{"id":18177,"date":"2018-07-26T22:47:54","date_gmt":"2018-07-26T22:47:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18177"},"modified":"2018-07-26T22:47:54","modified_gmt":"2018-07-26T22:47:54","slug":"insalata-caprese-scallops-tomato-butter-tomatoes-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18177","title":{"rendered":"insalata caprese; scallops, tomato butter; tomatoes; greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18181\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/Caprese-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18180\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/scallops_tomatoes_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Even as I was assembling them in my mind, I knew that both courses would seem to be as much about tomatoes as anything else, especially since tomatoes also found their way [almost] invisibly, onto the scallops as well.<\/p>\n<p>At least I used a different <em>kind<\/em> of tomato in each of their 3 appearances.<\/p>\n<p>The first course was an\u00a0<a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/insalata-caprese-13232\"><em>insalata Caprese<\/em><\/a>, which, as I&#8217;ve written before always takes longer to assemble than I remember it does, but its so easy, and relaxing, perhaps a little like meditating, although I have almost no experience in that area.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18185\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/heirloom_Alewife.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>These tomatoes were stars.<\/p>\n<ul>\n<li>three ripe heirloom tomatoes from Alewife Farm, sliced arranged on 2 plates, alternating with slices\u00a0of some very fresh local water buffalo mozzarella from\u00a0<a href=\"http:\/\/www.riverineranch.com\/index.html\">Riverine Ranch<\/a>\u00a0in the Union Square Greenmarket and leaves of fresh local (Brooklyn!) basil, &#8216;Gotham Greens Rooftop&#8217;, from Whole Foods, the spread sprinkled with Maldon salt and coarsely-ground black pepper, drizzled with a great Campania olive oil (Lamparelli O.R.O.)<\/li>\n<li>slices of\u00a0&#8216;bambino sesamo&#8217; from Grandaisy Bakery<\/li>\n<\/ul>\n<p>The main course included a few quite small tomatoes, mostly as a token, to please the camera, which loves color, but, honestly, also to indulge our taste for tomatoes; they were so extraordinarily delicious, that I wished I had added a few more. The third appearance of these nightshades (I love that name) was in the &#8216;tomato water&#8217; with which I finished the scallops in lieu of the usual lemon juice.<\/p>\n<ul>\n<li>ten medium-large Hamptons Bay sea scallops (16 ounces altogether) from American Seafood Company, washed, drained and very thoroughly dried on paper towels (twice), generously seasoned with sea salt and freshly-ground black pepper, pan grilled for about 90 seconds on each side, finished with some\u00a0<a href=\"https:\/\/www.nytimes.com\/2011\/08\/24\/dining\/tomato-water-charms-once-again.html\">tomato water<\/a>\u00a0that remained from\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2018\/07\/20\/tautog-tomato-water-olives-herbs-grilled-scapes-tomato\/\">an earlier meal<\/a>, and some of the Lamparelli Campania olive oil, arranged on 2 plates and sprinkled with fresh dill flowers from\u00a0Alewife Farm<\/li>\n<li>eight\u00a0small red and yellow tomatoes from Alewife Farm heated in a little olive oil inside a small vintage pyrex pan, a bit of sliced spring shallot stem added near the beginning, seasoned with salt and pepper<\/li>\n<li>the fresh greens from 2 bunches of &#8216;French Breakfast\u2019 radishes from <a href=\"http:\/\/www.willowwisporganic.com\/\">Willow Wisp Farm<\/a>,\u00a0wilted in\u00a0olive oil in which\u00a03 fresh halved garlic cloves\u00a0had been allowed to sweat in a little olive oil for a bit, the greens seasoned with salt, pepper and a bit more olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was a California (Santa Lucia Highlands\/Monterey County) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/99-barrels-derek-rohlffs-rose-2017?cid=US\">99 Barrels Derek Rohlffs Santa Lucia Highlands Ros\u00e9<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music throughout was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=143947\">Vivaldi&#8217;s 1735 opera,\u00a0&#8216;Griselda&#8217;, Jean-Christophe Spinosi conducting the Ensemble Matheus\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Even as I was assembling them in my mind, I knew that both courses would seem to be as much about tomatoes as anything else, especially since tomatoes also found their way [almost] invisibly, onto the scallops as well. At least I used a different kind of tomato in each of their 3 appearances. The &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-18177","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\/18177","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=18177"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18177\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}