{"id":5158,"date":"2015-09-01T05:47:23","date_gmt":"2015-09-01T05:47:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5158"},"modified":"2015-09-01T05:47:23","modified_gmt":"2015-09-01T05:47:23","slug":"flounder-cherry-tomato-scallion-thyme-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5158","title":{"rendered":"flounder; cherry tomato, scallion, thyme; collards"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/flounder_tomato_collards.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5166\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/flounder_tomato_collards.jpg\" alt=\"flounder_tomato_collards\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>one flounder fillet (.84 lbs) from P.E. &amp; D.D. Seafood, washed, dried, divided into two equal pieces, brushed with a bit of good white wine vinegar and salt, lightly floured, saut\u00e9ed briefly\u00a0in olive oil and a touch of butter, removed to warm\u00a0plates, the pan in which they were saut\u00e9ed wiped with paper towels, then butter, lemon juice and parsley from\u00a0Tamarack Hollow Farm added, and briefly heated while scraping the crusty bits on the bottom of the pan, the sauce which resulted poured over the fillets<\/li>\n<li>some very sweet\u00a0collard greens from a garden in Garrison, New York, a gift of a friend (and gentlefolk farmer), cut as a rough chiffonade, then braised in a heavy pot in which slightly-crushed garlic\u00a0from Phillips Farm had heated in\u00a0some olive oil, the dish finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>thin scallions from\u00a0Tamarack Hollow Farm, sliced, heated in olive oil until pungent\u00a0before\u00a0some small red and orange cherry tomatoes, also from our friend&#8217;s field in Garrison, New York, were stirred in and cooked until they began\u00a0to wrinkle and soften, a generous amount of chopped thyme from\u00a0Phillips Farm then added, along with salt and a pinch of sugar, and heated for another 30 seconds or so<\/li>\n<li>flat-leaf kale from a garden in Garrison, New York, the\u00a0gift of a friend (and gentlefolk farmer),<\/li>\n<li>the wine was a terrific California white, in a Burgundy style,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/matt-iaconis-chardonnay-napa-valley-2014.htm\">Matthew Iaconis Napa Valley Chardonnay 2014<\/a>\u00a0(it\u2019s <a href=\"https:\/\/www.youtube.com\/watch?v=EwGF89gKY5U\">Matt\u2019s<\/a>, and it comes from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a>)<\/li>\n<li>the music was Mozart&#8217;s <a href=\"https:\/\/www.youtube.com\/watch?v=eKytF98dmtA\">&#8216;<em>Mitridate, re di Ponto<\/em><\/a>&#8216; (he was barely 14 at the time he composed it) performed by\u00a0Christophe Rousset and\u00a0<em>Les Talens Lyriques<\/em><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>one flounder fillet (.84 lbs) from P.E. &amp; D.D. Seafood, washed, dried, divided into two equal pieces, brushed with a bit of good white wine vinegar and salt, lightly floured, saut\u00e9ed briefly\u00a0in olive oil and a touch of butter, removed to warm\u00a0plates, the pan in which they were saut\u00e9ed wiped with paper towels, then butter, &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-5158","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\/5158","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=5158"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5158\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}