{"id":6908,"date":"2016-02-02T22:46:51","date_gmt":"2016-02-02T22:46:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6908"},"modified":"2016-02-02T22:46:51","modified_gmt":"2016-02-02T22:46:51","slug":"tagliatelle-flounder-tomato-tarragon-butter-micro-arugula","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6908","title":{"rendered":"tagliatelle; flounder, tomato-tarragon butter; micro arugula"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/tagliatelle_spring_onion_chiles.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6911\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/tagliatelle_spring_onion_chiles.jpg\" alt=\"tagliatelle_spring_onion_chiles\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>barely two ounces of fresh tagliatelle from Eataly\u2019s (<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>), boiled until <em>al dente<\/em>, tossed with a sauce composed of\u00a0one chopped spring onion, including some of the green stem, and parts of one red and one yellow &#8216;cloud pepper&#8217; from Norwich Meadows Farm, which had been heated together in olive oil until softened, sprinkled with\u00a0homemade breadcrumbs which had been browned in a cast iron pan<\/li>\n<li>the bread was from a loaf of Eataly&#8217;s &#8216;rustic\u00a0classic&#8217;<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/flounder_tomato_arugula.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6912\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/flounder_tomato_arugula.jpg\" alt=\"flounder_tomato_arugula\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>four 3-and-a-half-ounce flounder fillets from P.E. &amp; D.D. Seafood, saut\u00e9ed in olive oil and butter over high heat until golden brown (2-3 minutes, then 1-2 minutes on the other side, served with a tomato butter made by melting some\u00a0\u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018 and adding one chopped\u00a0shallot from Whole Foods, cooking it until softened and fragrant, removed from the heat, allowed to cool for 2 or 3 minutes, then tossed with quartered\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, seasoned with salt, and\u00a0chopped tarragon from Eataly added, along with a few drops of red wine (Chianti) vinegar<\/li>\n<li>micro arugula greens from Lucky Dog Organic served on a small pool of very good olive oil<\/li>\n<li>I had used more butter than I should have in the &#8216;sauce&#8217;, so I was happy to have more of Eataly&#8217;s excellent\u00a0rustic bread on the table<\/li>\n<li>the wine through both courses was a super-delicious Spanish (Galicia) white, <a href=\"http:\/\/www.shop.appellationnyc.com\/r\/products\/10862390\/benito-santos-igrexario-de-saiar-albarino-2014\">Benito Santos Egrexario de Saiar Albari\u00f1o 2014<\/a><\/li>\n<li>the music, also throughout the meal, was by\u00a0the much-neglected <a href=\"https:\/\/en.wikipedia.org\/wiki\/Johann_Adolph_Hasse\">Johann Adolf Hasse<\/a>, his magnificent baroque opera, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=550992\">Cleofide<\/a>&#8216;, performed by\u00a0William Christie and the\u00a0Cappella Coloniensis, with\u00a0Derek Lee Ragin, Emma Kirkby, Dominique Visse,\u00a0Randall K Wong, Agn\u00e8s Mellon, and David Cordier \u00a0(NOTE: I shivered\u00a0at the beauty of the music of the Aria, &#8216;Dov&#8217;e se affretti&#8217;, and especially Derek Lee\u00a0Ragin&#8217;s\u00a0performance, in\u00a0Act III Scene 9); the entire opera <a href=\"https:\/\/play.spotify.com\/album\/44SFwSH1dpU1wavrWqPCxs?play=true&amp;utm_source=open.spotify.com&amp;utm_medium=open\">can be heard here<\/a>, on Spotify; also, by the way, unlike Kirk McElhearn, in the review linked to above, <em>I liked the recitatives<\/em>, but then, I&#8217;m pretty German; and I didn&#8217;t miss the tenors and bases at all)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>barely two ounces of fresh tagliatelle from Eataly\u2019s (Luca Donofrio), boiled until al dente, tossed with a sauce composed of\u00a0one chopped spring onion, including some of the green stem, and parts of one red and one yellow &#8216;cloud pepper&#8217; from Norwich Meadows Farm, which had been heated together in olive oil until softened, sprinkled with\u00a0homemade &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-6908","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\/6908","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=6908"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6908\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}