{"id":5367,"date":"2015-09-16T22:25:36","date_gmt":"2015-09-16T22:25:36","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5367"},"modified":"2015-09-16T22:25:36","modified_gmt":"2015-09-16T22:25:36","slug":"pepper-fritatta-beet-juices-garlic-shallot-oregano","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5367","title":{"rendered":"pepper frittata, beet juices, garlic, shallot, oregano"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/bell_pepper_frittata.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5369\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/bell_pepper_frittata.jpg\" alt=\"bell_pepper_frittata\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This is the\u00a0revisit of a frittata I had put together\u00a0about a year ago. \u00a0What might have made it stand out a little this time,\u00a0aside from\u00a0an\u00a0expected variation in the peppers I chose\u00a0to incorporate in it, was\u00a0the fact that I also included some beet juices which remained from a salad a\u00a0part of a <a href=\"http:\/\/food.hoggardwagner.org\/2015\/09\/13\/bratwurst-potatoes-beets-cucumber-salad-beer\/\">meal prepared a few days back<\/a>. \u00a0The deep red liquor\u00a0meant a\u00a0subtle tweaking in\u00a0both\u00a0the taste and the color of this otherwise very Italian &#8216;omelette&#8217;.<\/p>\n<ul>\n<li>small multi-colored bell peppers,\u00a0plus one Hungarian sweet pepper (light yellow-green in color), all from Lani&#8217;s\u00a0Farm, sliced, saut\u00e9ed \u00a0in a large cast-iron pan until partially caramelized, along with one sliced shallot from Phillips Farm,\u00a0some sliced garlic from Berried Treasures, and half of one pretty seriously hot, but still supposedly Italian, pepper (although unusual in being maroon in color), from Oak Grove Plantation, added near the end, then 10 small-ish eggs from Millport Dairy,\u00a0seasoned and fork-whipped, poured into the pan, everything sprinkled with chopped fresh oregano from Stokes\u00a0Farm, then cooked on a medium flame until the eggs had begun to set halfway into the center depths of the frittata, finished under the broiler and let stand for a few minutes before serving<\/li>\n<li>the wine was a French (Provence) ros\u00e9, <a href=\"http:\/\/www.chateau-st-baillon.fr\/\">Ch\u00e2teau Saint Baillon 2014 C\u00f4tes de Provence<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.amazon.com\/Mahler-Symphony-No-5-Gustav\/dp\/B00000E69K\">Mahler&#8217;s Symphony Number 5<\/a>, performed by the Philadelphia orchestra under James Levine<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>We rarely have a dessert course, unless we count cheese, but this evening we enjoyed a\u00a0favorite, and quite simple, treat, fresh peaches and a great gelato, for the second time in four days (yup, the little spots in the &#8216;ice cream&#8217;\u00a0are from the really excellent vanilla)<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/peach_and_gelato.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5370\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/peach_and_gelato.jpg\" alt=\"peach_and_gelato\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>freestone peaches from Kernan Farms, sectioned, topped with a\u00a0scoop\u00a0of\u00a0<a href=\"http:\/\/ciaobellagelato.com\/madagascarvanilla\/\">Madagascar\u00a0Vanilla\u00a0Ciao Bello<\/a> gelato, drizzled with some\u00a0<a href=\"http:\/\/www.capriflavors.com\/index.php?main_page=product_info&amp;cPath=1&amp;products_id=1593&amp;zenid=0fa0a1fdceefabc7f9e173668e79b855\">Toschi Orzata Orgeat<\/a> syrup<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is the\u00a0revisit of a frittata I had put together\u00a0about a year ago. \u00a0What might have made it stand out a little this time,\u00a0aside from\u00a0an\u00a0expected variation in the peppers I chose\u00a0to incorporate in it, was\u00a0the fact that I also included some beet juices which remained from a salad a\u00a0part of a meal prepared a few &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5367","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\/5367","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5367"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5367\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}