{"id":20348,"date":"2018-12-25T01:41:56","date_gmt":"2018-12-25T01:41:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20348"},"modified":"2018-12-25T01:41:56","modified_gmt":"2018-12-25T01:41:56","slug":"spaghetto-aglio-et-olio-four-local-artisanal-cheeses","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20348","title":{"rendered":"spaghetto aglio et olio; four local artisanal cheeses"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20349\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/spaghetto_alio_et_olio.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Neapolitan pasta, Sicilian garlic, and Calabrian peperoncino.<\/p>\n<p>I made it intentionally simple, to make it easier to appreciate the artisanal pasta, and to make it more likely we&#8217;d want to sample some of the excellent cheeses I&#8217;d been assembling lately.\u00a0 US cheeses, including those produced by local farmers in the New York area, are better than ever<\/p>\n<ul>\n<li>eight ounces of Afeltra 100% Italian grain\u00a0<em>pasta artigianale<\/em>\u00a0spaghetto from Eataly Flatiron,\u00a0 boiled al dente, then tossed into large antique copper pot and mixed with a simple sauce made with 4 fairly thinly sliced rocambole garlic cloves from Keith\u2019s Farm and 2 crushed dried <em>peperoncini Calabresi secchia<\/em> from Buon Italia that had been heated in one third of a cup of olive oil over a low-to-medium flame for about 2 minutes, or until the garlic had barely begun to color, some of the reserved pasta water added after the spaghetto had been coated with the sauce, everything stirred over high heat until the liquid had emulsified and the sauce thickened<\/li>\n<li>the music during the first course was the album,<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.amazon.com\/Settecento-Veneziano-Accademia-Bizantina-Ottavio\/dp\/B000QQZPGC\"> &#8216;Settecento Veneziano&#8217;, performed by Accademia Bizantina, conducted by Ottavio Dantone<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20373\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/cheeses.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There was a somewhat bracing cheese course<\/p>\n<ul>\n<li>four cheeses, moving from left to right in the picture above: an\u00a0aged water buffalo milk cheese from Riverine Ranch (still unnamed), that same farm&#8217;s water buffalo milk brie, Bobolink Dairy &amp; Bakehouse&#8217;s &#8216;Baudolino&#8217; aged cow&#8217;s milk cheese cured in a pinot noir grape must, and a &#8216;Bardem Blue&#8217; cow&#8217;s milk cheese from Consider Bardwell Farm\n<div><\/div>\n<\/li>\n<li>\n<div><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">slices of She Wolf Bakery miche<\/span><\/div>\n<\/li>\n<li>the music during this part of the meal was the 2005 <a href=\"https:\/\/en.wikipedia.org\/wiki\/Lontano_(album)\">ECM album, &#8216;Lontano&#8217;,\u00a0by Polish jazz trumpeter and composer Tomasz Sta\u0144ko<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was\u00a0a Portuguese (Alentejo) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01885.html\">Esporao Monte Velho White 2016<\/a>, from\u00a0<a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Neapolitan pasta, Sicilian garlic, and Calabrian peperoncino. I made it intentionally simple, to make it easier to appreciate the artisanal pasta, and to make it more likely we&#8217;d want to sample some of the excellent cheeses I&#8217;d been assembling lately.\u00a0 US cheeses, including those produced by local farmers in the New York area, are better &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-20348","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\/20348","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=20348"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20348\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}