{"id":6340,"date":"2015-12-10T07:06:42","date_gmt":"2015-12-10T07:06:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6340"},"modified":"2015-12-10T07:06:42","modified_gmt":"2015-12-10T07:06:42","slug":"squid-with-oregano-chili-mustard-greens-garlic-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6340","title":{"rendered":"squid with oregano, chili; mustard greens; garlic tomatoes"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/squid_tomato_mustard_greens.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6345\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/squid_tomato_mustard_greens.jpg\" alt=\"squid_tomato_mustard_greens\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I was already pretty aware of the impact of color in food presentation, and therefore in its enjoyment, but lately it seems to have assumed even more importance\u00a0in my meal planning\u00a0(no, my planning area\u00a0does not look like <a href=\"http:\/\/retrorenovation.com\/wp-content\/uploads\/2015\/08\/vintage-pink-and-blue-kitchen-500x405.jpg\">this<\/a>).\u00a0The most important thing still\u00a0is\u00a0weighing which elements best compliment the\u00a0others&#8217; flavors, second only to deciding\u00a0which ingredients should be used sooner than later for freshest\u00a0effect, but a consciousness of color &#8211; and texture &#8211; have become\u00a0very important\u00a0in determining\u00a0the final mix.<\/p>\n<p>So here we have arrived at\u00a0the composition of this particular dinner, and I see that even long after the end of summer, it&#8217;s still\u00a0difficult for me to shake the seductive color of a red tomato; thank goodness for modern agronomy (and the high tunnel).<\/p>\n<ul>\n<li>three quarters of a pound of\u00a0baby squid, bodies and tentacles, from Blue Moon Fish Company,\u00a0rinsed, dried, very 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, sprinkled 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>six Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, halved, combined in a small ceramic baking dish with one\u00a0sliced fresh green garlic from Lani\u2019s Farm, a little olive oil, half of a teaspoon of chopped thyme from\u00a0Hawthorne Valley Farm, salt, and freshly-ground black pepper, placed in a 400\u00ba oven for about 20 minutes, removed, sprinkled with more thyme and some chopped parsley from\u00a0Paffenroth Farm<\/li>\n<li>red\u00a0mustard greens from\u00a0Keith&#8217;s\u00a0Farm, wilted with oil which had already warmed one\u00a0large clove of bruised Rocambole garlic, also from Keith&#8217;s Farm, quartered, then seasoned with salt, and pepper, and finished with a drizzle of oil<\/li>\n<li>the wine was a Spanish (<a href=\"http:\/\/www.nytimes.com\/2012\/05\/30\/dining\/reviews\/godello-wines-from-spain-wines-of-the-times.html?pagewanted=all\">eastern Galicia<\/a>) white, <a href=\"http:\/\/www.pazosdelrey.com\/pazos-de-rey-2010\">Pazzo de Monterrey Godello<\/a> 2014<\/li>\n<li>the music was <a href=\"http:\/\/www.nytimes.com\/2015\/08\/11\/arts\/music\/review-bard-festival-salutes-carlos-chavez.html\">Carlos Chavez<\/a>, his\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=7089\">Symphony No.3<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I was already pretty aware of the impact of color in food presentation, and therefore in its enjoyment, but lately it seems to have assumed even more importance\u00a0in my meal planning\u00a0(no, my planning area\u00a0does not look like this).\u00a0The most important thing still\u00a0is\u00a0weighing which elements best compliment the\u00a0others&#8217; flavors, second only to deciding\u00a0which ingredients should be &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-6340","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\/6340","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=6340"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6340\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}