{"id":19846,"date":"2018-11-18T02:06:53","date_gmt":"2018-11-18T02:06:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19846"},"modified":"2018-11-18T02:06:53","modified_gmt":"2018-11-18T02:06:53","slug":"bay-scallop-garlic-rosemary-caper-chilis-maftoul-red-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19846","title":{"rendered":"bay scallop, garlic\/rosemary\/caper\/chilis, maftoul; red kale"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19852\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/couscous_bay_scallops.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19854\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/winterbor_kale.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The meal was much, much more exciting than this image might suggest.<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/2018\/02\/24\/bay-scallops-on-garlicrosemarycaper-couscous-bok-choy\/\">The first time I prepared this little feast<\/a> the image benefited from a little more color, but this time I arranged the vegetable in separate shallow bowls (in the picture immediately above this paragraph, and at the very top left of the picture above it). I was afraid the purple juices from the braised purple kale would flood the couscous, but in the end, since there was almost no liquid remaining by the time I served the vegetable, I needn&#8217;t have worried.<\/p>\n<ul>\n<li>two small rosemary branches from\u00a0Alewife Farm\u00a0that had first been bruised with the flat side of a heavy knife added to 2 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0that had been melted inside a vintage medium-size heavy tin-lined copper pot, followed by 2 finely-chopped Rocambole garlic cloves from Keith\u2019s Farm, a pinch or more of dried\u00a0<em>pepperoncino Calabresi secchi<\/em>\u00a0from Buon Italia and half of a fresh <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper\u00a0<\/a>from Oak Grove Plantation, then cooked for one minute, stirring, after which one third of a cup of white wine (an inexpensive 2017 Chilean white, Choroy, a blend of Chardonnay and Sauvignon Blanc from <a href=\"https:\/\/www.winemag.com\/region\/maule-valley\/\">the Maule Valley<\/a>) was added and the heat increased to medium-high, the liquid simmered until it had reduced by half (2 minutes or so), then three quarters of a cup of hand-rolled <a href=\"http:\/\/www.canaanpalestine.com\/en\/product\/40\/Maftoul\">Canaan, Palestine, Maftoul &#8220;Organic and Fair&#8221;<\/a>, similar to Moroccan couscous, made in women-owned cooperatives in the West Bank, organic and Fair Trade, boiled earlier for 3 minutes in a few quarts of salted water and drained, stirred into the pot with 2 or 3 teaspoons of rinsed and drained salted Sicilian capers and a third of a teaspoon of sea salt, cooked for a minute or so, the rosemary branches removed (I forgot to remove them), a teaspoon of organic lemon juice from Whole Foods Market added, the couscous spread onto 2 plates, each topped with a dozen bay scallops, prepared separately as described below [<em>I found the basic recipe <a href=\"http:\/\/boitearecettes.blogspot.com\/2012\/05\/sauteed-bay-scallops-with-rosemary.html\">here<\/a>;\u00a0it was created\u00a0by Melissa Clark, but I&#8217;ve altered it slightly<\/em>]<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19857\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/bucket_bay_scallops.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two dozen bay scallops from Pura Vida Seafood Company, washed and patted dry, rolled in a local whole wheat flour from the Blew family of Oak Grove Mills I regularly obtain in the Union Square Greenmarket, that had been seasoned with sea salt and freshly-ground black pepper, added to a large tin-lined heavy copper skillet in which a tablespoon or so of chopped garlic scapes from Berried Treasures Farm had been briefly saut\u00e9ed in a tablespoon or more of butter until pungent and slightly softened, the scallops left in the pan for about a minute and a half while being tossed about once or twice, or until they had browned lightly, then placed on top of the 2 plates of cooked maftoul and garnished with chopped lovage from Two Guys from Woodbridge [<em>I should have added more than I did<\/em>]<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19856\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/winterbor_kale-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>redbor kale (or winterbor kale), finely-curled and a\u00a0striking dark purple-red in color, from Alewife Farm, wilted with olive oil in which thinly-sliced rocambole garlic from Keith&#8217;s Farm\u00a0had been allowed to heat until pungent, seasoned with sea salt, freshly-ground black pepper, and a drizzle of fresh olive oil [<em>the kale barely appears at the top left of the picture at the top, inside a low black non-vintage, and non-radioactive\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Fiesta_(dinnerware)\">Fiestaware<\/a>\u00a0bowl<\/em><\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.vivino.com\/ferrari-carano-vineyards-and-winery-fume-blanc-sauvignon-blanc\/w\/4407?utm_source=app&amp;year=2017\">Ferrari Carano Fum\u00e9 Blanc (Sauvignon Blanc) 2017<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.deutschegrammophon.com\/en\/cat\/4835210\">Mozart&#8217;s 1791 <em>opera seria<\/em>, &#8216;La Clemenza di Tito&#8217;, Yannick N\u00e9zet-S\u00e9guin conducting the Chamber Orchestra of Europe and the RIAS Kammerchor<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The meal was much, much more exciting than this image might suggest. The first time I prepared this little feast the image benefited from a little more color, but this time I arranged the vegetable in separate shallow bowls (in the picture immediately above this paragraph, and at the very top left of the picture &hellip;<\/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-19846","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\/19846","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=19846"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19846\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}