{"id":20192,"date":"2018-12-11T20:29:11","date_gmt":"2018-12-11T20:29:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20192"},"modified":"2018-12-11T20:29:11","modified_gmt":"2018-12-11T20:29:11","slug":"lamb-chops-toasted-mustard-fennel-seed-fingerlings-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20192","title":{"rendered":"lamb chops, toasted mustard\/fennel seed; fingerlings; kale"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20206\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/lamb_chops_laratte-kale.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Nothing new here, since every one of its parts has appeared here several times before, but they were all really at their best on Sunday night.<\/p>\n<p>I can say that I&#8217;m getting good at putting these things together in a surprisingly short time: This one took just under an hour.<\/p>\n<ul>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">four thick lamb loin chops from\u00a0<a href=\"http:\/\/www.ithacamarket.com\/vendor-profile-walter-of-shannon-brook-farm\/\">Walter Adam<\/a>\u2018s <a href=\"http:\/\/www.shannonbrookfarm.com\/\">Shannon Brook Farm<\/a> stall in the Union Square Greenmarket, brought to room temperature,\u00a0dried thoroughly, cooked\u00a0on a very hot enameled cast iron grill pan for a total of 11 or 12, turning them over <em>thrice<\/em> this time, seasoned with sea salt and freshly-ground black pepper after the first turn, finished by spreading a bit of a defrosted sauce, frozen after <a href=\"http:\/\/food.hoggardwagner.org\/2018\/08\/07\/mustard-fennel-coated-lamb-rack-grilled-tomato-cicoria\/\">an earlier meal of lamb<\/a>, that included toasted yellow mustard seeds and toasted Sicilian fennel seeds in cooked juices<\/span><\/li>\n<li>a few small La Ratte fingerlings from <a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2009\/06\/12\/a-taste-of-the-wild-briefly-captured\/\">Berried Treasures Farm<\/a>,\u00a0halved lengthwise, tossed with oil, 3 unpeeled rocambole garlic cloves from Keiths Farm, a small amount of crushed dried <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper<\/a>, sea salt, and fresly-ground black pepper, roasted inside a small Pampered Chef ceramic oven pan, cut side down, in a 400\u00ba oven for less than 15 minutes, scattered with red micro mustard from Norwich Meadows Farm<\/li>\n<li>the smaller amount that remained from <a href=\"http:\/\/food.hoggardwagner.org\/2018\/12\/10\/garlic-paprika-roasted-mackerel-vinaigrette-potato-kale\/\">an earlier meal<\/a> of a bunch of\u00a0winterbor kale from Lucky Dog Organic Farm,\u00a0washed, drained, wilted in a little olive oil in which 2 bruised garlic cloves had first been allowed to sweat and begin to color, seasoned with sea salt, freshly-ground black pepper, and\u00a0drizzled with a little more olive oil<\/li>\n<li>the wine was a Spanish (Rioja) red,\u00a0<a href=\"https:\/\/flatiron-wines.com\/cvne-rioja-reserva-2013\">CVNE, Rioja Reserva 2013,<\/a> from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=213272\">Handel&#8217;s 1737-1738 opera, &#8216;Faramondo&#8217;,\u00a0Diego Fasolis conducting I Barocchisti and the Swiss Radio Chorus<\/a>; noting that <a href=\"https:\/\/en.wikipedia.org\/wiki\/Faramondo\">the story, itself, entirely imaginary, includes the mythological King of the Franks, Pharamond, circa 420 AD, and the early history of France: (any reference to actual history is mostly missing from the story of love conquers all, after the classic operatic obstacles)<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Nothing new here, since every one of its parts has appeared here several times before, but they were all really at their best on Sunday night. I can say that I&#8217;m getting good at putting these things together in a surprisingly short time: This one took just under an hour. four thick lamb loin chops &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-20192","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\/20192","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=20192"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20192\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}