{"id":3848,"date":"2015-03-24T17:39:24","date_gmt":"2015-03-24T17:39:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3848"},"modified":"2015-03-24T17:39:24","modified_gmt":"2015-03-24T17:39:24","slug":"haddock-roasted-with-potato-garlic-sorrel-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3848","title":{"rendered":"haddock roasted with potato, garlic, sorrel, tomato"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/haddock_potatoes_tomatoes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3849\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/haddock_potatoes_tomatoes.jpg\" alt=\"haddock_potatoes_tomatoes\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Haddock does very well without smoking. \u00a0 My celtic Fall River-born stepfather would be shocked, if he were\u00a0still with us, although he surely knew <em>scrod. \u00a0<\/em>I was proud to be able to put this meal together on Saturday, in the midst of some serious problems with hot water, problems now resolved.<\/p>\n<ul>\n<li>one pound of small Kennebec potatoes from Keith&#8217;s\u00a0Farm, washed, but not peeled, sliced thinly, tossed in a ceramic oven pan with two\u00a0tablespoons of\u00a0butter which had already been allowed to melt in the pan, some salt and pepper, spread evenly and roasted at 425\u00ba for about 25 minutes (when they have begun to brown), sprinkled half of the way through with two\u00a0sliced spring garlic from\u00a0Eataly and tossed again, the dish then\u00a0topped with a one-pound\u00a0haddock fillet from P.E. &amp; D.D. Seafood which had been divided into two pieces, spread with\u00a0softened knobs of\u00a0one\u00a0tablespoons of butter, some salt and freshly-ground pepper,\u00a0and returned to the oven for about 10 minutes, or until the fish is just done,\u00a0the fish served with a chiffonade of sorrel from\u00a0Bodhitree Farm which had been &#8216;melted&#8217; in a little butter \u00a0[the inspiration for this treatment of haddock was Marc Bittman&#8217;s &#8216;Emma&#8217;s Cod&#8217; in his book, &#8216;\u2018<a href=\"http:\/\/www.amazon.com\/Fish-Complete-Guide-Buying-Cooking\/dp\/0028631528\">Fish: The Complete Guide to Buying and Cooking<\/a>\u2018]<\/li>\n<li>two ripe\u00a0Maine Backyard Farms tomatoes from Eataly, each\u00a0sliced into four rounds and lightly seasoned, were also added to the pan while it was in the oven,\u00a0at about the same time as the sliced spring garlic<\/li>\n<li>the wine was an Italian white,\u00a0<a href=\"http:\/\/flatiron-wines.com\/cantina-del-taburno-falanghina-del-sannio-2013.html\">Cantina del Taburno Falanghina del Sanno 2013<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.musicweb-international.com\/classrev\/2010\/Mar10\/Vivaldi_Farnace_op30471.htm\">Vivaldi&#8217;s\u00a0&#8216;Farnace&#8217;, in a fantastic performance led by Jordi Savall\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Haddock does very well without smoking. \u00a0 My celtic Fall River-born stepfather would be shocked, if he were\u00a0still with us, although he surely knew scrod. \u00a0I was proud to be able to put this meal together on Saturday, in the midst of some serious problems with hot water, problems now resolved. one pound of small &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-3848","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\/3848","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=3848"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3848\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}