{"id":19904,"date":"2018-11-20T02:17:06","date_gmt":"2018-11-20T02:17:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19904"},"modified":"2018-11-20T02:17:06","modified_gmt":"2018-11-20T02:17:06","slug":"ripe-shishito-culotte-steak-ramp-butter-roast-sweet-potato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19904","title":{"rendered":"ripe shishito; culotte steak, ramp butter; roast sweet potato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19911\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/ripe_shishito.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Color has returned to the table, especially in this appetizer.<\/p>\n<ul>\n<li>a couple handfuls of delicious, very juicy ripe\u00a0shishito peppers (normally sold before they are mature, and still green in color, they move toward orange and then red as they mature) from Berried Treasures Farm, washed, drained, dried, then saut\u00e9ed over medium high heat in a seasoned 13.5\u2033 cast iron pan for a few minutes, stirring, until they had blistered nicely, then seasoned with Maldon salt<\/li>\n<li>slices of a farmer-ground half white and half whole wheat\u00a0She Wolf Bakery\u00a0<em>miche<\/em>, to help soothe the impact of the hotter of the peppers<\/li>\n<\/ul>\n<p>The main course was also simple enough, but also no less exciting for being so, and it was pretty easy to assemble.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19915\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/culotte_sunflower_sweets.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one 11-ounce steak (a cut\u00a0<a href=\"https:\/\/www.gq.com\/story\/the-unconsidered-cut-3\">called \u2018culotte\u2019 here, \u2018coulotte\u2019 in France, \u2018picanha\u2019 in Brazil<\/a>), from\u00a0<a href=\"http:\/\/sunfedbeef.com\/\">Sun Fed Beef<\/a>\/Maple Avenue Farms in their stall at Saturday&#8217;s\u00a0<a href=\"http:\/\/downtoearthmarkets.com\/markets?region=Manhattan&amp;market=Chelsea+Farmers+Market\">Chelsea\u2019s Down to Earth Farmers Market<\/a>, just down the block from us, brought to room temperature, cut into 2 pieces, seasoned on all sides with sea salt and freshly-ground\u00a0black pepper, seared for less than a minute on the top, or thick, fat-covered side inside an oval enameled heavy cast iron pan, the 2 long sides cooked for 3 or 4 minutes each, then the ends and the narrow bottom side seared, each very briefly, removed from the pan at the moment they had become perfectly medium-rare, arranged on 2 warm plates, each topped with a pat of defrosted ramp butter made last April using some small, first-of-the-season woodland ramps from Lucky Dog Organic Farm, a bit of juice from an organic lemon from Whole Foods Market, and some Organic Valley \u2018Cultured Pasture Butter\u2019, the steaks then allowed to rest for about 4 minutes before being served<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19918\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/sweets_in_pan.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>just under a pound of Japanese sweet potatoes, from Lani&#8217;s Farm, left unpeeled but washed thoroughly, cut as for short french fries, tossed inside a bowl with olive oil, sea salt, freshly-ground black pepper, 3 large <em>unpeeled<\/em> cloves of rocambole garlic from Keith\u2019s Farm, and a pinch or two of crushed dried habanada pepper, roasted in a 425\u00ba oven in a\u00a0 large much-treasured very-well-seasoned Pampered Chef unglazed ceramic oven pan for about 35 minutes, or until crispy on the outside, soft on the inside, and a little chewy on the edges, some Maldon salt thrown onto the pan after it was removed from the oven, the frites arranged on the plates with some sunflower greens from Windfall Farms arranged at their side<\/li>\n<li>the wine was a California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/karen-birmingham-reserve-zinfandel-2015\">Karen Birmingham Reserve Zinfandel Lodi 2015<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19917\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/Knaben_W_1.jpg\" alt=\"\" width=\"600\" height=\"338\" \/><\/p>\n<ul>\n<li>the music was a magnificent new recording of the complete\u00a0cycle of <a href=\"https:\/\/www.amazon.com\/dp\/B000OCZ9SM\/ref=cm_sw_r_other_apa_OoJ8BbVNV4CQ3\">Mahler&#8217;s &#8216;Des Knaben Wunderhorn&#8217;, in a piano transcription by the composer, with the coloratura soprano Diana Damrau and the baritone Ivan Paley beautifully accompanied by Stephan Matthias Lademann<\/a>; the 2-CD set is billed as the first to present Mahler&#8217;s piano version of his Knaben Wunderhorn songs with two voices<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[image of boy with horn, uncredited there, is from <a href=\"https:\/\/www.bbc.co.uk\/programmes\/p01w6hb9\">BBC radio<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Color has returned to the table, especially in this appetizer. a couple handfuls of delicious, very juicy ripe\u00a0shishito peppers (normally sold before they are mature, and still green in color, they move toward orange and then red as they mature) from Berried Treasures Farm, washed, drained, dried, then saut\u00e9ed over medium high heat in a &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-19904","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\/19904","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=19904"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19904\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}