{"id":6761,"date":"2016-01-20T07:15:59","date_gmt":"2016-01-20T07:15:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6761"},"modified":"2016-01-20T07:15:59","modified_gmt":"2016-01-20T07:15:59","slug":"warm-winter-sallet-sic-with-roast-guinea-fowl-gorgonzola","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6761","title":{"rendered":"warm winter sallet [sic] with roast guinea fowl, gorgonzola"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/warm_winter_sallet_gorgonzola.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6764\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/warm_winter_sallet_gorgonzola.jpg\" alt=\"warm_winter_sallet_gorgonzola\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>It&#8217;s beginning to feel routine: \u00a0I cook a Guinea fowl and a few day later it&#8217;s become a part of a hearty <a href=\"http:\/\/food.hoggardwagner.org\/2014\/12\/16\/cabbage-fennel-radicchio-guinea-hen-gorgonzola\/\">warm winter salad<\/a> (or &#8216;sallet&#8217;, borrowing an old English word and\u00a0dish).<\/p>\n<ul>\n<li>part of one small red cabbage from Whole Foods, the stems of a fennel bulb from Eataly, a small head of radicchio, also from Eataly, one small red onion from\u00a0Norwich Meadows Farm, all the vegetables sliced thinly and placed in a large bowl along with coarsely-chopped toasted walnuts <em>and<\/em>\u00a0pecans (because even after shelling all my walnuts, I\u00a0still didn&#8217;t have enough), one small carrot from\u00a0Whole Foods,\u00a0cut into matchstick-size pieces, two\u00a0small ripe Bosc pears from\u00a0Locust Valley Fruit Farm, cut into small\u00a0wedges, everything mixed together with a dressing of garlic from Norwich Meadows Farm and chopped, and dijon mustard, blended with balsamic vinegar, and emulsified with\u00a0olive oil, the combination (&#8216;sallet&#8217;)\u00a0heated in a large pan\u00a0until the mix was\u00a0warm and the cabbage slightly wilted, with cooked Guinea fowl, left from <a href=\"http:\/\/food.hoggardwagner.org\/2016\/01\/18\/guinea-hen-mustard-and-herbs-pan-vegetables-collards\/\">a meal enjoyed\u00a0two\u00a0days earlier<\/a>,\u00a0broken into bit-size pieces, added near the end, all\u00a0served in large shallow bowls and topped with bits of creamy gorgonzola dolce cheese from Eataly<\/li>\n<li>slices of an earthy\u00a0<em>baguette sarasin<\/em>\u00a0(buckwheat flour bread) from <a href=\"http:\/\/www.bonappetit.com\/people\/chefs\/article\/eric-kayser-visits-the-ba-test-kitchen-with-the-best-baguettes-in-new-york\">Eric Kayser<\/a><\/li>\n<li>the wine was an excellent French (Beaujolais) red, <a href=\"http:\/\/flatiron-wines.com\/domaine-des-billards-barbet-saint-amour-2013.html\">Domaine des Billards (Barbet) Saint-Amour 2013<\/a><\/li>\n<li>the music was Q2 streaming, notably\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/Playlist?source=WQXR&amp;cat=126&amp;id=106363&amp;label=New+Albion\">Robert Kyr&#8217;s, Violin Concerto No. 2, &#8220;On the Nature of Harmony&#8221;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s beginning to feel routine: \u00a0I cook a Guinea fowl and a few day later it&#8217;s become a part of a hearty warm winter salad (or &#8216;sallet&#8217;, borrowing an old English word and\u00a0dish). part of one small red cabbage from Whole Foods, the stems of a fennel bulb from Eataly, a small head of radicchio, &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-6761","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\/6761","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=6761"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6761\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6761"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6761"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6761"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}