{"id":20914,"date":"2019-02-01T00:28:15","date_gmt":"2019-02-01T00:28:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20914"},"modified":"2019-02-01T00:28:15","modified_gmt":"2019-02-01T00:28:15","slug":"rye-pasta-with-cabbage-anchovies-chilis-bay-leaves","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20914","title":{"rendered":"rye pasta, cabbage, anchovies, chilis, bay leaves, lovage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20916\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/01\/rye_trumpets_cabbage.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I see a bay leaf in a food photograph, or I see a bay leaf mentioned in a recipe, and I think &#8216;savory&#8217;; it&#8217;s not actually the definition of savory, it just happens to be the ingredient I most associate with the word.<\/p>\n<p>This pasta was savory.<\/p>\n<p>It started with\u00a0<a href=\"http:\/\/www.howtocookeverything.com\/recipes\/pasta-with-savoy-cabbage\">Mark Bittman\u2019s\u00a0recipe<\/a>\u00a0for &#8216;Pasta with Savoy Cabbage. I mostly halved the ingredients he specified, and I used a very different pasta from the one he mentions.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20921\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/Chinese_cabbage.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>in my version there were 8 ounces of Sfoglini rye trumpets (organic rye flour, organic durum semolina flour, water); 2 cloves of Keith&#8217;s Farm rocambole garlic, 2 bay leaves from Westside Market, 2 rinsed salted anchovies and half of a dried Calabrian <em>peperoncino<\/em> from Buon Italia; 8 ounces of shredded Chinese cabbage from Norwich Meadows Farm; a quarter cup of white wine; a bit of dried orange\/golden habanada pepper; some chopped lovage from Two Guys from Woodbridge; and I added a bit of olive oil around the pasta once it had been arranged in 2 shallow bowls<\/li>\n<li>the wine was an Italian (Veneto) white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/pra-soave-classico-otto-2017-1-5l\">Pra, Soave Classico &#8216;OTTO&#8217; 2017<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines\u00a0<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20923\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/Wagner-Steckbrief_1853.jpg\" alt=\"\" width=\"450\" height=\"841\" \/><\/p>\n<ul>\n<li>the music was a recording of Wagner&#8217;s first great success, his\u00a01846-1847 opera, &#8216;Lohengrin&#8217;, which premiered in\u00a0<a title=\"Weimar\" href=\"https:\/\/en.wikipedia.org\/wiki\/Weimar\">Weimar<\/a>\u00a0in 1850, under the direction of\u00a0<a title=\"Franz Liszt\" href=\"https:\/\/en.wikipedia.org\/wiki\/Franz_Liszt\">Franz Liszt<\/a>, a close friend and early supporter [the composer wasn&#8217;t able to attend the first performance because <a href=\"https:\/\/www.dw.com\/en\/richard-wagners-legacy-in-dresden\/a-16909028\">he had been exiled<\/a> for taking part in the <a href=\"https:\/\/en.wikipedia.org\/wiki\/May_Uprising_in_Dresden\">failed revolution in Dresden<\/a> the year before &#8211; see his wanted poster above], with\u00a0Semyon Bychkov conducting the Cologne West German Radio Symphony Orchestra, the Prague Chamber Chorus, and the Cologne West German Radio Chorus<\/li>\n<\/ul>\n<p>[the image of Wagner&#8217;s wanted poster is from <a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Wagner-Steckbrief_1853.jpg\">Wikimedia Commons<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I see a bay leaf in a food photograph, or I see a bay leaf mentioned in a recipe, and I think &#8216;savory&#8217;; it&#8217;s not actually the definition of savory, it just happens to be the ingredient I most associate with the word. This pasta was savory. It started with\u00a0Mark Bittman\u2019s\u00a0recipe\u00a0for &#8216;Pasta with Savoy Cabbage. &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-20914","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\/20914","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=20914"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20914\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}