{"id":4748,"date":"2015-07-27T00:03:18","date_gmt":"2015-07-27T00:03:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4748"},"modified":"2015-07-27T00:03:18","modified_gmt":"2015-07-27T00:03:18","slug":"rillettes-then-hake-nasello-dorato-baby-artichokes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4748","title":{"rendered":"rillettes; then hake (nasello dorato), baby artichokes"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/07\/rillettes_bergamot_integrale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4750\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/07\/rillettes_bergamot_integrale.jpg\" alt=\"rillettes_bergamot_integrale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The first course, of rillettes, with a condiment, was the fruit\u00a0of\u00a0an impulse purchase.<\/p>\n<ul>\n<li>pork rillette (pastured pork, <em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Quatre_%C3%A9pices\">quatre \u00e9pices<\/a><\/em>, bay, garlic, vinegar, and brandy) from <a href=\"http:\/\/hudsonandcharles.com\/\">Hudson &amp; Charles<\/a>, \u00a0served with a <a href=\"http:\/\/www.saorsrl.com\/eng\/composteFrutta.html\">Bergamot marmalade<\/a>\u00a0from <a href=\"http:\/\/www.wmarketnyc.com\/locations.html\">Westside Market<\/a>,\u00a0and slices of\u00a0whole wheat bread (formerly labeled \u2018Integrale\u2019) from Eataly<\/li>\n<\/ul>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/07\/hake_artichokes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4751\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/07\/hake_artichokes.jpg\" alt=\"hake_artichokes\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The hake appeared on the table on Saturday because we hadn&#8217;t enjoyed that noble fish in three months, and because I had spotted some very fresh-looking fillets at the Greenmarket earlier in the\u00a0day. \u00a0As I had once before, again trying to avoid turning on the oven on a summer evening, I used a recipe originally calling for cod,\u00a0<em>merluzzo dorato, <\/em>I\u00a0substituted\u00a0hake (making it <em>nasello dorato)<\/em>,\u00a0as the two fish are very similar. \u00a0It&#8217;s the late <a href=\"http:\/\/italianfood.about.com\/bio\/Kyle-Phillips-1661.htm\">Kyle Phillips<\/a>&#8216;s <a href=\"http:\/\/italianfood.about.com\/od\/freshfishrecipes\/r\/blr0857.htm\">terrific recipe<\/a>.<\/p>\n<ul>\n<li>hake fillets from Seatuck Fish Company, dredged in seasoned flour and dipped in a\u00a0beaten egg from Millport Dairy, saut\u00e9ed in butter, along with\u00a0a handful of chopped fresh oregano\u00a0from Lani\u2019s Farm, then sprinkled with lemon juice and the pan juices that remained<\/li>\n<li>their\u00a0outer petals peeled off and discarded, stems and tips trimmed, baby artichokes from S. &amp; S.O. Produce Farms, quartered lengthwise (each placed in a bowl of water and lemon juice while being processed) and drained when all were\u00a0ready to cook, added to a layer of olive oil over a medium flame in a large non-reactive pan (in this case, enameled cast iron), seasoned with salt and pepper, stirred 5 to 7 minutes until slightly browned, some red pepper flakes, two finely-chopped fresh garlic cloves from Lucky Dog Organic, and a couple tablespoons of chopped parsley from Keith&#8217;s Farm added to the pan, the vegetables finally transferred to plates and sprinkled with\u00a0a few drops of a chianti wine vinegar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was a Spanish white, <a href=\"http:\/\/www.bodegasnaia.com\/naia-2010-en\">Naia D.O. Rueda 2014<\/a>,\u00a0from Verdejo old vines<\/li>\n<li>the music was\u00a0Mozart&#8217;s &#8216;<em>Cos\u00ec Fan Tutte<\/em>&#8216; the <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=5756\">Karl B\u00f6hm recording<\/a> with Ludwig, Schwarzkopf, Kraus, and Schmidt,<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The first course, of rillettes, with a condiment, was the fruit\u00a0of\u00a0an impulse purchase. pork rillette (pastured pork, quatre \u00e9pices, bay, garlic, vinegar, and brandy) from Hudson &amp; Charles, \u00a0served with a Bergamot marmalade\u00a0from Westside Market,\u00a0and slices of\u00a0whole wheat bread (formerly labeled \u2018Integrale\u2019) from Eataly The hake appeared on the table on Saturday because we hadn&#8217;t &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-4748","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\/4748","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=4748"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/4748\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}