{"id":7979,"date":"2016-04-27T05:28:08","date_gmt":"2016-04-27T05:28:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7979"},"modified":"2016-04-27T05:28:08","modified_gmt":"2016-04-27T05:28:08","slug":"couscous-lamb-chops-herbs-micro-beet-greens-kale-rabe","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7979","title":{"rendered":"couscous; lamb chops, herbs; micro beet greens; kale rabe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7999\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/inguazato.jpg\" alt=\"inguazato\" width=\"600\" height=\"450\" \/><\/p>\n<p>hot.<\/p>\n<p>&nbsp;<\/p>\n<p>In all of Italy, couscous is a tradition only in Sicily and in Sardinia (apparently <a href=\"https:\/\/books.google.com\/books?id=XXPsU3lT8KoC&amp;pg=PA37&amp;lpg=PA37&amp;dq=inguazato+david+pasternak&amp;source=bl&amp;ots=lrha1G_vpY&amp;sig=m0FWWndOplj7Tl1rJULZ0zAIuN8&amp;hl=en&amp;sa=X&amp;ved=0ahUKEwivw8TdkK_MAhVimoMKHbO_A20Q6AEIJTAB#v=onepage&amp;q=inguazato%20david%20pasternak&amp;f=false\">with the exception of somewhere in Rome<\/a>): In Sicily it\u2019s cooked with fish, in Sardinia with lamb;\u00a0we\u00a0were\u00a0right on target this evening.<\/p>\n<ul>\n<li>a small serving of a rich couscous (prepared with Sicilian olives, garlic, dried peperoncino, cherry tomatoes, and juices from the monkfish with\u00a0which it had been prepared a few days ago), a mix which, having\u00a0survived\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2016\/04\/23\/monkfish-inguazato-wilted-rainbow-chard-with-lemon-chiles\/\">the earlier feast,<\/a>\u00a0was\u00a0now \u00a0gently reheated while small amounts of a\u00a0good stock were added to the mix, and\u00a0served in shallow bowls<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8000\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/lamb_chops_kale_micro_beets.jpg\" alt=\"lamb_chops_kale_micro_beets\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>four absolutely superb small lamb loin chops from <a href=\"http:\/\/www.dicksonsfarmstand.com\/\">Dickson&#8217;s Farmstand Meats<\/a>, cooked on a very hot grill pan for about 5 or\u00a06\u00a0minutes on each side, seasoned with salt and pepper after they were first turned over, finished with juice of\u00a0a local lemon from Fantastic Gardens of New Jersey, chopped lovage from Two Guys from Woodbridge, chopped winter savory form Stokes Farm, and a drizzle of olive oil<\/li>\n<li>a large handful of micro beets from Two Guys from Woodbridge, washed, drained, allowed to dry, then gathered on two plates where they were drizzled with\u00a0a good Umbrian olive oil (<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), a squeeze of the same\u00a0local lemon used on the lamb, salt and pepper<\/li>\n<li>kale rabe from Alewife Farm,\u00a0washed, drained, and\u00a0braised in a heavy pot in which two\u00a0halved garlic cloves from\u00a0Whole Foods had first been allowed to sweat in some olive oil, the dish finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>the wine was a very special California (Sonoma) red,\u00a0Scott Peterson Rumpus Cabernet Sauvignon California 2014 from <a href=\"http:\/\/nakedwines.com\/\"><span class=\"s2\">NakedWines.com<\/span><\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=192031\">Aulis\u00a0Sallinen&#8217;s Symphony No 5,\u00a0Ari Rasilainen conducting the\u00a0Rheinland-Pfalz State Philharmonic Orchestra<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>hot. &nbsp; In all of Italy, couscous is a tradition only in Sicily and in Sardinia (apparently with the exception of somewhere in Rome): In Sicily it\u2019s cooked with fish, in Sardinia with lamb;\u00a0we\u00a0were\u00a0right on target this evening. a small serving of a rich couscous (prepared with Sicilian olives, garlic, dried peperoncino, cherry tomatoes, and &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-7979","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\/7979","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=7979"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7979\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}