{"id":5958,"date":"2015-11-08T19:45:50","date_gmt":"2015-11-08T19:45:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5958"},"modified":"2015-11-08T19:45:50","modified_gmt":"2015-11-08T19:45:50","slug":"roasted-squid-with-oregano-chiles-fennel-redbor-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5958","title":{"rendered":"roasted squid with oregano, chiles; fennel; redbor kale"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/squid_chiles_oregano_fennel_kale1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5963\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/squid_chiles_oregano_fennel_kale1.jpg\" alt=\"squid_chiles_oregano_fennel_kale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>While these are\u00a0baby squid, perhaps they are not\u00a0<em>baby<\/em>\u00a0squid (which <a href=\"http:\/\/www.theworldwidegourmet.com\/produits\/baby-squid\">might\u00a0be only\u00a03 to 6 centimeters long<\/a>, including their heads). \u00a0They are however\u00a0small, tender, and very tasty. I serve this dish often; the size of the cephalopods varies according to local\u00a0market availability, but they are\u00a0always delicious, and always very easy to\u00a0prepare.<\/p>\n<p>The recipe is included in Rose Gray and Ruth Rogers\u2019 \u2018<a href=\"http:\/\/www.strandbooks.com\/italian-3\/italian-easy-recipes-from-the-river-cafe\">Italian Easy: Recipes from the London River Cafe<\/a>\u2018. \u00a0The book is a treasure.<\/p>\n<ul>\n<li>three quarters of a pound of\u00a0baby squid, bodies and tentacles, from P.E. &amp; D.D. Seafood,\u00a0rinsed, dried, quickly arranged\u00a0in an enameled cast iron pan after its cooking surface had been brushed with olive oil\u00a0and heated on top of the range until very hot, then\u00a0sprinkled with\u00a0some super-pungent\u00a0dried Italian oregano from Buon Italia and one crushed dried pepperoncino, also from Buon Italia, then\u00a0a good squeeze\u00a0of lemon juice and some olive oil drizzled over the top, and placed in a pre-heated 400\u00ba oven, roasted for four or five minutes<\/li>\n<li>one baby fennel bulb from Norwich Meadows Farm, rolled in a little olive oil, salt, and pepper, pan-grilled until tender and slightly carbonized, then tossed with chopped fennel fronds [<em>note: since I forgot\u00a0to add some\u00a0finely-minced garlic this time, we\u00a0missed out on the zing\u00a0otherwise\u00a0expected<\/em>]<\/li>\n<li>redbor kale (or winterbor kale), finely-curled and a\u00a0striking dark purple-red in color, from Tamarack Hollow Farm, wilted with olive oil in which thinly-sliced garlic from Norwich Meadows Farm\u00a0had been allowed to heat until pungent, seasoned with salt, pepper, and a drizzle of fresh olive oil [<em>in the picture the kale is inside a low black non-vintage, and non-radioactive\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Fiesta_(dinnerware)\">Fiestaware<\/a> bowl<\/em>]<\/li>\n<li>the wine was an Italian (Sicily) white,\u00a0<a href=\"http:\/\/www.shop.appellationnyc.com\/r\/products\/10868991\/fuori-strada-grillo-2014?id=ziIoKDYZ\">Fuori Strada Grillo 2014<\/a>\u00a0(whose gorgeous soft packaging, incidentally, is safe for the water bottle holder on you bike)<\/li>\n<li>the music was the Calder Quartet playing the\u00a0<a href=\"http:\/\/www.signumrecords.com\/catalogue\/instrumental\/thomas-ades:-the-twenty*fifth-hour\/sigcd413.html\">Thomas Ad\u00e8s string quartet, &#8216;Arcadiana&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; While these are\u00a0baby squid, perhaps they are not\u00a0baby\u00a0squid (which might\u00a0be only\u00a03 to 6 centimeters long, including their heads). \u00a0They are however\u00a0small, tender, and very tasty. I serve this dish often; the size of the cephalopods varies according to local\u00a0market availability, but they are\u00a0always delicious, and always very easy to\u00a0prepare. The recipe is included in &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-5958","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\/5958","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=5958"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5958\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}