date":"2018-06-30T20:00:51","date_gmt":"2018-06-30T20:00:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17794"},"modified":"2018-06-30T20:00:51","modified_gmt":"2018-06-30T20:00:51","slug":"parslied-cod-dill-flower-rainbow-chard-spring-garlic-lemon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17794","title":{"rendered":"parslied cod, dill flower; rainbow chard, spring garlic, lemon"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17801\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/cod_rainbow_chard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It had been 2 months since we&#8217;d had cod, and almost 2 years since I&#8217;d prepared it on top of the stove, which was my choice on this hot day in June.<\/p>\n<p>This dinner was absolutely delicious. The filet was cooked \u00e0 point, and you can see the pools of its juices inside the crevices. The chard was also cooked to just the right moment, although that&#8217;s always much less of a challenge. Everything was super fresh, and neither the fish nor the vegetable recipe asked for much of a fuss, so it was actually pretty easy to get everything right.<\/p>\n<ul>\n<li class=\"p1\"><span style=\"color: #ff0000;\">*<\/span>a very fresh 18-ounce cod fillet from Pura Vida Seafood, divided into 2 portions, which was intended to also make it easier to turn over while cooking (actually, I cut the filet into 2 <em>lengthwise<\/em>\u00a0sections this time, which would seem counterintuitive, but they survived intact, and they looked great on the plates),\u00a0dredged lightly in a seasoned, coarse, stone-ground local flour, from\u00a0<a href=\"https:\/\/www.escapemontclair.com\/farmer-friday-oak-grove-plantation\/\">the Blew family of Oak Grove Mills Mills<\/a>, that I had purchased in the Union Square Greenmarket, then dipped into a mixture of one beaten Americauna chicken egg from Millport Dairy Farm and half of a cup of chopped parsley from John D. Maderna Farms that had been picked the day before, saut\u00e9ed in a heavy oval vintage copper pan over medium-high heat in a mix of olive oil and butter (one tablespoon of each), turning once, for a total of about 7 or 8 minutes, garnished with some special, very fragrant dill <em>flowers<\/em> from Windfall Farms, and drizzled with a little juice from a Whole Foods organic lemon<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17800\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/rainbow_chard-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li class=\"p1\"><span style=\"color: #ff0000;\">*<\/span>the last bunch of\u00a0rainbow chard on the table at the Greenmarket stand of Alewife Farm today, wilted inside a a large antique high-sided copper pot in a couple tablespoons of Portuguese olive oil, a house brand of Whole Foods Market, in which a sliced section of a spring garlic stem from Berried Treasures had first been heated and softened slightly, seasoned with sea salt and freshly-ground black pepper, finished with a little lemon juice and a drizzle of olive oil<\/li>\n<li>the wine was a Portuguese (Alentejo) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01327.html\">Esporao Alandra Branco 2016<\/a>, from\u00a0<a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.pinchgutopera.com.au\/cds\/david-jonathan\">Marc-Antoine Charpentier&#8217;s 1688 opera &#8216;David et Jonathas&#8217;, in a performance by\u00a0Pinchgut Opera<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It had been 2 months since we&#8217;d had cod, and almost 2 years since I&#8217;d prepared it on top of the stove, which was my choice on this hot day in June. This dinner was absolutely delicious. The filet was cooked \u00e0 point, and you can see the pools of its juices inside the crevices. &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-17794","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\/17794","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=17794"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17794\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}