{"id":3071,"date":"2015-01-09T19:07:29","date_gmt":"2015-01-09T19:07:29","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3071"},"modified":"2015-01-09T19:07:29","modified_gmt":"2015-01-09T19:07:29","slug":"hare-on-pappardelle-red-cabbage-upland-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3071","title":{"rendered":"hare on pappardelle; red cabbage; upland cress"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/hare_sauce_pappardelle_red_cabbage.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3073\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/hare_sauce_pappardelle_red_cabbage.jpg\" alt=\"hare_sauce_pappardelle_red_cabbage\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Leftovers.<\/p>\n<p>Surprisingly, we actually did have some hare leftover after <em><a href=\"http:\/\/food.hoggardwagner.org\/2015\/01\/09\/crab-salad-toast-lepre-in-salmi-polenta-black-kale\/\">the feast<\/a><\/em>; I think it was because I hadn&#8217;t reduced the proportion of the remaining recipe ingredients to match the smaller weight of the hare I had used.\u00a0 In truth, what we had left from the earlier dinner was hare <em>rag\u00f9<\/em>, but what a wonderful readymade for new dinner, and I don&#8217;t remeber how many times I&#8217;d thought of preparing such a rich sauce from scratch, just to be able to serve it on pasta.\u00a0 I&#8217;m always especially on the alert for things I might serve on very good egg noodles, so the rich game sauce resting\u00a0 in the refrigerator was doubly appreciated.<\/p>\n<p>I also still had a small amount of braised red cabbage I had cooked for an earlier dinner, some of which had already found its way into a second meal, so this would be the dish&#8217;s third appearance.<\/p>\n<p>To freshen up the plate, in addition to some chopped parsley on the rag\u00f9, I added some fresh, peppery cress.<\/p>\n<ul>\n<li>hare rag\u00f9 remaining from a dinner two days previous, served on boiled <a href=\"http:\/\/www.eataly.net\/it_it\/pappardelle-250-g-antica-madia\">Pappardelle Antica Madia<\/a>, from Eataly, and finished with chopped parsley from Whole Foods<\/li>\n<li>upland cress (<a href=\"http:\/\/www.livegourmet.com\/cress.html\">Live Gourmet<\/a>) from WF , not dressed<\/li>\n<li>sweet and sour red cabbage with fennel remaining from still another <a href=\"http:\/\/food.hoggardwagner.org\/2014\/12\/29\/ham-steak-sweet-and-sour-red-cabbage-and-fennel\/\">earlier dinner<\/a><\/li>\n<li>the wine was a Spanish red, <a href=\"http:\/\/www.chelseawinevault.com\/all\/bodegas-juan-gil-monastrell-jumilla-2012\">Juan Gil Jumilla Monastrell 2012<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Leftovers. Surprisingly, we actually did have some hare leftover after the feast; I think it was because I hadn&#8217;t reduced the proportion of the remaining recipe ingredients to match the smaller weight of the hare I had used.\u00a0 In truth, what we had left from the earlier dinner was hare rag\u00f9, but what a wonderful &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-3071","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\/3071","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=3071"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3071\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}