pepper-garlic-chili-scallion-copa-herb-micro basil frittata


These ‘French breakfast radishes’ weren’t the featured players last night, even if they were really good. They, or a handful of them, along with some breadsticks, were only an appetizer. They occupy their place because I decided they looked as good in the picture – even a bit theatrical – as they tasted, and I had already led these posts with an image of a frittata more often than that of a lone vegetable.

This is the frittata..


..this is what it looked like (apparently in the dark) after being taken from the broiler..


..this an image of the bin of sweet peppers which contributed to the meal..


..this the stack of Japanese scallions (mine is the one on the left).


I had to document the ingredients of the luscious (I think I’m hooked on that word for certain usages) pepper frittata with some quick notes even as I was putting it together: I was pretty much making it up as I went along, and couldn’t be sure I could trust my memory to such things.

  • a couple handfuls of small sweet particolored peppers from Stokes Farm, sautéed until beginning to caramelize, joined by slices of 2 cloves of ‘German Hardneck’ garlic from Race Farm, one finely-sliced red Anaheim pepper from Oak Grove Plantation, and 3 or 4 Japanese scallions, sliced, from Norwich Meadows Farm, all now sautéed until softened, after which an ounce of shredded slices of sweet coppa (capocollo) from Eataly were distributed over the top, everything covered with a whipped mix of 8 eggs from Millport Dairy Farm, salt, pepper, a couple tablespoons of water, and a few tablespoons of chopped herbs (parsley, julip mint, and lovage from Keith’s Farm; marjoram and rosemary from Stokes Farm), before pinches of French Basque piment d’Espellate were scattered on the surface, and slices of one medium yellow heriloom tomato from Eckerton Hill Farm arranged on top of everything, the pan allowed to cook on top of the stove until the egg at the outer edges had set, then finished in the broiler,for a very few minutes, or until the eggs were barely set and the surface had begun to brown, removed, served (initially one quarter of the frittata palced on each of the 2 plates, as seen in the picture above), there sprinkled with micro basil from Two Guys from Woodbridge
  • the wine was a Chilean (Central Valley) red, Casillero del Diablo Carmenere 2014
  • the music was Per Norgård, Symphony No 3, Leif Segerstam conducting the Danish National Radio Symphony Orchestra and the Danish National Radio Choir