{"id":18456,"date":"2018-08-13T00:54:33","date_gmt":"2018-08-13T00:54:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18456"},"modified":"2018-08-13T00:54:33","modified_gmt":"2018-08-13T00:54:33","slug":"scallops-tomato-savory-flounder-eggplant-green-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18456","title":{"rendered":"scallops, tomato; savory flounder; eggplant; green tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18457\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/scallops_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was one of those times when the amount of seafood was going to be either too little or too much. At first I decided to just go with the rather small piece of flounder, and make up the difference with an additional vegetable, but then I went back to the fishers&#8217; stall and asked for a half dozen scallops, to make a first course.<\/p>\n<p>Barry and I were both glad I did, because, while the flounder was very fresh and very good, the scallops, prepared very plainly, were really exceptional.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18468\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/dill_buds.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>six one-ounce scallops from American Seafood Company\u00a0at Saturday&#8217;s Chelsea\u2019s Down to Earth Farmers Market on 23rd Street,\u00a0from 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, arranged on the plates, finished with a squeeze of organic lemon from Whole Foods Market and a good Campania olive oil (Lamparelli O.R.O.), then sprinkled with fresh dill flowers from\u00a0Alewife Farm<\/li>\n<li>two red tomatoes, one larger heirloom from Alewife Farm and a smaller, different varietal from Eckerton Hill Farm, sliced, seasoned with sea salt and freshly-ground black pepper, warmed inside a shallow copper pan, finished with some budding basil from Windfall Farms<\/li>\n<li>slices from a\u00a0Sullivan Street Bakery &#8216;Pugliese&#8217;<\/li>\n<\/ul>\n<p>The main course was a little more complicated, but still very easily put together.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18458\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/flounder_eggplant_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one thick 13-ounce flounder filet, also from American Seafood Company, placed inside an oval tin-lined copper <em>au gratin<\/em> pan, skinned side down, the top surface spread with a mixture of one tablespoon of zest from a Whole Foods organic lemon, one teaspoon of a 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, three fourths of a tablespoon of olive oil, almost a teaspoon of <em>lightly<\/em>-crushed black peppercorns, a quarter to a half of a teaspoon of sea salt, and most of one finely-chopped Rocambole garlic clove from Keith&#8217;s Farm, baked for just under 15 minutes in a 350\u00ba oven, removed, cut into 2 pieces and arranged on the plates, drizzled with some juice from the lemon which supplied the zest earlier, garnished with micro chervil from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18466\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/turkish_eggplant.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>four small Turkish eggplant from Norwich Meadows Farm,\u00a0cut horizontally into 3 or more slices, mixed with a little olive oil,\u00a0one large chopped Rocambole garlic clove from Keith\u2019s Farm, sea salt, and freshly-ground black pepper, pan-grilled on an enameled cast iron ribbed pan over a brisk flame, turning once or twice, some sliced red scallion from Berried Treasures Farm and 5 or 6 pitted and halved Gaeta olives added near the end, everything tossed inside a bowl with chopped &#8216;blue licorice&#8217; (Korean mint\/Indian mint) from Lani&#8217;s Farm, then arranged on the plates and drizzled with olive oil<\/li>\n<li>one small\u00a0green tomato, also from Norwich Meadows Farm, halved, seasoned with salt and black pepper, pan-grilled in the same as the eggplant, arranged on the plates near the flounder, drizzled with a littel olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was a French (Savoie) white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/domaine-labbe-abymes-savoie-2016\">Domaine Labbe, Abymes Savoie, 2016<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/gp\/product\/B0000682W4\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B0000682W4&amp;linkCode=as2&amp;tag=hoggardwagner-20&amp;linkId=969daefb868d00bac505c40ea5c18b85\">Handel&#8217;s 1724\u00a0\u00a0<\/a><em><a title=\"Opera seria\" href=\"https:\/\/en.wikipedia.org\/wiki\/Opera_seria\">opera seria<\/a><\/em><a href=\"https:\/\/www.amazon.com\/gp\/product\/B0000682W4\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B0000682W4&amp;linkCode=as2&amp;tag=hoggardwagner-20&amp;linkId=969daefb868d00bac505c40ea5c18b85\">, &#8216;Tamerlano&#8217;, Trevor Pinnock conducting The English Concert<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was one of those times when the amount of seafood was going to be either too little or too much. At first I decided to just go with the rather small piece of flounder, and make up the difference with an additional vegetable, but then I went back to the fishers&#8217; stall and asked &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-18456","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\/18456","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=18456"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18456\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}