When There’s Fire, There Should Be Smoke
Monday, January 11, 2016
Now that the weather finally resembles winter, I smell fires going in fireplaces nearly every night. I, in turn, light our fireplace every chance I get, and settle onto the couch with something comforting and steaming. It’s safe to say that if I am in the house, I am in front of the fireplace.
It is, perhaps, all of that time around a fire that makes me crave smokiness in my food. Coupling that with a strong desire to ease off of meat after the holidays, I opted for this frittata from Yotam Ottolenghi as breakfast one recent morning.
In this case, the smokiness comes from the scamorza and paprika. Be sure to sufficiently brown the cauliflower before adding the egg mixture; it makes all the difference in the flavor. Neither should you eliminate the chives if you can help it; they provide a nice contrast both in taste and appearance. It was easy to make with local ingredients: I substituted smoked gouda for the scamorza and cheddar and yogurt for the creme fraiche. Since this was only for the two of us, I cut everything in half (but used four smallish eggs) and split everything between two small cast-iron skillets. Consequently, I cut the cooking time in the oven to approximately six minutes.