{"id":19923,"date":"2018-11-21T01:54:17","date_gmt":"2018-11-21T01:54:17","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19923"},"modified":"2018-11-21T01:54:17","modified_gmt":"2018-11-21T01:54:17","slug":"vinegar-brushed-sole-lemon-pea-shoot-sauce-cauliflower","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19923","title":{"rendered":"vinegar-brushed sole, lemon pea-shoot sauce; cauliflower"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19925\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/sole_cauliflower.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There were 8 of them, but combined they weighed only about 13 or 14 ounces, which is even less than I sometimes buy for the two of us. Because they were tiny and thin, they took up a lot of the surface area of even a large pan. I didn&#8217;t have room on the stove top for another, so they ended up crowded; this is not ideal on any count, including the processes of turning them over and of removing them from the pan when they were done.<\/p>\n<p>As a result, they ended up looking a bit disheveled on the plate, but they were delicious.<\/p>\n<p>It seems that the cauliflower liked it, since it decided to imitate the appearance of the sole, and it too was delicious.<\/p>\n<ul>\n<li>eight very small grey sole fillets from P.E. &amp; D.D. Seafood, a total of 13 or 14 ounces,\u00a0dried thoroughly, salted on both sides and brushed with a little good Italian white wine vinegar, saut\u00e9ed over a medium-high flame inside an enameled cast iron pan in 2 or 3 tablespoons of olive oil, turning once, the fillets removed, the pan wiped with a paper towel, 2 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>, 2 tablespoons of juice from an organic Whole Foods Market lemon, and and\u00a0a loose handful of pea greens from Windfall Farms, allowed to\u00a0warm\u00a0inside of it for a minute or so, either over a low flame or none at all, before the sauce was drizzled onto the sole<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19931\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/cauliflower.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one 15-ounce head of white cauliflower from Alewife Farm, separated into florets and par-boiled in salted water for 2 minutes, drained and set aside while 2 finely-chopped Keith&#8217;s Farm rocambole garlic cloves were heated in 2 tablespoons of olive oil inside a large enameled cast iron skillet until pungent and beginning to soften, then 2 salted Sicilian anchovies, rinsed and filleted, added and stirred briefly until &#8216;melted&#8217;, the reserved cauliflower, and the more tender leaves (which had not been blanched) thrown in, along with a decent bit of <em>peperoncino Calabresi secchia<\/em> from Buon Italia, and sea salt and freshly-ground black pepper, everything stirred together and cooked until the cauliflower softened (in this instance, very quickly), served with chopped parsley from Keith&#8217;s Farm<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/rox-scott-peterson-sonoma-coast-chardonnay-2017\">ROX Scott Peterson Sonoma Coast Chardonnay 2017<\/a>, from <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-19935\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/Jan_Ladislav_Dussek-1.jpg\" alt=\"\" width=\"450\" height=\"564\" \/><\/p>\n<ul>\n<li>the music was the entire album, <a href=\"https:\/\/www.amazon.com\/Dussek-Concerto-Pianos-Chamber-Works\/dp\/B07J2TJD28\">&#8216;Dussek: Concerto for Two Pianos &amp; Chamber Works&#8217;, with Alexei Lubimov, Olga Pashchenko, and the Finnish Baroque Orchestra;\u00a0<\/a>the eighteenth-century Bohemian composer <a href=\"https:\/\/en.wikipedia.org\/wiki\/Jan_Ladislav_Dussek\">Jan Ladislav Dussek<\/a>&#8216;s compositions sound somewhat proto-romantic, and very charmingly so)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There were 8 of them, but combined they weighed only about 13 or 14 ounces, which is even less than I sometimes buy for the two of us. Because they were tiny and thin, they took up a lot of the surface area of even a large pan. I didn&#8217;t have room on the stove &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-19923","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\/19923","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=19923"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19923\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}