{"id":3711,"date":"2015-03-02T06:05:17","date_gmt":"2015-03-02T06:05:17","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3711"},"modified":"2015-03-02T06:05:17","modified_gmt":"2015-03-02T06:05:17","slug":"wild-salmon-with-herbs-kale-after-pasta-e-ceci","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3711","title":{"rendered":"wild salmon with herbs; kale; after pasta e ceci"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/salmon_herbs_kale_shallots_garlic_capers.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3713\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/salmon_herbs_kale_shallots_garlic_capers.jpg\" alt=\"salmon_herbs_kale_shallots_garlic_capers\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This will be the last entry until the middle of the week. \u00a0Barry and I are going to be in Philadelphia for two days, so\u00a0I&#8217;m going to get to eat out!<\/p>\n<p>For tonight&#8217;s<em> secundi<\/em>, we shared part of a\u00a0wild salmon fillet, and a bunch of not-so-wild kale.<\/p>\n<ul>\n<li>wild Coho salmon fillet from Whole Foods, roasted in butter in a shallow enameled cast-iron pan (using\u00a0two tablespoons of\u00a0butter for about 13 ounces of salmon), seasoned, roasted for about eight minutes, turning once, after five minutes, removed to warm plates and sprinkled with salt, pepper, chopped parsley from Whole Foods, and a melange of several other fresh herbs, already chopped, which I could no longer identify tonight<\/li>\n<li>shallots from John C. Madura Farms, garlic from Samascott Orchards, and rinsed salted capers, all saut\u00e9ed, in their turn, in olive oil, then\u00a0joined by chopped winter kale from Rogowski Farm, which was saut\u00e9ed until tender, the dish finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>the wine was an Austrian red, <a href=\"http:\/\/www.chelseawinevault.com\/all\/stadlmann-pinot-noir-classic-2012-organic#.VPP4V2TF95A\">Stadlmann Pinot Noir 2012<\/a><\/li>\n<li>the music, spread over much of\u00a0both courses, was\u00a0Dvo\u0159\u00e1k\u2019s <span class=\"st\">Symphony No. 7<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/pasta_e_ceci_day_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3714\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/pasta_e_ceci_day_2.jpg\" alt=\"pasta_e_ceci_day_2\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>We had started with a <em>primi<\/em> which was a slight alteration to small amount of the pasta left over from dinner\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2015\/03\/01\/pasta-e-ceci-campagna-vesuvio-chickpeas-tomato\/\">last night<\/a>. \u00a0Surprisingly, it was even more delicious the second time around.<\/p>\n<ul>\n<li>To the origninal <em>pasta e ceci<\/em> I added the lighter green parts of a large sheath of leek which I had saut\u00e9ed until wilted, some more chicken broth, and a dusting of mixed herbs, before\u00a0I again grated some parmesan cheese over the top<\/li>\n<li>the bread, to soak up the sauce, was a little bit of lightly-toasted pita left from <a href=\"http:\/\/food.hoggardwagner.org\/2015\/03\/01\/potato-and-leek-egg-bake-with-thyme-and-tarragon\/\">today&#8217;s lunch<\/a><\/li>\n<li>the wine was an Italian white, <a href=\"http:\/\/www.sibillavini.com\/#!product\/prd1\/2182714865\/falanghina-campi-flegrei-doc-2013\">Campi Flegrei La Sibilla 2013\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This will be the last entry until the middle of the week. \u00a0Barry and I are going to be in Philadelphia for two days, so\u00a0I&#8217;m going to get to eat out! For tonight&#8217;s secundi, we shared part of a\u00a0wild salmon fillet, and a bunch of not-so-wild kale. wild Coho salmon fillet from Whole Foods, roasted &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-3711","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\/3711","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=3711"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3711\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}