{"id":9311,"date":"2016-08-24T00:54:53","date_gmt":"2016-08-24T00:54:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9311"},"modified":"2016-08-24T00:54:53","modified_gmt":"2016-08-24T00:54:53","slug":"porgy-with-tiny-leeks-mixed-herbs-sauteed-fennel-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9311","title":{"rendered":"porgy with tiny leeks, mixed herbs; saut\u00e9ed fennel, tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9314\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/porgy_herbs_fennel_tomato-1.jpg\" alt=\"porgy_herbs_fennel_tomato\" width=\"600\" height=\"450\" \/><\/p>\n<p>Before I headed out to the Greenmarket on Monday I had noticed that\u00a0the tomatoes on the windowsill were beginning to gang up on me. I decided I had to incorporate most of them in the entr\u00e9e that night.<\/p>\n<p>After earlier purchasing 4 porgy fillets,\u00a0I picked up a young fennel bulb, thinking I would incorporate it in the preparation of the fish. That evening I realized I should probably\u00a0use the oven to do that\u00a0best,\u00a0so I ended up combining\u00a0the fennel with the tomatoes in a saut\u00e9, or braise.<\/p>\n<ul>\n<li>four 4-ounce Porgy fillets from\u00a0P.E. &amp; D.D. Seafood, dried, seasoned with salt and pepper, pan-seared, along with 3\u00a0thinly-sliced very\u00a0small French leeks from Mountain Sweet Berry Farm Farm, over medium heat inside an oval copper pan in a bit of butter and a little olive oil, the fish basted, more or less continually, using a small brush,\u00a0with the the leeks,\u00a0butter and oil for about 2 minutes, the\u00a0fish then\u00a0carefully turned over, the heat reduced to low, a cover (I used aluminum foil) placed on the pan\u00a0and the filets\u00a0cooked for about another minute before the cover was removed and 2 or 3 tablespoons of mixed fresh herbs thrown in (I used mint, lovage, savory, thyme, tarragon, and basil this time), after which\u00a0the basting was continued for about another 2 minutes, or until the fish was cooked through, at which time the fillets were arranged on the 2 plates, and the juices and leek fragments (there was very little) scooped up and sprinkled\u00a0on top\u00a0(the recipe has been\u00a0slightly\u00a0modified from <a href=\"http:\/\/www.nytimes.com\/recipes\/1015082\/pan-seared-tilefish-with-garlic-herbs-and-lemon.html\">one written by\u00a0Melissa Clark<\/a>)<\/li>\n<li>one young fennel bulb from Norwich Meadows Farm, cut into pieces half an inch to an inch in size, saut\u00e9ed in a little olive oil inside a heavy cast iron enameled pan along with 3 thickly-sliced garlic cloves and a small amount of very-thinly-sliced &#8216;cherry bomb&#8217; [or &#8216;red bomb&#8217;] pepper, both garlic and capsicum\u00a0also from Norwich Meadows Farm, removed from the heat once the fennel had begun to caramelize, then\u00a0tossed with 2\u00a0chopped heirloom\u00a0tomatoes (one yellow-orange, one red) from Down Home Acres, and a dozen slightly-punctured &#8216;The Best Cherry Tomatoes&#8217; (red) from Stokes Farm, stirring until all was\u00a0mixed together, lemon juice squeezed in, and chopped fennel fronds added, the vegetables divided on the plates and sprinkled with fennel flowers from Mountain Sweet Berry Farm<\/li>\n<li>the wine was a French (provence) ros\u00e9, <a href=\"http:\/\/www.chateau-trinquevedel.fr\/uploads\/vin\/ft-ch-trinquevedel-2015-en.pdf\">Chateau de Trinquevedel AOP Tavel 2015<\/a>, whose\u00a0wine merchant here is <a href=\"http:\/\/kermitlynch.com\/our-wines\/chateau-de-trinquevedel\/\">Kermit Lynch<\/a><\/li>\n<li>the music was an album of <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=137970\">symphonies of\u00a0Johann Wilhelm Wilms,\u00a0Anthony Halstead <\/a><br \/>\nconducting the Netherlands Radio Chamber Orchestra<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Before I headed out to the Greenmarket on Monday I had noticed that\u00a0the tomatoes on the windowsill were beginning to gang up on me. I decided I had to incorporate most of them in the entr\u00e9e that night. After earlier purchasing 4 porgy fillets,\u00a0I picked up a young fennel bulb, thinking I would incorporate it &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-9311","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\/9311","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=9311"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9311\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}