{"id":7657,"date":"2016-04-03T23:25:49","date_gmt":"2016-04-03T23:25:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7657"},"modified":"2016-04-03T23:25:49","modified_gmt":"2016-04-03T23:25:49","slug":"balsamic-lamb-salad-chestnut-fusilli-mushroom-sauce","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7657","title":{"rendered":"balsamic lamb salad; chestnut fusilli, mushroom sauce"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/lamb_romaine_bread.jpg\" rel=\"attachment wp-att-7661\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7661\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/lamb_romaine_bread.jpg\" alt=\"lamb_romaine_bread\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The antipasto included the lamb that remained from an earlier meal, now at room temperature, more mellow and sweet than when it had just been cooked and still warm (for what it is worth, the little roast was too small to allow me to make neat thin slices, so it looks rather chopped up here).<\/p>\n<ul>\n<li>lamb, from <a href=\"http:\/\/food.hoggardwagner.org\/2016\/03\/28\/roast-lamb-shank-with-a-chile-crust-tomato-rapini-turnips\/\">a roast prepared the previous Sunday<\/a>, here served at\u00a0room temperature, sliced as thinly as I could manage, leaning on a simple salad of romaine lettuce from Shushan Hydroponic and small arugula leaves from Alewife Farm, the greens dressed with\u00a0a good Umbrian olive oil,\u00a0<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>\u00a0from Buon Italia (which was also drizzled over the lamb), a white balsamic vinegar, salt, and pepper, accompanied by slices of <a href=\"http:\/\/www.sullivanstreetbakery.com\/bread\/\"><em>pane di comune<\/em>\u00a0from Sullivan Street Bakery<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/chestnut_fusilli_mushrooms.jpg\" rel=\"attachment wp-att-7662\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7662\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/chestnut_fusilli_mushrooms.jpg\" alt=\"chestnut_fusilli_mushrooms\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The <em>primi<\/em> was not followed by a <em>secundi<\/em>, but on its own it was certainly up to the challenge presented by\u00a0the salad which preceded it. \u00a0It was\u00a0a pretty sturdy chestnut pasta which was sauced with mushrooms and, in an homage to the lamb in the salad, a bit of the intense gravy that had been produced by its preparation\u00a0earlier in the week.<\/p>\n<ul>\n<li>eight ounces of <a href=\"https:\/\/www.sfoglini.com\/pages\/our-pastas\">Sfoglini<\/a> <a href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1069\/1708\/files\/chestnutFusilli.jpg?5227403946319085031\">chestnut fusilli<\/a> (organic semolina flour, chestnut flour, water) cooked until <em>al dente<\/em>, served with a mushroom sauce composed of chopped golden oyster mushrooms from Blue Oyster Cultivation, cooked until soft in a large tin-lined heavy copper pan with\u00a0a little bit of rich\u00a0\u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018, minced \u2019Picasso\u2019 (very strong) shallots from Mountain Sweet Berry Farm and minced garlic from\u00a0John D. Madura Farm and some\u00a0chopped thyme from Stokes Farm added to the mushrooms and cooked until fragrant and soft, at which time another tablespoon or two of butter was added, and, once melted, a tablespoon of coarse stone-ground flour introduced and\u00a0stirred to make something of a paste, before a third of a cup of white wine slowly poured into the pan while being slowly stirred\u00a0with a rubber\u00a0whisk, cooked until the mix thickens, chopped parsley from Eataly and chopped lovage from Windfall Farms\u00a0stirred in, before adding a little more than a tablespoon of concentrated genuinely-spicy self-sauce (gravy) rendered from\u00a0a lamb roast cooked days before, the whole mix\u00a0seasoned with salt and pepper before the cooked pasta was turned into the pan and mixed with the sauce, the completed dish served in 2\u00a0bowls, with grated\u00a0\u2018Parmigiano Reggiano Bonat 3\u2019 from Buon Italia sprinkled over the top, before adding\u00a0some\u00a0micro fennel greens from Alewife Farm<\/li>\n<\/ul>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/fennel_micro_greens.jpg\" rel=\"attachment wp-att-7672\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7672\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/fennel_micro_greens.jpg\" alt=\"fennel_micro_greens\" width=\"450\" height=\"600\" \/><\/a><\/p>\n<p>(fennel micro greens, the final touch)<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine for both courses was an Oregon (Willamette Valley) red,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/red-wine\/spindrift-cellars-pinot-noir-willamette-valley-2013\">Spindrift Cellars Pinot Noir Willamette Valley 2013<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1735606\">Agostino\u00a0Steffani&#8217;s &#8216;Niobe Regina Di Tebe&#8217;<\/a>, in a performance by the\u00a0Balthasar-Neumann Ensemble, conducted by\u00a0Thomas Hengelbrock<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The antipasto included the lamb that remained from an earlier meal, now at room temperature, more mellow and sweet than when it had just been cooked and still warm (for what it is worth, the little roast was too small to allow me to make neat thin slices, so it looks rather chopped up here). &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-7657","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\/7657","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=7657"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7657\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}