{"id":7257,"date":"2016-03-02T03:00:29","date_gmt":"2016-03-02T03:00:29","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7257"},"modified":"2016-03-02T03:00:29","modified_gmt":"2016-03-02T03:00:29","slug":"squid-oregano-chili-roast-tomatoes-and-wild-garlic-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7257","title":{"rendered":"squid, oregano, chili; roast tomatoes and wild garlic, cress"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/prep_squid_tomato_cress.jpg\" rel=\"attachment wp-att-7267\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7267\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/prep_squid_tomato_cress.jpg\" alt=\"prep_squid_tomato_cress\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>in the beginning<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/squid_tomato_cress.jpg\" rel=\"attachment wp-att-7258\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7258\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/squid_tomato_cress.jpg\" alt=\"squid_tomato_cress\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>let the waters..be gathered together unto one place, and let the dry land appear<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>three quarters of a pound of small\u00a0squid, bodies and tentacles, from P.E. &amp; D.D. Seafood\u00a0Company,\u00a0rinsed, dried, then very quickly arranged\u00a0in an enameled cast iron pan after its cooking surface had been brushed with olive oil\u00a0and heated on top of the range until very hot, the cephalopods sprinkled with\u00a0some super-pungent\u00a0dried Italian oregano from Buon Italia and one crushed dried pepperoncino, also from Buon Italia, with\u00a0a good squeeze\u00a0of lemon juice and some olive oil drizzled over the top, and placed in a pre-heated 400\u00ba oven, roasted for four or five minutes<\/li>\n<li>eight\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, halved, combined in a small ceramic baking dish with a dozen tiny <em>wild<\/em> garlic plants (bulbs and stems)\u00a0from Lani\u2019s Farm, a little olive oil, half of a teaspoon of chopped thyme from\u00a0Foragers Market, salt, and freshly-ground black pepper, placed ahead of the squid in\u00a0the same\u00a0400\u00ba oven for about 20 minutes, removed, placed on a bed of slightly-wilted hydroponic\u00a0watercress from Two Guys from Woodbridge, sprinkled with more thyme and some chopped parsley from\u00a0Eataly<\/li>\n<li>the wine was an Italian (Tuscany) white, Vernaccia San Gimignano Fontaleoni 2014<\/li>\n<li>the music was from Jordi Savall&#8217;s\u00a02-disc set, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Solistas-de-la-Capella-Reial-de-Catalunya\/Ensemble\/147759-4\">Christophorus Columbus &#8211; Lost Paradises<\/a>&#8216;,\u00a0\u00a0with Solistas de la Capella Reial de Catalunya, Hesp\u00e8rion XXI, and Montserrat Figueras<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>in the beginning let the waters..be gathered together unto one place, and let the dry land appear &nbsp; three quarters of a pound of small\u00a0squid, bodies and tentacles, from P.E. &amp; D.D. Seafood\u00a0Company,\u00a0rinsed, dried, then very quickly arranged\u00a0in an enameled cast iron pan after its cooking surface had been brushed with olive oil\u00a0and heated on &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-7257","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\/7257","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=7257"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7257\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}