{"id":18391,"date":"2018-08-07T22:24:07","date_gmt":"2018-08-07T22:24:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18391"},"modified":"2018-08-07T22:24:07","modified_gmt":"2018-08-07T22:24:07","slug":"parslied-licorice-d-cod-tomatoes-basil-potatoes-oregano","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18391","title":{"rendered":"parslied\/licorice-d cod; tomatoes, basil; potatoes, oregano"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18394\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/cod_potatoe_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Licorice-d cod.<\/p>\n<p>The only thing about this meal that was not familiar was one of the herbs that found its way into it, with some help from Lani&#8217;s Farm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18399\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/blue_licorice.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>&#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Agastache_rugosa\">Blue licorice<\/a>&#8216;, is what the little sign read, but it wasn&#8217;t blue, and it didn&#8217;t look like anything I knew that was associated with one of my favorite <a href=\"https:\/\/en.wikipedia.org\/wiki\/Liquorice\">flavors<\/a>. I looked it up right there, while standing in front of its little bucket.<\/p>\n<p>What I learned from a quick scan allowed me to imagine using it in preparing the cod filet I had bought moments before.<\/p>\n<p>And that&#8217;s what I did, although I played it safe by including the more conventional parsley in the mix.<\/p>\n<ul>\n<li>a very fresh cod fillet (19 ounces) from P.E. &amp; D.D. Seafood, divided into 4 portions, 2 larger, 2 smaller (cutting 2 portions of the same size would have been almost a geometric impossibiity, because of the shape of the filet),\u00a0dredged lightly in a seasoned, coarse, stone-ground local flour, from\u00a0<a href=\"https:\/\/www.escapemontclair.com\/farmer-friday-oak-grove-plantation\/\">the Blew family of Oak Grove Mills Mills<\/a>, that I had purchased in the Union Square Greenmarket, then dipped into a mixture of one beaten Americauna chicken egg from Millport Dairy Farm into which a cup of a combination of chopped Italian parsley from Keith&#8217;s Farm and &#8216;blue licorice&#8217; (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Agastache_rugosa\">agastache rugosa<\/a>, aka Korean mint or Indian mint) from Lani&#8217;s Farm, before being placed in a mix of olive oil and butter (one tablespoon of each) over a medium-high flame, saut\u00e9ed inside a heavy oval vintage copper pan, turning once, for a total of about 7 or 8 minutes, drizzled with juice from an organic Whole Foods Market lemon and garnished with bronze micro fennel from Two Guys from Woodbridge<\/li>\n<li>two halved tomatoes (a large yellow heirloom from Eckerton Hill Farm and a smaller red one from Norwich Meadows Farm) seasoned with sea salt and freshly-ground black pepper, pan-grilled, arranged on the plates, sprinkled with some torn leaves of Gotham Greens Rooftop basil from Whole Foods Market<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18397\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/fresh_new_potatoes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>some incredibly sweet small white &#8216;freshly-dug&#8217; new potatoes from Campo Rosso Farm,\u00a0washed, scrubbing lightly, boiled in well-salted water, drained,\u00a0dried in the still-warm vintage glass Pyrex\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little olive oil, tossed with slivers of a red scallion from Berried Treasures Farm, seasoned with sea salt and freshly-ground black pepper, garnished with oregano buds from Norwich Meadows Farm<\/li>\n<li>the wine,\u00a0a gift from an artist acquaintance,\u00a0<a href=\"http:\/\/saberone.com\/about\/\">Ryan Weston Shook<\/a>, who had\u00a0<a href=\"http:\/\/www.1849wine.com\/au-jus-by-1849-wine-ca-chardonnay\/\">designed its\u00a0label<\/a>\u00a0(and that of other wines from\u00a0<a href=\"http:\/\/www.1849wine.com\/\">the same winemaker<\/a>), was a California (Monterey County) white, <a href=\"http:\/\/www.1849wine.com\/au-jus-by-1849-wine-ca-chardonnay\/\">Au Jus,\u00a02015 Monterey County Chardonnay<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/dp\/B00IYLWXC0\/ref=cm_sw_r_cp_apa_0DqABb5361ED4\">Handel&#8217;s 1733 masterpiece, the opera seria, &#8216;Orlando&#8217;<\/a>, Ren\u00e9 Jacobs leading his <a href=\"https:\/\/en.wikipedia.org\/wiki\/B%27Rock_Orchestra\">B&#8217;Rock Baroque Orchestra Ghent<\/a>, <a href=\"http:\/\/bejunmehta.com\/\">Bejun Mehta<\/a> in the title role<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Licorice-d cod. The only thing about this meal that was not familiar was one of the herbs that found its way into it, with some help from Lani&#8217;s Farm. &#8216;Blue licorice&#8216;, is what the little sign read, but it wasn&#8217;t blue, and it didn&#8217;t look like anything I knew that was associated with one of &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-18391","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\/18391","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=18391"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18391\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18391"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18391"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18391"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}