![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/12\/vesuvio_smoked_steelhead.jpg\")
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Friday night dinner.<\/p>\n
Barry found the recipe<\/a>. I do the cooking, but he’s very, very good at ordering. I don’t mean ordering me<\/em>, but ordering food in restaurants or at take out, where I, on the other hand, usually freeze up. It turns out he’s also good at spotting recipes. This was a really good one.<\/p>\n I halved the recipe on the\u00a0delish<\/a> site, and I made a few changes, substituting mint for the dill I didn’t have; red onion for “onion”, because I love red onion; vesuvio pasta for spaghetti (same); smoked steelhead trout for salmon, because we’ve recently come to love our local steelhead, also because it’s what I had on hand that day; and finally, since I can’t usually leave good enough alone, and to enhance the visuals, I added a garnish, chervil here, one of my favorites.<\/p>\n There was a first course.<\/p>\n <\/p>\n Friday night dinner. Barry found the recipe. I do the cooking, but he’s very, very good at ordering. I don’t mean ordering me, but ordering food in restaurants or at take out, where I, on the other hand, usually freeze up. It turns out he’s also good at spotting recipes. This was a really good …<\/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-26412","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\/26412","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=26412"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/26412\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\none medium\/large chopped shallot cooked until softened, one clove of chopped garlic added and heated until fragrant, 2 tablespoons of white wine [poured in and stirred until it had almost completely, 3 ounces of\u00a0heavy cream and 3 tablespoons of lemon juice added and stirred until thickened, the sauce seasoned with sea salt and freshly ground\u00a0 black pepper before 4 ounces of smoked local steelhead trout (farmed by Hudson Valley Fisheries<\/a>, in Hudson, NY), a few tablespoons of rinsed large Sicilian salted capers and a generous amount of a mint hybrid (spearmint and Peppermint) mixed in and heated briefly, or just only until the salmon had warmed through, then 8 ounces of a Gragnano Campania pasta (Afeltra Vesuvio)<\/a> cooked al dente<\/em> added to the pot, along with almost a cup of the pasta cooking water, and tossed together with the sauce, adding more water if desired, before the dish was\u00a0 arranged inside shallow bowls, scattered with a little more mint, and garnished with chervil from Eckerton Hill Farm<\/a><\/li>\n<\/ul>\n![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/12\/feta_basil_aji.jpg\")
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