{"id":25034,"date":"2019-11-19T01:46:28","date_gmt":"2019-11-19T01:46:28","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25034"},"modified":"2019-11-19T01:46:28","modified_gmt":"2019-11-19T01:46:28","slug":"simple-wild-salmon-rosemary-roasted-potato-dandelion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25034","title":{"rendered":"simple wild salmon; rosemary-roasted potato; dandelion"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25038\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/salmon.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Sometimes it all comes together when you weren&#8217;t particularly expecting it. This meal was a perfect symphony of its fairly basic elements, none of which were extraordinary on their own except for their freshness and their quality.<\/p>\n<ul>\n<li>one gorgeous 17-ounce section from a fillet of wild caught sockeye salmon (previously frozen), from Chelsea Whole Foods Market, halved, placed unseasoned, skin sides up, inside a heavy medium size enameled cast iron pan in which a little more than 2 tablespoons of a rich local Organic Valley \u2018Cultured Pasture Butter\u2019 had been allowed to melt over a low to medium flame until the foam began to recede, the salmon then placed inside a 425\u00ba oven until barely cooked, meaning about 8 minutes, flipped over after 5, removed, arranged on the plates, only now seasoned, with some local Long Island sea salt (P.E. &amp; D.D. Seafood\/Phil Karlin\u2019s own) and freshly-ground black pepper, scattered with scissored chives from Phillips Farms,\u00a0<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">allowed to rest for a couple minutes before serving, arranged on the plates and garnished on the edges with micro\u00a0purple\u00a0radish from Windfall Farms<\/span><\/li>\n<li>thirteen ounces of ruby crescent fingerling potatoes (which are always really delicious roasted) from Mountain Sweet Berry Farm, halved lengthwise, tossed with a little olive oil, salt, pepper, the leaves from some rosemary stems, also from Phillips Farms, and a small amount of crushed golden home-dried habanada pepper, arranged cut side down on a large Pampered Chef unglazed ceramic pan, <span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">roasted at 425\u00ba for about 20 minutes<\/span><\/li>\n<li>one bunch of\u00a0beautiful fresh, almost glowing, dandelion greens from Norwich Meadows Farm, washed in several changes of water, drained, the last of the drained water set aside, cut into 2 or 3-inch pieces, barely wilted\u00a0in a little olive oil, along with 3 small cloves of \u2018Chesnok Red\u2019\u00a0garlic\u00a0from Alewife Farm\u00a0which had been heated in the oil until fragrant, a bit of the reserved water then added to loosen the greens, seasoned with a little crushed dried dried Itria-Sirissi chili, <em>pepperoncino di Sardegna intero<\/em> from Buon Italia, salt and pepper, and drizzled with a little olive oil<\/li>\n<li>the wine was a super, medium bodied Austrian (Mittelburgenland) red,\u00a0<a href=\"https:\/\/weninger.com\/en\/product\/hochaecker-blaufraenkisch-2015-magnum-en\/\">Hoch\u00e4cker Blaufr\u00e4nkisch 2015\u00a0<\/a>(ours was not a magnum), from\u00a0<a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a>,\u00a0from a district that shares its longer history with Hungary; but the story involving a more recent event, just thirty years ago, involving the Austria-Hungary border of which it is a part, is <a href=\"https:\/\/en.wikipedia.org\/wiki\/Removal_of_Hungary%27s_border_fence_with_Austria\">described here<\/a><\/li>\n<li>the music was a gorgeous <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2276053\">opera composed by Vivaldi for the 1724 carnival season in Rome, &#8216;Il Giustino&#8217;,\u00a0Ottavio Dantone conducting the Accademia Bizantina<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes it all comes together when you weren&#8217;t particularly expecting it. This meal was a perfect symphony of its fairly basic elements, none of which were extraordinary on their own except for their freshness and their quality. one gorgeous 17-ounce section from a fillet of wild caught sockeye salmon (previously frozen), from Chelsea Whole Foods &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-25034","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\/25034","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=25034"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25034\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}