{"id":4291,"date":"2015-05-18T05:16:25","date_gmt":"2015-05-18T05:16:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4291"},"modified":"2015-05-18T05:16:25","modified_gmt":"2015-05-18T05:16:25","slug":"pappardelle-with-mushroom-sauce-parsley-pinoli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4291","title":{"rendered":"pappardelle with mushroom sauce, parsley, pinoli"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/05\/pappardelle_mushroom_sauce.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4293\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/05\/pappardelle_mushroom_sauce.jpg\" alt=\"pappardelle_mushroom_sauce\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>We&#8217;ve been pretty distracted by a number of evening commitments over the last few days, only some of them related to another New York art fair weekend (full disclosure: \u00a0I did not go to Frieze). \u00a0Although we still managed to eat very well, it\u00a0means that\u00a0there hasn&#8217;t been a lot of\u00a0excitement in the kitchen lately. \u00a0Tonight&#8217;s meal\u00a0represented the beginning of a return to real cookery, even if it was pretty much only a question of assembly.<\/p>\n<ul>\n<li><a href=\"http:\/\/rustichella.it\/index.php?lang=en\">Rustichella d&#8217;Abruzzo Pappardelle<\/a> (an eight-ounce package of dry noodles), served with a sauce using\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Pleurotus_citrinopileatus\">Golden\u00a0Oyster Mushrooms<\/a> from <a href=\"http:\/\/www.blueoystercultivation.com\/\">Blue Oyster Cultivation<\/a> in the Greenmarket (see the image below), prepared pretty much according to <a href=\"http:\/\/www.bbc.co.uk\/food\/recipes\/pastawithmushroomsau_83362\">this simple recipe<\/a>\u00a0(note: I toasted the pine nuts before adding them to the bowls)<\/li>\n<li>the wine was an Italian red, <a href=\"http:\/\/www.castellogabbiano.it\/cg\/en\/wines\/the-labels\/chianti-classico-docg-en\">Gabbiano Chianti 2012<\/a> (we note that the vineyard itself was established nearly 900 years earlier, which is not extraordinary in that part of the world)<\/li>\n<li>the music was streamed from <a href=\"http:\/\/counterstreamradio.net\/\">Counterstream Radio<\/a><\/li>\n<\/ul>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/05\/Golden_Oyster_Mushrooms.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4295\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/05\/Golden_Oyster_Mushrooms.jpg\" alt=\"Golden_Oyster_Mushrooms\" width=\"450\" height=\"600\" \/><\/a><\/p>\n<p>Golden Oyster Mushrooms, at\u00a0the Blue Oyster Cultivation stand<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;ve been pretty distracted by a number of evening commitments over the last few days, only some of them related to another New York art fair weekend (full disclosure: \u00a0I did not go to Frieze). \u00a0Although we still managed to eat very well, it\u00a0means that\u00a0there hasn&#8217;t been a lot of\u00a0excitement in the kitchen lately. \u00a0Tonight&#8217;s &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-4291","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\/4291","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=4291"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/4291\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}