{"id":6527,"date":"2015-12-28T22:35:02","date_gmt":"2015-12-28T22:35:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6527"},"modified":"2015-12-28T22:35:02","modified_gmt":"2015-12-28T22:35:02","slug":"salmon-tarragon-boiled-potato-chives-arugula-and-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6527","title":{"rendered":"salmon, tarragon; boiled potato, chives; arugula and cress"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/salmon_potatoes_arugula.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6528\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/salmon_potatoes_arugula.jpg\" alt=\"salmon_potatoes_arugula\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>one 14-ounce fillet of wild Coho salmon from Whole foods, cut into two servings, placed, skin side up, in an oval, enameled cast iron pan in which about\u00a0two tablespoons of unsalted \u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>&#8216; (with 12 g total fat; when every other one available here has 11) had been allowed to heat until the foam began to recede, then placed in a 450\u00ba oven for about 7 minutes, or until barely cooked, flipped\u00a0a little more than half way through, removed, arranged on plates, sprinkled with Maldon salt, freshly-ground Tellicherry\u00a0pepper, and chopped tarragon from Stokes Farm<\/li>\n<li>small red potatoes from Stokes Farm, boiled in well-salted water, drained,\u00a0dried in the still-warm glass <a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little butter, scattered with salt and pepper, and sprinkled with scissored slices from 6 or 7 whole baby chive plants from Rogowski Farm<\/li>\n<li>beautiful slightly-curly arugula from Keith\u2019s Farm, and a small amount of watercress from Max Creek\u00a0Hatchery, briefly warmed in a little butter, seasoned with salt and pepper, and sprinkled with\u00a0a bit of juice of\u00a0a very small lemon\/lime citrus fruit from Fantastic Gardens<\/li>\n<li>the wine was a very good Oregon (Willamette Valley) red, <a href=\"http:\/\/ponziwines.com\/content\/pdf_uploads\/12-TAV-Notes.pdf\">Ponzi Tavola Pinot Noir 2012<\/a>, from <a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=66374&amp;searchtype=Contains\">Astor WInes and Spirits<\/a><\/li>\n<li>the music was\u00a0a part of\u00a0the continuing\u00a0<a href=\"http:\/\/www.wqxr.org\/#!\/\">WQXR<\/a>\u00a0annual 10-day, year-end\u00a0<a href=\"https:\/\/www.cc-seas.columbia.edu\/wkcr\/story\/bach-festival-2015\">Bach Festival<\/a>, which at this time featured music\u00a0for the feast of the Assumption<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>one 14-ounce fillet of wild Coho salmon from Whole foods, cut into two servings, placed, skin side up, in an oval, enameled cast iron pan in which about\u00a0two tablespoons of unsalted \u2018Kerrygold Pure Irish Butter&#8216; (with 12 g total fat; when every other one available here has 11) had been allowed to heat until the &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-6527","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\/6527","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=6527"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6527\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}