{"id":9100,"date":"2016-08-12T01:18:16","date_gmt":"2016-08-12T01:18:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9100"},"modified":"2016-08-12T01:18:16","modified_gmt":"2016-08-12T01:18:16","slug":"squid-oregano-trifolati-radicchio-fennel-flowers-peaches","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9100","title":{"rendered":"squid, oregano; trifolati, radicchio, fennel flowers; peaches"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9102\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/squid_trifolita.jpg\" alt=\"squid_trifolita\" width=\"600\" height=\"450\" \/><\/p>\n<p>Sicily.<\/p>\n<p>It was a\u00a0Sicilian meal, well,\u00a0<em>creatively<\/em> Sicilian. <em>Calamari<\/em> are definitely a Sicilian thing, and the wine was Sicilian. Lots\u00a0of herbs familiar in Sicilian cooking showed up, like oregano (here from the Madonie Mountains, Sicily); basil (the\u00a0Hudson Highlands, in New York); and there&#8217;s no dispute about the importance of anything fennel in Sicily, here fennel flowers\u00a0(the Catskill Mountains, New York); there was olive oil of course (not from Sicily, but at least from southern Italy, Puglia; there was pepperoncino (the plains of Turri, Sardinia, the next island north of Sicily), and there was\u00a0garlic\u00a0(New York again); lemon was important (here the California Central Valley?); and there were also tomatoes (very\u00a0Sicilian\u00a0&#8211; via Spain &#8211; even if these\u00a0came\u00a0from the area in New Jersey the Delaware culture called,\u00a0Tuphanne [cold water], today&#8217;s\u00a0Old Tappan); there was one large zucchini, or at least a relative of the zucchini (this one grown in the Green Mountains of Vermont); finally, the northern Italian radiccchio of which there are some traces in Sicily, <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/sweet-and-sour-radicchio-108840\">at least these days<\/a> (had that\u00a0not been the case, this little Sicily conceit would have been a deceit; the radicchio I used came from the <em>our<\/em> <em>own<\/em> north, that same farm in those\u00a0same\u00a0Green Mountains).<\/p>\n<p>As for the dessert, peaches are Italian, although\u00a0the\u00a02 we had\u00a0were from the\u00a0Marlboro Mountains in New York (the farm is owned by\u00a0an Italian-American family).<\/p>\n<p>&nbsp;<\/p>\n<p>*Chicories <em>are<\/em> <a href=\"http:\/\/www.motherearthnews.com\/organic-gardening\/heirloom-sicilian-garden-zbcz1509.aspx\">grown in Sicilian gardens<\/a>, even though they\u00a0appear to have been an invention, or <em>re<\/em>-invention of the north of Italy.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>a large enameled cast iron pan heated until quite hot,\u00a0its cooking surface brushed with olive oil, and, while the oil\u00a0was hot, about 13 ounces of rinsed and dried squid from Blue Moon Fish\u00a0in the Union Square Greenmarket, bodies and tentacles, arranged very quickly in it, immediately\u00a0sprinkled with\u00a0some super-pungent\u00a0dried Sicilian\u00a0oregano from Buon Italia and part of a\u00a0crushed dried Sicilian\u00a0pepperoncino, also from Buon Italia, followed by drizzling a few tablespoons of\u00a0juice from an organic lemon and some olive oil, the pan\u00a0placed inside a pre-heated 400\u00ba oven and roasted for 4-5\u00a0minutes, removed, distributed onto 2 plates, and drizzled with the cooking juices, pieces of lemon served on the side<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9114\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/piccolo_squash.jpg\" alt=\"piccolo_squash\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9112\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/trifolati_during.jpg\" alt=\"trifolati_during\" width=\"600\" height=\"450\" \/><\/p>\n<p>piccolo squash in the\u00a0market;\u00a0trifolati minutes before removed from the heat<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>a luscious, re-imagined classic summer-squash-and-tomato trifolati made by saut\u00e9ing chopped pieces of an\u00a0egg-shape piccolo summer squash (or \u2018round green squash\u2019) from Tamarack Hollow Farm with\u00a02 sliced garlic cloves from Alewife Farm inside\u00a0a large enameled cast iron pan, until the squash began to brown, followed by some of &#8216;<a href=\"http:\/\/food.hoggardwagner.org\/2016\/07\/07\/mackerel-sicilian-caper-tomato-salsa-okra-saute-with-chili\/\">the best cherry tomatoes<\/a>&#8216;, from Stokes Farm, along with salt and pepper,\u00a0stirred well and cooked for 5 minutes, during which time pieces cut or torn from the core of a head of radicchio from Tamarack Hollow Farm were gradually added, the thicker parts first, the\u00a0pan\u00a0removed from the heat and some basil from Sycamore\u00a0Farm, torn, added, the vegetables\u00a0drizzled with olive oil, covered, and allowed to sit for 10 minutes to half of an\u00a0hour or so [the\u00a0<a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Zucchini-Trifolati-Tomato-236730\">recipe<\/a>\u00a0appears in \u201c<a href=\"http:\/\/www.amazon.com\/Italian-Two-Easy-Simple-Recipes\/dp\/0307338355\">Italian Too Easy<\/a>\u201c], served on the plates sprinkled with fragrant\u00a0fennel blossoms from Mountain Sweeet Berry Farm<\/li>\n<li>the wine was an Italian (Sicily) white,\u00a0<span class=\"s1\"><a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=33122&amp;searchtype=Contains\">Grillo, Ca&#8217; Lustra di Zanovello<\/a>, from Astor Wines &amp; Spirits<\/span><\/li>\n<li>the music was <a href=\"http:\/\/www.classical.net\/music\/recs\/reviews\/n\/nai30438a.php\">Antonio Vivaldi&#8217;s 1728 opera, &#8216;L&#8217;Atenaide&#8217;, in a brilliant performance\u00a0by\u00a0Modo Antiquo, directed by Federico Maria Sardelli<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sicily. It was a\u00a0Sicilian meal, well,\u00a0creatively Sicilian. Calamari are definitely a Sicilian thing, and the wine was Sicilian. Lots\u00a0of herbs familiar in Sicilian cooking showed up, like oregano (here from the Madonie Mountains, Sicily); basil (the\u00a0Hudson Highlands, in New York); and there&#8217;s no dispute about the importance of anything fennel in Sicily, here fennel flowers\u00a0(the &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-9100","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\/9100","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=9100"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9100\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}