{"id":5711,"date":"2015-10-20T05:52:54","date_gmt":"2015-10-20T05:52:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5711"},"modified":"2015-10-20T05:52:54","modified_gmt":"2015-10-20T05:52:54","slug":"flounder-with-tomato-tarragon-butter-arugula-salad","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5711","title":{"rendered":"flounder with tomato-tarragon butter, arugula salad"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/flounder_tomato_butter_arugula.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5713\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/10\/flounder_tomato_butter_arugula.jpg\" alt=\"flounder_tomato_butter_arugula\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Because flounder, or any of several related species\u00a0found\u00a0within New York\u00a0waters, is such a great dining\u00a0fish, because it&#8217;s so freely available, extraordinarily fresh, from our local fishermen, but also\u00a0because, for many months of the year, we&#8217;re also fortunate to live with a huge bounty of tomatoes, I end up rearranging this basic recipe over and over again. And it seems to get better each time. But, just as important as any of those considerations, there&#8217;s the fact that it&#8217;s a very simple and very quickly-prepared entr\u00e9e.<\/p>\n<ul>\n<li>two 6 or 7-ounce Long Island waters flounder fillets from P.E.&amp;D.D. Seafood, lightly\u00a0seasoned, cooked in a pan over high heat for a few minutes, turning once, then placed on plates, a couple of spoons of \u2018tomato butter\u2019 [see below] placed on top<\/li>\n<li>tomato butter, made by cooking, until slightly soft and fragrant, a tiny amount of shallot from Norwich Meadows Farm in a generous amount of butter, then letting the flavored butter cool slightly before being poured over three different small, fresh, very ripe heirloom\u00a0tomatoes from Norwich Meadows Farm, chopped, then combined with a tablespoon\u00a0of tarragon, chopped, from Stokes Farm, and seasoned with salt,\u00a0pepper, and a few drops of red wine vinegar<\/li>\n<li>arugula, from Ryder Farm, dressed simply in some good olive oil, lemon, Maldon salt, and freshly-ground black pepper<\/li>\n<li>the wine was a California (Sonoma) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/scott-mcleod-chardonnay-russian-river-valley-2014.htm\">Scott McLeod, Chardonnay Russian River Valley 2014\u00a0<\/a><\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/www.amazon.com\/Time-Curve-Philip-William-Duckworth\/dp\/B002DMMMMM\/\">Time Curve &#8211; Music for Piano By Philip Glass and William Duckworth<\/a>&#8216;, performed by\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Bruce_Brubaker\">Bruce Brubaker<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Because flounder, or any of several related species\u00a0found\u00a0within New York\u00a0waters, is such a great dining\u00a0fish, because it&#8217;s so freely available, extraordinarily fresh, from our local fishermen, but also\u00a0because, for many months of the year, we&#8217;re also fortunate to live with a huge bounty of tomatoes, I end up rearranging this basic recipe over and over &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5711","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\/5711","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5711"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5711\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}