{"id":5118,"date":"2015-08-30T22:38:14","date_gmt":"2015-08-30T22:38:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5118"},"modified":"2015-08-30T22:38:14","modified_gmt":"2015-08-30T22:38:14","slug":"cod-with-girolle-and-parsley-husk-cherry-and-corn","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5118","title":{"rendered":"cod with girolle and parsley; husk cherry and corn"},"content":{"rendered":"

\"cod_chanterelle_corn_husk_cherry\"<\/a><\/p>\n

We had returned from Rhode Island the night before, where we had been immersed in locavore creative cookery, so my visit to the Union Square Greenmarket the next day\u00a0was even more burdened with the weight of responsibility than usual.<\/p>\n

I should have been intimidated by the fantastic meals we had\u00a0enjoyed from the kitchens of\u00a0Derek Wagner (Nick’s on Broadway<\/a>, as well as the oyster farm dinner the day before<\/a>), and Ben Sukle (Birch<\/a>). \u00a0In fact I wasn’t,\u00a0mostly because, after five days away from my own kitchen,\u00a0I was so anxious to re-visit the bounty of\u00a0our home counties.<\/p>\n

Among the many pleasures\u00a0we encountered in Rhode Island which were uncommon or unheard of on our New York table, was the appearance, several times, of sweet corn, even more sweet husk cherries, and somewhat sour tiny cucumbers, shaped and colored like watermelons. \u00a0At the Greenmarket on Saturday\u00a0my only deliberate purchase, other than the\u00a0fish, was some\u00a0corn (a vegetable whose origins are Mexican); the fact that I also brought home\u00a0husk cherries and sour gherkins\u00a0(both of Mexican origin) was totally fortuitous. \u00a0I had no plans to put them together with the maiz<\/em>, but when I looked on line for ideas for serving corn\u00a0(off the cob, of course), the first suggestion was to combine it with Physalis pruinosa<\/a> and the little gherkins, or ‘Sandita<\/a>‘. \u00a0It looked like a natural, and I had just the right amount and proportion of each ingredient.<\/p>\n

As far as the fish portion of this meal is concerned, while cod is not found in the warmer waters of either the Gulf or the Pacific, there are a number of other white fish in those oceans.<\/p>\n

I had also picked up less than two ounces of chantarelle (girolle) mushrooms at the Greenmarket, not knowing until later in the evening\u00a0what I would do with them (Mexico does have\u00a0an exact equivalent to the chanterelle mushroom<\/a>).\u00a0Mexican cuisine would be more likely to incorporate cilantro than parsley, but I used Italian Parsley here because I had not planned ahead.<\/p>\n

My dinner was now fully conceived.<\/p>\n

Even the wine had a Mexican connection, the parents of the vintner,\u00a0Dalia Ceja<\/a>, were\u00a0field workers who became the first Mexican-American winery owners in Napa and Carneros.<\/p>\n