{"id":9408,"date":"2016-08-29T23:15:25","date_gmt":"2016-08-29T23:15:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9408"},"modified":"2016-08-29T23:15:25","modified_gmt":"2016-08-29T23:15:25","slug":"duck-rillettes-crab-cakes-salsa-green-beans-red-onion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9408","title":{"rendered":"duck rillettes; crab cakes, salsa; green beans, red onion"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9412\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/duck_rillettes.jpg\" alt=\"duck_rillettes\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9413\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/crag_cake_salsa_green_beans.jpg\" alt=\"crag_cake_salsa_green_beans\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9414\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/Rupert_toast_herbs.jpg\" alt=\"Rupert_toast_herbs\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve prepared these crab cakes, according to a quick search on this site, 15 times before, so we obviously see something in them. One of those things is the fact that they can be, and always have been, pretty much reinvented each time.<\/p>\n<p>This time it got a little elaborate, although thanks to flavor elements and garnishes which were either already\u00a0prepared or\u00a0leftover from earlier meals, it was as easy as ever.<\/p>\n<ul>\n<li>duck rillettes from Hudson Valley\u00a0Duck Farm, spread onto toasts of\u00a0<a href=\"http:\/\/newyork.seriouseats.com\/2013\/05\/good-bread-rock-hill-bakehouse.html\">\u2018whole wheat farm\u2019 bread from\u00a0Rock Hill Bakery<\/a>\u00a0and\u00a0sprinkled with watercress from Berried Treasures Farm<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>two terrific crab cakes from PE &amp; DD Seafood, as always (the ingredients are crab, egg, flour, red &amp; green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), seared\/heated in a\u00a0cast iron\u00a0pan, 3\u00a0to 4\u00a0minutes for\u00a0each side,\u00a0served on 2 plates on top of a salsa composed of quartered sun gold cherry tomatoes from Berried Treasures, chopped and combined\u00a0with salt, freshly-ground black pepper, a bit of homemade French Basque\u00a0<em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Espelette_pepper\">piment d\u2019Espellate<\/a><\/em>\u00a0purchased in a small town north of Baie-Comeau, Quebec last year from the producer\u2019s daughter, much of one small red <a href=\"http:\/\/www.specialtyproduce.com\/produce\/Calabrian_Chile_Peppers_12814.php\">Calabrian chili pepper<\/a> from <a href=\"http:\/\/vegetabletravels.com\/farms\/#\/campo-rosso-farm\/\">Campo Rosso Farm<\/a>, and some torn fresh basil, also from Campo Rosso Farm, after which the &#8216;cakes&#8217; were drizzled with a small amount of an almost garum-like sauce made from a couple tablespoons\u00a0of savory tomato juices (collected over\u00a02 previous meals) mixed into\u00a0a very small amount of a black olive tapenade (already shared with\u00a02 earlier meals), with micro scallions from Two Guys from Woodbridge scattered over both the seafood and the salsa [to anyone following this blog, it&#8217;s pretty clear that I&#8217;m mad about micro greens]<\/li>\n<li>two small red pearl onions from Paffenroth Farms,\u00a0thinly-sliced, saut\u00e9ed in olive oil inside a large copper pan until softened, then lightly seasoned, followed by less than 2 handfuls of\u00a0flat green pole beans from Norwich Meadows Farm (earlier halved,\u00a0blanched, drained and dried), reheated with the red onions\u00a0and finished with a little more salt, pepper, and some chopped lovage from Keith&#8217;s Farm<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>a cheese course featuring only one cheese, &#8216;Pawlet&#8217;, from Consider Bardwell Farms, a small amount of chopped mixed fresh herbs, and very thin slices from\u00a0the heal of a loaf of <a href=\"http:\/\/newyork.seriouseats.com\/2013\/05\/good-bread-rock-hill-bakehouse.html\">\u00a0\u2018whole wheat farm\u2019 bread from\u00a0Rock Hill Bakery<\/a>, which <a href=\"http:\/\/food.hoggardwagner.org\/2016\/02\/08\/thick-bacon-fresh-eggs-tarragon-salt-pepper-real-toast\/\">I had toasted<\/a> on\u00a0my trusty &#8216;<a href=\"http:\/\/www.camp-a-toaster.com\/\">Camp-A-Toaster<\/a>&#8216; in order to ensure a precise doneness<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was a California (Central Coast) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/99-barrels-derek-rohlffs-rose-2015.htm\">99 Barrels Derek Rohlffs Santa Lucia Highlands Rose 2015<\/a><\/li>\n<li>the music was Handel&#8217;s 1726 opera, <a href=\"http:\/\/Christophe Rousset Orchestra\/Ensemble: Les Talens Lyriques\">&#8216;Scipione&#8217;,\u00a0Christophe Rousset \u00a0conducting\u00a0Les Talens Lyriques<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve prepared these crab cakes, according to a quick search on this site, 15 times before, so we obviously see something in them. One of those things is the fact that they can be, and always have been, pretty much reinvented each time. This time it got a little elaborate, although thanks to flavor elements &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-9408","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\/9408","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=9408"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9408\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}