{"id":6513,"date":"2015-12-27T20:28:39","date_gmt":"2015-12-27T20:28:39","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6513"},"modified":"2015-12-27T20:28:39","modified_gmt":"2015-12-27T20:28:39","slug":"squab-bruschetta-cress-caprese-ravioli-tomato-ricotta","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6513","title":{"rendered":"squab bruschetta, cress; caprese ravioli, tomato, ricotta"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/squab_liver_bruschetta_cress.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6516\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/squab_liver_bruschetta_cress.jpg\" alt=\"squab_liver_bruschetta_cress\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>almost the definition of a rich dish (with a fresh spicy green as foil)<\/p>\n<p>&nbsp;<\/p>\n<p>A significant part of this meal\u00a0was composed of\u00a0leftovers, and that explains\u00a0the quirkiness of the order of courses. Also, my heart was in the bruschetta;\u00a0the pasta was essentially an afterthought.<\/p>\n<p>I was able to extend our enjoyment of the squab\u00a0another night by putting together the makings of a \u00a0 bruschetta. \u00a0It all\u00a0got a little confusing during the process because I had also\u00a0decided\u00a0to prepare a rich broth\u00a0with the necks and the gizzards; because of the late hour, I ended up doing both at the same time, and\u00a0there was a duplication in the remaining ingredients of\u00a0the chopped liver and the stock. \u00a0There was lots of, &#8216;which pan does this go into?&#8217;<\/p>\n<p>The stock I made, almost as important as what the squab contributed, as a rich p\u00e2t\u00e9, to the first course of this meal, will stretch these birds\u00a0still further, to at least to one more\u00a0visit.<\/p>\n<p>Finally, I can&#8217;t say enough about the importance\u00a0of the goose fat to this meal, to that of the night before, and to those that are yet to come. Thank you Michelle.<\/p>\n<ul>\n<li>a little goose grease, the gift of a friend, heated until hot in a small non-reactive pan, in this case a vintage Corning <a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass <a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, the heat turned off, and two squab hearts from the <a href=\"http:\/\/food.hoggardwagner.org\/2015\/12\/26\/smoked-cod-squab-juniper-grapes-sweet-potato-collards\/\">birds enjoyed the night before<\/a>, halved, and two livers seared for 30-45 seconds or so, removed from the pan, which was\u00a0returned to the heat and\u00a0sliced shallots from Phillips Farm, chopped thyme from\u00a0Stokes Farm added to the goose fat and cooked for a brief minute or so, a bit of cognac introduced to deglaze the mix, boiled down for a minute or two, or until the alcohol has evaporated, removed from the pan, seasoned with a bit of salt and finely-ground pepper, and finely chopped together with the liver an heart pieces, a small amount of zest from a very small lemon\/lime citrus fruit from Fantastic Gardens, spread on top of two pan-toasted slices of\u00a0Grand Daisy Pugliese Pane from Whole Foods (there should probably been some chopped thyme or parsely on the top of the p\u00e2t\u00e9, and\u00a0I\u00a0should have first rubbed the toast with cut garlic cloves, but I forgot to do both\u00a0in my rush)<\/li>\n<li>cress from Max Creek Hatchery, dressed with good olive oil,\u00a0lemon\/line juice from the same tiny fruit, salt, and pepper<\/li>\n<li>the wine was an Italian (Sicily) red, <a href=\"http:\/\/frederickwildman.com\/national\/wine\/tenuta-rapitala\/campo-reale-sicilia-doc\/2013\">Tenuta Rapitl\u00e0 Nero d\u2019Avola Campo Reale 2013<\/a><\/li>\n<\/ul>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/caprese_ravioli_ricotta.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6517\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/caprese_ravioli_ricotta.jpg\" alt=\"caprese_ravioli_ricotta\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>Rana &#8216;<a href=\"http:\/\/www.giovannirana.com\/products\/ravioli-caprese-duet\/\">Ravioli Caprese Duet<\/a>&#8216; (two colors and two fillings: tomato mozzarella and basil pesto) from Eataly, boiled for about 2 minutes, stirred into a bowl with a sauce, prepared in a small non-reactive pan, with a little olive oil,\u00a0chopped garlic, half of one pepperoncino, 4 large-ish\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, halved, spicy\u00a0arugula from Keith&#8217;s Farm, torn, finished by tossing with some\u00a0ricotta Liuzzi Angelini from Eataly<\/li>\n<li>the wine was an Oregon white, <a href=\"http:\/\/www.atozwineworks.com\/chardonnay\">A to Z Oregon Chardonnay 2013<\/a><\/li>\n<li>the music throughout was the continuing\u00a0<a href=\"http:\/\/www.wqxr.org\/#!\/\">WQXR<\/a>\u00a0annual 10-day, year-end <a href=\"https:\/\/www.cc-seas.columbia.edu\/wkcr\/story\/bach-festival-2015\">Bach Festival<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>almost the definition of a rich dish (with a fresh spicy green as foil) &nbsp; A significant part of this meal\u00a0was composed of\u00a0leftovers, and that explains\u00a0the quirkiness of the order of courses. Also, my heart was in the bruschetta;\u00a0the pasta was essentially an afterthought. I was able to extend our enjoyment of the squab\u00a0another night &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-6513","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\/6513","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=6513"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6513\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}