{"id":6791,"date":"2016-01-22T06:40:16","date_gmt":"2016-01-22T06:40:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6791"},"modified":"2016-01-22T06:40:16","modified_gmt":"2016-01-22T06:40:16","slug":"salmon-tarragon-roast-potato-radicchio","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6791","title":{"rendered":"salmon, tarragon; roast potato\/tomato, rosemary; radicchio"},"content":{"rendered":"<ul>\n<li><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/salmon_radicchio_potato-tomato2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6794\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/salmon_radicchio_potato-tomato2.jpg\" alt=\"salmon_radicchio_potato-tomato\" width=\"600\" height=\"450\" \/><\/a><\/li>\n<\/ul>\n<p>(don&#8217;t look: the\u00a0parmesan cheese shavings aren&#8217;t yet on top of the radicchio)<\/p>\n<p>&nbsp;<\/p>\n<p>I\u00a0was in between greenmarket days, and so there would be no fish. \u00a0I wanted to serve something sturdy to go with the vegetables that had been accumulating in the larder, which meant\u00a0serving pasta was out, and I had forgotten to defrost any of the chops in the freezer the night before.<\/p>\n<p>I decided that salmon was what I needed. \u00a0Whole Foods, which is 200 feet east of our back door, and frequently offers good previously-frozen wild salmon on sale, was teeming with people at 6:30 pm, presumably most of them\u00a0frantically stocking up for the blizzard they expected would\u00a0shut down the city 2\u00a0days later, so\u00a0I didn&#8217;t even try picking up anything there. Instead I moved 9\u00a0blocks south, to Chelsea Market, and The Lobster Place, which I expected would present\u00a0less of a panic environment.<\/p>\n<p>I was right; \u00a0I was easily able to pick up an attractive section of a wild King Salmon fillet, proceed to a\u00a0checkout with\u00a0no line whatever, and still\u00a0visit a few other shops while I was there. \u00a0No gentry panic anywhere in sight (although there were still more than a few tourists littering the main passageway).<\/p>\n<ul>\n<li>one 10.5-ounce fillet of Alaska King salmon from The Lobster Place, 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>\u2018 (note: 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 425\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 Eataly<\/li>\n<li>one medium radicchio from Eataly, quartered lengthwise, placed in a small unglazed ceramic oven pan (Pampered Chef, seasoned), drizzled with olive oil and seasoned with salt and pepper, roasted at 400\u00ba for about 12 minutes, turning once, finished with a drizzle of balsamic vinegar, and, once I had remembered to do so, scattered with shavings of Red Cow Parmesan cheese from Eataly<\/li>\n<li>a handful of German Butterball potatoes from Berried Treasures, scrubbed, halved, tossed with olive oil, rosemary from\u00a0Stokes Farm, salt, pepper, and whole garlic cloves\u00a0(with husks)\u00a0from Norwich Meadows Farm, spread onto\u00a0an enameled cast iron pan and cooked at 400\u00ba until tender and browned, removed from the oven and halved Maine Backyard Farms cherry \u2018cocktail\u2019 tomatoes from Whole Foods placed in the midst of the potatoes<\/li>\n<li>the wine was a great Oregon (Willamette) red, <a href=\"http:\/\/www.benton-lane.com\/WineShop\/index.php?main_page=product_info&amp;cPath=1&amp;products_id=74&amp;zenid=209dc279ba7bf604839b2d34ad0006cd\">Benton Lane Estate Grown Pinot Noir 2012<\/a><\/li>\n<\/ul>\n<p>The meal had also included a <em>primi<\/em>, two cazuelas of penne rigatoni, the leftovers\u00a0from\u00a0its earlier visitation <a href=\"http:\/\/food.hoggardwagner.org\/2016\/01\/13\/penne-rigatoni-with-mrs-nicks-san-marzano-tomato-sauce\">as a main course<\/a>.<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/penne_rigatoni_leftover.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6795\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/penne_rigatoni_leftover.jpg\" alt=\"penne_rigatoni_leftover\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>the wine with the pasta course was\u00a0a California (grapes from the\u00a0Sacramento River Delta with a small amount of Viognier from Lod) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/miriam-alexandra-chenin-blanc-2014.htm\">Miriam Alexander Chenin Blanc 2014<\/a><\/li>\n<li>the music though both courses \u00a0was V<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=489028\">ivaldi&#8217;s opera, &#8216;Bajazet&#8217;<\/a>, with Fabio Bondi conducting the ensemble Europa Galante, with, among others,\u00a0Ildebrando D&#8217;Arcangelo, Marijana Mijanovic, Vivica Genaux, and David Daniels<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>(don&#8217;t look: the\u00a0parmesan cheese shavings aren&#8217;t yet on top of the radicchio) &nbsp; I\u00a0was in between greenmarket days, and so there would be no fish. \u00a0I wanted to serve something sturdy to go with the vegetables that had been accumulating in the larder, which meant\u00a0serving pasta was out, and I had forgotten to defrost any &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-6791","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\/6791","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=6791"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6791\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}