{"id":7391,"date":"2016-03-14T00:14:19","date_gmt":"2016-03-14T00:14:19","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7391"},"modified":"2016-03-14T00:14:19","modified_gmt":"2016-03-14T00:14:19","slug":"chorizo-onion-serrano-kale-pimenton-lovage-frittata","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7391","title":{"rendered":"chorizo-onion-serrano-kale-piment\u00f3n-lovage frittata"},"content":{"rendered":"

\"frittata_chorizo_onion_etc_2\"<\/a><\/p>\n

I was a very simple thing, and it welcomed a certain number of ingredients I already had sitting around in the kitchen, but it tasted\u00a0delicious. \u00a0Surprisingly, it also boasted\u00a0the texture of a souffl\u00e9, and who does\u00a0souffl\u00e9s any more?<\/p>\n

The basic recipe comes from Joyce Goldstein<\/a>, and is described in detail here<\/a>, but, just as\u00a0when I had prepared the dish before<\/a>, I took some liberties, including changing the half pound of kale she prescribes\u00a0to the\u00a0mere\u00a0handful I had on hand (scattering it all on the top near the end, for visibility). I also added\u00a0one green serrano pepper<\/a> to the sausage and onion mix near the end of their cooking, and, after the frittata had come out of the oven, while it was still hot, I sprinkled\u00a0it with my current favorite herb.<\/p>\n