{"id":9425,"date":"2016-08-31T19:58:23","date_gmt":"2016-08-31T19:58:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9425"},"modified":"2016-08-31T19:58:23","modified_gmt":"2016-08-31T19:58:23","slug":"frittata-with-peppers-garlic-chili-red-onion-herbs-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9425","title":{"rendered":"frittata with peppers, garlic, chili, red onion, herbs, tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9428\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/yellow_pepper_herb_frittata-1.jpg\" alt=\"yellow_pepper_herb_frittata\" width=\"600\" height=\"450\" \/><\/p>\n<p>The frittata was pretty simple, and pretty. It was also entirely\u00a0improvisatory, and as such did not need a recipe; an outline would be enough to reproduce it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9439\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/Rillettes_2nd_time.jpg\" alt=\"Rillettes_2nd_time\" width=\"600\" height=\"450\" \/><\/p>\n<p>We began by revisiting\u00a0the duck rillettes, watercress, and toast we had enjoyed the night before, because, for one, the frittata would not be large;\u00a0two, I knew that, once opened, the p\u00e2t\u00e9\u00a0should be consumed earlier rather than later; and three, because once again we had some great bread for toast, A &#8216;Compagne&#8217;, or\u00a0traditional sourdough, from Bien Cuit Bakery via Foragers Market\u00a0(this time <a href=\"http:\/\/food.hoggardwagner.org\/2016\/02\/08\/thick-bacon-fresh-eggs-tarragon-salt-pepper-real-toast\/\">I used<\/a> my trusty \u2018<a href=\"http:\/\/www.camp-a-toaster.com\/\">Camp-A-Toaster<\/a>\u2018 to make the toast, and the results were perfect).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9440\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/yellow-orange_peppers.jpg\" alt=\"yellow-orange_peppers\" width=\"600\" height=\"450\" \/><\/p>\n<p>The peppers, which were at the center of the frittata, were gorgeous; I\u00a0didn&#8217;t want to\u00a0pass up the chance of including a picture here.<\/p>\n<ul>\n<li>three large sweet long yellow-orange peppers from Campo Rosso Farm, seeds and pith removed, slivered and chopped, saut\u00e9ed in olive oil until soft inside a heavy, seasoned, cast iron pan, followed by some chopped garlic from Willow Wisp Farm and most of a finely-chopped small red Calabrian pepper from Campo Rosso Farm, both heated until also soft, after which\u00a08 eggs from Millport Dairy Farm (whipped with salt, pepper, a tablespoon of\u00a0milk, and\u00a0more than half a dozen chopped herbs from various local farms) were poured into the pan and allowed to cook over a lowered flame for a few minutes, or until most of the egg had cooked, during which time the surface was sprinkled with\u00a0a bit of homemade French Basque\u00a0<em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Espelette_pepper\">piment d\u2019Espellate<\/a><\/em>\u00a0(which arrived in our kitchen via a farm in a\u00a0small town north of Baie-Comeau, Quebec) and slices of one ripe green heirloom tomato from Stokes Farm, the frittata finished in the broiler, and served on plates where the sections were sprinkled with\u00a0fennel flowers from Mountain Sweet Berry Farm<\/li>\n<li>the wine was a California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/jacqueline-bahue-cabernet-franc-lodi-2014.htm\">Jacqueline Bahue Cabernet Franc Lodi 2014<\/a>, which is now out of stock<\/li>\n<li>the music was <a href=\"http:\/\/www.patmuchmore.com\/FragmentCD.html\">Pat Muchmore&#8217;s &#8216;BABEL fragments&#8217;<\/a>, a section of which I heard on Q2 Music streaming last week, introducing me to this composer&#8217;s work for the first time<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The frittata was pretty simple, and pretty. It was also entirely\u00a0improvisatory, and as such did not need a recipe; an outline would be enough to reproduce it. We began by revisiting\u00a0the duck rillettes, watercress, and toast we had enjoyed the night before, because, for one, the frittata would not be large;\u00a0two, I knew that, once &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-9425","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\/9425","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=9425"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9425\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}