{"id":3243,"date":"2015-01-22T06:00:37","date_gmt":"2015-01-22T06:00:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3243"},"modified":"2015-01-22T06:00:37","modified_gmt":"2015-01-22T06:00:37","slug":"flounder-with-simple-sorrel-sauce-potatoes-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3243","title":{"rendered":"flounder with simple sorrel sauce, potatoes, kale"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/flounder_sorrel_sauce_potatoes_kale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3244\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/flounder_sorrel_sauce_potatoes_kale.jpg\" alt=\"flounder_sorrel_sauce_potatoes_kale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Everything looked terrific at the American Seafood stall in the Union Square Greenmarket on Wednesday, but, having no idea of what I would want to prepare that night after Barry and I returned from listening to <a href=\"http:\/\/en.wikipedia.org\/wiki\/Laura_Poitras\">Laura Poitras<\/a> speaking at <a href=\"http:\/\/artistsspace.org\/exhibitions\/911-trilogy\">Artists Space<\/a>, I decided to take two beautiful six-and-a-half ounce flounder fillets (I figured they would give me some creative elbow room).\u00a0 A few minutes later I saw the bunches of sorrel Jim had spread out on one of the Rogowski Farm tables.\u00a0 My dinner was now a plan.\u00a0 As I already had several kinds of boiling potatoes on hand, and a small amount of mixed kales, I was able to return home with an unusually light bag.<\/p>\n<ul>\n<li>flounder fillets from American Seafood, seasoned, dotted with butter, placed in a ceramic oven dish with a modest amount (1\/4 cup for the two) of white wine poured over the top, placed in a 375\u00ba oven for 10 minutes, removed and placed on the plates, the juices added to a small pan containing about a fourth of a cup of very good <span class=\"st\"><em>Cr\u00e8me fra\u00eeche<\/em><\/span>, which was then boiled quickly until slightly reduced, half of a bunch of shredded sorrel then added and stirred into it before it was spooned over the fish on the plates<\/li>\n<li>German Butterball potatoes from Norwich Meadows Farm (scrubbed but unpeeled), boiled, drained, halved, buttered, and added to the plate<\/li>\n<li>two kinds of kale (green and purple) from Tamarack Hollow Farm, wilted with olive oil in which thinly-sliced garlic from Migliorelli Farm had been heated<\/li>\n<li>the wine was a California white, <a href=\"https:\/\/www.wentevineyards.com\/wines\/2012-riva-ranch-chardonnay\">Wente Riva Ranch Chardonnay Arroyo Seco Monterrey 2012<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/Bosc_pear_Brebis_Bleu_Slybro.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3246\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/01\/Bosc_pear_Brebis_Bleu_Slybro.jpg\" alt=\"Bosc_pear_Brebis_Bleu_Slybro\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The second course was simply sections of a very ripe, luscious Bosc pear from Migliorelli Farm, with its bruised area cut off, served with small amounts of two cheeses, sheep milk Brebis Bleu from 3-Corner Field Farm, and goats milk Slyboro from Consider Bardwell Farm.<\/p>\n<ul>\n<li>we continued with the Wente Chardonnay with this course<\/li>\n<\/ul>\n<p>While it&#8217;s possible I may still see some Bosc pears in the Greenmarket this winter, I was assured today by the farmers that I was enjoying the last of the both the sorrel and the kale.\u00a0 All of which makes me particularly happy that I still have half of Jim&#8217;s savory <em>rumex acetosa<\/em>, as well as an equally sweet-looking bunch of collard greens (apparently also the very last of the season), picked up at Rogowski Farm today as well.<\/p>\n<p>&nbsp;<\/p>\n<p>Regarding the earlier part of the evening, being in that crowded room tonight with Laura was an enormous privilege, but it was also a powerful reminder of just how much this country has lost, primarily since 9\/11.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Everything looked terrific at the American Seafood stall in the Union Square Greenmarket on Wednesday, but, having no idea of what I would want to prepare that night after Barry and I returned from listening to Laura Poitras speaking at Artists Space, I decided to take two beautiful six-and-a-half ounce flounder fillets (I figured they &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-3243","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\/3243","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3243"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3243\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}