{"id":23068,"date":"2019-06-17T03:48:57","date_gmt":"2019-06-17T03:48:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23068"},"modified":"2019-06-17T03:48:57","modified_gmt":"2019-06-17T03:48:57","slug":"bocconcini-sunchoke-fusilli-garlic-scapes-chilis-olives-dill","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23068","title":{"rendered":"bocconcini; sunchoke fusilli, garlic scapes, chilis, olives, dill"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23091\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/bocconcini_bread.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I think of the fairly simple pasta courses I scatter between more serious or composed meat and fish entr\u00e9es as something like &#8216;intervals&#8217; between acts, but they&#8217;re usually at least as satisfying as what would normally be called more main event dinners.<\/p>\n<p>As this one was.<\/p>\n<p>There was also a simple antipasto this time.<\/p>\n<ul>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">five <a href=\"https:\/\/en.wikipedia.org\/wiki\/Bocconcini\">bocconcini<\/a>,\u00a0from Flatiron Eataly, divided onto 2 oval plates, that had already been mixed with olive oil, crushed dried red pepper, dried oregano, and dried basil (I don&#8217;t know why I didn&#8217;t buy the plain version and season it myself, unless I was thinking of how I used to buy them regularly in the 80&#8217;s and early 90&#8217;s from a shop in Little Italy, <a href=\"http:\/\/piemonteravioli.com\/\">Piemonte Ravioli<\/a>)<\/span><\/li>\n<li>slices of\u00a0&#8216;Whole wheat Redeemer Bread&#8217; (hard red <a href=\"https:\/\/plantscience.psu.edu\/research\/projects\/grains\/heritage-grains\/heritage-wheat\">redeemer winter wheat<\/a>, water, salt) from <a href=\"https:\/\/www.lostbreadco.com\/\">Lost Bread Co.<\/a> out of Philadelphia, via the <a href=\"https:\/\/www.grownyc.org\/greenmarket\/manhattan-union-square-m\">Union Square Greenmarket<\/a><\/li>\n<li>the wine for the first course, purchased at Foragers, was a Spanish (Castilla-La Mancha) white, a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Verdejo\">verdejo<\/a>, <a href=\"https:\/\/tedwardwines.com\/tech-sheet\/friend-and-farmer-white-wine\">Friend and Farmer White Wine<\/a>, from\u00a0<a href=\"https:\/\/www.foragersmarket.com\/location\/foragers-wine\/\">Foragers Market Wine<\/a><\/li>\n<\/ul>\n<p>The main, or second course was almost as straightforward.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23092\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/fusilli_scapes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two broadly sliced garlic scapes from <a href=\"https:\/\/eckertonhillfarm.com\/\">Eckerton Hill Farm<\/a>, plus a bit of crushed smoked dried jalape\u00f1o pepper, also from Eckerton, and a pinch of <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">dried habanada<\/a>, all heated in a little olive oil inside a large antique copper pot until the garlic had softened, before\u00a08 ounces of a locally-sourced and locally-produced artisanal pasta, a \u2018<a href=\"https:\/\/www.instagram.com\/norwichmeadowsfarm\/p\/Bphyslgh_AA\/\">Jerusalem Artichoke Fusilli<\/a>\u2019 from <a href=\"http:\/\/www.norwichmeadowsfarm.com\/\">Norwich Meadows Farm<\/a> which incorporates their own\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Jerusalem_artichoke\">sunchokes<\/a>\u00a0(the name I like to us when I can, since neither Jerusalem nor the artichoke has anything to do this these native American tubers), cooked only until al dente, then drained, and tossed into the pot along with almost a cup of the reserved cooking water, where the pasta was stirred over high flame until the liquid had emulsified, a handful of pitted Greek <a href=\"https:\/\/en.wikipedia.org\/wiki\/Kalamata_olive\">kalamata olives<\/a> added to the mix before some of the pasta was divided into 2 shallow bowls where some chopped fresh dill from Stokes Farm was scattered over the top, finished with some homemade breadcrumbs, mixed with a little salt, that had been toasted in a small cast iron skillet<\/li>\n<li>the wine for the second course was a New York (Hudson River) red,\u00a0<a href=\"https:\/\/www.rawwine.com\/wine\/luca-skin-contact-traminette-2\/\">Cabernet Franc \u2013 Bruynswick Vineyard, 2017<\/a>, from <a href=\"https:\/\/www.rawwine.com\/profile\/wild-arc-farm\/\">Wild Arc Farm<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout the meal was the album,\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2251166\">&#8216;Fran\u00e7ois Joseph Gossec: Symphonies&#8217;, performed by Concerto K\u00f6ln<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I think of the fairly simple pasta courses I scatter between more serious or composed meat and fish entr\u00e9es as something like &#8216;intervals&#8217; between acts, but they&#8217;re usually at least as satisfying as what would normally be called more main event dinners. As this one was. There was also a simple antipasto this time. five &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-23068","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\/23068","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=23068"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23068\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}