{"id":2968,"date":"2014-12-27T07:49:03","date_gmt":"2014-12-27T07:49:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2968"},"modified":"2014-12-27T07:49:03","modified_gmt":"2014-12-27T07:49:03","slug":"smoked-bluefish-on-toast-pappardelle-with-hare","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2968","title":{"rendered":"smoked bluefish on toast; pappardelle with hare"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/smoked_bluefish_pate_on_toast.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2970\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/smoked_bluefish_pate_on_toast.jpg\" alt=\"smoked_bluefish_pate_on_toast\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Wild.<\/p>\n<ul>\n<li>smoked bluefish fillet from Pura Vida in Cold Spring (north of New York City), skinned, chopped, and\u00a0mixed with a little chopped shallot from\u00a0Keith&#8217;s Farm, plus\u00a0a tablespoon of lemon juice, four ounces of cream cheese from Murray&#8217;s Bagels (on 8th Avenue), and a generous amount of scissored fresh chives from Eataly, served with thin toasted slices of fourth-day Antica Classica from Eataly<\/li>\n<li>the wine was a Canadian white, <a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/this-month-s-top-10\/henry-of-pelham-estate-riesling-ontario-2013#.VJ5dIcACA\">Henry of Pelham Riesling 2013<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/pappardelle_with_hare.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2971\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/pappardelle_with_hare.jpg\" alt=\"pappardelle_with_hare\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Still wilder. \u00a0The treatment of the hare was a more rustic version of\u00a0the recipe, &#8220;Pappardelle alla Lepre&#8221;, in the\u00a0<a href=\"http:\/\/www.amazon.com\/Rogers-Gray-Italian-Country-Cook\/dp\/0679450017\">Rogers Gray Italian Country Cook Book<\/a>.<\/p>\n<ul>\n<li>one small Scottish wild hare (the FDA does not allow us to\u00a0buy any form of game bagged inside the US, but apparently trusts the Scots) purchased through\u00a0<a href=\"http:\/\/www.fossilfarms.com\/company-store.htm\">Fossil Farms<\/a>, briefly marinated with cognac, then braised with onion, carrot, celery, garlic, canned San Marzano tomatoes (drained), half a bottle of a good red wine, several cloves, and half of a cinnamon stick<\/li>\n<li>the egg noodles were <a href=\"http:\/\/www.eataly.net\/it_it\/pappardelle-250-g-antica-madia\">Pappardelle Antica Madia<\/a>, from Eataly<\/li>\n<li>golden-beet tops from Eataly, wilted\u00a0with\u00a0olive oil<\/li>\n<li>the wine was a great Italian red, <a href=\"http:\/\/www.madrose.com\/italy\/piedmont\/castello-conti#boca-il-rosso-delle-donne\">Conti &#8216;il Rosso della Donne &#8216;Boca&#8217; 2008<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Wild. smoked bluefish fillet from Pura Vida in Cold Spring (north of New York City), skinned, chopped, and\u00a0mixed with a little chopped shallot from\u00a0Keith&#8217;s Farm, plus\u00a0a tablespoon of lemon juice, four ounces of cream cheese from Murray&#8217;s Bagels (on 8th Avenue), and a generous amount of scissored fresh chives from Eataly, served with thin toasted &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-2968","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\/2968","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=2968"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2968\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}