{"id":25685,"date":"2020-01-24T02:26:44","date_gmt":"2020-01-24T02:26:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25685"},"modified":"2020-01-24T02:26:44","modified_gmt":"2020-01-24T02:26:44","slug":"sea-bass-with-mussels-tomato-saffron-tardivo-rosemary","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25685","title":{"rendered":"sea bass with mussels, tomato, saffron; tardivo, rosemary"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25778\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/01\/sea_bass_mussels.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Surf and surf.<\/p>\n<p>There wasn&#8217;t enough sea bass left in the bucket at the market, so, beating Paul to the punch this time (he usually asks, &#8220;anything else?&#8221; even when I&#8217;ve already selected 2 full portions of something, I added a bit of shellfish that had also been harvested from our local waters.<\/p>\n<p>It&#8217;s now been 3 weeks since I prepared this meal, and I don&#8217;t remember whether I had found <a href=\"https:\/\/www.bbc.co.uk\/food\/recipes\/sea_bass_with_mussels_04742\">the recipe<\/a>\u00a0that I ended up (mostly) using while I was still at the fish stand deciding on whether to buy the mussels, or that evening, when I was ready to prepare the meal. My memory of the details of the cooking are also necessarily a little sketchy, but I can describe the origin of most of the ingredients:<\/p>\n<ul>\n<li>two 5-ounce portions of local sea bass fillet from Pura Vida Seafood; eight ounces of local mushrooms, also from Pura Vida Seafood; fresh thyme from West Side Market (Uncle Vinny&#8217;s brand). two medium orange local heirloom tomatoes that I&#8217;d ripened on the windowsill, from Eckerton Hill Farm; a stalk from the greens of a celery root from Norwich Meadows Farms substituting for fennel; equal parts Millport Dairy Farm yogurt and a local Organic Farms whole milk substituting for\u00a0double cream; a bit of\u00a0wild cress from Lani&#8217;s Farm substituting for the samphire or sea beans; micro celery from Two Guys from Woodbridge<\/li>\n<li><a href=\"http:\/\/www.johnvenaproduce.com\/products\/222\">tardivo<\/a> from Willow Wisp Farm, washed under cold running water, the moisture shaken off, cut in 4 sections lengthwise and a V-cut made most of the way through the root end, allowing that part to cook more rapidly, tossed with a little olive oil, sea salt, and freshly-ground black pepper, arranged inside an enameled cast iron pan over medium-high heat, one of their cut sides down, each covered with a couple of rosemary sprigs from Stokes Farm, cooked for a few minutes then turned onto a second cut side and cooked for a few more, and finally turned and cooked briefly onto the third, before they were arranged on the plates [this beautiful chicory can be served warm or room temperature after cooking]<\/li>\n<li>the wine was a Portuguese (Vinho Verde\/Mon\u00e7\u00e3o and Melga\u00e7o) white,\u00a0<a href=\"https:\/\/nyc.flatiron-wines.com\/products\/quinta-do-regueiro-regueiro-alvarinho-reserva-2018?_pos=1&amp;_sid=056f77736&amp;_ss=r\">Quinta do Regueiro, Regueiro Alvarinho Reserva 2018<\/a>, from <a href=\"https:\/\/nyc.flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/joycedidonato.com\/recordings\/berlioz-la-damnation-de-faust\/\">Berlioz&#8217;s &#8216;La Damnation de Faust&#8217;, John Nelson conduting the Orchestre Philharmonique de Strasbourg, with singers including\u00a0singers Michael Spyres, Joyce DiDonato and Nicolas Courjal<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Surf and surf. There wasn&#8217;t enough sea bass left in the bucket at the market, so, beating Paul to the punch this time (he usually asks, &#8220;anything else?&#8221; even when I&#8217;ve already selected 2 full portions of something, I added a bit of shellfish that had also been harvested from our local waters. It&#8217;s now &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-25685","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\/25685","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=25685"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25685\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}