{"id":3891,"date":"2015-03-30T05:21:25","date_gmt":"2015-03-30T05:21:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3891"},"modified":"2015-03-30T05:21:25","modified_gmt":"2015-03-30T05:21:25","slug":"water-buffalo-steak-parsnips-rainbow-chard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3891","title":{"rendered":"water buffalo steak; parsnips; rainbow chard"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/water_buffalo__parsnips_chard.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3894\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/water_buffalo__parsnips_chard.jpg\" alt=\"water_buffalo__parsnips_chard\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p><strong>Note to self: Do not hesitate to bring water buffalo back into the kitchen.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>I wasn&#8217;t really so much attracted to the novelty of water buffalo, but rather to the idea that the meat of this Italian ruminant\u00a0might be both as delicious and as healthy as most of the traditional fare associated with\u00a0the Italian\u00a0peninsula. \u00a0I prepared it with almost a total minimum of fuss, in order to savor its\u00a0flavor. \u00a0Absent only one quality, one which I absolutely do not require, that is, the very American demand for &#8216;melt-in-your-mouth&#8217;\u00a0palatability, I was not disappointed. \u00a0The taste was terrific, even if a tad more chewing was involved than with more conventional steaks.<\/p>\n<p>About the vegetables: \u00a0The parsnips could not have been sweeter\u00a0or more\u00a0tastier, and the\u00a0chard, although a long-absent and much-missed guest at our\u00a0winter table, was welcome tonight even more for its burst of\u00a0color and intense flavor.<\/p>\n<ul>\n<li>one New Jersey water buffalo 12-ounce New York strip steak from\u00a0<a href=\"http:\/\/riverineranch.com\/\">Riverine Ranch<\/a>\u00a0at the Union Square Greenmarket, thoroughly aired-dried on the kitchen counter for two hours before being\u00a0placed\u00a0on a very hot enameled grill pan for about eight minutes (turning once, both sides seasoned\u00a0after first being seared), then allowed to rest for almost 10\u00a0minutes while kept warm, sliced into eight sections, drizzled with lemon juice from Fantastic Gardens of Long Island, and some good olive oil, finally placed on two warm plates<\/li>\n<li>parsnips from Norwich Meadows Farm, scrubbed, scraped, and cut into 1\/2\u2033 slices, tossed with olive oil and salt, spread in a single layer onto an unglazed ceramic oven pan, dotted with butter (a fairly dainty process), roasted at 425\u00ba, turning once, then removed and seasoned with a little more salt and pepper, and sprinkled with chopped parsley from\u00a0Rogowski Farm<\/li>\n<li>rainbow chard, which Norwich Meadows Farm had been surprised to discover under a high tunnel on their New Jersey acreage the day before, saut\u00e9ed with olive oil and\u00a0finished with Fantastic Gardens lemon, and crushed dried hot pepper seeds<\/li>\n<li>the wine was an Argentinian red, <a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/on-sale\/accuro-malbec-mendoza-2012#.VRjZWWRViko\">Acc\u016bro Mendoza Malbec 2013<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea wine vault<\/a><\/li>\n<li>the music was Schubert&#8217;s Symphony No.\u00a03<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Note to self: Do not hesitate to bring water buffalo back into the kitchen. &nbsp; I wasn&#8217;t really so much attracted to the novelty of water buffalo, but rather to the idea that the meat of this Italian ruminant\u00a0might be both as delicious and as healthy as most of the traditional fare associated with\u00a0the Italian\u00a0peninsula. &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-3891","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\/3891","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=3891"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3891\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}