{"id":21894,"date":"2019-03-31T00:53:46","date_gmt":"2019-03-31T00:53:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21894"},"modified":"2019-03-31T00:53:46","modified_gmt":"2019-03-31T00:53:46","slug":"onion-garlic-lemon-thyme-braised-hake-young-mustard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21894","title":{"rendered":"onion\/garlic\/lemon\/thyme-braised hake; tomato; mustards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21900\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/hake_in_bin.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<p>When I saw the beautiful fillets at the Greenmarket, I immediately checked to see when I had last cooked hake. Using this blog&#8217;s index, I learned that it had been over 7 months back.<\/p>\n<p>I decided to bring one home.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21901\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/hake_braised-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one thick 19-ounce hake fillet from Jan at P.E. &amp; D.D. Seafood Company, washed drained, halved, dried, dredged in seasoned wheat flour from\u00a0<a href=\"http:\/\/www.whatisfresh.com\/users\/oak-grove-plantation\">The Blew family of Oak Grove Plantation in Pittstown, N.J.<\/a>, browned on both sides in olive oil inside a large heavy antique oval copper pan over medium-high heat, removed, and, ensuring there were a full 2 tablespoons of olive oil in the pan, adding one chopped\u00a0 &#8216;Expression Sweet&#8217; onion and one tablespoon of chopped garlic, both from Norwich Meadows, the alliums cooked, stirring, for 2 minutes, followed by one and a half cups of a good low-sodium vegetable stock, 2 tablespoons of juice from a Chelsea Whole Foods Market organic lemon, and 4 or 5 sprigs of fresh thyme from Trader Joe&#8217;s Market on 6th Avenue, the fish returned to the pan and cooked, in this case, because of its thickness, for 7 or 8 minutes, arranged on 2 plates and garnished with micro red mustard from Two Guys from Woodbridge<\/li>\n<li>six Maine cherry \u2018cocktail\u2019 tomatoes from Whole Foods, slow-roasted inside a small antique rolled-edge tin oven pan with a heaping teaspoon of dried Italian oregano from Buon Italia, half a tablespoon or more of Trader Joe\u2019s Reserve olive oil, and 2 bruised cloves of garlic from Norwich Meadows Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21899\" 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\/purple_young_mustard.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>several handfuls of delicate young flat purple mustard greens from Alewife Farm,\u00a0greens that <em>should ideally<\/em> have been wilted for only seconds in a little live oil in which 2 cloves of sliced garlic from Norwich Meadows Farm had been allowed to sweat, seasoned with sea salt and freshly-ground pepper, then finished on the plates with a drizzle of olive oil, <em>but in fact<\/em>, while I thought I had turned off the heat soon enough to save their shape and freshness, they had somehow managed to continue cooking, in the process pretty much losing both; they were still delicious however<\/li>\n<\/ul>\n<p>There was a small cheese course.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21898\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/three_cheeses.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>three cheeses, a maturing &#8216;Mammuth&#8217; goat milk cheese (camembert style) from Ardith Mae, a<br \/>\nsemi-firm Riverine Ranch water buffalo &#8216;farm stand cheese&#8217; (no name, since their terrific cheeses are constantly being reinvented, and cheese isn&#8217;t easily standardized in any event), and an Italian\u00a0<em>caseificio<\/em> &#8216;Bocconcino di Alta Langa&#8217; (Piedmont) goat milk cheese from Eataly<\/li>\n<li>slices of a delicious\u00a0polenta boule from She Wolf Bakery<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was a California (Clarksburg) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/miriam-alexandra-reserve-prince-vineyard-chenin-blanc-2018?cid=US\">Miriam Alexandra Reserve Prince Vineyard Chenin Blanc,<\/a> from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was the\u00a0<a href=\"http:\/\/www.missymazzoli.com\/vespers\">Missy Mazzoli album, &#8216;Vespers\u00a0for a New Dark Age&#8217;<\/a>, with\u00a0her ensemble Victoire, percussionist Glenn Kotche, synth producer Lorna Dune, and virtuosic vocalists Mellissa Hughes, Martha Cluver and Virginia Warnken<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>When I saw the beautiful fillets at the Greenmarket, I immediately checked to see when I had last cooked hake. Using this blog&#8217;s index, I learned that it had been over 7 months back. I decided to bring one home. one thick 19-ounce hake fillet from Jan at P.E. &amp; D.D. Seafood Company, washed drained, &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-21894","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\/21894","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=21894"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21894\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}