{"id":7912,"date":"2016-04-23T17:02:14","date_gmt":"2016-04-23T17:02:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7912"},"modified":"2016-04-23T17:02:14","modified_gmt":"2016-04-23T17:02:14","slug":"monkfish-inguazato-wilted-rainbow-chard-with-lemon-chiles","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7912","title":{"rendered":"monkfish inguazato; rainbow chard with lemon and chiles"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7916\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/monkfish_orzo.jpg\" alt=\"monkfish_orzo\" width=\"600\" height=\"450\" \/><\/p>\n<p>The monkfish recipe is absolutely terrific. I had already been a big fan of couscous, and my enthusiasm had been magnified by my <a href=\"http:\/\/food.hoggardwagner.org\/?s=inguazato\">two earlier experiences<\/a> with this Sicilian treatment of <em>coda di rospo<\/em>. Somehow joining these few ingredients\u00a0results in one of the sweetest food marriages I have ever witnessed.<\/p>\n<p>We hadn&#8217;t enjoyed chard at home for some time, and this bunch of rainbow chard (larger than we cold consume in one meal, so there will be another appearance) was just about the most beautiful\u00a0I had ever seen; also, it turned out, possibly the most delicious. Unfortunately it is\u00a0the very last of this farmer&#8217;s bounty\u00a0we will be be privileged to have on the table: <a href=\"https:\/\/bodhitreefarm.com\/about\/\">Nevia No&#8217;s wonderful Bodhitree Farm<\/a> has retired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7917\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/rainbow_chard_Bodhitree.jpg\" alt=\"rainbow_chard_Bodhitree\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<ul>\n<li>one\u00a017-ounce monkfish tail from Blue Moon Fish, prepared\u00a0using\u00a0a David Pasternak <a href=\"http:\/\/books.google.com\/books?id=XXPsU3lT8KoC&amp;pg=PA37&amp;lpg=PA37&amp;dq=inguazato+Pasternak&amp;source=bl&amp;ots=lrbi3H-sr3&amp;sig=WvEv0ly7MWs6ra3ALVQszwRgoMs&amp;hl=en&amp;sa=X&amp;ei=gJwKVMLXFqzisASLp4Ig&amp;ved=0CCoQ6AEwAQ#v=onepage&amp;q=inguazato%20Pasternak&amp;f=false\">recipe<\/a>\u00a0which includes <a href=\"http:\/\/www.nytimes.com\/2008\/10\/01\/dining\/01cous.html\">M&#8217;hamsa Couscous<\/a> from Tunisia (purchased at Whole Foods), olive oil, sliced garlic from Whole Foods, some superb\u00a0<a href=\"http:\/\/www.eataly.com\/product\/baby-roma-tomatoes\">Mutti baby Roma tomatoes<\/a> from Eataly (also available at Whole Foods), and a handful of\u00a0\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, cracked green olives from Dickson&#8217;s Farmstand Meats, and almost all of one whole crushed dried Itria-Sirissi chili (peperoncino di Sardegna intero from Buon Italia), the fish cooked, because of its size, much longer than specified in the recipe (15 minutes?)<\/li>\n<li>rainbow chard from Bodhitree Farms, saut\u00e9ed with olive oil,\u00a0finished with\u00a0juice from an organic\u00a0lemon, and most of another\u00a0crushed\u00a0dried Itria-Sirissi chili<\/li>\n<li>the wine was an Italian (Sardinia) white,\u00a0<a href=\"http:\/\/www.sellaemosca.it\/en\/legal.php?r=\/en\/vini_radici_sarde.php?id_sub=17&amp;id_art=382\">La Cala Vermentino di Sardegna 2013<\/a><\/li>\n<li>the music was a great evening of Q2 streaming, and included\u00a0<a href=\"http:\/\/www.janeantoniacornish.com\/audio\/\">&#8216;Continuum II&#8217; by\u00a0Jane Antonia Cornish<\/a>, and <a href=\"http:\/\/www.riikkatalvitie.com\/vocalmusic\/muistin-pitka-jyrina\">&#8216;Muistin pitka jyrina&#8217;, by\u00a0Riikka Talvitie<\/a><\/li>\n<\/ul>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The monkfish recipe is absolutely terrific. I had already been a big fan of couscous, and my enthusiasm had been magnified by my two earlier experiences with this Sicilian treatment of coda di rospo. Somehow joining these few ingredients\u00a0results in one of the sweetest food marriages I have ever witnessed. We hadn&#8217;t enjoyed chard at &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-7912","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\/7912","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=7912"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7912\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}