{"id":7437,"date":"2016-03-21T01:55:46","date_gmt":"2016-03-21T01:55:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7437"},"modified":"2016-03-21T01:55:46","modified_gmt":"2016-03-21T01:55:46","slug":"pollock","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7437","title":{"rendered":"pollock, wild garlic, capers, beet greens; mustard greens"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/beet_greens_micro2.jpg\" rel=\"attachment wp-att-7441\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7441\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/beet_greens_micro2.jpg\" alt=\"beet_greens_micro2\" width=\"450\" height=\"600\" \/><\/a><\/p>\n<p>I could say the meal\u00a0was all about\u00a0micro \u2018Bull\u2019s Blood\u2019 beet greens, but that wouldn&#8217;t be quite accurate.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/pollock_frisee_mustard.jpg\" rel=\"attachment wp-att-7439\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7439\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/pollock_frisee_mustard.jpg\" alt=\"pollock_frisee_mustard\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>In fact I had decided on the two pollock fillets first, and then I spotted the purple &#8216;greens&#8217; across the way.<\/p>\n<p>&nbsp;<\/p>\n<p>Whatever. But\u00a0the plate\u00a0sure was pretty.<\/p>\n<ul>\n<li>two 8-ounce pollock fillets from\u00a0from American Seafood,\u00a0seasoned on both sides with salt and pepper, placed in a buttered copper au gratin pan, spread with a mixture of soft butter, zest from a local Lemon grown by Fantastic Gardens of Long Island, and some finely-scissored tiny wild garlic bulbs and stems from Lani\u2019s Farm, baked 12 to 15 minutes at 350\u00ba, removed to 2 plates, drizzled\u00a0with the cooking juices, sprinkled with a small number of salted capers which had been rinsed, drained, dried, and briefly heated in a little hot olive oil (the oil in that pan also drizzled over the fish),\u00a0finished with micro \u2018Bull\u2019s Blood\u2019 beet greens from Windfall Farms<\/li>\n<li>fris\u00e9e-like mustard greens from Lani\u2019s Farm,\u00a0wilted in a little\u00a0oil which had already warmed a halved\u00a0clove of bruised garlic from\u00a0John D. Madura Farm, seasoned with salt and pepper, finished with a drizzle of oil<\/li>\n<li>the wine was an Oregon (Willamette) white, <a href=\"http:\/\/www.chelseawinevault.com\/white-wine\/pinot-grigio-gris\/kings-ridge-pinot-gris-willamette-valley-2014\">Kings Ridge Oregon Pinot Gris 2014<\/a><\/li>\n<li>the music was early Peter Maxwell-Davies chamber works, from <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=690206\">this album<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I could say the meal\u00a0was all about\u00a0micro \u2018Bull\u2019s Blood\u2019 beet greens, but that wouldn&#8217;t be quite accurate. &nbsp; In fact I had decided on the two pollock fillets first, and then I spotted the purple &#8216;greens&#8217; across the way. &nbsp; Whatever. But\u00a0the plate\u00a0sure was pretty. two 8-ounce pollock fillets from\u00a0from American Seafood,\u00a0seasoned on both sides &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-7437","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\/7437","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=7437"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7437\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}