{"id":22030,"date":"2019-04-08T23:06:31","date_gmt":"2019-04-08T23:06:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22030"},"modified":"2019-04-08T23:06:31","modified_gmt":"2019-04-08T23:06:31","slug":"pork-mousse-venison-chops-sauteed-mushrooms-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22030","title":{"rendered":"pork mousse; venison chops, saut\u00e9ed mushrooms; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22038\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/pate_mustard-toast.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a meaty dinner.<\/p>\n<p>The first course was a do-it-yourself project constructed around a wonderful pork mousse that had been made on a Columbia County farm, <a href=\"http:\/\/ravenandboar.com\/\">Raven &amp; Boar<\/a>, installed at the Union Square Greenmarket for the first time ever on Wednesday. where it was selling its very singular produce, farm-made pork charcuterie.<\/p>\n<ul>\n<li>a small 3-ounce jar of Hudson Vally Charcuterie Mousse de Foie\/Pork Liver Mousse from pastured heritage, whey fed pigs<\/li>\n<li>a bit of fresh &#8216;red streak mustard&#8217; from Alewife Farm<\/li>\n<li>horseradish pickles from Millport Dairy Farm<\/li>\n<li>a few tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a><\/li>\n<li>thin toasts of 2 different breads, an elegant wheat baguette from Bread\u00a0Alone, and a sturdy wheat and spelt loaf, Philadelphia&#8217;s Lost Bread Co.\u00a0<em>pane di tavalo<\/em> (rustic Italian-style, charred crust with notes of coffee and cacao, baked with organic bread flour, spelt, malted barley, salt, water, yeast, which the bakers say they&#8217;ve modeled\u00a0after a famous loaf from the town of Genzano, near Rome)<\/li>\n<li>the wine was a fruity California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/f--stephen-millier-angels-reserve-white-blend-lodi-2017?cid=US\">F. Stephen Millier Angels Reserve Lodi White 2017<\/a>, from Naked Wines<\/li>\n<\/ul>\n<p>The main course stayed with the theme, but with everything cooked this time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22040\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/venison_mushrooms_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two 8-ounce local Dutchess County venison t-bone steaks from <a href=\"https:\/\/hv-harvest.com\/Farms\/quattros-game-farm\/\">Quattro&#8217;s Game Farm<\/a>, in the Union Square Greenmarket, defrosted overnight and\u00a0brought to room temperature, rinsed, dried, rubbed with olive oil and a very generous coating of freshly-cracked black peppercorns, set aside on the counter covered with waxed paper for about an hour, then placed over moderately high heat in 1 to 2 tablespoons of a combination of butter and olive oil inside a heavy oval 11-inch enameled cast iron pan, cooked rare to medium rare, which meant little more than 2 minutes on each side, or until juices had begun accumulating on the top, transferred to warm plates to rest while the bottom of the pan was scraped with a wooden spatula to collect the juices and 2 tablespoons of a decent brandy (I used Courvoisier V.O. this time) added to the pan and briefly cooked over high heat, until it had almost become a syrup, the sauce poured over the meat, which was then garnished with micro red chard from Two Guys from Woodbridge<\/li>\n<li>just before the venison was being prepared, nine ounces of thickly sliced,\u00a0<em>meaty <\/em>spring\u00a0shiitake mushrooms from\u00a0Joe Rizzo&#8217;s small farm near Ithaca,\u00a0<a href=\"http:\/\/www.blueoystercultivation.com\/\">Blue Oyster Cultivation<\/a>, purchased from his tables in the Union Square Greenmarket,\u00a0were tossed into a large enameled cast iron pan in which 2 or 3 tablespoons\u00a0 of butter had been melted over a high flame, the fungi seared until they had begun to brown, a little more butter and some sliced green, or spring, garlic from John D. Madura Farms added, the mushrooms salted now as they cooked a bit more, and when they were ready, some chopped parsley from Phillips Farms tossed in and combined with them, the mushrooms distributed between the 2 plates next to the chops, with a little more parsley tossed on top<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22063\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/collards_Lucky_Dog.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>some loose tender, sweet collard green leaves from Lucky Dog Organic Farm, only the stems below the leaves removed first, washed 3 times, drained (some of the water retained and held aside to be added, as necessary, near the end of the time the greens were cooking), chopped just a bit, then braised gently until barely softened or wilted inside a large, antique copper pot\u00a0in which 2 cloves of garlic from Foragers Market\u00a0had first been heated until they had softened, seasoned with sea salt and freshly ground black pepper, finished with a small drizzle of olive oil<\/li>\n<li>the wine was a Portuguese (Douro) red,\u00a0<a href=\"http:\/\/www.obrigadovinhos.com\/wines\/1848-xisto-ilimitado-tinto\">Xisto Ilimitado Tinto 2016<\/a>, from <a href=\"https:\/\/www.crushwineco.com\/\">Crush Wine<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout the meal was the album, <a href=\"https:\/\/naxosdirect.com\/items\/laurence-crane-6-trios-2-solos-1-quintet-388381\">&#8216;Laurence Crane: 6 Trios, 2 Solos and 1 Quintet&#8217;, performed by the Holt Quartet<\/a><\/li>\n<\/ul>\n<p>There were flowers on the table (primrose this time), as there often are in the spring, because, well&#8230;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22065\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/primrose.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It was a meaty dinner. The first course was a do-it-yourself project constructed around a wonderful pork mousse that had been made on a Columbia County farm, Raven &amp; Boar, installed at the Union Square Greenmarket for the first time ever on Wednesday. where it was selling its very singular produce, farm-made pork charcuterie. a &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-22030","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\/22030","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=22030"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22030\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}