{"id":24858,"date":"2019-11-11T00:14:51","date_gmt":"2019-11-11T00:14:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24858"},"modified":"2019-11-11T00:14:51","modified_gmt":"2019-11-11T00:14:51","slug":"potato-chili-olive-bay-roasted-monkfish-yellow-beans","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24858","title":{"rendered":"potato\/chili\/olive\/bay-roasted lotte; pole beans with thyme"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24876\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/monkfish_potato_beans.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It felt pretty wintry on Friday, so, yeah, fish and potatoes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24892\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/monkfish_bucket.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24896\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/potatoes_square.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<p>But, hedging our bets on the season, there were also yellow pole beans.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24897\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/beans_square.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li class=\"p3\"><span class=\"s1\">twelve or 14 ounces of scrubbed, dried, and thinly sliced red potatoes from Willow Wisp Farm, arranged, overlapping, on the bottom of a glazed earthenware oven pan, covered with 3 tablespoons, or slightly more, of a Chelsea Whole Foods house Portuguese olive oil, <\/span><span class=\"s1\">seasoned with sea salt, freshly-ground black pepper, a pinch of an Eckerton Hill Farm crushed dried hickory smoked Jamaican Scotch bonnet pepper and the same amount of a dried habanada pepper, <\/span><span class=\"s1\">9 whole Italian bay leaves from Buon Italia scattered on top, and then more oil (another 2 tablespoons or so) poured over everything, <\/span><span class=\"s1\">the pan placed inside a 400\u00ba oven for about 20 or 25 minutes, or until the potatoes had begun to brown on the edges, <\/span><span class=\"s1\">when almost two thirds of a cup of pitted Sicilian black oil-cured olives from Buon Italia [fewer olives would definitely also work, this amount is luscious] were scattered about them, <\/span><span class=\"s1\">followed by one 15-ounce monkfish tail [Fr. <em>Lotte de Mer<\/em>] from Pura Vida Seafood, cut into 4 pieces, placed on top of everything, the fish sprinkled with salt and pepper, <\/span><span class=\"s1\">and the pan returned to the oven for roughly another 15 minutes, or until the monkfish was tender but not overcooked (I used an instant thermometer and 140\u00ba as the final say), everything\u00a0<\/span><span class=\"s1\">arranged on the plates\u00a0<\/span><\/li>\n<li class=\"p3\">eleven ounces of sweet flat yellow pole beans from Norwich Meadows Farm, blanched and drained, then dried over a medium flame in the same, emptied pot, shaking\u00a0it up and down, set aside until the fish and potatoes were done, reheated in olive oil inside a cast iron skillet, seasoned with salt and pepper, and tossed with chopped thyme leaves from Quarton Farm,\u00a0<span class=\"s1\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">garnished with a little micro red amaranth from Norwich Meadows Farm<\/span><\/li>\n<li class=\"p3\">the wine was an Oregon (Northern Willamette Valley and Umpqua Valley) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/products\/scott-kelley-oregon-chardonnay-2018\">Scott Kelley Oregon Chardonnay 2018<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/#\/\">Naked Wines<\/a><\/li>\n<li class=\"p3\">the music was\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=146031#review\">Rossini&#8217;s 1817 operatic <em>dramma giocoso<\/em>, &#8216;La Cenerentola&#8217;, in a classic 1999 recording, Claudio Abbado conducting theLondon Symphony Orchestra and the Scottish Opera Chorus, with Margherita Guglielmi, Renato Capecchi, Luigi Alva, Teresa Berganza,\u00a0Paolo Montarsolo,\u00a0Laura Zannini, and Ugo Trama<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It felt pretty wintry on Friday, so, yeah, fish and potatoes. But, hedging our bets on the season, there were also yellow pole beans. twelve or 14 ounces of scrubbed, dried, and thinly sliced red potatoes from Willow Wisp Farm, arranged, overlapping, on the bottom of a glazed earthenware oven pan, covered with 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-24858","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\/24858","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=24858"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24858\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}