{"id":9443,"date":"2016-09-02T00:56:17","date_gmt":"2016-09-02T00:56:17","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9443"},"modified":"2016-09-02T00:56:17","modified_gmt":"2016-09-02T00:56:17","slug":"skate-alliums-lemon-tarragon-micro-radish-tomato-okra","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9443","title":{"rendered":"skate, alliums, lemon, lovage, micro radish; tomato; okra"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9444\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/skate_tomato_okra.jpg\" alt=\"skate_tomato_okra\" width=\"600\" height=\"450\" \/><\/p>\n<p>The skate is an excellent fish, and not unfamiliar to most people interested in eating fish,\u00a0but\u00a0this recipe is nothing like\u00a0the one with which most are familiar (you folks know <a href=\"http:\/\/cooking.nytimes.com\/recipes\/9719-pan-fried-skate-wings-with-capers\">the\u00a0one I mean<\/a>). I&#8217;m crazy about the treatment I&#8217;ve now used a number of times: It&#8217;sdelicious, I\u00a0can easily vary it, and it looks more complicated than it actually is. There&#8217;s also that thing <a href=\"http:\/\/food.hoggardwagner.org\/2014\/10\/14\/skate-with-shallots-garlic-lemon-yellow-pole-beans\/\">I wrote about it<\/a>\u00a02 years back: &#8220;Dredging this extremely tender fish with polenta, rather than flour, gives\u00a0it real presence while protecting its delicacy. It wasn\u2019t my invention, but rather <a href=\"http:\/\/kisscook.blogspot.com\/search\/label\/Fish\">Mila<\/a>\u2018s.&#8221;<\/p>\n<p>The very fresh vegetables were even more\u00a0simple, and as delicious as they were colorful.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9455\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/okra-1.jpg\" alt=\"okra\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two 7-ounce skate wings from\u00a0Blue Moon Fish,\u00a0coated all over with a coarse polenta seasoned with salt and pepper, saut\u00e9ed in olive oil (and a bit of butter) for 3 or so\u00a0minutes on each side in a heavy round copper skillet (the only difficult part of this recipe is turning them over without breaking them up, and it helps if they don&#8217;t quite fill the pan use use), removed, about 1 1\/2 tablespoons of butter, one small shallot from\u00a0John D. Madura Farm, 2 thin scallions from Race Farm, and 2 small cloves of garlic from Willow Wisp\u00a0Farm, all sliced or chopped, introduced into it\u00a0and stirred over a now-lowered flame, followed by the addition of a little more butter, the juice from half of a lemon and some chopped lovage from\u00a0Keith\u2019s Farm, and stirring for a bit, finishing on the plates with\u00a0a\u00a0scattering of micro purple radish greens from Two Guys From Woodbridge<\/li>\n<li>a large handful of\u00a0\u2018<a href=\"http:\/\/food.hoggardwagner.org\/2016\/07\/07\/mackerel-sicilian-caper-tomato-salsa-okra-saute-with-chili\/\">The Best Cherry Tomatoes<\/a>\u2019 from Stokes Farm, halved, mixed with a bit of an\u00a0excellent olive oil (<a href=\"http:\/\/www.frantoiogargiulo.com\/it\/shop\/olio-oliva-dop-sorrento\/olio-di-oliva-dop_penisola_sorrentina-_-2014-01-28-2014-01-28-detail.html\">D.O.P. Penisola Sorrentina &#8216;Syrenum<\/a>), salt, pepper, chopped tarragon form Stokes Farm, torn basil from Campo Rosso Farm, and a dash of white balsamic vinegar<\/li>\n<li>small okra from Kernan\u00a0Farms,\u00a0saut\u00e9ed over a high flame in a large cast iron pan with\u00a0a little olive oil and a good\u00a0part of one\u00a0small red Calabrian pepper from Campo Rosso Farm, seasoned with sea salt<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/scott-peterson-california-sauvignon-blanc-2015.htm\">Scott Peterson Rumpus California Sauvignon Blanc 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was from an extraordinary recording of wonderful music played\u00a0magnificently, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp;jsessionid=6327EE19DEA4DB2B15FC8090BBD76BCB?album_id=1526680\">&#8216;The Sons of Bach&#8217;, performed, variously, by\u00a0the Freiburg Bach Orchestra, the Freiburg Baroque Orchestra Consort, and the Freiburg Baroque Orchestra<\/a>; two pieces in particular stood out as incredibly exciting, music far more vital than I had thought the early\u00a0classical era could produce: <a href=\"https:\/\/en.wikipedia.org\/wiki\/Wilhelm_Friedemann_Bach\">Wilhelm Friedemann Bach<\/a>\u2018s \u2018Concerto for Harpsichord in E Minor, F 43, from 1767; and <a href=\"https:\/\/en.wikipedia.org\/wiki\/Carl_Philipp_Emanuel_Bach\">Carl Philipp Emmanuel\u00a0Bach<\/a>\u2018s Sinfonia in E minor, Wq 178\/H 653, from 1756<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The skate is an excellent fish, and not unfamiliar to most people interested in eating fish,\u00a0but\u00a0this recipe is nothing like\u00a0the one with which most are familiar (you folks know the\u00a0one I mean). I&#8217;m crazy about the treatment I&#8217;ve now used a number of times: It&#8217;sdelicious, I\u00a0can easily vary it, and it looks more complicated than &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-9443","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\/9443","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=9443"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9443\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}