{"id":6941,"date":"2016-02-04T06:35:45","date_gmt":"2016-02-04T06:35:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6941"},"modified":"2016-02-04T06:35:45","modified_gmt":"2016-02-04T06:35:45","slug":"swordfish-pepper-mix-herbs-rutabaga-frites-grilled-celery","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6941","title":{"rendered":"swordfish, pepper mix, herbs; rutabaga frites; grilled celery"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/swordfish_rutabaga_celery.jpg\" rel=\"attachment wp-att-6946\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6946\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/swordfish_rutabaga_celery.jpg\" alt=\"swordfish_rutabaga_celery\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>There are a few modest new things going on here, new even to me.<\/p>\n<p>I&#8217;ve worked before with the same basic swordfish recipe [<a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/pan-roasted-swordfish-steaks-with-mixed-peppercorn-butter-232695\">Bon App\u00e9tit, 2005<\/a>] used here, but I&#8217;ve never finished the steaks with winter savory; I&#8217;ve eaten rutabaga all my life, having grown up in a more-or-less-German-American kitchen (learning only much later\u00a0that the French normally think of that vegetable as suitable for pigs), but I\u00a0think I&#8217;ve never before attempted to prepare them as <em>frites, <\/em>even<em> faux-frites<\/em>; I love the flavor of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Celery\">celery<\/a> in any form (incidentally, in Europe it&#8217;s <a href=\"https:\/\/en.wikipedia.org\/wiki\/Celeriac\">celeriac<\/a>, and not what we know as celery, that&#8217;s the kind preferred\u00a0for cooking), but I think this was the first time I had pan-grilled the\u00a0green\u00a0stalks themselves.<\/p>\n<ul>\n<li>two swordfish steaks, off of Scott Rucky&#8217;s\u00a0fishing vessel, \u2018Dakota\u2019, out of East Islip, Long Island, from American Seafood Company in the Union Square Greenmarket,\u00a0dried, sprinkled with salt and a mix of 6 different\u00a0peppercorns, ground coarsely in my ancient mortar, browned in a little olive oil on one side (about 3 minutes) inside a\u00a0tin-lined copper <em>au gratin<\/em> pan, then turned over and the pan transferred to a 400\u00ba oven for about 7 or 8 minutes, or until barely cooked, removed and placed on warm plates while a seasoned butter was added to the pan (composed of\u00a0 2 tablespoons of\u00a0softened butter, a quarter teaspoon or more of\u00a0the same\u00a0peppercorn mix, half of a teaspoon of organic lemon zest, a bit of salt, one minced rocambole garlic clove from Keith\u2019s Farm, and chopped parsley from Eataly) and scraped together\u00a0over medium heat along with the cooking juices, to collect the brown bits\u00a0from the bottom, the sauce poured over the steaks, which were then sprinkled with chopped winter savory from Stokes Farm (damn, that stuff really lasts!)<\/li>\n<li>about a pound of \u2018Gilfeather turnips\u2019 from Alewife Farm (the turnip\/rutabaga hybrid is of Vermont origin, which, <a href=\"https:\/\/www.slowfoodusa.org\/ark-item\/gilfeather-turnip\">by one account<\/a>, &#8220;<i>has a mild taste that becomes sweet and a creamy white color after the first frost<\/i>&#8220;), cut as french fries, tossed with about one tablespoon of olive oil, salt, pepper, one clove of garlic from from Tamarack Hollow Farm, minced, and two sprigs of rosemary from Stokes Farm, chopped, spread evenly onto a large, seasoned, unglazed ceramic oven pan, and roasted at 400\u00ba for about 25 minutes<\/li>\n<li>several\u00a0celery stalks\u00a0from Migliorelli Farm (yes, in late January!), their leaves removed and reserved, trimmed, tossed with olive oil, salt, and pepper, pan-grilled, finished with the reserved leaves, which had been chopped, and sprinkled with\u00a0micro arugula greens from Lucky Dog Organic<\/li>\n<li>the wine was a New Zealand (Marlborough) white, <a href=\"http:\/\/www.chelseawinevault.com\/mount-nelson-sauvignon-blanc-marlborough-2013\">Mount Nelson Sauvignon Blanc 2013<\/a><\/li>\n<li>the music was Hans Werner Henze&#8217;s idiosyncratic 1971,\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=167246\">Concerto for Violin no 2<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There are a few modest new things going on here, new even to me. I&#8217;ve worked before with the same basic swordfish recipe [Bon App\u00e9tit, 2005] used here, but I&#8217;ve never finished the steaks with winter savory; I&#8217;ve eaten rutabaga all my life, having grown up in a more-or-less-German-American kitchen (learning only much later\u00a0that the &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-6941","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\/6941","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=6941"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6941\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}