{"id":2080,"date":"2014-09-06T06:11:01","date_gmt":"2014-09-06T06:11:01","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2080"},"modified":"2014-09-06T06:11:01","modified_gmt":"2014-09-06T06:11:01","slug":"monkfish-inguazato-yellow-flat-beans-and-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2080","title":{"rendered":"monkfish Inguazato, yellow flat beans and lovage"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/09\/Inguazato_yellow_Romano_beans.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2081\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/09\/Inguazato_yellow_Romano_beans.jpg\" alt=\"Inguazato_yellow_Romano_beans\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Perfection.<\/p>\n<p>Everything was really, really good. \u00a0I think\u00a0it was largely because of the fresh, local and unadulterated ingredients. \u00a0Also,\u00a0as with\u00a0the sea bass fillet in the last post, this entr\u00e9e could be described as a &#8220;a good date dinner&#8221;,\u00a0if\u00a0for a slightly different reason. \u00a0Here it was because the simple steps in its preparation demand very little attention.<\/p>\n<p>I&#8217;ve prepared this dish twice, and Barry and I both want to savor it\u00a0more often. \u00a0 Aside from serving as a platform and seasoning for the monkfish, I can imagine the braised couscous and vegetables working\u00a0with other fish or crustaceans (maybe lobster tails?), or\u00a0as a side to\u00a0fish or meat quickly (or slowly, lazily) prepared separately.<\/p>\n<p>Couscous is Italian? Yes, and very traditional in Sicily, where, like so much else we love about its food,\u00a0it\u00a0began with\u00a0the Saracens.<\/p>\n<ul>\n<li>a monkfish tail from Pura Vida, cooked in what I can only describe as\u00a0a couscous casserole, a\u00a0<a href=\"http:\/\/books.google.com\/books?id=XXPsU3lT8KoC&amp;pg=PA37&amp;lpg=PA37&amp;dq=inguazato+Pasternak&amp;source=bl&amp;ots=lrbi3H-sr3&amp;sig=WvEv0ly7MWs6ra3ALVQszwRgoMs&amp;hl=en&amp;sa=X&amp;ei=gJwKVMLXFqzisASLp4Ig&amp;ved=0CCoQ6AEwAQ#v=onepage&amp;q=inguazato%20Pasternak&amp;f=false\">recipe<\/a>\u00a0from David Pasternak; \u00a0its\u00a0ingredients\u00a0included olive oil, sliced garlic from Berried Treasures, some superb\u00a0<a href=\"http:\/\/www.eataly.com\/product\/baby-roma-tomatoes\">Mutti baby Roma tomatoes<\/a> from Eataly, cracked Sicilian-like olives from Whole Foods, and one\u00a0crushed dried chile<\/li>\n<li>yellow flat beans, otherwise known\u00a0as pole beans, or Romano beans, from Berried Treasures, which were parboiled and then finished with chopped lovage from\u00a0Mountain Sweet Berry Farm<\/li>\n<li>a Sardinian white,\u00a0<a style=\"color: #772124;\" href=\"http:\/\/www.sellaemosca.it\/en\/vini_radici_sarde.php?id_sub=17&amp;id_art=382\">La Cala Vermentino di Sardegna 2013<\/a><\/li>\n<\/ul>\n<p>Note: After I tripped the shutter (do digital cameras actually have a &#8216;shutter&#8217;?) for the image above, I scattered some more chopped lovage onto the beans, so imagine there&#8217;s more green in that area of the picture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Perfection. Everything was really, really good. \u00a0I think\u00a0it was largely because of the fresh, local and unadulterated ingredients. \u00a0Also,\u00a0as with\u00a0the sea bass fillet in the last post, this entr\u00e9e could be described as a &#8220;a good date dinner&#8221;,\u00a0if\u00a0for a slightly different reason. \u00a0Here it was because the simple steps in its preparation demand very little &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-2080","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\/2080","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=2080"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2080\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}