{"id":25050,"date":"2019-11-20T00:40:26","date_gmt":"2019-11-20T00:40:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25050"},"modified":"2019-11-20T00:40:26","modified_gmt":"2019-11-20T00:40:26","slug":"haddock-oyster-mushrooms-with-seasoning-peppers-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25050","title":{"rendered":"haddock, oyster mushrooms with seasoning peppers; kale"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25059\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/haddock_mushrooms_kale.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><a href=\"https:\/\/lyricstranslate.com\/en\/winter-icumen-winter-has-arrived.html\">Winter is icumen in<\/a><\/p>\n<div class=\"ll-0-1\">Winter is icumen in,<\/div>\n<div class=\"ll-0-2\">Lhude sing Goddamm,<\/div>\n<div class=\"ll-0-3\">Raineth drop and staineth slop,<\/div>\n<div class=\"ll-0-4\">And how the wind doth ramm!<\/div>\n<div class=\"ll-0-5\">Sing: Goddamm.<\/div>\n<div class=\"ll-0-6\">Skiddeth bus and sloppeth us,<\/div>\n<div class=\"ll-0-7\">An ague hath my ham.<\/div>\n<div class=\"ll-0-8\">Freezeth river, turneth liver,<\/div>\n<div class=\"ll-0-9\">Damm you; Sing: Goddamm.<\/div>\n<div class=\"ll-0-10\">Goddamm, Goddamm, &#8217;tis why I am, Goddamm,<\/div>\n<div class=\"ll-0-11\">So &#8216;gainst the winter&#8217;s balm.<\/div>\n<div class=\"ll-0-12\">Sing goddamm, damm, sing goddamm,<\/div>\n<div class=\"ll-0-13\">Sing goddamm, sing goddamm, DAMM.<\/div>\n<div><\/div>\n<p>Ezra Pound<\/p>\n<p>&nbsp;<\/p>\n<p>We city people have our own country ways. Haddock has arrived in our local fishers&#8217; greenmarket stalls, and in New York City that&#8217;s almost as good <a href=\"http:\/\/food.hoggardwagner.org\/?s=haddock+\">a portent of wintertide<\/a>&#8216;s approach as any bellwether in the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Old_Farmer%27s_Almanac\">Old Farmer&#8217;s Almanac<\/a>, which I bought religiously,\u00a0I don&#8217;t mind saying, every year of my long sojourn in New England (always nailing the previous year&#8217;s edition to the wall inside the [inside] privy).<\/p>\n<p>Also, I wasn&#8217;t to make it cleat that I myself am very fond of winter. For all I know Pound may have been as well, and only playing with the traditional English round, &#8216;<a href=\"https:\/\/www.youtube.com\/watch?v=sMCA9nYnLWo\">Sumer is Icumen in<\/a>&#8216;.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25067\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/haddock_before.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25068\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/haddock_in_pan.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25070\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/oyster_mushrooms_yellow_grey.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25072\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/aji_dulce_2.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25073\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/Granada_peppers.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li class=\"p1\">two 8-ounce haddock fillets from P.E. &amp; D.D. Seafood served with an accompaniment of local mushrooms, starting with separating or chopping the individual sections of 9 ounces of oyster mushrooms from Blue Oyster Cultivation (a mix of<span class=\"Apple-converted-space\">\u00a0<\/span>grey and yellow), saut\u00e9ing them, along with 2 different kinds and colors of finely chopped small sweet seasoning peppers, <em>aji dulce<\/em> and\u00a0Granada, both from Eckerton Hill Farm, over medium-high heat in a little over 2 tablespoons of olive oil inside a vintage thick-walled tin-lined copper 14-inch oval saut\u00e9 pan,\u00a0stirring, until softened if not browned (I had a lot of mushrooms this time, so they were too crowded, but the taste didn&#8217;t suffer), for roughly 5 minutes, all transferred to 2 warm plates (in a warm oven, door ajar),\u00a0the pan wiped dry and an additional tablespoon of olive oil added, the flame turned up to medium-high and, once the oil was shimmering,\u00a0two 8-ounce haddock fillets from P.E. &amp; D.D. Seafood that had been seasoned with the fisherman&#8217;s own local salt and some freshly ground black pepper, were introduced and cooked, flesh sides down, and without moving until well browned, or for about 3 minutes, when they were carefully flipped over and cooked on the skin side until the fish was just cooked through, or about 2 minutes longer, transferred onto the plates next to the mushrooms, then about three quarters of a cup of a good low-sodium vegetable stock (using Better Than Bullion,\u00a0from Whole Foods Market) was added to the same pan and cooked over high heat until reduced by at least half, the pan removed from the flame, 2 tablespoons of butter and 2 tablespoons of Chelsea Whole Foods Market organic California lemon stirred in, the sauce seasoned to taste with salt and pepper before being poured over both the fish and the mushrooms, lemon wedges served on the side [I mostly used <a href=\"https:\/\/www.seriouseats.com\/recipes\/2013\/01\/pan-seared-fish-shiitake-mushroom-recipe.html\">this Serious Eats recipe<\/a>, although I substituted the fresh peppers for the author&#8217;s &#8220;chili flakes&#8221;]<\/li>\n<li>half of a bunch of very sweet green kale (with an awesome texture once heated) from Norwich Meadows farm,\u00a0washed several times and roughly chopped, including the stems, wilted inside a large antique copper pot in a little olive oil in which several thinly sliced cloves of\u00a0<a href=\"https:\/\/www.gourmetgarlicgardens.com\/chesnok-red.html\">\u2018Chesnok Red\u2019 garlic<\/a>\u00a0from Alewife Farm\u00a0had first been warmed and begun to color, the greens arranged on the plates, seasoned with salt and pepper and drizzled with a little olive oil<\/li>\n<li>the wine was a California (Sonoma County\/Alexander Valley) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/jac-cole-oak-fermented-chardonnay-alexander-valley-2018?cid=US\">Jac Cole Alexander Valley Oak Fermented Chardonnay 2018<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/#\/\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=687892\">Vivaldi&#8217;s &#8216;Il Teuzzone&#8217;, written in Mantua in 1719, and first produced in Venice during Carnival celebrations that year, performed by\u00a0Jordi Savall and the\u00a0Concert des Nations<\/a>; the story is &#8220;<a href=\"https:\/\/www.nytimes.com\/2012\/05\/20\/arts\/music\/vivaldis-teuzzone.html\">a seething tale of family rivalries and altered wills at the ancient Chinese court<\/a>&#8220;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Winter is icumen in Winter is icumen in, Lhude sing Goddamm, Raineth drop and staineth slop, And how the wind doth ramm! Sing: Goddamm. Skiddeth bus and sloppeth us, An ague hath my ham. Freezeth river, turneth liver, Damm you; Sing: Goddamm. Goddamm, Goddamm, &#8217;tis why I am, Goddamm, So &#8216;gainst the winter&#8217;s balm. Sing &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-25050","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\/25050","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=25050"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25050\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}