{"id":18097,"date":"2018-07-22T21:10:11","date_gmt":"2018-07-22T21:10:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18097"},"modified":"2018-07-22T21:10:11","modified_gmt":"2018-07-22T21:10:11","slug":"fennel-grilled-tuna-sauteed-cucumber-dill-cherry-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18097","title":{"rendered":"fennel-grilled tuna; saut\u00e9ed cucumber, dill; cherry tomatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18110\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/tuna_tomato_cucumbers-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was very much a summer dinner, and the weather cooperated.<\/p>\n<p>Those aren&#8217;t zucchini, but ordinary cucumbers. I love cucumbers, in almost every form, including saut\u00e9ed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18120\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/dill_seed.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This time I restrained myself when it came to deciding on garnishes (in the picture above there&#8217;s not a single micro green in sight), but I got a bit confused in my rush at the very end, when I had to direct\u00a0to the right target the single finishing herb I decided to use: I had intended to sprinkle the tomatoes with dill, one of my favorites, but instead tossed the seed onto the cucumbers; that of course is a more familiar, and probably more successful pairing, so maybe my unconscious knew what it was doing, even if I was trying to be perverse.<\/p>\n<p>Everything on the plate was fresh from the Union Square Greenmarket that same day or the day before, the only exception being the purple romaine lettuce that I had bought exactly 4 weeks earlier [yeah], and which, amazingly, tasted as good and as crunchy last night as it did when I brought it home; I&#8217;ve become a good indoor husbandman.<\/p>\n<p>Even the wine was fresh, and from a fresh new local winery we had visited the week before, Todd Cavallo and Crystal Cornish&#8217;s beautiful small, biodynamic, permaculture-focused <a href=\"http:\/\/www.wildarcfarm.com\/\">Wild Arc Farm<\/a>, in Pine Bush, New York, below the\u00a0 Shawangunk Mountains.<\/p>\n<ul>\n<li>two 7-ounce tuna steaks\u00a0from American Seafood Company, rinsed, dried, rubbed tops and bottoms with a mixture of a tablespoon of a wonderful dry Sicilian fennel seed from Buon Italia and a little dried peperoncino <em>Calabresi secchi<\/em>\u00a0from Buon Italia, that had first been crushed together in a porcelain mortar and pestle, the tuna pan-grilled above a medium-high flame (for only a little more than a minute or so on each side) and finished on the plates with a good squeeze of the juice of an organic lemon from Whole Foods Market and a drizzle of olive oil<\/li>\n<li>three medium\u00a0cucumbers from Tamarack Hollow Ranch, sliced about\u00a02 centimeters thick, dried, saut\u00e9ed inside a\u00a0large seasoned cast iron pan in\u00a0a little olive oil over a fairly high flame until they began\u00a0to color, and then joined by several chopped spring red onions from Berried Treasures Farm, seasoned with sea salt, freshly-ground black pepper, and a pinch or so of dried fenugreek from Bombay Emerald Chutney Company, sprinkled with fresh dill flowers from\u00a0Alewife Farm<\/li>\n<li>more than one handful of a mix of \u2018<a href=\"https:\/\/en.wikipedia.org\/wiki\/Matt%27s_Wild_Cherry\">wild Mex tomatoes<\/a>\u2018 and heirloom\u00a0<a href=\"https:\/\/www.victoryseeds.com\/tomato_coyote.html\">Coyote tomatoes<\/a>\u00a0from\u00a0<a href=\"https:\/\/eckertonhillfarm.com\/\">Eckerton Hill Farm<\/a> heated in a little olive oil inside a small tin-lined copper pan, seasoned with sea salt and freshly-ground black pepper, arranged in the plates on top of some washed leaves of a small head of lightly-dressed spring purple romaine lettuce from from Echo Creek Farm&#8217;s stand in the Saturday Chelsea Farmers Market<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18118\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/Wild_Arv_Farm.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the wine was a New York (Hudson River\/Pine Bush) ros\u00e9, the unfiltered\u00a0<a href=\"https:\/\/vinoshipper.com\/wines\/wild_arc_farm\/cabernet_franc_ros_22,860\">Wild Arc Farm Cabernet Franc Ros\u00e9 2017, Bruynswick Vineyard<\/a>, which we had purchased from the vintners themselves last weekend<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18115\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/cherries_on_table.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>There was a sweet, mostly because earlier in the day I had decided we were taking too long to finish the cherries I had bought 3 weeks earlier. That afternoon I cut up those that were left to use as a topping for a pound cake or a soft frozen dessert. Later I couldn&#8217;t couldn&#8217;t find the cake, so frozen dessert it was.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18105\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/cherries_on_gelato_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>some pitted and halved sweet cherries from\u00a0Kernan Farms, mixed with a little turbinado sugar, for texture, and a bit of <a href=\"http:\/\/www.capriflavors.com\/index.php?main_page=product_info&amp;cPath=1&amp;products_id=1593&amp;zenid=0fa0a1fdceefabc7f9e173668e79b855\">Toschi Orzata Orgeat<\/a>\u00a0syrup, poured onto a scoop or more of\u00a0<a href=\"https:\/\/www.talentigelato.com\/products\/vanilla-bean-gelato\">Talenti Vanilla Bean Gelato\u00a0<\/a>from Whole Foods Market<\/li>\n<li>the music was from an album which documents a bit of an amazing, still little-known era, &#8216;<a href=\"http:\/\/www.newworldrecords.org\/album.cgi?rm=view&amp;album_id=80567\">Music From The ONCE Festival 1961- 1966<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was very much a summer dinner, and the weather cooperated. Those aren&#8217;t zucchini, but ordinary cucumbers. I love cucumbers, in almost every form, including saut\u00e9ed. This time I restrained myself when it came to deciding on garnishes (in the picture above there&#8217;s not a single micro green in sight), but I got a bit &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-18097","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\/18097","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=18097"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18097\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}