Today is my maternal grandmother, Antonina (Minnie) Butera Gallipoli’s birthday. “Nonnie” was a formidable woman – you didn’t mess around with her! She could be stern, there was no denying her intelligence, she was a very good cook and she made a great loaf of bread, nothing fancy, just great. I can see her in her heather grey and blue plaid woolen skirt and a blouse. She died when she was 93 years old. For many reasons I can only hope to emulate her and make it to that age in good health. Happy Birthday, Nonnie!
-NO BAKING TODAY- Wednesday, May 9, 7:11 am. The shot above is outside my kitchen door. You can see the air hanging there, can’t you? I think I know what it feels like to be a professional baker on a morning like this – for someone who absolutely loves the art of baking, even before the birds are up. To collect your starters, lovingly form your loaves and pastries and slide them into your ovens. To yearn for the first intoxicating hint of a beautiful brioche. Do you have to desensitize yourself? Allow a divorce between all of the prep and the inevitable outcomes? Erase from your consciousness the disappointment on the faces as one bites into a soggy Danish or a soft baguette? The ovens will work their magic and if one is using proof boxes, the rise will be acceptable. But what happens when those beauties leave the oven, all tall and proud, only to be loaded into a truck in sleeves(baguettes) or boxes(pastries) and shipped off to their destination or arranged in a case, all the while absorbing the dampness that the morning has brought to the atmosphere? It gives me a sinking heart. While I have the luxury right now of deciding whether it is a good day for baking or not, the people whose lives involve this labor of love day in and day out do not. It is a hard job on the best of days – on days like today it must feel like a rousing defeat. The baker can not put up a little sign on his door saying “No Baking Today”. He/She must trudge on. I have 7 “ready” bananas in my kitchen this morning – they are officially “on hold”. Luckily, they will wait.
On a lighter note, a friend asked for a frittatta. Here is one of my favorites. I made this up a few years ago, and while I have been fooling around with it for awhile, I have basically kept it as is. You can serve this for breakfast, lunch or dinner and it is quick and easy to make. I recommend you get the best crabmeat you can find.
Hope you like it!
CRABMEAT FRITTATTA
1 large shallot
1 red bell pepper, small dice or julienne
3 tblsp extra virgin olive oil
8 eggs
1 cup shredded gruyere
1 8 oz container fresh lump crabmeat
1/4 tsp cayenne pepper, or to taste
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp Old Bay Seasoning
1/2 to 3/4 cup mixed fresh herbs, chopped
Preheat oven to 375F. In an oven-proof saute pan (10″) saute shallot and red pepper until tender but not browned, about 3 minutes. In a separate bowl, break eggs and whisk. Add crabmeat, salt, pepper, cayenne, Old Bay, cheese and herbs. Whisk all together until fully combined. Pour into pan and cook on stovetop over medium-low heat until eggs begin to set at edges. Place the pan in the oven and bake the frittata until set, about 5 minutes. Keep an eye on the pan and remove from the oven as soon as center of eggs are set. Do not allow top to brown or the frittata will dry out. Serve at once with a nice crusty bread, a green salad and/or a fresh fruit salad!
Last night I made the Pork Tenderloin with Strawberry Balsamic BBQ Sauce that I referenced yesterday. This was very good. The sauce had a nice consistency and, as Laura Pensiero suggests, you can try it with peaches or plums in Summer. I would not hesitate to use other fruits as well, such as blueberries and blackberries, orange and pineapple, raspberries and peaches, for example or any combinations that sound appealing to you. I’ll try these on fish and chicken as well. She also has a Peach Salsa recipe that looks good. I always mix up my own at the last minute but I plan on trying hers. She also has a Tomato-Goat Cheese Gratin in her book. If I see some decent tomatoes, I’ll try this as well.
Today I think I will look around for new berry recipes and begin to think about the Peaches of Summer. This should be a good way to transit myself to another place! Or, I might just take a field trip to the Balthazar Bakery in Englewood. Hmmm. That’s intriguing.