{"id":7116,"date":"2016-02-16T19:27:37","date_gmt":"2016-02-16T19:27:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7116"},"modified":"2016-02-16T19:27:37","modified_gmt":"2016-02-16T19:27:37","slug":"speck-kale-micro-greens-saffron-risotto-with-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7116","title":{"rendered":"speck, kale micro greens; saffron risotto with parmesan"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/speck_kale_micro_greens.jpg\" rel=\"attachment wp-att-7119\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7119\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/speck_kale_micro_greens.jpg\" alt=\"speck_kale_micro_greens\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The cold kept the fish out of the Greenmarket on Monday, so I had to come up with an alternative for dinner.\u00a0 I didn&#8217;t want it to be meat or a pasta, both of which we had enjoyed very recently, so I turned to a couple old favorites, salumi and risotto, to be served in\u00a0succeeding\u00a0courses.<\/p>\n<p>So, yes, this was a northern Italian meal, including the a contribution from the most northern,\u00a0formerly Austrian province.<\/p>\n<p>Risotto means standing over a pot almost continuously for nearly half an hour, and it shouldn&#8217;t really sit around afterward, so there was a significant interval between courses (good conversation, music, and wine continued)<\/p>\n<ul>\n<li><a href=\"http:\/\/laquercia.us\/cuts_ham_speck_americano\">La Quercia Speck Americano<\/a>, described as &#8216;applewood-smoked prosciuto&#8217; (3 ounces), from Foragers Market, drizzled with a little\u00a0a good Umbrian olive oil (<a href=\"http:\/\/www.ristodoc.com\/index.php?option=com_content&amp;view=article&amp;id=734:azienda-agricola-luciana-cerbini&amp;catid=57:olio&amp;Itemid=112\">Luciana Cerbini Casa Gola<\/a>) from Buon Italia, served with some kale\u00a0micro greens from Lucky Dog Organic Farm and slices of a Bien Cuit sourdough &#8216;Campagne&#8217;, also from Foragers<\/li>\n<li>the wine was the last of the sparkling ros\u00e9 we enjoyed the day before\u00a0(the simple magic clutch cap from <a href=\"http:\/\/www.argylewinery.com\/\">the Argyle vineyard<\/a> we&#8217;ve had for decades maintains\u00a0the fizz very well), a\u00a0super Spanish (Pened\u00e8s) sparkling ros\u00e9, <a href=\"http:\/\/www.castellroig.com\/en\/project\/cava-brut-rosat\/\">Castellroig Cava Brut Rosat<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/saffron_risotto_with_parmesan.jpg\" rel=\"attachment wp-att-7120\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7120\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/saffron_risotto_with_parmesan.jpg\" alt=\"saffron_risotto_with_parmesan\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>for a classic (&#8216;classic&#8217;, especially in that more than\u00a0with\u00a0any other recipe I&#8217;ve ever researched, there is virtually no variation for this one) risotto Milanese,\u00a0\u00a0one cup of <a href=\"http:\/\/www.riseriacampanini.it\/i-nostri-prodotti\/riseria-campanini~1\/riso-vialone-nano~4.html\">Campanini\u00a0Riso Vialone Nano<\/a>, 3 1\/2 cups of stock reconstituted from <a href=\"http:\/\/www.betterthanbouillon.com\/products\/product-detail.aspx?productid=19\">Better Than Bullion organic roasted chicken base<\/a>\u00a0(a boon for all but the most ambitious cooks), one medium yellow organic onion from\u00a0Norwich Meadows Farm, one cup of wine (California white, <a href=\"https:\/\/us.nakedwines.com\/wines\/miriam-alexandra-chenin-blanc-2014.htm\">Miriam Alexandra Chenin Blanc 2015<\/a>), a large pinch of Spanish saffron from Whole Foods, more than a\u00a0tablespoon of \u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018, and a fourth of a cup (plus some shavings for garnish) of grated &#8216;Parmigiano Reggiano Bonat 3&#8217; from Buon Italia<\/li>\n<li>the wine was a very good Italian (Alto Adige\/S\u00fcdtirol) white, <a href=\"http:\/\/www.67wine.com\/sku025490_ST.-MICHAEL-EPPAN-PINOT-GRIGIO-LINEA-CLASSICA-750ML-2014\">St. Michael-Eppan Pinot Grigio\u00a02014<\/a>\u00a0[the link is to a page on\u00a0<a href=\"http:\/\/www.67wine.com\/\">67wine.com<\/a>, from whom we had bought this wine in other years], purchased from Philippe Liquors, which is just down the street, so of course this Germanic Pinot Gris was almost &#8216;locavore&#8217;<\/li>\n<li>the music was\u00a0Rossini&#8217;s &#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Le_comte_Ory\">Le Comte Ory<\/a>&#8216;,\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=90926\">Jes\u00fas Lopez-Cobos conducting the\u00a0Bologna Teatro Comunale Orchestra<\/a> and the Prague Chamber Chorus, with Stefania Bonfadelli, Juan Diego Fl\u00f3rez, Alastair Miles, and Marie-Ange Todorovitch<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The cold kept the fish out of the Greenmarket on Monday, so I had to come up with an alternative for dinner.\u00a0 I didn&#8217;t want it to be meat or a pasta, both of which we had enjoyed very recently, so I turned to a couple old favorites, salumi and risotto, to be served in\u00a0succeeding\u00a0courses. &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-7116","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\/7116","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=7116"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7116\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}