{"id":23256,"date":"2019-06-26T06:21:25","date_gmt":"2019-06-26T06:21:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23256"},"modified":"2019-06-26T06:21:25","modified_gmt":"2019-06-26T06:21:25","slug":"bluefish-greek-style-this-time-with-feta-red-new-potatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23256","title":{"rendered":"bluefish ‘greek style’ (this time with feta); red new potatoes"},"content":{"rendered":"

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It was a phenomenal dish.<\/p>\n

Because it was a great recipe, really very easy to put together (if you have most of the suggested ingredients), and because it welcomes variations and improvisations. This time I included feta cheese for the first time, which wasn’t really an improvisation, since it’s suggested in the original, very sketchy recipe (I had just never had some around when I was assembling this entr\u00e9e before).<\/p>\n

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Of course it meant the preparation would be even more Greek than before, so we looked around for a Greek wine and found something that would have been a perfect pairing whatever its heritage.<\/p>\n

By the way, the\u00a0bluefish<\/a> is a magnificent prize, even if not fully appreciated everywhere, even today (it still remains one of the best bargains available at the market). I suspect it’s because most people don’t know how to cook it to take advantage if its almost singular virtues.<\/p>\n

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Also noting here, for the record, that boiled potatoes are not unknown in Greece.<\/p>\n