{"id":8801,"date":"2016-07-24T19:08:18","date_gmt":"2016-07-24T19:08:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8801"},"modified":"2016-07-24T19:08:18","modified_gmt":"2016-07-24T19:08:18","slug":"shishito-peppers-croxetti-scapes-green-tomatoes-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8801","title":{"rendered":"shishito peppers; croxetti, scapes, green tomatoes, herbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8805\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/shishitsu.jpg\" alt=\"shishitsu\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8806\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/croxetti_green_tomatoes.jpg\" alt=\"croxetti_green_tomatoes\" width=\"600\" height=\"450\" \/><\/p>\n<p>Green.<\/p>\n<p>These shishito were particularly gentle, none of them were really fiery (I think I was disappointed), but I had sliced some bread just in case it&#8217;d be needed.<\/p>\n<p>The pasta was also\u00a0without drama, but\u00a0also delicious.<\/p>\n<p>For reasons I don&#8217;t recall now, I cooked an entire package of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Croxetti\">croxetti<\/a> <a href=\"http:\/\/food.hoggardwagner.org\/2016\/07\/21\/croxetti-pancetta-scallions-micro-basil-lemon-parmesan\/\">the other night<\/a>, even though I did not need more than half of it for the meal I was preparing. I put the remainder in the refrigerator, after tossing it with olive oil to prevent it from sticking together.<\/p>\n<p>Maybe I was experimenting.<\/p>\n<p>On Saturday night it\u00a0reappeared, in\u00a0a very different\u00a0guise.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Shishito peppers from Lani\u2019s Farm, washed, drained, dried, then saut\u00e9ed over medium high heat in a cast iron pan for a few minutes, stirring, served on plates and accompanied by a selection of four salts: classic Maldon; smoked alderwood, from <a href=\"http:\/\/www.tfsnyc.com\/\">The Filling Station<\/a>, \u2018<a href=\"http:\/\/www.selmagique.com\/\">Sel Magique<\/a>\u2018, and\u00a0my own homemade lemon-caper salt<\/li>\n<li>slices of &#8216;Compagne&#8217; (a traditional sourdough) from Bien Cuit Bakery, via Foragers Market<\/li>\n<li>the wine was an Italian (Umbria) ros\u00e9, <a href=\"http:\/\/www.falesco.it\/00USA\/vitiano_rosato.html\">Falesco Vitiano Rosato Umbria 2015<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>Genovese Alta Valle Scrivia Croxetti, from Eataly, previously-cooked (a &#8216;leftover&#8217;, stored in the refrigerator), tossed in a large enameled cast iron pot in which a handful of\u00a0garlic scapes from from Willow Wisp Farm\u00a0had been saut\u00e9ed until tender, together with\u00a03\u00a0sliced green tomatoes from Lani&#8217;s Farm\u00a0which had been saut\u00e9ed in a separate pan until beginning to carmelize on the edges, and some sea salt and dried <em>Itria-Sirissi<\/em> chili, some reserved pasta water then added,\u00a0the pot heated and stirred until the liquid had emulsified, the mix finished with the addition of chopped spearmint from Lani&#8217;s Farm and torn basil from Sycamore Farms, both also used as a garnish once the pasta had been put into bowls<\/li>\n<li>the wine was a French (Rh\u00f4ne) ros\u00e9, <a href=\"http:\/\/www.chateauneuf.dk\/ventoux\/en\/venen30.htm\">Domaine de La Verri\u00e8re<\/a> Ventoux Ros\u00e9 2015 [the producer&#8217;s own site was down at the time I posted this]<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music was the album,\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=596\">L&#8217;orchestre De Louis XIII<\/a> (hasn&#8217;t one always wanted to know more about the <em>father<\/em> of The Sun King?),\u00a0Le Concert des Nations directed by Jordi Savall<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Green. These shishito were particularly gentle, none of them were really fiery (I think I was disappointed), but I had sliced some bread just in case it&#8217;d be needed. The pasta was also\u00a0without drama, but\u00a0also delicious. For reasons I don&#8217;t recall now, I cooked an entire package of croxetti the other night, even though I &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-8801","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\/8801","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=8801"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8801\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}