{"id":3032,"date":"2015-01-08T22:25:18","date_gmt":"2015-01-08T22:25:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3032"},"modified":"2015-01-08T22:25:18","modified_gmt":"2015-01-08T22:25:18","slug":"new-years-day-the-first-meal-of-2015","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3032","title":{"rendered":"New Year’s Day: the first meal of 2015"},"content":{"rendered":"

\"eggs_baked_mushjroom_cheese\"<\/a><\/p>\n

 <\/p>\n

\"shiitake_eggs_gruyere\"<\/a><\/p>\n

Eggs. While they weren’t really going to be for breakfast, but rather more like lunch, the day before the first day of the new year I picked up some Shiiatake mushrooms at the Union Square Greenmarket.\u00a0 I had spotted this recipe<\/a> from Food52<\/a>\u00a0 on line the day before that.\u00a0 It looked very good, it could be done without fussing, and I was happy that I had all the\u00a0 ingredients on hand, except for the mushrooms (a wee bit smug about that), and, finally, everything could be cooked inside one of the ancient, well-seasoned iron pans which I\u00a0 ‘inherited’ from some Australian sailors in Newport nearly half a century back.\u00a0 It always gives me great pleasure to use one of my Wagner pans (no relation).<\/p>\n

And so at some time around 2 o’clock the next afternoon we ate our first meal of 2015, ‘Baked Eggs with Mushrooms and Gruyere’.\u00a0 It went very well:\u00a0 The dish was delicious and, while they were barely runny inside, the yolks were totally contained by the mushroom mix, and nothing was lost on the plate.<\/p>\n