{"id":24461,"date":"2019-10-09T15:18:24","date_gmt":"2019-10-09T15:18:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24461"},"modified":"2019-10-09T15:18:24","modified_gmt":"2019-10-09T15:18:24","slug":"monkfish-caper-butter-eggplant-mint-potatoes-chervil","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24461","title":{"rendered":"monkfish, caper butter; potatoes, chervil; eggplant, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24466\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/monkfish_potato_eggplant.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Lots of round things showed up last night.<\/p>\n<ul>\n<li>twelve ounces of monkfish tail (the very last of it) from P.E. &amp; D.D. Seafood Company, sliced into 1\/2 inch sections, dipped, one side only, into a shallow bowl with a mix of 3 tablespoons of a local Union Square Greenmarket-purchased whole wheat flour (from the Blew family of Oak Grove Mills Mills), half a teaspoon of dry Coleman&#8217;s mustard, sea salt, and freshly ground black pepper, arranged on a plate, floured side up [before beginning to cook the fish the 2 serving plates were placed somewhere where they would stay warm during the time it would and its sauce were being prepared], while heating\u00a0<span class=\"s1\">2 1\/2 tablespoons of butter over a low flame inside a small copper skillet, adding\u00a0two thinly sliced very small round shallots from Lucky Dog Organic Farm and cooking until both the butter and shallots had browned and acquired a nutty aroma, being careful not allow them to blacken, the pan removed from the heat and one tablespoon of salted and rinsed Sicilian capers stirred in, seasoned lightly with salt and pepper and also set aside while\u00a0<\/span>one tablespoon of olive oil was heated until very hot inside a large enameled cast iron pan, and the fish medallions, floured side down now, were added and saut\u00e9ed until golden (which was only a minute or 2), removed and arranged on the plates, the caper sauce, briefly warmed and with half a tablespoon of lemon juice and half a tablespoon of chopped fresh <em>peric\u00f3n<\/em> (Mexican tarragon) from Quarton Farm now added to it, spooned<span class=\"s1\">\u00a0over each medallion, lemon wedges placed at the side of the plates [I found the basic <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1016806-monkfish-with-caper-butter\">Florence Fabricant recipe<\/a> a couple years back, and I love it]<\/span><\/li>\n<li>twelve ounces of two different kinds and colors of potatoes, 2\u00a0Adirondack Red and 3\u00a0yellow flesh Augusta, both from Norwich Meadows Farm, scrubbed, boiled unpeeled in generously-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, tossed with a a little butter, seasoned with salt and pepper, arranged on the plates and scattered with micro chervil from Two Guys from Woodbridge<\/li>\n<li>the remaining 2 juicy Indian globe eggplants I had brought home from\u00a0<a href=\"https:\/\/gopal.farm\/\">Gopal Farm<\/a>, few days ago, each cut horizontally into 4 slices, mixed with a little olive oil, one large chopped\u00a0<a href=\"https:\/\/www.gourmetgarlicgardens.com\/chesnok-red.html\">\u2018Chesnok Red\u2019 garlic<\/a>\u00a0clove from Alewife Farm, sea salt, and black pepper, pan-grilled on an enameled cast iron ribbed pan above a brisk flame, turning once, maybe twice, arranged on the plates and tossed with some torn peppermint leaves from Lani\u2019s Farm,\u00a0drizzled with a bit of olive oil, garnished with more herb<\/li>\n<li>the wine was a Spanish (Catalonoia\/<a href=\"https:\/\/en.wikipedia.org\/wiki\/Empord%C3%A0_(DO)\">Empord\u00e0<\/a>) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.chambersstwines.com\/Products\/47047\/2017-espelt-emporda-garnatxa-blanca\">Espelt 2017 Empord\u00e0 Garnatxa Blanca<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from\u00a0<\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/chambersstwines.com\/\">Chambers Street Wines<\/a><\/li>\n<li>the music was <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.bmop.org\/audio-recordings\/george-perle-serenades\">an album of George Perle serenades, Gil Rose conducting the Boston Modern Orchestra Project, with\u00a0Wenting Kang, viola and Donald Berman, piano<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Lots of round things showed up last night. twelve ounces of monkfish tail (the very last of it) from P.E. &amp; D.D. Seafood Company, sliced into 1\/2 inch sections, dipped, one side only, into a shallow bowl with a mix of 3 tablespoons of a local Union Square Greenmarket-purchased whole wheat flour (from the Blew &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-24461","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\/24461","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=24461"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24461\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}