{"id":1833,"date":"2014-07-30T00:48:00","date_gmt":"2014-07-30T00:48:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=1833"},"modified":"2014-07-30T00:48:00","modified_gmt":"2014-07-30T00:48:00","slug":"flounder-with-tomato-lovage-salsa-roma-beans","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1833","title":{"rendered":"flounder with tomato lovage salsa, Roma beans"},"content":{"rendered":"

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

Our spell of\u00a0heat and humidity broke last evening, blessedly. \u00a0Before it did I spent time, more than I want to admit to, wracking my brain and a number of recipe files and books for ideas on\u00a0cooking flounder which did not involve using\u00a0the oven. \u00a0I also wanted to do something\u00a0other than what I often have done<\/a>, even though it’s\u00a0delicious. \u00a0I had brought home a\u00a0beautiful fillet from PE&DD at the Greenmarket earlier in the day, and I was thinking it wouldn’t really be a\u00a0proper summer feast if the windows were closed.<\/p>\n

Further to a consideration of recipes, I was becoming a little concerned about my growing – and ripening – tomato hoard, so I definitely\u00a0wanted to include some of the fruit with the fish.<\/p>\n

The solution I came up with was a slight reworking of a recipe I found on line (never underestimate the internet’s\u00a0usefulness in the kitchen, no matter how large your recipe file may be). \u00a0It was described as “Petrale sole with tomato butter<\/a>” on the LA Times site, but I wasn’t \u00a0scared off by the fact that my bottom feeder didn’t come from the Pacific, or by the absence of tarragon in my electric larder. \u00a0I love tarragon, but fortunately I did have some lovage, from Eckerton Hill Farm; \u00a0it’s one of my favorite seasonal herbs, one which I regularly use any excuse to add to a dish. \u00a0 I also substituted for the cherry tomatoes mentioned in the recipe two ripe\u00a0heirloom tomatoes from Norwich Meadows Farm, which I\u00a0chopped, perhaps into pieces a little too small.<\/p>\n

Meanwhile I had also been seduced while at the market by some beautiful and delicious Roma beans being offered by Race Farm. \u00a0I sampled them raw and they were really\u00a0flavorful – actually complex in flavor! \u00a0\u00a0I’ve often been disappointed by the taste\u00a0and texture of Roma beans, so I asked the\u00a0farmer why these were so extraordinary.\u00a0He told me they picked them while young (the beans). \u00a0It\u00a0seems it works.<\/p>\n

I wasn’t certain\u00a0how good the fish recipe would be, but I\u00a0decided that the colors, on the same plate with the bright green of the beans, would look pretty terrific.<\/p>\n

In fact the entire entr\u00e9e\u00a0turned out to be\u00a0really, really good, far more delicious than I could have imagined; \u00a0I think most of the credit should go to the freshness of \u00a0all the ingredients, and the restraint of the\u00a0recipes: \u00a0The fish was simply seasoned and saut\u00e9ed, the beans par-boiled, rinsed, dried, and warmed a bit with oil and butter just before the fish went into the pan. \u00a0The salsa was the only relatively complex element,\u00a0although not from the standpoint of preparation, since it could also be assembled somewhat at leisure, before the beans were heated and the fish cooked.<\/p>\n

The wine with which we accompanied it, in another reminder of summer, was\u00a0a Provence rose, Domaine La Colombe Coteaux Varois en Provence 2013<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Our spell of\u00a0heat and humidity broke last evening, blessedly. \u00a0Before it did I spent time, more than I want to admit to, wracking my brain and a number of recipe files and books for ideas on\u00a0cooking flounder which did not involve using\u00a0the oven. \u00a0I also wanted to do something\u00a0other than what I often have done, …<\/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-1833","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\/1833","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=1833"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1833\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}