{"id":8234,"date":"2016-05-17T05:59:45","date_gmt":"2016-05-17T05:59:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8234"},"modified":"2016-05-17T05:59:45","modified_gmt":"2016-05-17T05:59:45","slug":"squid-oregano-chili-lemon-tomato-shallot-lovage-cress","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8234","title":{"rendered":"squid, oregano, chili; tomato, shallot, lovage; arugulion"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8235\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/squid_arugulion_tomato.jpg\" alt=\"squid_arugulion_tomato\" width=\"600\" height=\"450\" \/><\/p>\n<p>The meal was pretty basic, assembled, except for the very fresh baby squid, from the stock of vegetables I happened to have already had on hand that evening.<\/p>\n<p>Before\u00a0the end of the meal however, the flavors of the 2 or 3 simply-prepared elements had combined\u00a0to a wonderful and\u00a0subtle\u00a0effect, and, yes, there was a sturdy bread available.<\/p>\n<ul>\n<li>about one\u00a0pound of squid, bodies and tentacles, from P.E. &amp; D.D. Seafood in the Union Square Greenmarket,\u00a0rinsed, dried, then very quickly arranged\u00a0in a large enameled cast iron pan after it had been heated until hot on top of the range and its cooking surface brushed with olive oil, and, when that was also\u00a0hot, the cephalopods added to the pan, quickly sprinkled with\u00a0some super-pungent\u00a0dried Italian oregano from Buon Italia, one crushed dried Italian pepperoncino, also from Buon Italia, and then juice from an organic lemon, and some olive oil drizzled over the top before the squid\u00a0was placed in a pre-heated 400\u00ba oven and roasted for four or five minutes, removed, distributed onto 2 plates, and drizzled \u00a0with the cooking juices<\/li>\n<li>seven Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, halved and tossed with 3 chopped fresh or\u00a0spring shallots (they look like scallions) from Lani\u2019s Farm, some salt, pepper, and a little olive oil, arranged\u00a0inside another, smaller ceramic pan and cooked at 400\u00ba for about 20 minutes, removed from the oven and scattered with chopped lovage from Windfall Farms, placed on the plates on top of a bed of &#8216;<a href=\"http:\/\/food.hoggardwagner.org\/?s=arugulion\">arugulion<\/a>&#8216; which had been dressed only with a little olive oil<\/li>\n<li>slices of a rich\u00a0multigrain bread form Whole Foods<\/li>\n<li>the wine was an Italian (Campania) white, <a href=\"http:\/\/www.feudi.it\/vini\/falanghina\/\">Falanghina Feudi di San Gregorio 2014<\/a><\/li>\n<li><span style=\"line-height: 1.55;\">the music was discs 5 and 6 of the\u00a0multi-CD set, \u2018<\/span><a style=\"line-height: 1.55;\" href=\"http:\/\/www.innova.mu\/albums\/steven-m-miller\/between-noise-and-silence\">Between Noise and Silence<\/a><span style=\"line-height: 1.55;\">\u2018,\u00a0collected works and tributes in memoriam to the composer Steven M. Miller<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The meal was pretty basic, assembled, except for the very fresh baby squid, from the stock of vegetables I happened to have already had on hand that evening. Before\u00a0the end of the meal however, the flavors of the 2 or 3 simply-prepared elements had combined\u00a0to a wonderful and\u00a0subtle\u00a0effect, and, yes, there was a sturdy bread &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-8234","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\/8234","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=8234"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8234\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}