{"id":22996,"date":"2019-06-12T23:29:00","date_gmt":"2019-06-12T23:29:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22996"},"modified":"2019-06-12T23:29:00","modified_gmt":"2019-06-12T23:29:00","slug":"tautog-olives-tomatoes-herb-boiled-new-potatoes-agretti","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22996","title":{"rendered":"tautog, olives, tomatoes, herb; boiled new potatoes, agretti"},"content":{"rendered":"

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If the fish itself looks a little different than it did the last time<\/a> I cooked it this same way (it seems ‘peppered’ with dark red spots), I’m thinking the difference is that I actually had Aleppo pepper<\/a> this time (Morton & Bassett dried, from Westside Market), while I’d always had to use a substitute of some balance of fine cayenne pepper and a dulce paprika.<\/p>\n

The potatoes we had are a rarity, I think, or at least they are to me, a combination of Adirondack blue and red ‘new potatoes’ [new potatoes, are immature potatoes that have been harvested by pulling out the young tubers by hand, leaving the plant itself in place]. The colors are not dramatically different, especially once cooked, but what difference they exhibit does make for some extra subtle interest, especially with a green garnish.<\/p>\n

Before deciding on the vegetable, I had briefly thought of using the agretti<\/em><\/a> I had in the refrigerator, so it made sense to me to use a small amount of this interesting saltwort as a garnish for the tubers.<\/p>\n