{"id":5406,"date":"2015-09-20T06:40:05","date_gmt":"2015-09-20T06:40:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5406"},"modified":"2015-09-20T06:40:05","modified_gmt":"2015-09-20T06:40:05","slug":"cauliflower-frittata-with-cayenne-parmesan-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5406","title":{"rendered":"cauliflower frittata, with cayenne, parmesan, tomato"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/cauliflower_Frittata.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5408\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/cauliflower_Frittata.jpg\" alt=\"cauliflower_Frittata\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>It was a cauliflower, frittata, and we both love anything cauliflower, including this dish. \u00a0Apparently not everyone shares our enthusiasm, because, in <a href=\"http:\/\/italianfood.about.com\/od\/savoryeggdishes\/r\/blr1539.htm\">his\u00a0description of this primi<\/a>,\u00a0which I used as my\u00a0rough guide, Kyle Phillips tells us that the great Italian cookbook author\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Pellegrino_Artusi\">Pellegrino Artusi<\/a> definitely did not think much of the vegetable, writing in an introduction to his nineteenth-century recipe,\u00a0&#8220;You will need to know the quantities if you are to make a good frittata with a vegetable as insipid as this.&#8221;<\/p>\n<ul>\n<li>one 21-ounce head of golden cauliflower from Norwich Meadows Farm, separated into flowerettes, saut\u00e9ed in butter and olive oil in a 12-inch cast iron pan\u00a0until beginning to carbonize, seasoned with salt and pepper, some\u00a0of the\u00a0torn green pointed leaves which enclose\u00a0the head added near the end, then, once\u00a0the vegetable had begun to color, eight small-ish\u00a0eggs from Millport Dairy beaten with a bit of grated Parmesan cheese from Eataly, seasoned with salt,\u00a0pepper, and some very good cayenne from <a href=\"http:\/\/www.spicesandtease.com\/\">Spices and Tease<\/a>\u00a0in Chelsea Market poured into the pan, followed by the addition of thin slices of one ripe red heirloom tomato from Norwich Meadows\u00a0Farm placed on top, the mix allowed to cook, unflipped, on top of the range until done<\/li>\n<li>the wine was an Australian sparkling ros\u00e9, <a href=\"https:\/\/www.taltarni.com.au\/buy\/wine-online\/sparkling-wines\/sparkling-rose\/taltarni-essence-tache-2011\">Taltarni Tach\u00e9 2011<\/a>, a blend of Chardonnay, Pinot Noir, and Pinot Meunier, from southeastern Australia<\/li>\n<li>the music was the second half of\u00a0<a href=\"http:\/\/www.gramophone.co.uk\/review\/vivaldi-atenaide\">Vivaldi\u2019s \u2018Atenaide\u2019<\/a>, in a performance by\u00a0<a href=\"http:\/\/www.modoantiquo.com\/site\/index.php?lang=en&amp;toc=524&amp;page=Federico+Maria+Sardelli\">Modo Antiquo, conducted by\u00a0Federico Maria Sardelli<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a cauliflower, frittata, and we both love anything cauliflower, including this dish. \u00a0Apparently not everyone shares our enthusiasm, because, in his\u00a0description of this primi,\u00a0which I used as my\u00a0rough guide, Kyle Phillips tells us that the great Italian cookbook author\u00a0Pellegrino Artusi definitely did not think much of the vegetable, writing in an introduction to &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-5406","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\/5406","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=5406"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5406\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}