{"id":3616,"date":"2015-02-24T06:18:52","date_gmt":"2015-02-24T06:18:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3616"},"modified":"2015-02-24T06:18:52","modified_gmt":"2015-02-24T06:18:52","slug":"linguine-walnuts-garlic-anchovies-chiles-parsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3616","title":{"rendered":"linguine, walnuts, anchovies, chiles; fruit\/cheese"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/linguine_with_walnuts_anchovies.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3619\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/linguine_with_walnuts_anchovies.jpg\" alt=\"linguine_with_walnuts_anchovies\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I was thinking that it was Tuesday night that would bring single-digit temperatures, and then mid-evening tonight I suddenly learned that the temperature outside was 8\u00ba.\u00a0 I thought that I wasn&#8217;t prepared for a dish fully appropriate to that kind of environmental challenge, but it turned out I was wrong.\u00a0 <a href=\"http:\/\/cooking.nytimes.com\/recipes\/8358-linguine-with-walnuts-and-anchovies\">This Mark Bittman recipe<\/a> which I think I had torn out of the New York Times sixteen years ago was more than up to the challenge of a cold night, although, to tell the truth, the apartment remained warm, and there wasn&#8217;t even any chilling howl of wind to be heard.<\/p>\n<p>By the way, Bittman&#8217;s linguine and walnut recipe remains my favorite version for that pairing, and there are certainly many of them.<\/p>\n<ul>\n<li>the pasta was Setaro linguine, from Buon Italia, the shelled walnuts from Whole Foods, the garlic, produced by Christopher Ranch, was from Eataly, and the parsley from Whole Foods<\/li>\n<li>the wine was an Italian white, <a href=\"http:\/\/www.cesani.it\/ecommerce\/vernaccia-di-san-gimignano-docg.html\">Cesani Vernaccia di san Gimignano 2013<\/a><\/li>\n<li>the music was from the early nineteenth century, that of <a href=\"http:\/\/en.wikipedia.org\/wiki\/Ferdinand_Ries\">Ferdinand Reis<\/a> and <a href=\"http:\/\/en.wikipedia.org\/wiki\/Franz_Xaver_Wolfgang_Mozart\">Franz Xaver Wolfgang Mozart<\/a>; very sweet<\/li>\n<\/ul>\n<p>Still on schedule:\u00a0 Tomorrow will still be a <a href=\"http:\/\/food.hoggardwagner.org\/2012\/03\/12\/kassler-rippchen-andin-sauerkraut\/\"><em>Kassler Ripchen-und-sauerkraut<\/em> <\/a>day, even if the evening temperature reading is supposed to be a balmy 20-something Fahrenheit.<\/p>\n<p>Dessert was a plate of three cheeses (L-R in the picture below), Manchester goat cheese from Consider Bardwell, Fr\u00e8re Fumant sheep cheese from\u00a03-Corner Field Farm, and Twig farm (Vermont) washed rind goat cheese from Eataly,),\u00a0 with an Anjou pear from Locust Grove Orchards.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/Anjou_pear_cheeses.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3624\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/02\/Anjou_pear_cheeses.jpg\" alt=\"Anjou_pear_cheeses\" width=\"600\" height=\"450\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I was thinking that it was Tuesday night that would bring single-digit temperatures, and then mid-evening tonight I suddenly learned that the temperature outside was 8\u00ba.\u00a0 I thought that I wasn&#8217;t prepared for a dish fully appropriate to that kind of environmental challenge, but it turned out I was wrong.\u00a0 This Mark Bittman recipe which &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-3616","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\/3616","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=3616"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3616\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}