{"id":4580,"date":"2015-07-06T05:53:12","date_gmt":"2015-07-06T05:53:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4580"},"modified":"2015-07-06T05:53:12","modified_gmt":"2015-07-06T05:53:12","slug":"morcilla-pinoli-raisins-radicchio-salad-baby-leeks","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4580","title":{"rendered":"morcilla, pinoli, raisins; radicchio salad; baby leeks"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/07\/morcilla_salad_baby_leek.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4586\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/07\/morcilla_salad_baby_leek.jpg\" alt=\"morcilla_salad_baby_leek\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I love blood sausage, regardless which cultural environment\u00a0produces it, and the Spanish do as well by it as any other.<\/p>\n<p>The day was warm. To avoid introducing heat into the kitchen and dining area we were thinking of having a\u00a0simple indoor picnic, but then\u00a0I remembered that a friend had given us\u00a0some morcilla a while back and that we hadn&#8217;t yet figured out how we were going to enjoy it. \u00a0Maybe it wouldn&#8217;t rewuire much cooking, and since I was home all afternoon anyway, following the dramatic developments in Greece, for ideas I could do some paper file browsing and an online search. \u00a0 It turned out that my folders contained absolutely nothing, and neither of my two Iberian cookbooks offered\u00a0any\u00a0useful suggestions,\u00a0other than outlines for preparations far more elaborate than I\u00a0would want to undertake under any circumstances (one of the reasons I love Italian cookery so much). \u00a0Using a\u00a0search engine however, I managed to assemble some sketches which I was able to put together\u00a0as a rough outline for\u00a0an entr\u00e9e which would incorporate the morcilla.<\/p>\n<p>I ended up with a fairly simple preparation\u00a0which featured materials I already had on hand.<\/p>\n<ul>\n<li>three tablespoons of pine nuts allowed to turn golden\u00a0in a little olive oil, then removed and set aside, some <a href=\"http:\/\/www.despanabrandfoods.com\/food-shop-2\/foods\/chorizo-morcilla\">Despa\u00f1a Brand Morcilla<\/a> (four links, a total of 8 oz.), the gift of a friend, cut into thick rounds with the skin left on, added to the oil in the pan, along with a few tablespoons of mixed raisins, all stirred and fried for a few minutes, followed by the addition of a few tablespoons of ros\u00e9 wine (opened the day before and kept in the refrigerator door), which was simmered for about four minutes before the pine nuts were added back to the pan, the whole then spooned over a previously-assembled salad of radicchio from Tamarack Hollow Farm, arugula from Whole Foods, and a m\u00e9lange of herbs (parsley from Stoke&#8217;s Farm. lovage from\u00a0Mountain Sweet Berry Farm,\u00a0tarragon from Stokes Farm, fennel fronds from Bodhitree Farm, and\u00a0basil from Keith\u2019s Farm), dressed with a very good olive oil, a Rioja red wine vinegar, salt, and pepper<\/li>\n<li>tiny baby leeks from\u00a0Mountain Sweet Berry Farm, rolled in olive oil, minced garlic, a bit of red wine vinegar, salt and pepper, then quickly pan-grilled, finished with chopped thyme from Eckerton Hill Farm<\/li>\n<li>the bread was a\u00a0whole wheat, \u2018Integrale\u2019, from Eataly<\/li>\n<li>the wine was a Spanish red, <a href=\"http:\/\/www.chelseawinevault.com\/red-wine\/finca-millara-beterna-mencia-ribeira-sacra-2013\">Finca Millara Beterna Ribiera Sacra Mencia 2012<\/a><\/li>\n<li>the music was that of\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Lisa_Bielawa\">Lisa Bielawa<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love blood sausage, regardless which cultural environment\u00a0produces it, and the Spanish do as well by it as any other. The day was warm. To avoid introducing heat into the kitchen and dining area we were thinking of having a\u00a0simple indoor picnic, but then\u00a0I remembered that a friend had given us\u00a0some morcilla a while back &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-4580","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\/4580","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=4580"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/4580\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}