{"id":6461,"date":"2015-12-22T06:48:21","date_gmt":"2015-12-22T06:48:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6461"},"modified":"2015-12-22T06:48:21","modified_gmt":"2015-12-22T06:48:21","slug":"parslied-cod-tomatoes-with-fresh-garlic-thyme-kale-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6461","title":{"rendered":"parslied cod; tomatoes with fresh garlic, thyme; kale, garlic"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/cod_tomato_and_fresh_garlic_kale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6466\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/cod_tomato_and_fresh_garlic_kale.jpg\" alt=\"cod_tomato_and_fresh_garlic_kale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>It worked so well <a href=\"http:\/\/food.hoggardwagner.org\/2015\/11\/29\/parslied-cod-savory-potatoes-garlicanchovy-cauliflower\/\">the first time<\/a>, I thought I&#8217;d do it again.<\/p>\n<ul>\n<li>two thick 8.5-ounce rectangles cut from two cod fillets, from P.E. &amp; D.D. Seafood, brought to room temperature, seasoned with salt on both sides, the top (the former skin side) brushed with a little French\u00a0dijon mustard which had been mixed with a very small amount of\u00a0water to make it easier to spread (onto that side alone), the two pieces\u00a0dipped into a mixture of homemade breadcrumbs mixed with some\u00a0finely-chopped parsley from Phillips Farm, browned briefly, but only on the side coated with the mustard and breadcrumb mix, in a little olive oil inside a tin-lined copper <em>au gratin<\/em> pan, transferred to a 325\u00ba oven and cooked until the fish began\u00a0to flake (about 12\u00a0minutes this time, because the pieces were thick) [the recipe is based on Thomas Keller\u2019s \u2018Wild Cod <em>en Persillade<\/em>\u2018]<\/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 the oven for about half of an hour (initially at\u00a0400\u00ba, the temperature reduced to 325\u00ba half of the way through, to accommodate the cod), removed, sprinkled with more thyme and some chopped parsley from\u00a0Phillips\u00a0Farm<\/li>\n<li>red kale from Norwich Meadows Farm, wilted with olive oil in which thinly-sliced rocambole garlic from Keith\u2019s\u00a0Farm\u00a0had been allowed to heat until pungent, seasoned with salt, pepper, a drizzle of fresh olive oil, and a sprinkling of organic lemon juice<\/li>\n<li>the wine was a\u00a0California (Clarksburg)\u00a0white, <a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-chardonnay-2014.htm\">Akiyoshi Reserve Chardonnay Clarksburg 2014<\/a><\/li>\n<li>the music was a 1981 performance, in Leipzig, of <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=353492\">Beethoven&#8217;s &#8216;Fidelio&#8217;, with Kurt Masur<\/a>, Theo Adam, Siegfried Jerusalem, Carola Nossek, Jeanine Altmeyer, and the\u00a0Gewandhausorchester<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It worked so well the first time, I thought I&#8217;d do it again. two thick 8.5-ounce rectangles cut from two cod fillets, from P.E. &amp; D.D. Seafood, brought to room temperature, seasoned with salt on both sides, the top (the former skin side) brushed with a little French\u00a0dijon mustard which had been mixed with a &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-6461","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\/6461","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=6461"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6461\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6461"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6461"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6461"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}