{"id":21969,"date":"2019-04-05T01:28:50","date_gmt":"2019-04-05T01:28:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21969"},"modified":"2019-04-05T01:28:50","modified_gmt":"2019-04-05T01:28:50","slug":"flounder-with-oyster-mushrooms-ramps-espelette-chard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21969","title":{"rendered":"flounder with oyster mushrooms, ramps, espelette; chard"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21972\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/flounder_oyster_mushrooms_chard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The flounder fillets were beautiful; Warren had just fetched a fresh &#8216;bucket&#8217; from the truck, and opened it in front of at least one very appreciative customer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22023\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/flounder_in_bucket.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>They were a little larger than I might have been able to handle in the kitchen before, but I had recently acquired a beautiful new pan that would help me to do them justice. I also had a generous amount of fresh mushrooms at home, and I knew I wouldn&#8217;t have trouble finding a wonderful green vegetable to accompany the entr\u00e9e, before I left the market.<\/p>\n<ul>\n<li>two very fresh flounder fillets (a total of 19 ounces) from American Seafood Company, seasoned on both sides with sea salt and freshly-ground black pepper, saut\u00e9ed fairly gently in a couple tablespoons of butter inside a large (13-inch), thick-walled antique tin-lined copper pan, flesh side first, turned after around 2 minutes, maybe slightly more, and the other side cooked for about the same length of time, removed and arranged on 2 plates, either covered, to keep warm, or, if it\u2019s convenient to do so, placed inside a barely-warm oven, the heat under the pan kept low, another tablespoon &#8211; or better, 2, maybe 3 &#8211; of butter added, and when it had melted about 6 ounces of roughly-chopped yellow oyster mushrooms from Gail\u2019s Farm in Vineland, New Jersey tossed into the pan and saut\u00e9ed, stirring, until lightly cooked, the mushrooms seasoned with sea salt, freshly-ground black pepper, and a pinch or so of crushed dried Espelette pepper (only a medium heat) from Alewife Farm and 4 small thin ramps from Eataly Flatiron (I spotted them there and decided impulsively that I couldn&#8217;t wait for them to arrive in the Greenmarket), the bulbs chopped, the leaves sliced, plus a little more than a tablespoon of juice from a local Persian lime [yup, local], the gift of David Tifford of Fantastic Gardens of Long Island, added to the pan, everything briefly stirred with a wooden spatula, the mushrooms and their juices spooned on or around the flounder [the dish may need more butter along the way, so at least be aware]<\/li>\n<\/ul>\n<p>There was also some brilliant rainbow chard,<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22020\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/rainbow_Fledging.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>from the folks upstate at Fledging Crow Farm:<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/Fledging_Crow_farmers.jpg\" \/><\/p>\n<ul>\n<li>a modest-sized bouquet of rainbow chard from a farm new to the Union Square Greenmarket that very day, <a href=\"http:\/\/www.fledgingcrow.com\/\">Fledging Crow Vegetables<\/a>, (with a fascinating <a href=\"http:\/\/www.fledgingcrow.com\/farm-history\">origin story<\/a>), wilted inside a a large antique high-sided copper pot in a tablespoon or so of olive oil in which one garlic clove from Norwich Meadows Farm had first been heated and softened slightly, seasoned with sea salt and freshly-ground black pepper, finished with a little lemon juice and a tiny drizzle of olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22022\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/Lost_Bread_Tavola.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>there were slices of possibly <em>the best loaf of bread I&#8217;ve ever tasted<\/em>, <a href=\"https:\/\/www.lostbreadco.com\/our-bread\">&#8216;Pane da Tavola&#8217;, from Lost Bread Co.<\/a>, which is\u00a0described as rustic Italian-style, charred crust with notes of coffee and cacao (organic bread flour, spelt, malted barley, salt, water, yeast),\u00a0modeled\u00a0after the famous bread of Genzano, Roma<\/li>\n<li>the wine was a French (Burgundy\/M\u00e2connais),\u00a0<a href=\"http:\/\/www.bottlerocket.com\/les-grands-crus-blancs-pouilly-vinzelles?___SID=U\">Les Grands Crus Blancs Pouilly-Vinzelles 2017<\/a>, from <a href=\"https:\/\/www.bottlerocket.com\/\">Bottlerocket<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.theguardian.com\/music\/2018\/sep\/30\/home-listening-les-horaces-salieri-christophe-rousset-review-louis-couperin-harpsichord-leeds-piano\">Salieri&#8217;s 1786 operatic <em>trag\u00e9die lyrique<\/em>, &#8216;Les Horaces&#8217;<\/a>, whose text is by Nicolas-Fran\u00e7ois Guillard after Pierre Corneille&#8217;s Horace (it was commissioned by the Paris Opera, but the Queen is reported to have rejected it for Fontainebleau), performed here by Christophe Rousset and\u00a0Les Talens Lyriques<\/li>\n<\/ul>\n<p>About the music, which we really enjoyed, I&#8217;ll wager that, in the end, it will be recorded that <a href=\"https:\/\/www.rollingstone.com\/movies\/movie-features\/f-murray-abraham-on-milos-forman-tough-as-nails-a-nose-for-the-truth-628194\/\">F. Murray Abraham\u00a0and Milos Forman<\/a> were the ones who totally made Antonio Salieri&#8217;s posthumous career.<\/p>\n<p>&nbsp;<\/p>\n<p>[image of the people of Fledging Crow Vegetables from <a href=\"https:\/\/thegoodfoodcollective.com\/products\/fisher-hill-farm-1#\">thegoodfoodcollective.com<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The flounder fillets were beautiful; Warren had just fetched a fresh &#8216;bucket&#8217; from the truck, and opened it in front of at least one very appreciative customer. They were a little larger than I might have been able to handle in the kitchen before, but I had recently acquired a beautiful new pan that would &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-21969","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\/21969","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=21969"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21969\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21969"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}