{"id":22707,"date":"2019-05-26T22:09:05","date_gmt":"2019-05-26T22:09:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22707"},"modified":"2019-05-26T22:09:05","modified_gmt":"2019-05-26T22:09:05","slug":"flounder-spring-garlic-morels-potato-asparagus-thyme","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22707","title":{"rendered":"flounder, spring garlic, morels; potato; asparagus, thyme"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22734\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/flounder_morels_asparagus.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;m new to cooking with morels (who isn&#8217;t, other than the lucky few who can hunt them in nearby fields?); I think I still have work to do on these <a href=\"https:\/\/www.thekitchn.com\/why-are-morel-mushrooms-so-expensive-ingredient-intelligence-204527\">prized and very expensive<\/a> fungi, assuming I save up enough for another go: Maybe I&#8217;m too allied to Mediterranean cookery, but while this approach with a flounder fillet that I employed last night was delicious, it didn&#8217;t seem like an ideal match.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22741\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/horizontal_spring_garlic.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22735\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/two_morels.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It had started at this pretty spectacular table of foraged mushrooms and ramps, or wild spring leeks, at the Union Square Greenmarket(note: the beautiful eggs weren&#8217;t foraged).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22743\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/forager_table.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two and a quarter ounces of perfectly clean[ed] fresh morel mushrooms (two mushrooms) from the spring foraged plants table overseen by Patrick, I think, at the <a href=\"https:\/\/www.violethillfarm.com\/\">Violet Hill Farm<\/a> stand in the Union Square Greenmarket, sliced narrowly lengthwise (this cut may not have been a wise choice for these fungi, at least aesthetically) and added to a heavy antique copper skillet in which one spring garlic stem (the white section, and a little of the green) had first been softened in a tablespoon or so of butter, the morels immediately salted, to encourage moisture escaping, gently saut\u00e9ed for several minutes until brown, a splash of\u00a0<a href=\"http:\/\/lustau.es\/en\/collection\/collection-sherry\/#fino-en\">Lustau dry (fino) sherry<\/a>\u00a0from\u00a0<a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a>\u00a0stirred in, the mushrooms seasoned with freshly ground black pepper, and kept warm while the fish, which had already begun cooking, was finished<\/li>\n<li>one very fresh flounder fillet (a total of 21 ounces) from P.E &amp; D.D. Seafood Company, halved, 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 about 2 minutes, maybe slightly more, the second side cooked for about the same length of time before the fish was removed and arranged on 2 plates, either covered, to keep warm, or, if it\u2019s convenient to do so, placed inside a barely-warm until the mushroom sauce was completed, at which time it was spooned onto the flounder<\/li>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">four medium size \u2018red thumb\u2019 potatoes and 2 &#8216;pinto&#8217; potatoes (the 2 kinds remaining from larger numbers, and now assembled together as a single vegetable for this meal), all from\u00a0from Norwich Meadows Farm,\u00a0scrubbed, boiled whole and unpeeled in heavily-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm large vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, a tablespoon of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/european-style-cultured-butter\/european-style-cultured-butter-8-oz\/\">Organic Valley European-Style Cultured Butter\u00a0<\/a>added, seasoned with sea salt and freshly-ground black pepper, arranged on the plates and sprinkled with chopped lovage, also from Norwich Meadows<\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22740\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/aasparagus.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>ten or eleven ounces of medium thickness (they did not have to be peeled) green asparagus from Hoeffner Farms, their tougher lower ends snapped off, rolled inside a large Pampered Chef unglazed ceramic pan with a handful of thyme branches from Phillips Farm in a little more than a tablespoon of olive oil, a little salt, and black pepper, roasted at 425\u00ba for about 20 or 25 minutes, then drizzled with a bit of Whole Foods Market organic lemon after they had been arranged on the plates<\/li>\n<li>the wine was a French (Loire\/Sancerre) white,\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/wp-admin\/post.php?post=22707&amp;action=edit\">Domaine Paul Cherrier Sancerre Blanc 2017<\/a> from <a href=\"https:\/\/www.67wine.com\/\">67 Wine<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=56778\">an album of orchestral music by Hans Werner Henze, the Double Concerto for Oboe, Harp and Strings, the Fantasia for Strings, and the Sonata for Strings; the performers include\u00a0Ursula Holliger (Harp), Heinz Holliger (Oboe), Paul Sacher (Conductor), and the Zurich Collegium Musicum <\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m new to cooking with morels (who isn&#8217;t, other than the lucky few who can hunt them in nearby fields?); I think I still have work to do on these prized and very expensive fungi, assuming I save up enough for another go: Maybe I&#8217;m too allied to Mediterranean cookery, but while this approach with &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-22707","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\/22707","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=22707"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22707\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}