{"id":8462,"date":"2016-06-28T23:11:46","date_gmt":"2016-06-28T23:11:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8462"},"modified":"2016-06-28T23:11:46","modified_gmt":"2016-06-28T23:11:46","slug":"parslied-cod-with-dill-potato-allium-thyme-squash-flowers","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8462","title":{"rendered":"parslied cod with dill; potato, allium, thyme; squash flowers"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8463\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/cod_new_potatoes_squash_blossoms.jpg\" alt=\"cod_new_potatoes_squash_blossoms\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8471\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/new_potatoes.jpg\" alt=\"new_potatoes\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8472\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/spring_onions.jpg\" alt=\"spring_onions\" width=\"450\" height=\"600\" \/><\/p>\n<p>It was so hot.<\/p>\n<p>It was a delicious dinner, but I&#8217;ll\u00a0never again do something that requires so much time and stove hovering\u00a0on the kind of\u00a0warm and sticky night we had yesterday. To properly account for\u00a0my sanity, when\u00a0I started out assembling and planning the meal I\u00a0had a reasonable expectation that the\u00a0air conditioning in our\u00a0kitchen areas was going to work.<\/p>\n<p>It didn&#8217;t, but I only learned that fact about an hour before I had to begin cooking.<\/p>\n<p>I made it through to the end. It was very good, but I&#8217;m certain we would both have enjoyed\u00a0it more had the climate in both the kitchen and the dining\u00a0area been more reasonable:\u00a0I read 90\u00ba on the thermometer hanging\u00a0at the edge of the kitchen <em>after<\/em>\u00a0I had turned off the flames on the top of the range; there was no air moving (the fan would have inhibited the open gas flame); and it definitely wasn&#8217;t a dry heat.<\/p>\n<ul>\n<li>a 1-pound\u00a0cod fillet from\u00a0P.E. &amp; D.D. Seafood\u00a0, divided into 2\u00a0portions (to make the fish a\u00a0little easier to\u00a0turn over), dredged lightly in seasoned coarse stone-ground flour, then dipped\u00a0into a mixture of one beaten egg from Millport Dairy and half of a cup of chopped parsley from Phillips Farm, saut\u00e9ed in a long oval copper pan over medium-high heat in a mix\u00a0of olive oil and\u00a0\u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018 (one tablespoon of each), turning once, for about 7 or 8 minutes, garnished with chopped\u00a0dill\u00a0from Bodhitree Farm, and drizzled with a little lemon juice, lemon wedges served on the side<\/li>\n<li>ten small red new potatoes (the first of the\u00a0year, for me), from Norwich Meadows Farm,\u00a0boiled in well-salted water, drained,\u00a0dried in the still-warm glass <a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little olive oil and some chopped spring red onions (they look like scallions) from John D. Madura Farm, seasoned with good course sea salt,\u00a0freshly-ground telicherry pepper, sprinkled with chopped flowering thyme from\u00a0from Bodhitree Farm (I had intended to mix the potatoes with chopped summer savory from Stokes Farm, not thyme, but things were moving fast at this point, and I hadn&#8217;t yet washed and dried the savory, so, to save time (ha!), I reached for the small cup holding one of the herbs\u00a0left from my\u00a0preparation of the stuffed zucchini blossoms\u00a0(for those,\u00a0see below)]<\/li>\n<li>twelve zucchini flowers from Bodhitree Farm, prepared mostly along the lines of <a href=\"http:\/\/www.mariobatali.com\/recipes\/fried-zucchini-flowers-with-parmigiano-and-thyme\/\">this recipe<\/a> by Mario Batali, each stuffed with a mixture of grated Parmigiano Reggiano Vacche Rosse from Buon Italia, chopped flowering thyme from Bodhitree Farm, chiffonade-cut basil from Tamarack Hollow Farm, freshly-grated nutmeg, salt, and pepper, saut\u00e9ed in a little olive oil inside a large cast iron pan until golden brown on both sides, drained on paper towels, and served at room temperature (I wasn&#8217;t crazy enough to cook them at the same time I was preparing both the cod and the potatoes, and &#8216;room temperature&#8217; is perfectly appropriate for most vegetables)<\/li>\n<li>the wine was a California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/s-a-verdelho-2015.htm\">S &amp;\u00a0A Verdelho Calveras County 2015<\/a><\/li>\n<li>the music was from <a href=\"http:\/\/www.counterstreamradio.com\/\">Counterstream radio<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was so hot. It was a delicious dinner, but I&#8217;ll\u00a0never again do something that requires so much time and stove hovering\u00a0on the kind of\u00a0warm and sticky night we had yesterday. To properly account for\u00a0my sanity, when\u00a0I started out assembling and planning the meal I\u00a0had a reasonable expectation that the\u00a0air conditioning in our\u00a0kitchen areas was &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-8462","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\/8462","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=8462"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8462\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}