{"id":7746,"date":"2016-04-09T16:41:31","date_gmt":"2016-04-09T16:41:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7746"},"modified":"2016-04-09T16:41:31","modified_gmt":"2016-04-09T16:41:31","slug":"artichoke-pasta-tilefish-with-ramps-herbs-lemon-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7746","title":{"rendered":"artichoke pasta; tilefish with ramps, herbs, lemon; collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7748\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/artichoke_foglie.jpg\" alt=\"artichoke_foglie\" width=\"600\" height=\"450\" \/><\/p>\n<p>Green, very green this meal was.<\/p>\n<ul>\n<li>it began with a <a href=\"http:\/\/food.hoggardwagner.org\/2016\/03\/25\/artichoke-pasta-with-spring-scallion-chile-cress-parmesan\/\">revisit<\/a> with an Italian artisanal pasta, <em>Foglie al Carciofo<\/em> (artichoke leaves), from <a href=\"http:\/\/www.maestripastai.it\/en\/\">Maestri Pastai Selection<\/a>, this time using 5 ounces, dry, served with a simple sauce of chopped spring garlic\u00a0from Lani&#8217;s Farm\u00a0which had been\u00a0heated for a couple minutes in a little olive oil along with some dried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili (<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>) from Buon Italia, the sauced pasta briefly emulsified with some of the reserved pasta water\u00a0and\u00a0sprinkled\u00a0with freshly-ground Tellicherry pepper, then tossed with a little cultivated upland cress\u00a0from Alewife Farm, served in shallow bowls with grated \u2018Parmigiano Reggiano Bonat 3\u2019 from Buon Italia<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7749\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/tilefish_collards.jpg\" alt=\"tilefish_collards\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the secondo was an 18-ounce tilefish filet from Pura Vida Seafood, prepared something like\u00a0<a href=\"http:\/\/cooking.nytimes.com\/recipes\/1015082-pan-seared-tilefish-with-garlic-herbs-and-lemon\">this Melissa Clark recipe<\/a>, but I replaced\u00a0the scallions\u00a0with ramps from Mountain Sweet Berry Farm\u00a0(bulbs and stems), and, for the chopped herbs I used over 3 tablespoons in\u00a0a combination of finely-chopped lovage from Two Guys from Woodbridge, winter savory and thyme from Stokes Farm,\u00a0oregano and mint from Phillips Farm;\u00a0the fish was cooked on top of the stove in\u00a0a magnificent 5-and-a-half-pound new [old] oval copper pan, briefly using aluminum foil for a cover, and both a small brush and a wooden spoon to repeatedly spread\/ladle the ramp-herb\u00a0butter over the fish<\/li>\n<li>the contorno was some\u00a0very tender collard greens from Migliorelli Farm,\u00a0washed, drained, and\u00a0braised very lightly in a heavy pot, finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>the wine through both courses was a South African (Western Cape\/Constantia) white, <a href=\"http:\/\/www.kleinconstantia.com\/our-wines\/estate\/sauvignon-blanc\/2014\">Klein Constantia Sauvignon Blanc 2014<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=191440\">Philip Glass, String Quartets No. 1, 2, and 3, performed by the\u00a0Smith Quartet<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Green, very green this meal was. it began with a revisit with an Italian artisanal pasta, Foglie al Carciofo (artichoke leaves), from Maestri Pastai Selection, this time using 5 ounces, dry, served with a simple sauce of chopped spring garlic\u00a0from Lani&#8217;s Farm\u00a0which had been\u00a0heated for a couple minutes in a little olive oil along with &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-7746","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\/7746","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=7746"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7746\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}