{"id":22270,"date":"2019-04-25T00:13:24","date_gmt":"2019-04-25T00:13:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22270"},"modified":"2019-04-25T00:13:24","modified_gmt":"2019-04-25T00:13:24","slug":"baked-monkfish-tomatoes-and-purple-potatoes-mustards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22270","title":{"rendered":"baked monkfish, tomatoes, and purple potatoes; mustards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22282\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/lotte_molly_tomato_mustard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I didn&#8217;t know what I was going to do with the monkfish tails this time until Barry suggested I roast them with the little Magic Molly fingerlings I had bought the week before. It seemed it would be a good time to use these deep purple potatoes, since their darkness doesn&#8217;t work visually with many entr\u00e9es and vegetables.<\/p>\n<p>In the 2 earlier meals in which I had prepared baked purple potatoes in a dish like this I had used cod, which required a little preparation ahead of time. The substitution of monkfish meant adjusting the seasoning, particularly the salt, and there were a few other changes, but I cobbled together a formula that worked.<\/p>\n<ul>\n<li>fourteen ounces of quite small &#8216;<a href=\"https:\/\/www.johnnyseeds.com\/vegetables\/potatoes\/magic-molly-organic-potato-tubers-3896G.html\">Magic Molly<\/a>&#8216; potatoes from Tamarack Hollow Farm, sliced to a thickness of roughly 1\/4\u2033, tossed inside a large bowl with 3 tablespoons, or slightly more, of a good Trader Joe\u2019s Italian Reserve extra virgin olive oil, sea salt, freshly-ground black pepper, a pinch of an Eckerton Hill Farm crushed dried hickory smoked Jamaican Scotch bonnet pepper, arranged, certainly overlapping, inside a rectangular glazed ceramic oven pan, cooked for roughly 25 minutes in a 400\u00ba oven, or until they were tender when pierced, but ideally not quite fully cooked, then 2 monkfish tails, or <a href=\"https:\/\/behind-the-french-menu.blogspot.com\/2012\/12\/monkfish-lotte-or-baudroie-searching.html\">Lotte<\/a>, (20 ounces total) purchased from Jan, at the P.E. &amp; D.D.Seafood stand in the Union Square Greenmarket, before we started talking about remodeling kitchens, washed and rinsed, placed inside the pan on top of the potatoes, drizzled with a little olive oil, sprinkled with some salt and pepper,\u00a0partly blanketed with thin slices of 3 Backyard Farms Maine \u2018Cocktail tomatoes\u2019, the tomatoes themselves seasoned lightly, the pan returned to the oven for about 15 minutes, or until the fish was just cooked through, fillets and tomato removed with a spatula (2 spatulas ae better), along with as much of the potatoes as can be brought along with each piece, everything arranged on the plates as intact as possible, any remaining potatoes then added, everything garnished with\u00a0chopped fresh dill from Phillips Farms<\/li>\n<li>one bunch of\u00a0red mustard greens from Norwich Meadows Farm,\u00a0wilted inside a large antique copper pot in a little olive oil in which several large halved cloves of\u00a0Foragers Market garlic had been allowed to sweat a bit, seasoned with salt and pepper and finished on the plates with a drizzle of olive oil<\/li>\n<li>the wine was a French (Petit Chablis) white,\u00a0<a href=\"https:\/\/www.vivino.com\/la-chablisienne-pas-si-petit-petit-chablis\/w\/1151992?year=2016\">La Chablisienne <em>Pas Si Petit<\/em> Petit Chablis 2016<\/a>, from <a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wine<\/a><\/li>\n<li>the music was <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/en.schott-music.com\/shop\/new-york-no175307.html\">Gavin Bryars&#8217; 2004 piece, &#8216;New York&#8217;, a concerto for tuned percussion quintet and chamber orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I didn&#8217;t know what I was going to do with the monkfish tails this time until Barry suggested I roast them with the little Magic Molly fingerlings I had bought the week before. It seemed it would be a good time to use these deep purple potatoes, since their darkness doesn&#8217;t work visually with many &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-22270","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\/22270","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=22270"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22270\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}