{"id":17912,"date":"2018-07-06T21:37:05","date_gmt":"2018-07-06T21:37:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17912"},"modified":"2018-07-06T21:37:05","modified_gmt":"2018-07-06T21:37:05","slug":"wild-salmon-sorrel-shallot-flower-new-potatoes-snap-peas","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17912","title":{"rendered":"wild salmon, sorrel, shallot flower; new potatoes; snap peas"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17915\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/salmon_redpotaotes_peas.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I was prepared to make a frittata last night, because I already had so many good things I could put into one, but then I saw the sign in the iced fish case at the Chelsea Whole Foods Market, &#8220;Fresh &amp; Wild Sockeye Fillet: $14.95 per pound&#8221;.<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>I decided the eggs could wait.one 16-ounce <em>never-frozen<\/em> wild Coho salmon filet from Whole foods Market, cut into two pieces, placed unseasoned, skin side up inside a heavy enameled cast iron pan in which a little more than 2 tablespoons of a rich Belgian butter, Beurre de Chimay, from Ardennes (like the other butters I use, has fully 12 grams total fat, more than the 11 in almost all other butters available in the U.S.) had been allowed to heat until the foam began to recede, the fish then placed inside a 425\u00ba oven until barely cooked, or about 8 minutes, flipped after 5 minutes,\u00a0removed, arranged on the plates, sprinkled with Maldon salt, freshly-ground black pepper, and micro sorrel from Two Guys from Woodbridge, garnished with thin slices from the stem of a flowering spring shallot along along with most of the beautiful flowers scissored off of the blossoming ball at the top of that stem, drizzled with a Whole Foods Market house Portuguese olive oil and allowed to rest for about 4 minutes<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>red new potatoes from Norwich Meadows Farm\u00a0boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still in the still-warm vintage medium size Corning Pyrex Flameware blue-glass pot in which they had cooked, rolled around in a little more than a tablespoon or so of <a href=\"https:\/\/www.cabotcheese.coop\/unsalted-butter\">Cabot Butter<\/a> from\u00a0Westside Market, sprinkled with sea salt and freshly-ground black pepper, garnished with micro red amaranth from Windfall Farms<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>sugar snap peas from Windfall Farms in the Union Square Greenmarket, washed, their stems and strings trimmed, parboiled for just over a minute inside a large vintage Corning Pyrex Flameware blue-glass pot, drained, dried in the same pot, shaking it over a low flame, then set aside, and just before serving, warmed\u00a0inside a heavy, broad, tin-lined copper pot in which a small sliced stalk of spring garlic from Berried Treasures Farm had first been softened with\u00a0a little olive oil over a moderate flame, seasoned with sea salt and freshly-ground black pepper, tossed with chopped peppermint from Keith\u2019s Farm<\/li>\n<li>the wine was a California (Clarksburg) red,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/wines\/richard-bruno-california-pinot-noir-2017?cid=US\">Richard Bruno Clarksburg Pinot Noir 2017<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/span><\/li>\n<li>the music was <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=8925\">Gluck&#8217;s 1777 opera, &#8216;Armide&#8217;,\u00a0 Marc Minkowski conducting Les Musiciens du Louvre\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I was prepared to make a frittata last night, because I already had so many good things I could put into one, but then I saw the sign in the iced fish case at the Chelsea Whole Foods Market, &#8220;Fresh &amp; Wild Sockeye Fillet: $14.95 per pound&#8221;. *I decided the eggs could wait.one 16-ounce never-frozen &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-17912","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\/17912","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=17912"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17912\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}