{"id":24910,"date":"2019-11-13T00:13:00","date_gmt":"2019-11-13T00:13:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24910"},"modified":"2019-11-13T00:13:00","modified_gmt":"2019-11-13T00:13:00","slug":"pasta-leeks-celery-chilis-lemon-smoked-bluefish-crumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24910","title":{"rendered":"pasta, leeks, celery, chilis, lemon, smoked bluefish, crumbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24938\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/spag_smoke_blue_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>A little bit of smoke goes a long way, whether it&#8217;s with vegetables, meat, or fish, but this time we had a full 4 ounce section of smoked bluefish fillet to mix with less than 8 ounces of dried pasta, a ratio twice that I&#8217;ve used with similar dishes in the past.<\/p>\n<p>Joy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24944\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/bluefish_smoked.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>several chopped baby leeks from\u00a0baby French leeks from Mountain Sweet Berry Farm and some very small stems of a small rib from a small stalk of celery from Norwich Meadows Farm, both saut\u00e9d in a little olive oil inside a large antique copper pot until softened, the juice from half\u00a0 of an organic Whole Foods Market California lemon added and the pan kept over heat for another 2 or 3 minutes, stirring, the flame reduced to low and a pinch of sea salt, part of one crushed dried Itria-Sirissi chili, <em>pepperoncino di Sardegna intero<\/em> from Buon Italia and a pinch of home dried Norwich Meadows Farm golden habanada pepper stirred into the sauce until both hot and sweet peppers had become pungent, then adding less than 8 ounces of Afeltra Pasta di Gragnano Spaghetto from Eataly that had just been cooked until barely al dente, along with almost a cup of the reserved pasta water, continuing to stir until the liquid had emulsified, followed by mixing in one 4 ounce piece of smoked bluefish from Pura Vida Seafood Company and some chopped leaves from the celery rib, the dish transferred to low serving bowls, drizzled with a little olive oil around the edges, sprinkled with lemon zest and a little more red pepper flakes, and garnished with homemade toasted bread crumbs<\/li>\n<li>the wine was a Portuguese (Vinho Verde) white,\u00a0<a href=\"https:\/\/www.winemag.com\/buying-guide\/quinta-de-pacos-2017-casa-do-capitao-mor-alvarinho-vinho-verde\/\">Quinta de Pa\u00e7os Casa do Capit\u00e3o-Mor Alvarinho\u00a02017<\/a>, from\u00a0<a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines\u00a0<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=5924\">a glorious 1982 DGG recording of Mahler&#8217;s Symphony No. 3, Claudio Abbado conducting the Vienna Philharmonic Orchestra, the Vienna State Opera Chorus, the Vienna Boys&#8217; Choir, and Jessye Norman<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A little bit of smoke goes a long way, whether it&#8217;s with vegetables, meat, or fish, but this time we had a full 4 ounce section of smoked bluefish fillet to mix with less than 8 ounces of dried pasta, a ratio twice that I&#8217;ve used with similar dishes in the past. Joy. several chopped &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-24910","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\/24910","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=24910"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24910\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}