{"id":20926,"date":"2019-02-01T22:02:35","date_gmt":"2019-02-01T22:02:35","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20926"},"modified":"2019-02-01T22:02:35","modified_gmt":"2019-02-01T22:02:35","slug":"coppa-alliums-lemon-caper-baked-pollock-potatoes-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20926","title":{"rendered":"coppa; alliums\/lemon\/caper-baked pollock, potatoes, kale"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20931\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/pollock_potato_kale.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We love <a href=\"https:\/\/en.wikipedia.org\/wiki\/Pollock\">pollock<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20940\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/fish_board.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>Once I&#8217;ve arrive at whatever fish stall is in the greenmarket on any given day, if I haven&#8217;t focused on my choice right away, I&#8217;ll sometimes consult with Barry, slacking, asking what his preference might be, giving him a short list, or sending him an image of the menu board (the example above, showing relatively few choices, was from that day, a Monday, which is always slow). He suggested Pollock this time, because we both like it, because it&#8217;s still a great bargain, and because it had been a while since we&#8217;d had it.<\/p>\n<p>It was also a nice excuse for serving the delicious\u00a0<em>coppa<\/em> that remained in a package opened for <a href=\"http:\/\/food.hoggardwagner.org\/2019\/01\/28\/coppa-herb-roasted-poussin-maple-squash-red-cabbage\/\">a meal 2 days earlier<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20932\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/coppa_sunflower.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two or three ounces of\u00a0<a href=\"http:\/\/www.giorgiosalami.com\/\">Giorgio\u2019s<\/a>\u00a0<em>coppa picante<\/em>\u00a0from Eataly Flatiron, drizzled with a little olive oil,\u00a0<a href=\"https:\/\/www.coltibuono.com\/en\/\">Badia a Coltibuono<\/a>\u00a0(Chianti\/Siena\/Italy) from Chelsea Flatiron<\/li>\n<li><a href=\"https:\/\/www.nytimes.com\/2012\/07\/18\/dining\/sunflower-shoots-are-a-salads-secret-weapon.html\">sunflower shoots<\/a>, from <a href=\"https:\/\/www.windfallfarms.com\/\">Windfall Farms<\/a>, drizzled with the same Tuscan oil, a bit of juice from a local lemon grown by Fantastic Gardens of New Jersey, sea salt, and freshly-ground black pepper\u00a0 (pic)<\/li>\n<li>slices of\u00a0<a title=\"Go to Pain D'Avignon\" href=\"https:\/\/www.paindavignon.com\/\">Pain D\u2019Avignon<\/a>\u2018s \u2018country sourdough bread\u2019 from Foragers Market<\/li>\n<\/ul>\n<p>While I was serving it, Barry called this entr\u00e9e &#8220;classic James&#8221;, because something like it does manage to appear over and over again on this site: white fish\/potato\/something green.<\/p>\n<ul>\n<li>one 18-ounce white-fleshed pollock fillet from P.E. &amp; D.D. Seafood Company, rinsed, dried, seasoned on both sides with salt and pepper, placed skin side down inside a buttered oval tin-lined copper <em>au gratin<\/em> pan, dappled with a mixture of softened unsalted Organic Valley \u2018Cultured Pasture Butter\u2019 mixed with zest from most of an organic Whole Foods Market lemon, a little chopped rocambole garlic from Keith\u2019s Farm, slices of a scallion from Phillips Farms, and part of a piece of a<span class=\"Apple-converted-space\">\u00a0 <\/span>crushed orange\/gold home-dried Habanada pepper from Norwich Meadows Farm,\u00a0baked for about 15 to 17 minutes at 350\u00ba, removed to 2 plates, the little bit of cooking juices that had accumulated poured over the top, and a teaspoon or so of Sicilian salted capers, which had first been rinsed, drained, and dried, then heated briefly inside a small antique enameled cast iron porringer in a bit of olive oil, scattered while still warm on top of the fillets, along with the oil in which they had been heated, the pollock finished with a garnish of micro red mustard from Two guys from Woodbridge<\/li>\n<li>a few ounces of \u2018pinto\u2019 potatoes\u00a0from\u00a0Norwich Meadows Farm, scrubbed, boiled unpeeled in generously-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm large vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed with a little\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>,\u00a0seasoned with salt and pepper, scattered with some chopped\u00a0thyme (with some of the leaves purple)\u00a0from Philipps Farms<\/li>\n<li>several handfuls of a curly winter kale from Philipps Farms [winter kales are sturdier than their\u00a0older cousins, which have disappeared from the market by January; they tend to not wilt down as much when saut\u00e9ed, an attractive quality for the frugal cook, during a season when the farmers have justly to ask higher prices for this wonderful green; also,\u00a0light frosts only make the leaves of this hybrid taste even sweeter, a treat for the diner],\u00a0saut\u00e9ed, until mostly wilted, in olive oil in which 2 bruised and halved Keith&#8217;s Farm rocambole garlic cloves had first been allowed to sweat and begin to brown, then seasoned with salt, pepper, and a little more olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine through both courses was a Spanish (Pened\u00e8s) white, <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.princetoncorkscrew.com\/wines\/2017-Celler-Mas-Candi-Desig-w0977053iq\">Cellar Mas Cand\u00ed Desig 2017<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.foragersmarket.com\/location\/foragers-wine\/\">Foragers Wines<\/a><\/li>\n<li>the music throughout the meal was the exciting DGG album, <a href=\"http:\/\/www.annathorvalds.com\/aerial-recording-information\">&#8216;Aeria: Anna Thorvaldsdottir&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We love pollock. Once I&#8217;ve arrive at whatever fish stall is in the greenmarket on any given day, if I haven&#8217;t focused on my choice right away, I&#8217;ll sometimes consult with Barry, slacking, asking what his preference might be, giving him a short list, or sending him an image of the menu board (the example &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-20926","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\/20926","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=20926"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20926\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}