{"id":17947,"date":"2018-07-09T00:53:01","date_gmt":"2018-07-09T00:53:01","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17947"},"modified":"2018-07-09T00:53:01","modified_gmt":"2018-07-09T00:53:01","slug":"oregano-garlic-zest-balsamic-flounder-cauliflower-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17947","title":{"rendered":"oregano-garlic-zest-balsamic flounder; cauliflower, tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17949\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/flounder_cauliflower_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Cauliflower&#8217;s back, and so is summer flounder.<\/p>\n<p>And summer.<\/p>\n<ul>\n<li>two 8-ounce flounder filets from American Seafood Company placed inside an oval tin-lined copper au gratin pan, skinned side down, the top surface spread with a mixture of at least one tablespoon of zest from a Whole Foods organic lemon; one teaspoon of pungent dried Sicilian oregano from Buon Italia, where it\u2019s sold dried and still attached to the stem; one teaspoon or more of balsamic vinegar; 3\/4 of a tablespoon of olive oil; almost a teaspoon of lightly-crushed black peppercorns; a quarter to a half of a teaspoon of sea salt; and most of one fresh garlic head from Berried treasures Farm, chopped finely, baked for about 15 minutes in a 350\u00ba oven, removed and arranged on two plates, drizzled with some juice from the lemon which supplied the zest earlier, micro sorrel from Two Guys from Woodbridge sprinkled on top<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17955\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/golden_cauliflower_Haifa.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>florets of a medium orange cauliflower from Norwich Meadows Farm\u00a0saut\u00e9ed in a pan in which 3 roughly-sliced cloves of an immature, not-yet-dried head of garlic from Lani\u2019s\u00a0Farm, some crushed dried <em>peperoncino Calabresi secchia\u00a0<\/em>from Buon Italia, and more than a teaspoon of Italian fennel seeds had first been heated, the cauliflower saut\u00e9ed for a few minutes until beginning to soften, at which time it\u00a0was joined by 5 or 6 ounces of halved and seeded orange and red grape tomatoes from Alex&#8217;s Tomato Farm, and some sea salt, the pan covered and the cooking continued, gently, until the tomatoes had been wilted a bit and become a part of the mix, the vegetables finished by stirring in\u00a0some powerful chopped\u00a0peppermint from Keith&#8217;s Farm<\/li>\n<li>the wine was a California (Carneros) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/la-tapatia-chardonnay-carneros-2016\">La Tapatia Chardonnay Carneros 2016<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/naxosdirect.co.uk\/items\/erkki-sven-tuur-illuminatio-whistles-and-whispers-from-uluru-symphony-no.-8-433520\">the\u00a0Erkki-Sven T\u00fc\u00fcr album, &#8216;Illuminatio; Whistles and Whispers from Uluru; Symphony No. 8&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Cauliflower&#8217;s back, and so is summer flounder. And summer. two 8-ounce flounder filets from American Seafood Company placed inside an oval tin-lined copper au gratin pan, skinned side down, the top surface spread with a mixture of at least one tablespoon of zest from a Whole Foods organic lemon; one teaspoon of pungent dried Sicilian &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-17947","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\/17947","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=17947"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17947\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}