The next recipe was, once again, a victim of the “what do I have on my shelves” philosophy, but ended in a more than pleasant surprise. I decided to go with the simple looking (and simple cooking) Smoky Frittata (pg. 96) and it was amazing!
Perusing through the cookbook and trying to decide on my next endeavor, I was specifically looking for something that would not require many new ingredients. I happened upon this frittata and thought “perfect!” The ingredients were few, I had most of the spices, not to mention the eggs, already, and it looked simple enough. All it required of me to buy was cauliflower, fresh chives, creme fraiche (which I already encountered once before), and cheese. Easy enough!
Little did I know that, while there were only 2 cheeses listed, one was smoked scamorza (the other: aged cheddar, of which I found a delicious block from Cabot cheese in Vermont, where I used to live). I probably circled the cheese selection in both large grocery stores in Juneau at least 3 times looking for this cheese before finally giving up and googling “good substitute for smoked scamorza.” What I found was a mixture of provolone and smoked mozzarella, so I went with both. Later, I discovered that Chef Ottolenghi compared smoked scamorza with smoked mozzarella, so I felt I made the best choice, given the circumstances.
Then the cooking commenced. The instructions were simple and the whole process, from prep to sitting down to enjoy, took just over an hour.
And then, voila! The finished product. This was hands down a 5 stars recipe. It was amazing and I’m glad there are leftovers – I will enjoy this for the next few days!