{"id":6816,"date":"2016-01-24T23:55:55","date_gmt":"2016-01-24T23:55:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6816"},"modified":"2016-01-24T23:55:55","modified_gmt":"2016-01-24T23:55:55","slug":"orecchiette-al-forno-garlic-braised-kale-with-lemon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6816","title":{"rendered":"orecchiette al forno; lemon-roasted pork with sage; kale"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/orecchiette_con_i_funghi-.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6817\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/orecchiette_con_i_funghi-.jpg\" alt=\"orecchiette_con_i_funghi\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>maybe the layout\u00a0looks a bit too obsessive, but it tasted very\u00a0good<\/p>\n<p>&nbsp;<\/p>\n<p>We had invited two friends to dinner long before &#8216;Jonas&#8217; showed up last night. \u00a0It was a good thing they lived across the hall, because 30.5 inches of\u00a0snow might have meant we would not have had a dinner party at all.<\/p>\n<p>Part of the plan was\u00a0to serve\u00a0something which would allow me to be out of the kitchen as much as possible, once guests had arrived, to not miss\u00a0out on the\u00a0great conversation we expected. \u00a0Another was to ensure that the preparations\u00a0would be familiar to me, virtually foolproof in their simplicity, and\u00a0very tasty<\/p>\n<p>The plan worked very well: \u00a0The conversation was brilliant, my\u00a0work in the <em>cucina<\/em> was\u00a0pretty\u00a0simple, and the food and wine were both delicious. \u00a0There was also an\u00a0occasional frisson as the wind and\u00a0snow\u00a0blew\u00a0outside our windows.<\/p>\n<ul>\n<li>to start\u00a0the meal, we enjoyed an excellent California (North Coast) sparkling, <a href=\"http:\/\/Eponina Brut California NV - NakedWines.com\">Eponina Brut<\/a>,\u00a0with some long rustic breadsticks from Buon Italia<\/li>\n<\/ul>\n<p>I had decided two days earlier that if the storm prevented me from picking up tuna steaks at the Greenmarket on Saturday, I would serve lemon-roasted pork cops for the main course, and before it a baked pasta I could prepare before the guests arrived (except for putting it in the oven) . \u00a0Barry and I\u00a0decided\u00a0on\u00a0&#8216;Orecchiette con i Funghi&#8217;, because it seemed like a good introduction to the main course, and because,\u00a0as baked pastas go, this one is pretty light, in spite of what the list of ingredients\u00a0might suggest.<\/p>\n<ul>\n<li>the\u00a0instructions for preparing\u00a0the pasta\u00a0are laid out very clearly\u00a0in <a href=\"http:\/\/italianfood.about.com\/od\/pastamushrooms\/r\/blr0465.htm\">this Kyle Phillips recipe<\/a>. \u00a0I&#8217;ve served it before in a large oven pan, but this time I divided it into cazuelas. \u00a0I used\u00a0a Puglian dried pasta,\u00a0<a href=\"http:\/\/www.benedettocavalieri.it\/portfolio-items\/41-orecchiette\/\">Benedetto Cavalieri &#8220;Single&#8221; Orecchiette<\/a> from a factory in Otranto, shiitake mushrooms from John D. Madura Farms,\u00a0pancetta from Buon Italia, one small yellow onion from Norwich Meadows Farm, one shallot from\u00a0Phillips Farm, sliced ham from Dickson Farmstand Meats, pecorino cheese from \u00a0Buon Italia, and some of the tomato sauce which I had\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2016\/01\/13\/penne-rigatoni-with-mrs-nicks-san-marzano-tomato-sauce\/\">made 10 days earlier<\/a> and frozen<\/li>\n<li>the wine was an Italian (Sardinia) white,\u00a0<a href=\"http:\/\/www.sellaemosca.it\/en\/legal.php?r=\/en\/vini_radici_sarde.php?id_sub=17&amp;id_art=382\">La Cala Vermentino di Sardegna 2013<\/a><\/li>\n<\/ul>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/pork_chop_lemon_sage_kale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6818\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/pork_chop_lemon_sage_kale.jpg\" alt=\"pork_chop_lemon_sage_kale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The second course included two\u00a0recipes which had never failed me (the pork chop formula\u00a0is absolute perfection, and <a href=\"http:\/\/food.hoggardwagner.org\/page\/2\/?s=lemon+pork\">possibly\u00a0my favorite recipe anywhere<\/a>);\u00a0they are\u00a0each as simple to prepare as a cook could ask for, and so\u00a0were a perfect choice for serving guests.<\/p>\n<p>I already had two 8-ounce Flying Pigs Farm rib pork chops frozen in the freezer. \u00a0I thought it would be a simple proposition to purchase two more on Friday, but on that day they only had much larger cuts, so I headed south, to Chelsea Market, and Dickson Farmstand Meats, where I was able to get 8-ounce loin chops. \u00a0It didn&#8217;t bother me that there were two different sets of cuts, except for the rigor of my silly shape aesthetic.<\/p>\n<ul>\n<li>rib pork chops from Flying Pigs Farm and loin chops from DIxon Farmstand Meats\u00a0(each approximately 8 ounces), thoroughly dried, seasoned with salt and pepper, seared in an oval copper <em>au gratin<\/em> pan, two local [sic] lemon halves from Fantastic Gardens of Long Island\u00a0squeezed on top of the pork, then\u00a0left in the pan while it went into\u00a0a 400\u00ba oven for about 14\u00a0minutes (flipped halfway through, the lemon squeezed over them once again), removed from the oven, scattered with\u00a0chopped sage from Keith&#8217;s Farm, and the pan juices spooned over the top<\/li>\n<li>curly winter kale from Lucky Dog Organic,\u00a0wilted in olive oil in which\u00a0one clove of garlic from Norwich Meadows Farm, halved, had been cooked until it began\u00a0to brown, then finished with salt, pepper, a drizzle of olive oil, and a squeeze of Long Island lemon<\/li>\n<li>the wine was an Oregon (Willamette Vally) white, <a href=\"http:\/\/www.montinore.com\/?method=products.productDrilldown&amp;productID=d678f900-0bf6-073e-202e-b7e6b229b994&amp;originalMarketingURL=product\/2014-Pinot-Gris\">Montinore Estate Pinot Gris 2014<\/a><\/li>\n<\/ul>\n<p>There was also a cheese course, &#8216;Manchester&#8217; a goat cheese from Consider Bardwell; a\u00a0prototype product called \u2018Benson\u2019 (a pasteurized cow\u2019s milk cheese from a single herd of Jersey and Brown Swiss cows), also from Consider Bardwell; and an Italian\u00a0gorgonzola &#8216;dolce&#8217;, from Eataly. \u00a0Thin slices of fresh \u2018Tangy Sourdough\u2019 (unbleached wheat flour, organic whole wheat flour, rye starter, water, and kosher salt) from Amy\u2019s Bread, in Chelsea Market, accompanied the\u00a0cheese.<\/p>\n<ul>\n<li>the wine with the cheese was the remainder of\u00a0the bottle of <a href=\"http:\/\/www.montinore.com\/?method=products.productDrilldown&amp;productID=d678f900-0bf6-073e-202e-b7e6b229b994&amp;originalMarketingURL=product\/2014-Pinot-Gris\">Montinore Estate Pinot Gris<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout was <a href=\"http:\/\/www.moderecords.com\/catalog\/144_145cage.html\">John Cage, &#8217;44 Harmonies from Apartment House 1776&#8242; (1976), arranged for string quartet by Irvine Arditti<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>maybe the layout\u00a0looks a bit too obsessive, but it tasted very\u00a0good &nbsp; We had invited two friends to dinner long before &#8216;Jonas&#8217; showed up last night. \u00a0It was a good thing they lived across the hall, because 30.5 inches of\u00a0snow might have meant we would not have had a dinner party at all. Part of &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-6816","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\/6816","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=6816"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6816\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}