{"id":19954,"date":"2018-11-27T01:47:54","date_gmt":"2018-11-27T01:47:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19954"},"modified":"2018-11-27T01:47:54","modified_gmt":"2018-11-27T01:47:54","slug":"haddock-onion-mushroom-agrodolce-roast-treviso-thyme","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19954","title":{"rendered":"haddock, onion-mushroom agrodolce; roast treviso, thyme"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19983\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/haddock_mushroom_treviso.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19995\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/haddock_in_pan.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20001\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/haddock_fillets_ice.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">There are seafood dishes that both evoke and hail summer. Probably less familiar are those that suggest and welcome the colder months of fall, or even of winter. This past Saturday fell within one of those colder months, and this hardy dish did its seasonal thing very well.<\/span><\/p>\n<p>Fortunately the vegetable chosen, also a seasonal thing, mostly, wasn&#8217;t the least bit shy either.<\/p>\n<p>It was all really, really good.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19996\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/shiitake.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>an interesting mix of 4 different alliums, born of necessity, but consumed with great pleasure, consisting of one shallot from Lucky Dog Organic Farm, joined, because there was only one of its kind in my larder, by 10 really tiny (an early harvest) <a href=\"https:\/\/www.smartgardener.com\/plants\/299-onion-stuttgarter-yellow\/overview\">Stuttgarter yellow onions<\/a> from Keith&#8217;s Farm, themselves also the only ones I had (as well as the first I&#8217;d ever seen, at least identified as such), plus one small red onion from\u00a0Quarton Farm, and one sweet walla walla onion from Alewife Farm, all peeled and, but the Stuttgarter, which were left whole or halved, cut into equal, roughly half-inch sizes, saut\u00e9ed inside an oval tin-lined copper gratin pan in 3 tablespoons of olive oil over a medium-high flame, stirring occasionally, until they had begun to soften, joined by 8 ounces of whole shiitake mushrooms from, from <a href=\"https:\/\/hv-harvest.com\/Farms\/bulich-mushroom-co\/\">Bulich Mushroom Company<\/a>\u00a0in the Union Square Greenmarket, adding a good pinch of sea salt and freshly-ground pepper,\u00a0<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">continuing to saut\u00e9 everything, stirring occasionally, until all were nicely browned (about 7 or 8 minutes), at which time\u00a0<\/span>one third of a cup of good Spanish Rioja wine vinegar was added, cooked, stirring, over medium high heat for about a minute, while scraping up any browned bits stuck on the bottom, the pan removed and set aside, wiped clean inside with paper towels and returned to a flame, now turned high, and two 8-ounce<span class=\"Apple-converted-space\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">haddock fillets from P.E. &amp; D.D. Seafood, with skin on, that had already been rubbed on both sides with 2 tablespoons of olive oil and seasoned with sea salt and freshly-ground black pepper, added to the pan when it was very hot, skin side up, and seared until a good brown crust had developed, or for about 3 minutes,\u00a0the fillets turned over, the reserved onions, mushrooms, and pan juices arranged around fish, everything scattered with fresh rosemary branches<\/span>\u00a0from Alewife Farm, the pan placed inside a 400\u00ba oven and roasted for about 12 minutes or so [the original haddock recipe appears <a href=\"https:\/\/howtofeedaloon.com\/seared-haddock-with-mushroom-agrodolce-sauce\/\">here<\/a>]<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19997\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/treviso_SSO.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two very different-sized heads of treviso (one small, one medium to large) from S. &amp; S.O. Produce, washed, drained and wiped off, cut lengthwise into sections, their various sizes and numbers of leaves pulled apart and reassembled into 4 stacks which were then tied up with butchers string before they were arranged on a large Pampered Chef unglazed ceramic oven pan, covered with a good number of fresh thyme branches from <span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Phillips Farm, seasoned generously with sea salt and freshly-ground black pepper, drizzled with 2 tablespoons of olive oil, and\u00a0<\/span>baked 10 minutes or so in the same 400\u00ba oven prepared for the haddock, flipped to the other side and returned to the oven for another 10 minutes,<\/li>\n<li>the wine was an Oregon (Willamette Valley) white, <a href=\"https:\/\/www.erath.com\/wines\/release\/2885\">Erath\u00a0Pinot Gris 2016<\/a>, from <a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Munich-Opera-Chorus\/Ensemble\/424521-4\">Donizetti&#8217;s 1835 [very]\u00a0<em>dramma tragico<\/em>, &#8216;Lucia di Lammermoor&#8217;, in a recording with\u00a0Jes\u00fas Lopez-Cobos conducting the Munich Opera Orchestra and the Munich Opera Chorus<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There are seafood dishes that both evoke and hail summer. Probably less familiar are those that suggest and welcome the colder months of fall, or even of winter. This past Saturday fell within one of those colder months, and this hardy dish did its seasonal thing very well. Fortunately the vegetable chosen, also a seasonal &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-19954","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\/19954","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=19954"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19954\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}