{"id":6665,"date":"2016-01-07T17:43:48","date_gmt":"2016-01-07T17:43:48","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6665"},"modified":"2016-01-07T17:43:48","modified_gmt":"2016-01-07T17:43:48","slug":"cod-en-persillade-lacinato-fennel-tomato-garlic-compote","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6665","title":{"rendered":"cod en persillade; lacinato; fennel-tomato-garlic compote"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/cod_cavolo_nero_fennel_tomato.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6666\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/cod_cavolo_nero_fennel_tomato.jpg\" alt=\"cod_cavolo_nero_fennel_tomato\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This pretty simple recipe, which I <a href=\"http:\/\/food.hoggardwagner.org\/2015\/09\/30\/shishito-lemon-cod-parsley-tomato-minutina\/\">first came across<\/a>\u00a0only three months ago, has\u00a0quickly become my favorite way to enjoy fresh cod.<\/p>\n<p>Last night Barry&#8217;s mother Earline joined us, and the number of my muses immediately doubled. \u00a0This <em>cod en persillade<\/em> was absolutely the very best tasting &#8211; and looking &#8211; and touching &#8211; to date.<\/p>\n<ul>\n<li>two 8-ounce fillets of fresh cod from American Pride Seafood, brought to room temperature, seasoned with salt on both sides, then only the top side (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, the two pieces\u00a0dipped into a mixture of homemade breadcrumbs mixed with some\u00a0finely-chopped parsley from Whole Foods, 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 15 minutes this time, because the pieces were thick), sprinkled with scissored slices from\u00a0half a dozen\u00a0whole baby chive plants from Rogowski Farm\u00a0[the recipe is based on Thomas Keller\u2019s \u2018Wild Cod <em>en Persillade<\/em>\u2018<\/li>\n<li>late-season small-leaf<em> cavolo nero,\u00a0<\/em>or black kale, from Tamarack Hollow\u00a0Farm, briefly wilted with olive oil and two halved\u00a0garlic cloves from from Berried Treasures Farm, after the garlic had first\u00a0been heated in the oil, and finished with a drizzle of olive oil and a squeeze of a sweet Frost\u00a0Lisbon Lemon, grown locally by Fantastic Gardens of Long Island,<\/li>\n<li>two baby fennel &#8216;bulbs&#8217; from\u00a0Norwich Meadows Farm, and their stems, sliced roughly and slowly braised for a few minutes in olive oil and a large, slightly-squished garlic clove from Berried Treasures, most of a red cayenne pepper from Oak Grove Plantation and 6 halved\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from While Foods\u00a0added\u00a0and\u00a0cooked until softened, the mix seasoned with salt and pepper and finished with a squeeze of sweet lemon and chopped fennel fronds<\/li>\n<li>the wine was a Spanish (Galicia) white, <a href=\"http:\/\/www.shop.appellationnyc.com\/r\/products\/10862390\/benito-santos-igrexario-de-saiar-albarino-2014\">Benito Santos Igrexario de Saiar<\/a> Albari\u00f1o 2014<\/li>\n<li>the music was <a href=\"http:\/\/yle.fi\/radio\/yleklassinen\/suora\">Yle Klassinen<\/a>, streaming<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This pretty simple recipe, which I first came across\u00a0only three months ago, has\u00a0quickly become my favorite way to enjoy fresh cod. Last night Barry&#8217;s mother Earline joined us, and the number of my muses immediately doubled. \u00a0This cod en persillade was absolutely the very best tasting &#8211; and looking &#8211; and touching &#8211; to date. &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-6665","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\/6665","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=6665"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6665\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}