{"id":1512,"date":"2009-03-16T08:27:34","date_gmt":"2009-03-16T16:27:34","guid":{"rendered":"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/?p=1512"},"modified":"2009-03-16T08:27:34","modified_gmt":"2009-03-16T16:27:34","slug":"frittata-of-turnip-and-swiss-chard","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/2009\/03\/frittata-of-turnip-and-swiss-chard\/","title":{"rendered":"Frittata of Turnip and Swiss Chard"},"content":{"rendered":"<p><strong>Recipe Provided by Dorette Snover, Chef and Owner of C\u00e2\u20ac\u2122est Si Bon Cooking School<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<blockquote><p>3 turnips, peeled and ribboned<br \/>\nsalt and pepper to taste<br \/>\nolive oil<br \/>\n5 eggs, room temperature<br \/>\nsea salt and pepper to taste<br \/>\n1 bunch swiss chard<\/p><\/blockquote>\n<p><strong>Procedure:<\/strong><br \/>\nBreak the five eggs in a bowl and using a whisk or a simple kitchen fork mix well, add a glug of olive oil, swiss chard, add to eggs, mix all well, and set aside.<\/p>\n<p>Prepare the turnips as per chef\u00e2\u20ac\u2122s instructions. season with salt and pepper. heat olive oil in a large heavy skillet heat till hot. add turnips and when caramelized remove to a bowl. Raise heat on pan to medium high. add egg mixture to very hot pan. using a fork stir the eggs in a circular motion towards the center, eggs will cook very quickly. When the bottom of the frittata is well set, level the eggs and cover with a lid to cook the top, keeping heat on medium. When completely cooked, slide off onto a pretty round plate, add the turnips, and serve warm and garnish with a young spring cheese. <\/p>\n<p><em>The Market is open every Saturday from 7am-Noon.  This Saturday, Adam Rose from Il Palio Restaurant is cooking at Market!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Provided by Dorette Snover, Chef and Owner of C\u00e2\u20ac\u2122est Si Bon Cooking School Ingredients: 3 turnips, peeled and ribboned salt and pepper to taste olive oil 5 eggs, room temperature sea salt and pepper to taste 1 bunch swiss chard Procedure: Break the five eggs in a bowl and using a whisk or a [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44],"tags":[120,169,69],"class_list":["post-1512","post","type-post","status-publish","format-standard","hentry","category-community","tag-farmers-market","tag-hours","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/1512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/comments?post=1512"}],"version-history":[{"count":3,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/1512\/revisions"}],"predecessor-version":[{"id":1515,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/1512\/revisions\/1515"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/media?parent=1512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/categories?post=1512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/tags?post=1512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}