{"id":25014,"date":"2019-11-18T01:40:45","date_gmt":"2019-11-18T01:40:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25014"},"modified":"2019-11-18T01:40:45","modified_gmt":"2019-11-18T01:40:45","slug":"smoked-scallops-mesclun-roasted-veal-chops-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25014","title":{"rendered":"smoked scallops, greens; roast veal chops; potato; greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25021\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/scallops_smoked.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had put them together in this meal for other reasons, but the smoked scallops and the roasted veal seemed to somehow share a real affinity, something that was barely apparent to me until I was sitting down to the second of those courses last night.<\/p>\n<ul>\n<li>six smoked scallops (a total of 8 ounces) from Pura Vida Seafood Company arranged on a shallow bed of greens (mesclun from Windfall Farms, along with red dandelion from Wilow Wisp Farm, and <em>Radicchio Variegato di Castelfranco<\/em> from Campo Rosso Farm) dressed with a good olive oil, a bit of Columela Rioja 30 Year Reserva sherry vinegar, local P.E. &amp; D.D. Seafood sea salt, and freshly ground black pepper<\/li>\n<li>slices of an enkir (aka einkorn, or farro piccolo) baguette\u00a0from Eataly Flatiron (it&#8217;s an ancient grain that first appeared in the Middle East 12,000 years ago, here using <a href=\"https:\/\/www.eataly.com\/wp\/wp-content\/uploads\/2017\/07\/Vino-e-Grano_Dinner_11.5.pdf\">Mulino Marino Organic Artisan Enkir Farro Flour<\/a>)<\/li>\n<li>the wine was a California (Clarksburg) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/miriam-alexandra-chenin-blanc-california-2018?cid=US\">Miriam Alexandra California Chenin Blanc 2018<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\/\">Naked Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25022\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/veal_potato_turnip_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I wanted to keep the main course more abbreviated, but, mostly for aesthetic reasons, I couldn&#8217;t resist including the 2 remaining red potatoes potatoes I had in the larder<\/p>\n<ul>\n<li>two veal rib chops (12 ounces each) from Consider Bardwell Farm,\u00a0seasoned with sea salt and black pepper, placed inside a ceramic oven pan to marinate for about a half hour in a mixture of one tablespoon of olive oil, the zest from more than one organic Whole Foods Market California lemon, one small chopped fresh\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper<\/a>\u00a0from Alewife Farm, and one tablespoon of thyme leaves, removed from the oven pan then seared in a combination of 2 or 3 tablespoons of melted butter and one tablespoon of olive oil inside an oval enameled cast iron pan over a high flame until darkened, the chops removed, the fat discarded and the pan wiped with paper towels, the veal returned to the pan, another tablespoon, or a little\u00a0 more, of butter over them,\u00a0seasoned well, the pan placed inside a400\u00ba oven for 15 minutes or possibly a little more, until done, served with a salsa verde (whose assembly is\u00a0described in the same volume, but I used\u00a0parsley, winter savory, oregano, olive oil, garlic, capers, anchovy, Dijon mustard, and red wine vinegar)<\/li>\n<li>two medium red potatoes from Willow Wisp Farm\u00a0scrubbed, boiled unpeeled in generously-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm small 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, halved, mixed with a little\u00a0Trader Joe\u2019s house Portuguese olive oil, seasoned with salt and pepper, and tossed with scissored fresh chives from Phillips Farms<\/li>\n<li>some greens from an unidentified variety of turnip (they had been torn off and left on the farmers&#8217; table by a customer) from Norwich Meadows Farm,\u00a0washed in several changes of water, wilted\u00a0in olive oil along with 4 small &#8216;Chesnok Red&#8217;\u00a0garlic\u00a0from Alewife Farm\u00a0which had been lightly-browned in the oil just before, seasoned, and drizzled with olive oil<\/li>\n<li>the wine was an Italian (Campania) red,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.winebow.com\/our-brands\/mastroberardino\/mastro-aglianico-campania-igt\/\">Mastro Aglianico Campania IGT Mastroberardino 2017<\/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=\"http:\/\/philippeliquorsnyc.com\/\"><span class=\"s3\">Philippe Wines<\/span><\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2157130\">Bed\u0159ich Smetana&#8217;s 1868 opera, &#8216;Dalibor&#8217;, with Ji\u0159\u00ed B\u011blohl\u00e1vek<\/a><br \/>\nconducting the BBC Symphony Orchestra and the BBC Singers<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had put them together in this meal for other reasons, but the smoked scallops and the roasted veal seemed to somehow share a real affinity, something that was barely apparent to me until I was sitting down to the second of those courses last night. six smoked scallops (a total of 8 ounces) from &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-25014","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\/25014","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=25014"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25014\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}