{"id":8938,"date":"2016-08-02T19:37:06","date_gmt":"2016-08-02T19:37:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8938"},"modified":"2016-08-02T19:37:06","modified_gmt":"2016-08-02T19:37:06","slug":"flounder-tomato-scallion-tarragon-butter-spigarello-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8938","title":{"rendered":"flounder; tomato-scallion-tarragon butter; spigarello, garlic"},"content":{"rendered":"

\"flounder_tomato_butter_spigarello\"<\/p>\n

Home alone. I\u00a0don’t always cook a proper meal for myself on the rare occasions\u00a0that\u00a0happens, and unfortunately I hadn’t arranged\u00a0to share my\u00a0meal with a friend.\u00a0But at\u00a0least by Monday morning I had thought ahead enough to\u00a0purchase some very fresh fish for 2 successive meals, one solo (the Union Square Greenmarket isn’t open on Tuesdays).<\/p>\n

That night, before I actually\u00a0began thinking about what I would do with my one\u00a0flounder fillet, I had assumed that whatever I did\u00a0it would be very minimal, and\u00a0end with an unusual herb or micro green. Then I noticed that a few of the heirloom tomatoes on the breakfast room windowsill had become as ripe as they could possibly get, so\u00a0I turned to an only-slightly-more-complex recipe I had used a number of times in the past<\/a>, and I jumped off from\u00a0there,\u00a0with a few variations.<\/p>\n

 <\/p>\n

\"heirlooms\"<\/p>\n

I have usually used good cherry tomatoes for the ‘butter’, but the version I composed\u00a0last night included\u00a0very<\/em> ripe heirlooms, almost entirely, and I think it was the best one yet.<\/p>\n

Note:<\/strong> After the photo at the very top\u00a0was taken, I drizzled some of the\u00a0tomato liquid onto the exposed fillet, and it was ambrosial!<\/p>\n

 <\/p>\n

\"spigarello\"<\/p>\n

The spigarello broccoli<\/a> was absolutely delicious, and unlike any green I had ever tasted. I generally prefer not to parboil any leafy vegetable, and\u00a0did so reluctantly in this case, since\u00a0I was a little concerned about the sturdiness of the stems,\u00a0even though I had cut off most of them. Unfortunately I drained the spigarello\u00a0after only about 3 minutes, which wasn’t quite enough to soften them; the next time I will test them\u00a0while they’re boiling (or be sure to remove all<\/em> of the stem, even if I have to admit\u00a0the stems look pretty cool on the plate).<\/p>\n

The leaves, by the way, are probably sturdy enough to\u00a0survive a\u00a0longer blanching without losing their own freshness. \u00a0I wonder how that excellent design came about? I didn’t squeeze the greens after they had been drained and before they were saut\u00e9ed, mostly because I didn’t have a ton, and didn’t want them to disappear before I got them to the plate.<\/p>\n