{"id":7625,"date":"2016-03-31T06:03:16","date_gmt":"2016-03-31T06:03:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7625"},"modified":"2016-03-31T06:03:16","modified_gmt":"2016-03-31T06:03:16","slug":"roasted-squid-with-oregano-chili-sorrel-choy-sum-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7625","title":{"rendered":"roasted squid with oregano, chili, sorrel; choy sum, garlic"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/yu_choy_sum.jpg\" rel=\"attachment wp-att-7627\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7627\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/yu_choy_sum.jpg\" alt=\"yu_choy_sum\" width=\"450\" height=\"600\" \/><\/a><\/p>\n<p>the last bunch of flowering bok choy<\/p>\n<p>&nbsp;<\/p>\n<p>I wanted the beautiful yellow flowers\u00a0in this &#8216;<a href=\"https:\/\/de.wikipedia.org\/wiki\/Blumenstrau%C3%9F\">Strauss<\/a>&#8216; of\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Choy_sum\">yu choy sum<\/a> (<em>Brassica rapa var parachinensis, Brassica rapa var purpurea<\/em>, or flowering bok choy), to be seen even after I had wilted most of the greens, so I cut them from their stems and set them aside after they had been washed. They were added to the braised greens only at the very end.<\/p>\n<p>The &#8216;before&#8217; can be seen above, and the &#8216;after&#8217; just below.<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/squid_oregano_sorrel_-yu_choy_sum.jpg\" rel=\"attachment wp-att-7626\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7626\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/squid_oregano_sorrel_-yu_choy_sum.jpg\" alt=\"squid_oregano_sorrel_ yu_choy_sum\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>a little over\u00a0three quarters of a pound of squid, bodies and tentacles, from American Seafood\u00a0Company,\u00a0rinsed, dried, then very quickly arranged\u00a0in an enameled cast iron pan after it had been\u00a0and heated on top of the range until very hot and its cooking surface brushed with olive oil, the cephalopods then 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 juice from a local Lisbon lemon\u00a0(Long Island Fantastic Gardens, in the Union Square Greenmarket),\u00a0some olive oil drizzled over the top, placed in a pre-heated 400\u00ba oven, roasted for four or five minutes, removed from the oven, and a handful of small sorrel leaves from Windfall Farms tossed over the top and\u00a0lightly stirred\u00a0with the juices that had accumulated in the pan<\/li>\n<li>a bunch of\u00a0<em>yu choy sum <\/em>(flowering bok choy) from Lani\u2019s Farm, added to a heavy enameled cast iron pan where one\u00a0bruised and\u00a0halved garlic clove from Whole Foods\u00a0 had been heated until beginning to brown, the greens stirred until tender, then put onto the plates, where they were seasoned with salt and pepper and drizzled with olive oil<\/li>\n<li>the wine was an Italian (Campagna) white, <a href=\"http:\/\/www.feudi.it\/vini\/falanghina\/\">Falanghina Feudi di San Gregorio 2014<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Tom-Jackman\/Performer\/166633-2\">Peter Maxwell Davies&#8217; beautiful opera, &#8216;Taverner&#8217;<\/a>, Oliver Knussen and Stefan Asbury conducting\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/His-Majesties-Sagbutts-and-Cornetts\/Ensemble\/62051-4\">His Majesties Sagbutts and Cornetts<\/a>, <a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Fretwork\/Ensemble\/62285-4\">Fretwork<\/a>, and <a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/London-Voices\/Ensemble\/63691-4\">London Voices<\/a>, with\u00a0John Graham Hall , Peter Hall, Peter Sidhom, Michael Chance, Quentin Hayes, David Wilson-Johnson, Stephen Richardson, Fiona Kimm, Martyn Hill, Stuart Kale, and Tom Jackman<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>the last bunch of flowering bok choy &nbsp; I wanted the beautiful yellow flowers\u00a0in this &#8216;Strauss&#8216; of\u00a0yu choy sum (Brassica rapa var parachinensis, Brassica rapa var purpurea, or flowering bok choy), to be seen even after I had wilted most of the greens, so I cut them from their stems and set them aside after &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-7625","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\/7625","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=7625"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7625\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}