{"id":7676,"date":"2016-04-05T01:19:37","date_gmt":"2016-04-05T01:19:37","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7676"},"modified":"2016-04-05T01:19:37","modified_gmt":"2016-04-05T01:19:37","slug":"tomato-ramp-frittata-with-greens-chiles-cheese-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7676","title":{"rendered":"tomato ramp frittata with greens, chiles, cheese, lovage"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/tomato_ramp_frittata.jpg\" rel=\"attachment wp-att-7677\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7677\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/tomato_ramp_frittata.jpg\" alt=\"tomato_ramp_frittata\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I&#8217;m not certain I can explain how I made this, so I&#8217;ll just list the ingredients and their sources. I&#8217;ve come to find that with a frittata, the thing is pretty much about the moment, and the ingredients that are more or less already within arm&#8217;s reach. The outcome is\u00a0never a total disappointment, and sometimes it&#8217;s sublime.<\/p>\n<p>I will\u00a0say however that the texture of this version\u00a0was really great:\u00a0 Very light and actually\u00a0juicy, it was more like a souffl\u00e9 than any frittata I&#8217;ve put together before. I&#8217;m pretty certain the most of the magic\u00a0was done by\u00a0that one third of a\u00a0cup of water into the bowl with the eggs before I whipped them, something I don&#8217;t remember doing before with a frittata, but which I had always done when I made\u00a0omelets. \u00a0But there was also the juice from the tomatoes.<\/p>\n<ul>\n<li>There were 6 eggs from Millport Dairy (I now think I should have made it 8), half of a bunch of early ramps from Mountain Sweet Berry Farm, more than a handful of halved Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, a bit of arugula from Alewife Farm, some upland cress from Stokes Farm, water, a bit ofdried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili (<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>) from Buon Italia, salt, pepper, some grated\u00a0\u2018Parmigiano Reggiano Bonat 3\u2019 from Buon Italia, and a sprinkling of lovage from Windfall Farms<\/li>\n<li>there were also slices of <a href=\"http:\/\/www.sullivanstreetbakery.com\/bread\/\"><em>pane di comune<\/em>\u00a0from Sullivan Street Bakery\u00a0<\/a><\/li>\n<li>a small cheese course which included &#8216;Danby\u2019 goat cheese and\u00a0\u2018Pawlet\u2019 cow cheese from Consider Bardwell Farm, accompanied by\u00a0very thin slices of the same bread, toasted<\/li>\n<li>the wine was a French (Beaujolais) red,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/all\/domaine-de-fa-en-besset-beaujolais-2014\">Domaine de Fa En Besset Beaujolais 2014<\/a><\/li>\n<li>the music was by Reinhard Kreiser, the opera, &#8216;Croesus&#8221;, performed by\u00a0Ren\u00e9 Jacobs conducting the Academy for Ancient Music Berlin, the Berlin RIAS Chamber Chorus, the Hanover Boys&#8217; Choir, Dorothea R\u00f6schmann, Roman Trekel, Johannes Mannov,\u00a0Werner G\u00fcra, Klaus H\u00e4ger, Markus Sch\u00e4fer, Salome Haller, Kwangchul Youn, Graham Pushee,<br \/>\nBrigitte Eisenfeld, Kurt Azesberger, J\u00f6rg Gottschick, and\u00a0Johanna Stojkovic<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m not certain I can explain how I made this, so I&#8217;ll just list the ingredients and their sources. I&#8217;ve come to find that with a frittata, the thing is pretty much about the moment, and the ingredients that are more or less already within arm&#8217;s reach. The outcome is\u00a0never a total disappointment, and sometimes &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-7676","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\/7676","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=7676"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7676\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}