{"id":6717,"date":"2016-01-16T22:56:11","date_gmt":"2016-01-16T22:56:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6717"},"modified":"2016-01-16T22:56:11","modified_gmt":"2016-01-16T22:56:11","slug":"tilefish-with-leeks-and-thyme-boiled-new-potatoes-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6717","title":{"rendered":"tilefish with leeks and thyme; boiled new potatoes, herbs"},"content":{"rendered":"

\"tilefish_leeks_potatoes\"<\/a><\/p>\n

like meat and potatoes, but I mean that in a good way<\/p>\n

 <\/p>\n

The previous night we had enjoyed beef, but no potatoes. \u00a0Last night it was potatoes, but no beef. There was fish, not\u00a0beef, yet even if it hadn’t been accompanied by potatoes, this fish entr\u00e9e would have seemed\u00a0as substantial as the proverbial\u00a0meal of meat and potatoes.<\/p>\n

I think it was what\u00a0happened to the leeks inside the oven that almost totally altered a dish which I had prepared and enjoyed once before<\/a>, at that time\u00a0with one additional ingredient (a bit of bacon, described as optional by Mark Bittman, the author\u00a0of the recipe<\/a>). \u00a0I\u00a0had inadvertently\u00a0caramelized the leeks by the time\u00a0I added\u00a0the fish\u00a0fillets and returned the dish to the oven, and this seemed to change almost everything.<\/p>\n

Until we sat down and tasted\u00a0it\u00a0I was more than a little worried, but it was a\u00a0delicious surprise, and a very hearty January meal. \u00a0I’ve decided to keep both recipes: \u00a0I’ll call\u00a0the original, ’tilefish fillets with leeks, version 1′, and this one, ’tilefish fillets with leeks, version 2′.<\/p>\n