{"id":26036,"date":"2020-04-18T22:18:35","date_gmt":"2020-04-18T22:18:35","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=26036"},"modified":"2020-04-18T22:18:35","modified_gmt":"2020-04-18T22:18:35","slug":"sea-bass-mushrooms-aji-dulce-basil-sprouts-potato-chive","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=26036","title":{"rendered":"sea bass, mushrooms, aji dulce, basil sprouts; potato, chive"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-26095\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/04\/bass_shrooms_potato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This entr\u00e9e was very familiar, but also very special, the latter because of one ingredient, a garnish that didn&#8217;t want to be just pretty. It was also Good Friday, which still retains some specialness for this cultural Catholic atheist.<\/p>\n<ul>\n<li>two 8-ounce Black Sea Bass fillets from American Seafood Company, washed, dried, seasoned on both sides with sea salt and freshly ground black pepper, saut\u00e9ed for 2 to 3 minutes over a fairly brisk flame with butter and a little olive oil inside a large, vintage thick-copper oval long-handled pan, skin side down, then turned over and the other side cooked for about the same length of time, removed when done and arranged on 2 warm plates (I had them inside the oven, set to its lowest temperature, but if left outside an oven they should at least be covered a little to retain their warmth); then, with 2 tablespoons of butter added to the pan, 7 ounces of beautiful blue oyster mushrooms from Ramble Creek Farm stall in the Union Square Greenmarket, split or cut, saut\u00e9ed, stirring, until lightly cooked, seasoned with sea salt, freshly-ground black pepper, and a pinch of a dried aji dulce pepper from Eckerton Hill Farm, followed by the addition of a handful of remarkable basil sprouts from Windfall Farms\u00a0 (noting that they had been washed in the same water as the farmers&#8217; spring garlic back at the farm, and that I could tell) and a tablespoon and a half of lemon juice, the mushrooms stirred a little more, everything in the pan then spooned onto the plates to the side of the fish (the skin of the bass is too beautiful to cover up)<\/li>\n<li>boiled\u00a0French fingering (Rosevale) potatoes from Mountain Sweet Berry Farm, rolled in butter, seasoned with salt and pepper, tossed with scissored chives from Lani&#8217;s Farm<\/li>\n<li>the Good Friday wine was a French (Loire\/Touraine\/Cheverny) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=41825&amp;searchtype=Contains\">Cheverny Blanc, Domaine de Montcy 2016<\/a>, from <a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-26094\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/04\/mandarin_Dessert.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Sometimes the best dessert is a simple mandarin orange, in this case from a bag delivered by Garden of Eden Market earlier that week.<\/p>\n<ul>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">the music was a very special performance [&#8220;The purpose of this recording was\u00a0to recreate the context of a passion performance during Bach\u2019s time at Leipzig.&#8221;] of\u00a0Director John Butt&#8217;s\u00a0<a href=\"https:\/\/www.dunedin-consort.org.uk\/shop\/recordings\/bach-series\/bach-john-passion\/\">Bach John Passion by the\u00a0Dunedin Consort<\/a>\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>April 10<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This entr\u00e9e was very familiar, but also very special, the latter because of one ingredient, a garnish that didn&#8217;t want to be just pretty. It was also Good Friday, which still retains some specialness for this cultural Catholic atheist. two 8-ounce Black Sea Bass fillets from American Seafood Company, washed, dried, seasoned on both sides &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-26036","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\/26036","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=26036"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/26036\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}