{"id":6210,"date":"2015-11-29T20:45:10","date_gmt":"2015-11-29T20:45:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6210"},"modified":"2015-11-29T20:45:10","modified_gmt":"2015-11-29T20:45:10","slug":"parslied-cod-savory-potatoes-garlicanchovy-cauliflower","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6210","title":{"rendered":"parslied cod; savory potatoes; garlic\/anchovy cauliflower"},"content":{"rendered":"

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

looks a bit\u00a0like mashed potatoes, but I actually don’t do mashed potatoes<\/p>\n

 <\/p>\n

..and this\u00a0was so much better.<\/p>\n

The cod was from Captain Phil himself, whom I had manager to catch at his family’s fish stall in the Union Square Greenmarket where I headed minutes after our train arrived at Grand Central from our wonderful,\u00a0not-so-very-upstate Thanksgiving break.<\/p>\n

It was 3:17 when I arrived, pretty late in the day for the market, even for me. \u00a0I hadn’t gone out looking for\u00a0seafood, but\u00a0in pursuit of a\u00a0vegetable to accompany a dinner of smoked freshwater trout, already resting in the refrigerator.\u00a0The plan\u00a0was to enjoy some good German wine on a Saturday evening. I was only going to\u00a0I\u00a0say hello to the Karlins and their fish<\/a>, but then I saw that\u00a0they still had some gorgeous specimens remaining,\u00a0and I also spotted the fisherman himself, on one of his rare appearances in the city.<\/p>\n

I love cod. \u00a0I bought some cod.<\/p>\n

I also\u00a0like cauliflower very much, agreeing with\u00a0Pliny the Elder, a naturalist, who (before he had died in the eruption of Vesuvius, had also\u00a0managed to learn a\u00a0thing or two about seafood, including cod, with which he may have become acquainted through Romano Britain contacts) wrote, “Ex omnibus brassicae generibus suavissima est cyma<\/em>“\/”The most pleasant tasting of all cabbages is the [young cabbage sprout]”\u00a0\u00a0I don’t know what I was thinking when, also yesterday, I came across two small, perfect green specimens, perfectly, tenderly embraced by\u00a0their outer leaves, but\u00a0only took home one of them.<\/p>\n

Once I was putting the meal together, I realized that, since our modest table\u00a0wasn’t inside a fancy\u00a0boite,\u00a0<\/em>even if I included\u00a0all of the perfectly edible leaves and the upper stem, my little Brassica<\/em> bud\u00a0probably wouldn’t be\u00a0enough vegetable for both of us.\u00a0Maybe a garnish, but not really a proper ‘side’.<\/p>\n

My solution was to dip into the paper bags where the boiling potatoes hid out. \u00a0There weren’t\u00a0enough red ‘new’ potatoes (which I felt I should sacrifice before they grew into ‘old’), so I added to the pot a few yellowish\u00a0Kart\u00f6ffelchen<\/em>\u00a0I had picked up that day.<\/p>\n