{"id":6865,"date":"2016-01-30T02:14:30","date_gmt":"2016-01-30T02:14:30","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6865"},"modified":"2016-01-30T02:14:30","modified_gmt":"2016-01-30T02:14:30","slug":"crab-cakes-tomato-salsa-potatoes-tarragon-purple-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6865","title":{"rendered":"crab cakes, tomato salsa; potatoes, tarragon; purple kale"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/crabcake_potato_kale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6866\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/01\/crabcake_potato_kale.jpg\" alt=\"crabcake_potato_kale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>and a purple napkin as well<\/p>\n<p>&nbsp;<\/p>\n<p>These delicious savory crab cakes, made\u00a0by one of the Greenmarket fishing families, are now\u00a0familiar kitchen friends here, but we never tire of their\u00a0complex\u00a0flavors, and\u00a0the ease with which they can be prepared is welcome every time.<\/p>\n<ul>\n<li>two crab cakes from PE &amp; DD Seafood (ingredients: crab, egg, flour, red &amp; green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, parsley), heated in a heavy cast iron pan, 3\u00a0to 4\u00a0minutes on\u00a0each side, and served on a bed of 6\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, which were chopped and combined\u00a0with salt, black pepper, one finely-chopped small Fresno pepper from Eataly, a bit of homemade French Basque <em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Espelette_pepper\">piment d&#8217;Espellate<\/a><\/em>\u00a0purchased in a small town north of Baie-Comeau, Quebec last year from the producer\u2019s daughter, and some chopped fresh oregano\u00a0leaves from Stokes\u00a0Farm, finished with juices\u00a0from the salsa drizzled over the cakes<\/li>\n<li>small German Butterball potatoes (I think) from\u00a0Tamarack Hollow Farm, scrubbed,\u00a0boiled in salted water, drained, steamed dry, rolled with a small amount of olive oil, a bit more salt, freshly-ground black pepper, and chopped tarragon from Eataly<\/li>\n<li>purple winter kale\u00a0from Tamarack Hollow Farm,\u00a0wilted with olive oil in which one\u00a0slightly-crushed\u00a0Calabrian\u00a0Rocambole garlic clove from Keith\u2019s Farm\u00a0had been allowed to heat until pungent, seasoned with salt, pepper, and a drizzle of fresh olive oil<\/li>\n<li>the wine was a California white, <a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-chardonnay-2014.htm\">David Akiyoshi Chardonnay Clarksburg 2014<\/a>,\u00a0<a href=\"http:\/\/us.nakedwines.com\/winemakers\/david-akiyoshi.htm\">from Naked Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/play.spotify.com\/album\/0NNEVFMlBS8JyCQGajgdLC?play=true&amp;utm_source=open.spotify.com&amp;utm_medium=open\">Jaap van Zweden conducting the Netherlands Radio Philharmonic Orchestra in Anton Bruckner\u2019s Symphony No.\u00a04<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>and a purple napkin as well &nbsp; These delicious savory crab cakes, made\u00a0by one of the Greenmarket fishing families, are now\u00a0familiar kitchen friends here, but we never tire of their\u00a0complex\u00a0flavors, and\u00a0the ease with which they can be prepared is welcome every time. two crab cakes from PE &amp; DD Seafood (ingredients: crab, egg, flour, red &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-6865","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\/6865","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=6865"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6865\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}