{"id":9362,"date":"2016-08-27T05:15:30","date_gmt":"2016-08-27T05:15:30","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9362"},"modified":"2016-08-27T05:15:30","modified_gmt":"2016-08-27T05:15:30","slug":"spaghetti-with-garlic-scapes-chili-lemon-fennel-flowers","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9362","title":{"rendered":"spaghetti with garlic, scapes, chili, lemon, fennel flowers"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9370\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/lemon_garlic_scape_pasta_2.jpg\" alt=\"lemon_garlic_scape_pasta_2\" width=\"600\" height=\"450\" \/><\/p>\n<p>Barry is always the <em>capocuoco<\/em> when it comes to stirring and timing the pasta, and he always brings it in <em>al dente<\/em>, as he did last night. Even if\u00a0it was really no big thing in the end, on my side I let us down a bit: The garlic scapes did not\u00a0end up <em>al dente<\/em>. They still tasted very good, but let&#8217;s say they were a little chewy (&#8220;fibrous&#8221;, I heard Barry say under his breath). I blame it, justifiably or not, on the fact that they were very late in their season, and that might also explain why they had a stronger flavor than usual.<\/p>\n<p>But everything else was super, making it easier to ignore the chewy bits.<\/p>\n<p>And the fennel flowers were brilliant.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9371\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/fennel_flowers-1.jpg\" alt=\"fennel_flowers\" width=\"600\" height=\"450\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>8 ounces from a package of <a href=\"http:\/\/www.buonitalia.com\/dettaglio.asp?id=635&amp;subcatid=769\">Setaro spaghetti chitarra from Buon Italia<\/a>,\u00a0served with a simple fresh sauce which began with\u00a03 minced cloves of garlic from Norwich Meadows Farm\u00a0and 2 cups of garlic scapes from Berried Treasures\u00a0Farm, cut into 2-inch lengths, saut\u00e9ed in olive oil for 3-4 minutes (which turned out not to be long enough this time; see above), accompanied halfway through by parts of one \u2018cherry bomb\u2019 (or \u2018red bomb\u2019) pepper from Norwich Meadows Farm, after which a little butter, most of the juice of one lemon, and most of its zest, added to the pan, the drained pasta mixed in\u00a0once\u00a0the butter had melted, and all stirred over low heat, during which time some reserved cooking water was added to help emulsify\u00a0it, seasoned with salt and pepper, and sprinkled with very fresh chopped fennel flowers, and some of the fronds, from <a href=\"http:\/\/www.willowwisporganic.com\/\">Willow Wisp Farm<\/a><\/li>\n<li>the wine was an Italian (Sicily) white,\u00a0<span class=\"s2\"><b><a href=\"http:\/\/www.manoavino.com\/2012\/11\/insolia-the-great-white-wine-grape-of-sicily.html\">Corvo Insolia 2013<\/a>,<\/b><\/span>\u00a0from\u00a0<a href=\"http:\/\/www.yelp.com\/biz\/philippe-wine-and-liquor-new-york\"><span class=\"s2\"><b>Philippe Wine<\/b><\/span><\/a>\u00a0in Chelsea<\/li>\n<li>the music was the\u00a0<a href=\"http:\/\/www.arkivmusic.com\/albumpage\/145169-E882-5\">Symphonies Nos. 3 and 5 of Ferdinand Ries,\u00a0Howard Griffiths conducting the\u00a0Zurich Chamber Orchestra\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Barry is always the capocuoco when it comes to stirring and timing the pasta, and he always brings it in al dente, as he did last night. Even if\u00a0it was really no big thing in the end, on my side I let us down a bit: The garlic scapes did not\u00a0end up al dente. They &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-9362","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\/9362","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=9362"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9362\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}