{"id":8786,"date":"2016-07-24T01:25:54","date_gmt":"2016-07-24T01:25:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8786"},"modified":"2016-07-24T01:25:54","modified_gmt":"2016-07-24T01:25:54","slug":"skate-alliums-lemon-lovage-micro-beet-potato-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8786","title":{"rendered":"skate, alliums, lemon, lovage, micro beet; potato; tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8787\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/skate_potato_tomato.jpg\" alt=\"skate_potato_tomato\" width=\"600\" height=\"450\" \/><\/p>\n<p>Basically there was nothing really new for us here, except for just about all of the\u00a0additives in all\u00a03 parts\u00a0of this entr\u00e9e. Otherwise\u00a0I think the picture above pretty much covers the story.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>four skate wings from Pura Vida Fisheries, about 13 ounces altogether,\u00a0coated all over with a coarse polenta which had been\u00a0seasoned with salt and pepper, saut\u00e9ed in olive oil (and a bit of butter) for 3 or so\u00a0minutes on each side (the difficult part is turning them over without breaking them up), removed from the pan, the pan\u00a0wiped with a paper towel, about 1 1\/2 tablespoons of butter, chopped shallots from\u00a0John D. Madura Farm, and 2 small cloves of garlic from Alewife Farm, sliced\u00a0introduced into it\u00a0and stirred over a now-lowered flame, followed by the addition of a little more butter, the juice from half of an organic lemon, chopped lovage from\u00a0Keith\u2019s Farm, and a\u00a0scattering of micro beet &#8216;greens&#8217; from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8795\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/new_potatoes.jpg\" alt=\"new_potatoes\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>six tiny new potatoes (probably red Norland) from Central Valley Farm, scrubbed, boiled -unpeeled &#8211; until tender, drained, halved, and returned to the warm pan, tossed \u00a0with rich\u00a0\u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018, salt, pepper, scissored garlic chives from Lani&#8217;s Farm,\u00a0and chopped\u00a0fennel fronds from Tamarack Hollow Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8796\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/tomatoes.jpg\" alt=\"tomatoes\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>a\u00a0mix of tiny tomatoes from Alewife Farm, halved, tossed with olive oil, Maldon salt, freshly-chopped Tellicherry pepper, torn basil leaves from Sycamore Farms, a little good Campania olive oil,\u00a0<a href=\"http:\/\/www.frantoiogargiulo.com\/it\/shop\/olio-oliva-dop-sorrento\/olio-di-oliva-dop_penisola_sorrentina-_-2014-01-28-2014-01-28-detail.html\">D.O.P. Penisola Sorrentina \u201cSyrenum\u201d<\/a>, and a few drops of white balsamic vinegar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the sauces and drippings remaining were all too\u00a0fine to leave on the plate, so we ended the course with two thin slices of &#8216;Compagne&#8217;, a\u00a0traditional sourdough\u00a0bread,\u00a0from Bien Cuit Bakery via Foragers Market<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was a French (Languedoc) ros\u00e9, <a href=\"http:\/\/www.jmcazes.com\/en\/domaine-lostal-cazes\/rose-pays-doc\">Domaine L&#8217;Ostal Cazes Ros\u00e9<\/a> 2015<\/li>\n<li>the music was <a href=\"http:\/\/www.deutschegrammophon.com\/us\/cat\/4742102\">Handel&#8217;s &#8216;Giulio Cesare in Egitto&#8217;, Marc Minkowski conducting Les Musiciens du Louvre<\/a>, with Marijana Mijanovic, Magdalena Kozen\u00e1, Sofie von Otter, Charlotte Hellekant, Bejun Mehta, Alan Ewing, Pascal Bertin, and Jean-Michel Ankaoua, among others<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Basically there was nothing really new for us here, except for just about all of the\u00a0additives in all\u00a03 parts\u00a0of this entr\u00e9e. Otherwise\u00a0I think the picture above pretty much covers the story. &nbsp; four skate wings from Pura Vida Fisheries, about 13 ounces altogether,\u00a0coated all over with a coarse polenta which had been\u00a0seasoned with salt 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-8786","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\/8786","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=8786"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8786\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}