{"id":24449,"date":"2019-10-09T00:00:54","date_gmt":"2019-10-09T00:00:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24449"},"modified":"2019-10-09T00:00:54","modified_gmt":"2019-10-09T00:00:54","slug":"mustard-braised-veal-ribs-potatoes-chive-seed-radicchio","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24449","title":{"rendered":"mustard-braised veal ribs; potatoes, chive seed; radicchio"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24479\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/veal_ribs_potato_radicchio.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;d prepared this dish, structured around <a href=\"https:\/\/www.latimes.com\/archives\/la-xpm-1990-08-16-fo-885-story.html\">this Los Angeles Times recipe<\/a>, a few times before, but its never the same (I&#8217;d be a terrible restaurant chef).<\/p>\n<ul>\n<li>\n<p class=\"p1\">six veal riblets, a total of 27 ounces, from Consider Bardwell Farm, lightly coated with one to two tablespoons of a coarse-grain prepared mustard and\u00a0a flour mixture (3 tablespoons of whole\u00a0wheat flour from\u00a0<a href=\"https:\/\/www.escapemontclair.com\/farmer-friday-oak-grove-plantation\/\">the Blew family of Oak Grove Mills<\/a>\u00a0in the Union Square Greenmarket, sea salt, a fourth of a teaspoon of Safinter Pimenton de la Vera smoked picante paprika, and freshly ground black pepper), browned on all sides in a little olive oil over medium heat inside a large Le Creuset Doufeu \u2018dutch oven\u2019 I&#8217;ve used for almost half a century, then removed and set aside, one medium red onion\u00a0from Alex&#8217;s Tomato Farm in the 23rd St. Greenmarket, quartered, added and cook until crisp-tender, or about 5 minutes, 3 small Brazilian wax peppers stirred in and the riblets returned to the pot, a mixture of 3 tablespoons of a dry vermouth (Noilly Prat Extra Dry), half a tablespoon of juice from a small organic California lemon (Sespe Creek Organics) from Chelsea Whole Foods, and a teaspoon of Linden honey from\u00a0<a href=\"http:\/\/www.tremblayapiaries.com\/\">Tremblay Apiaries<\/a>\u00a0in the Union Square Greenmarket stirred in, the pot covered and simmered above a very low flame until the veal was tender, or in this case about an hour and 15 minutes, the riblets arranged on the plates, the pan juices, a rich sauce, poured over the top, and sprinkled with a generous amount of lemon zest, a garnish of a little micro chervil on the side<\/p>\n<p class=\"p1\"><img decoding=\"async\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/pinto_pots_vertical.jpg\" \/><\/p>\n<\/li>\n<li>twelve ounces of small sweet and delicious Pinto (or\u00a0<a href=\"http:\/\/www.johnnyseeds.com\/vegetables\/potatoes\/pinto-gold-potato-tubers-3282.html\">Pinto Gold<\/a>) potatoes from Norwich Meadows Farm,\u00a0 boiled with a good amount of salt in the water, only until only barely cooked through, drained, halved, dried while inside the large, still-warm vintage\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Corning Pyrex Flameware glass pot<\/a>\u00a0in which they had cooked, a tablespoon or so of butter added, seasoned with a bit of local P.E. &amp; D.D. Seafood salt and freshly-ground black pepper,<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24488\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/seed_garlic_chive_blossom.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>the potatoes garnished with garlic chive blossom seeds from Space on Ryder Farm<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24487\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/radicchio_castelfranco.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one very-thinly-sliced medium\u00a0shallot from Alex\u2019s Tomato Farm in the Saturday Chelsea\u2019s Down to Earth Farmers Market on West 23rd Street heated in a tablespoon or two of olive oil inside an antique heavy, high-sided tin-lined copper pot until softened, then\u00a0one broadly\/roughly-chopped\u00a0<a href=\"http:\/\/www.veneto.eu\/veneto-qualita-dettaglio?uuid=fbd259ca-0f2c-4cae-b4a1-842af54ad393&amp;lang=en\"><em>Radicchio Variegato di Castelfranco<\/em><\/a>\u00a0from\u00a0<a href=\"https:\/\/www.instagram.com\/camporossofarm\/?hl=en\">Campo Rosso Farm<\/a>\u00a0introduced into the pan, some salt and pepper added, and the chicory stirred until it had\u00a0barely wilted, finished with a small splash of balsamic vinegar and arranged on the plates<\/li>\n<li>the wine was an Italian (Campania) red,\u00a0<a href=\"https:\/\/www.winebow.com\/our-brands\/mastroberardino\/mastro-aglianico-campania-igt\/\">Mastro Aglianico Campania IGT Mastroberardino 2017<\/a>, from\u00a0<a href=\"http:\/\/philippeliquorsnyc.com\/\"><span class=\"s3\">Philippe Wines<\/span><\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=709034\">an album of\u00a0Julius R\u00f6ntgen wind serenades<\/a>, performed by the\u00a0<a class=\"noline\" href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Linos-Ensemble\/Ensemble\/64610-4;jsessionid=03DAF510848E8E69B3EEB604F4C20804\">Linos Ensemble<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;d prepared this dish, structured around this Los Angeles Times recipe, a few times before, but its never the same (I&#8217;d be a terrible restaurant chef). six veal riblets, a total of 27 ounces, from Consider Bardwell Farm, lightly coated with one to two tablespoons of a coarse-grain prepared mustard and\u00a0a flour mixture (3 tablespoons &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-24449","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\/24449","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=24449"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24449\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}