{"id":6683,"date":"2016-01-15T17:00:50","date_gmt":"2016-01-15T17:00:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6683"},"modified":"2016-01-15T17:00:50","modified_gmt":"2016-01-15T17:00:50","slug":"speck-greens-scallops-pea-shoots-roasted-parsnips-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6683","title":{"rendered":"speck, greens; scallops, pea shoots; roasted parsnips; kale"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/Speck_baby_greens_bread.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6702\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/Speck_baby_greens_bread.jpg\" alt=\"Speck_baby_greens_bread\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&#8216;Dinner in the din[ing room], nothing could be finer&#8217;. We had family, one of whom had never been to New York, so we decided not to stay in the breakfast room. \u00a0The red placemat should have been a dead giveaway, even if I hadn&#8217;t described the location, which involved a mahogany table.<\/p>\n<p>We started out with a <em>salume<\/em>, continued with shellfish, followed\u00a0that with a\u00a0cheese course, and finished\u00a0with a gingerbread pastry.<\/p>\n<ul>\n<li>thinly-sliced <em>Alto Adige Speck<\/em> from Eataly, each piece rolled around the tines of a fork\u00a0and put on a plate, drizzled with some very good olive oil, accompanied by mixed baby greens from Norwich Meadows Farm, the greens seasoned and dressed with good oil and drops of local hot house Lisbon lemon<\/li>\n<li>the <em>salume<\/em>\u00a0was accompanied by slices of a loaf of\u00a0\u2018rustic classic\u2019 from Eataly<\/li>\n<li>the wine was an Australian (South Australia)\u00a0sparkling, <a href=\"http:\/\/www.taltarni.com.au\/buy\/wine-online\/sparkling-wines\/sparkling-rose\/Taltarni-Cuvee_Rose_2011\">Taltarni 2011<\/a>\u00a0from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/scallops_parsnips_kale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6703\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/scallops_parsnips_kale.jpg\" alt=\"scallops_parsnips_kale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>sea scallops from Pura Vida\u00a0Seafood, washed, rinsed and dried\u00a0<em>very<\/em>\u00a0thoroughly, seasoned with salt and pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of Lisbon\u00a0lemon juice,\u00a0a drizzle of\u00a0olive oil, and scissored little chive\u00a0plants\u00a0from Rogowski Farm,\u00a0placed on a bed of pea shoots from Alewife Farm\u00a0[the basic recipe, minus the chives and the shoots,\u00a0is included in Rose Gray and Ruth Rogers\u2019,\u00a0\u2018<a href=\"http:\/\/www.strandbooks.com\/italian-3\/italian-easy-recipes-from-the-river-cafe\">Italian Easy: Recipes from the London River Cafe<\/a>\u2018]<\/li>\n<li>parsnips from Norwich Meadows Farm, scrubbed thoroughly, sliced, mostly into 1\/4-to-1\/2&#8243; discs, tossed with olive oil, several garlic cloves from Norwich Meadows Farm, unpeeled, salt, and pepper, roasted in a 425\u00ba oven for about 30-40 minutes<\/li>\n<li>\u2018Evenstar Smooth\u2019 kale from Alewife Farm, barely wilted in some olive oil after one clove of peeled garlic from Norwich Meadows Farm, halved, had been cooked in the oil until it was beginning to brown, finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Santa Barbara) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/steve-rasmussen-santa-barbara-chardonnay-2014.htm\">Rasmussen Chardonnay 2014<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout was our happy conversation<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&#8216;Dinner in the din[ing room], nothing could be finer&#8217;. We had family, one of whom had never been to New York, so we decided not to stay in the breakfast room. \u00a0The red placemat should have been a dead giveaway, even if I hadn&#8217;t described the location, which involved a mahogany table. We started out &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-6683","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\/6683","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=6683"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6683\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}