{"id":1784,"date":"2014-07-06T18:32:42","date_gmt":"2014-07-06T18:32:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=1784"},"modified":"2014-07-06T18:32:42","modified_gmt":"2014-07-06T18:32:42","slug":"new-england-4th-oysters-cod-on-braised-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1784","title":{"rendered":"New England 4th: oysters; cod on braised kale"},"content":{"rendered":"

\"Wellfleet_oysters\"<\/a><\/p>\n

one of our favorite things, and very little prep required<\/em><\/p>\n

 <\/p>\n

A New England Fourth of July, and a remembrance<\/strong><\/p>\n

 <\/p>\n

We decided on a piscatorial 4th of July, if only because it was a Friday, and\u00a0I almost always buy fish if\u00a0it’s a Greenmarket<\/a>\u00a0day. \u00a0As it turned out, there were few stalls in Union Square\u00a0on the holiday almost everyone celebrates in some way,\u00a0and there were\u00a0no fishers.<\/p>\n

I headed to Citarella<\/a>, only blocks away (we’re so blessed in our location, for at least some things), and picked up local seafood\u00a0stars for two courses, 12 Wellfleet oysters*, and a local-waters cod fillet weighing just under a pound.<\/p>\n

Neither of us adds anything to the perfect simplicity of\u00a0raw oysters, and I already had some red kale from Phillips Farms<\/a>, so when planning the meal that evening I decided to keep both courses very\u00a0simple, \u00a0preparing\u00a0one of our favorite dishes, Mark Bittman’s “Steamed fish on kale”<\/a>. \u00a0Incidentally, it’s an inspired recipe, both for its ease and for its adaptability: \u00a0Any white fish can be substituted for cod, and almost any\u00a0fresh, tender cooking greens can be substituted for the kale used here. \u00a0I used olive oil this time, although I don’t know why, other than the fact that most of my cooking is done with the fruit of that tree, but I agree with Bittman that in this case\u00a0butter is better.<\/p>\n

We accompanied both courses with a Muscadet S\u00e8vre et Maine St\u00e9phane Orieux 2013, \u00a0from Appellation Wine and Spirits<\/a>.<\/p>\n

 <\/p>\n

\"cod_on_kale\"<\/a><\/p>\n

also a great favorite of ours, with only a little more work<\/em><\/p>\n

 <\/p>\n

* I believe it must have been briny Wellfleet oysters that were\u00a0the comestible stars of\u00a0my romantic \u00a0introduction to raw seafood in 1965. \u00a0 It occurred\u00a0under the tutorage of\u00a0a very preppy, impossibly-handsome, older (I was 24, he\u00a0was 33) Rhode Island gentleman with whom I had just begun\u00a0my first affair. \u00a0The time was a glorious summer afternoon like this one, and the venue was Boston’s\u00a0Union Oyster House<\/a>;\u00a0we sat next to each other on stools at the\u00a0ancient\u00a0raw bar.<\/p>\n

May Steve be resting in peace, with his\u00a0‘drinky-poo’ – maybe \u00a0a Mount Gay\u00a0and tonic\u00a0– in his hand. \u00a0Note to self, and to all: \u00a0Barry was not yet born at the time.<\/p>\n","protected":false},"excerpt":{"rendered":"

one of our favorite things, and very little prep required   A New England Fourth of July, and a remembrance   We decided on a piscatorial 4th of July, if only because it was a Friday, and\u00a0I almost always buy fish if\u00a0it’s a Greenmarket\u00a0day. \u00a0As it turned out, there were few stalls in Union Square\u00a0on …<\/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-1784","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\/1784","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=1784"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1784\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}