{"id":21739,"date":"2019-03-22T05:10:44","date_gmt":"2019-03-22T05:10:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21739"},"modified":"2019-03-22T05:10:44","modified_gmt":"2019-03-22T05:10:44","slug":"ricotta-focaccia-basil-filled-scallops-micro-mustard-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21739","title":{"rendered":"ricotta, focaccia; basil-filled scallops, micro mustard; kale"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/ricotta_focaccia.tif\"><img decoding=\"async\" class=\"alignnone size-full wp-image-21741\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/ricotta_focaccia.tif\" alt=\"\" \/><\/a><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21742\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/ricotta_focaccia.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was to be a very simple meal that I could almost do in my sleep, because we had a guest, and there was going to be some serious discussion about some future construction in the kitchen. I expected to be pretty distracted, but I managed to put together a pretty tasty meal.<\/p>\n<p>It turned out however that I was distracted, but not where I had expected to be: We were having so much fun that I forgot to photograph the main course. I can describe it however (there really wasn&#8217;t much to it), and I have many pictures from past meals that could stand in for what I missed capturing this time.<\/p>\n<p>Our guest had brought a bottle of good champagne, which we opened once the more serious conversation was put aside.<\/p>\n<ul>\n<li>some rustic Italian breadsticks,\u00a0<a href=\"http:\/\/www.mariofongo.com\/eng\/grissini-stirati\/integrali-senza-strutto\">Mario Fongo\u00a0<em>grissini integrali<\/em><\/a>, from Buon Italia<\/li>\n<li>the wine was a French (Champagne) sparkling,\u00a0Nicolas Feuillatte Brut R\u00e9serve Champagne, the gift of a friend<\/li>\n<\/ul>\n<p>The appetizer was inspired by my visit that afternoon to some of my favorite Greenmarket people.<\/p>\n<ul>\n<li>a few ounces of water buffalo ricotta from Riverine Ranch in the Union Square Greenmarket, mixed with a very small amount of <a href=\"http:\/\/tricklingspringscreamery.com\/\">Trickling Springs Creamery<\/a>\u00a0whole milk (they use glass deposit bottles!) from Chelsea Whole Foods Market, a little bit of some good\u00a0Trader Joe&#8217;s Italian Reserve extra virgin olive oil (unfiltered, unrefined, and cold pressed), a pinch of\u00a0crushed\u00a0dried hickory-smoked\u00a0<a href=\"http:\/\/www.fieryfoodscentral.com\/2008\/06\/01\/the-scotch-bonnet-peppers-of-jamaica\/\">Jamaican Scotch bonnet pepper<\/a>\u00a0from\u00a0<a href=\"https:\/\/eckertonhillfarm.com\/\">Eckerton Hill Farm<\/a>, sea salt and freshly ground black pepper, and one stalk of finely-chopped baby celery from Windfall Farms, with the leaves, the mix stirred and distributed on 3 plates, a bit more olive oil drizzled on top<\/li>\n<li>slices of really good garlic ciabatta from Philadelphia&#8217;s <a href=\"https:\/\/www.lostbreadco.com\/\">Lost Bread Co.<\/a> (organic bread flour, spelt, malted barley, breadcrumbs, water, local <a href=\"https:\/\/hudsonvalleycoldpressedoils.com\/\">Hudson Valley Cold Pressed Oils<\/a>&#8216; sunflower oil, garlic, herbs, salt, yeast)<\/li>\n<li>the wine was a Spanish (Catalonia\/Pened\u00e8s) white,\u00a0<a href=\"https:\/\/www.crushwineco.com\/wine-1\/shop-wines\/white-wine\/2017-huguet-de-can-feixes-can-feixes-blanco-seleccio-750-ml.html\">Huguet de Can Feixes Can Feixes Blanco Seleccio\u00a0<\/a><a href=\"https:\/\/www.crushwineco.com\/wine-1\/shop-wines\/white-wine\/2017-huguet-de-can-feixes-can-feixes-blanco-seleccio-750-ml.html\">2017<\/a>, from <a href=\"https:\/\/www.crushwineco.com\/\">Crush Wines\u00a0<\/a><\/li>\n<\/ul>\n<div>Just before preparing the first course I decided to make the next one just a little bit more complicated than its outlines (minimally-prepared scallops and kale) had suggested it would be, and the fact that wanted to take on the extra step reflects how comfortable I was with our renovation conversation.<\/div>\n<div><\/div>\n<div>\n<p>The picture below is a placeholder for the picture I didn&#8217;t take on Wednesday; it&#8217;s from <a href=\"http:\/\/food.hoggardwagner.org\/2015\/10\/31\/scallops-with-basil-tomatoes-triggerfish-lovage-lacinato\/\">a much earlier entry<\/a>, one in which the scallops appeared as an appetizer.<\/p>\n<p class=\"p1\"><span class=\"s1\">The scallops themselves were cooked in exactly the same way as these, although there were no tomatoes.<\/span><\/p>\n<p class=\"p1\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21757\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/scallops_tomatoes_2-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There was micro red mustard however, which looks like this spread across a vintage <a href=\"https:\/\/www.lawrencechs.com\/museum\/collections\/shenango-china-collection\/\">Shenango China<\/a> plate:<\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21763\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/micro_red_mustard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>\n<p class=\"p1\"><span class=\"s1\">21 sea scallops (a total of 20-21 ounces) from American Seafood Company,\u00a0rinsed, dried, slit horizontally <\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">with a very sharp knife almost all of the way through, stuffed with\u00a0a mixture of home grown basil from Barry&#8217;s Artsy colleague Becca,\u00a0one medium-size clove of garlic from\u00a0Norwich Meadows Farm, salt,\u00a0and black pepper, all chopped\u00a0<\/span><em style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">together<\/em><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0very finely and removed to a small bowl where just enough\u00a0olive oil was added to form a\u00a0paste, the stuffed scallops\u00a0then\u00a0rolled around on a plate with a little more\u00a0olive oil, drained, then pan grilled in an enameled cast iron pan (they barely fit) for about 2 minutes on each side, removed to the 3 plates, finished with a squeeze of organic lemon from Whole Foods Market and a drizzle of olive oil,\u00a0 garnished with some beautiful lacy micro red mustard from Two Guys from Woodbridge<\/span><\/p>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21761\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/winterbor_kale.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two bunches of curly\u00a0winterbor kale from Tamarack Hollow Farm,\u00a0washed, drained, wilted in a little olive oil in which 3 garlic cloves from Norwich Meadows had first been allowed to sweat and begin to color, seasoned with salt and black pepper, drizzled with a little more olive oil<\/li>\n<li>the wine was\u00a0a great Portuguese (Vinho Verde) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=32419\">Vinho Verde Loureiro, Aphros 2016<\/a>, from\u00a0<a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout was an album evoking the southern Iberian geography and its culture in a remote age, the eponymous, <a href=\"https:\/\/www.alia-vox.com\/en\/catalogue\/granada-1013-1502\/\">&#8216;Granada (1013-1502)&#8217;, with Jordi Savall,\u00a0Le Concert des Nations, and Hesp\u00e8rion XXI\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was to be a very simple meal that I could almost do in my sleep, because we had a guest, and there was going to be some serious discussion about some future construction in the kitchen. I expected to be pretty distracted, but I managed to put together a pretty tasty meal. It turned &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-21739","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\/21739","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=21739"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21739\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21739"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21739"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}