{"id":9119,"date":"2016-08-12T23:51:31","date_gmt":"2016-08-12T23:51:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9119"},"modified":"2016-08-12T23:51:31","modified_gmt":"2016-08-12T23:51:31","slug":"garlic-onion-penne-chili-herb-tomato-frittata-micro-radish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9119","title":{"rendered":"garlic-onion-penne-chili-herb-tomato frittata, micro radish"},"content":{"rendered":"

\"tomato-pepper-pasta-frittata\"<\/p>\n

Peppers aborted, then redeemed.<\/p>\n

We like hot peppers, and we can normally take the heat, but\u00a0earlier this week\u00a0one variety new to us\u00a0turned out to be\u00a0far\u00a0more fiery\u00a0than anything we had experienced before. \u00a0Neither of us was\u00a0able to finish a\u00a0small appetizer plate of this pepper\u00a0(something like a Padron or Shishito),\u00a0which I had served as an appetizer for this meal<\/a>, and then had to abort most of it. But I didn’t want to give up on\u00a0those remaining\u00a0on the plate, thinking at the time,\u00a0if\u00a0too much of a good thing is not so good, just the right amount of a good thing might be very good.\u00a0I thought that the\u00a0peppers should\u00a0have a second chance, this time subsumed into a frittata with other, far tamer\u00a0ingredients, making\u00a0an ordinary dish more complex, and delicious,\u00a0than it would\u00a0be without them. I put the remaining peppers, as they were (already-saut\u00e9ed and salted), into the refrigerator next to a small bowl of some plain, cooked penne remaining from another meal<\/a> 2 nights\u00a0before.<\/p>\n

Last night it finally all came together.<\/p>\n