{"id":6261,"date":"2015-12-03T22:04:18","date_gmt":"2015-12-03T22:04:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6261"},"modified":"2015-12-03T22:04:18","modified_gmt":"2015-12-03T22:04:18","slug":"flounder-scallion-lemon-potato-with-chives-yu-choy-sum","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6261","title":{"rendered":"flounder, scallion, lemon; potato with chives; yu choy sum"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/flounder_potato_bok_choy_greens.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6262\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/flounder_potato_bok_choy_greens.jpg\" alt=\"flounder_potato_bok_choy_greens\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>flounder may be delicate, but it doesn&#8217;t have to be shy<\/p>\n<p>&nbsp;<\/p>\n<p>There were plenty of choices\u00a0available\u00a0when I arrived at the fish stall on Wednesday (much earlier than usual). Since most had been on our table pretty recently, it was more a matter of what would best work with\u00a0my meal plans otherwise.<\/p>\n<p>I decided to pick something that would go\u00a0with the clean sweet taste of the flowering bok choy \u00a0I had bought on Monday. Since I was thinking of\u00a0using more ingredients than I normally would with greens, ideally it would\u00a0be\u00a0a\u00a0fairly uncomplicated\u00a0fish, but one which\u00a0could still\u00a0stand up to strong flavors.<\/p>\n<p>I chose a\u00a0flounder fillet, and decided to intensify\u00a0its delicate taste with scallions, lemon, and a bit of parsley.\u00a0\u00a0The vegetables I served were some simple boiled potatoes finished with\u00a0an herb, and a\u00a0&#8216;bouquet&#8217;\u00a0of\u00a0<em>yu choy sum\u00a0<\/em>(the<em>\u00a0<\/em>flowering bok choy), to which I gave a bit of an\u00a0exotic twist.<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/yu_choy_sum.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6272\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/yu_choy_sum.jpg\" alt=\"yu_choy_sum\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>one 13-ounce flounder fillet from Blue Moon Fish Company, divided into 2\u00a0pieces, seasoned with salt and pepper on both sides, coated lightly with flour (I used <a href=\"http:\/\/ncfarms.net\/\">North Country Farms Stone Ground Whole Wheat Flour<\/a>), then submerged in a shallow bowl containing a whipped mixture of 1\/3 cup of milk, one large egg from Millport Dairy, and a pinch of salt, removed from the bowl, fried in a pan with olive oil until golden, about two minutes for each side, transferred onto two warm plates, most of the remaining oil poured off, the pan\u00a0returned to the heat, now turned lower, three tablespoons of butter added along with\u00a0about a third of a cup of finely-chopped scallions from John D. Madura Farm,\u00a0chopped thinly, some salt and pepper, all\u00a0allowed to cook together\u00a0without browning for about one minute, stirring, more than a tablespoon of lemon juice then\u00a0added, the sauce now poured over the plated fillets, which were served with pieces of lemon (wedges would be far more convenient than the slices pictured here) and sprinkled with chopped parsley from Paffenroth Farms<\/li>\n<li>four\u00a0La Ratte\u00a0potatoes (fingerlings, buttery and nutty) from Berried Treasures Farm, boiled in well-salted water, drained and dried in the warm pot, rolled in butter, salt, and pepper, and a sprinkling of cut chives from\u00a0Phillips Farms<\/li>\n<li>a bunch of\u00a0<em>yu choy sum <\/em>(flowering bok choy) from Lani&#8217;s Farm, added to a heavy enameled cast iron pan where\u00a0some bruised and\u00a0halved\u00a0Rocambole (Calabrian) garlic from Keith\u2019s Farm and a small handful of pine nuts had been heated until beginning to brown, stirred until tender, occasionally introducing\u00a0some of the water which the greens had shed after being washed, a dash of \u00a0balsamic vinegar added at the end, then put onto the plates, where they were drizzled with olive oil and drops of lemon juice, and sprinkled with chopped thyme from\u00a0Hawthorne Valley Farm<\/li>\n<li>the wine was a South African (Western Cape) white, <a href=\"http:\/\/www.chelseawinevault.com\/beyond-sauvignon-blanc-western-cape-2015\">Beyond Sauvignon Blanc<\/a>\u00a02015, from the\u00a0<a href=\"http:\/\/www.buitenverwachting.com\/\">Buitenvervachting<\/a>\u00a0wine farm (the vintage is &#8216;2015&#8217;, because in the southern hemisphere, at least in South Africa, the 2015 harvest occurs\u00a0in February and March)<\/li>\n<li>the music was an <a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Charles-Seeger\/Composer\/10995-1\">album of Ruth Crawford Seeger compositions, &#8216;Portrait&#8217;<\/a>, performed by Olivier Knussen<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>flounder may be delicate, but it doesn&#8217;t have to be shy &nbsp; There were plenty of choices\u00a0available\u00a0when I arrived at the fish stall on Wednesday (much earlier than usual). Since most had been on our table pretty recently, it was more a matter of what would best work with\u00a0my meal plans otherwise. I decided to &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-6261","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\/6261","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=6261"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6261\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}