{"id":8409,"date":"2016-06-25T01:48:41","date_gmt":"2016-06-25T01:48:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8409"},"modified":"2016-06-25T01:48:41","modified_gmt":"2016-06-25T01:48:41","slug":"crab-cake-with-tomato-mint-chili-scallion-salsa-puntarelle","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8409","title":{"rendered":"crab cake with tomato-mint-chili-scallion salsa; puntarelle"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8410\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/crab_cake_salsa_puntarelle.jpg\" alt=\"crab_cake_salsa_puntarelle\" width=\"600\" height=\"450\" \/><\/p>\n<p>I still\u00a0can&#8217;t say enough\u00a0about how delicious these crab cakes are, and how much fun it is to assemble a base for them, usually some kind of salsa. They also require very little heat to prepare, and the <em>puntarelle<\/em> doesn&#8217;t ask for any, which means this entire entr\u00e9e was particularly welcome on an evening when our breakfast room\u00a0air conditioner wasn&#8217;t working.<\/p>\n<p>The cherries were, well, a bowl of cherries.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8417\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/cherries.jpg\" alt=\"cherries\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two crab cakes from PE &amp; DD Seafood (the ingredients are crab, egg, flour, red &amp; green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), heated in a heavy copper\u00a0pan, 3\u00a0to 4\u00a0minutes to each side,\u00a0served on a salsa\u00a0composed of 6\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, which had been\u00a0chopped and combined\u00a0with salt, freshly-ground black pepper, a bit of homemade French Basque\u00a0<em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Espelette_pepper\">piment d\u2019Espellate<\/a><\/em>\u00a0we had purchased in a small town north of Baie-Comeau, Quebec last year from the producer\u2019s daughter, some\u00a0dried <em>Itria-Sirissi chili, peperoncino di Sardegna intero<\/em> from Buon Italia, chopped wild mint\u00a0from Berried Treasures, a section of the\u00a0stem of a\u00a0Japanese scallion from Norwich Meadows Farm, chopped, and\u00a0wild arugula from Mountain Sweet Berry Farm, and, when all was plated, the small amount of juices left at the bottom of the bowl of salsa drizzled on top of the crab cakes<\/li>\n<li>puntarelle from Paffenroth Gardens, prepared <a href=\"https:\/\/racheleats.wordpress.com\/2008\/11\/07\/puntarelle-alla-romana\/\">in the Roman manner<\/a><\/li>\n<li>sweet cherries from Kernan Farms<\/li>\n<li>the wine was a California\u00a0(Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-sauvignon-blanc-lodi-2015.htm?region=NY\">Karen Birmingham Sauvignon Blanc Lodi 2015<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.innova.mu\/albums\/philip-blackburn\/ghostly-psalms\">Philip Blackburn&#8217;s &#8216;Ghostly Psalms&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I still\u00a0can&#8217;t say enough\u00a0about how delicious these crab cakes are, and how much fun it is to assemble a base for them, usually some kind of salsa. They also require very little heat to prepare, and the puntarelle doesn&#8217;t ask for any, which means this entire entr\u00e9e was particularly welcome on an evening when our &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-8409","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\/8409","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=8409"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8409\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}