{"id":5467,"date":"2015-09-24T06:19:58","date_gmt":"2015-09-24T06:19:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5467"},"modified":"2015-09-24T06:19:58","modified_gmt":"2015-09-24T06:19:58","slug":"bluefish-tomatoes-leek-basil-parsley-cavolo-nero","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5467","title":{"rendered":"bluefish, tomatoes, leek, basil, parsley; cavolo nero"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/bluefish_tomates_cavolo_nero.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5471\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/bluefish_tomates_cavolo_nero.jpg\" alt=\"bluefish_tomates_cavolo_nero\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I suppose it should not really be surprising, but every time I prepare this dish, using pretty much the same recipe, it both looks and tastes differently than it ever did before. \u00a0This one may have been the best yet.<\/p>\n<p>Oh yes, I have to say again how sorry I am that some people haven&#8217;t learned\u00a0to appreciate the (possibly acquired) full-flavored taste\u00a0of <a href=\"http:\/\/www.nytimes.com\/2009\/08\/23\/magazine\/23food-t.html?_r=0\">this extraordinary fish<\/a>.<\/p>\n<ul>\n<li>one 15-ounce bluefish fillet from <a href=\"http:\/\/www.bluemoonfish.com\/\">Blue Moon Fish<\/a>, baked (more or less along the lines of <a href=\"http:\/\/rickacooks.blogspot.com\/2012\/07\/roasted-bluefish-fillets-with-tomatoes.html\">this recipe<\/a>)\u00a0in\u00a0a glazed ceramic pan at 450\u00ba for about 20-25 minutes above and below a variety of sliced heirloom tomatoes from Lani&#8217;s\u00a0Farm, two\u00a0sliced young leeks (rather than the scallions specified in the recipe) from Ryder\u00a0Farm, more than a little olive oil, some torn <a href=\"http:\/\/gothamgreens.com\/our-produce\/basil\">Gotham Greens Brooklyn rooftop basil<\/a>\u00a0from\u00a0Whole Foods, removed\u00a0from the oven and placed on two plates, finished with chopped parsley from\u00a0Paffenroth\u00a0Farms, the pan juices drizzled on top of the now-divided fillet<\/li>\n<li><em>cavolo nero,\u00a0<\/em>or black kale, from Bodhitree\u00a0Farm, briefly wilted with olive oil and two halved Rocambole garlic cloves from Keith\u2019s Farm, which had first been heated in the oil<\/li>\n<li>the wine was an Italian (Marche) white, <a href=\"http:\/\/www.saladinipilastri.it\/en\/vini_bianchi.php\">Saladini Pilastri Falerio<\/a> 2014, from Phillippe Wines<\/li>\n<li>the music was Haydn&#8217;s &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=14804\">8 Nocturnes<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I suppose it should not really be surprising, but every time I prepare this dish, using pretty much the same recipe, it both looks and tastes differently than it ever did before. \u00a0This one may have been the best yet. Oh yes, I have to say again how sorry I am that some people haven&#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-5467","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\/5467","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=5467"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5467\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}