4 PM FIX: BROCCOLI AND SAUSAGE FRITTATA (A SANE DISH FOR AN INSANE HOLIDAY WEEK)

Ciao'd while watching Lunes Noche Football. From Mexico City. Viva! 

RECIPE

BROCCOLI SAUSAGE FRITTATA

Similar to a crustless quiche or a Spanish tortilla, the egg-based Italian frittata is a delicious canvas for vegetables, cheese, and meats. It’s the dish that keeps on giving. Enjoy a slice of warm frittata for breakfast. Slice a wedge and make a sandwich with crusty bread for lunch. Pair it with a simple green salad for a light supper.  The latter is just the ticket during the hectic holidays.

8 large eggs
¼ teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil
¾ pound sweet Italian sausage links, casings removed
3 cups broccoli florets
1 tablespoon chopped fresh basil
1/3 cup grated Parmigiano-Reggiano cheese

Preheat the oven to 375°F.

In a large bowl, beat the eggs with the salt and red pepper flakes.

In a medium cast-iron or nonstick ovenproof skillet over medium-high heat, heat the oil. Add the sausage and cook, breaking it up into chunks, until browned and cooked through, 6 to 8 minutes.

Add the broccoli and red pepper to the skillet and cook until the broccoli is crisp-tender, 3 to 4 minutes. Add the egg mixture and basil and cook over moderately low heat until set around the edge, 3 to 4 minutes. Sprinkle the frittata with the cheese.

Transfer the skillet to the oven and bake until the center is set, about 10 to 12 minutes. Serve warm or at room temperature.

 

PET PEEVES AND PASSIONS (AND THE PUMPKIN CENTERPIECE TO GO WITH)

Ciao'd after setting out sunflower seeds for the winter birds. Welcome home. 

STYLE NOTE

THREE-TIER PUMPKIN CENTERPIECE

I live on the corner of persnickety and passionate. Sometimes I step off the curb into the universe of me. I am no longer young and malleable, though I try to remain open-minded. Age may be a bias but it allows the privilege and pleasure of making declarations and pronouncements.

I have a political hangover (don’t we all?). The events of the last week put into perspective the small things in life that ultimately define a life. I can’t control the zeitgeist but I can revel in my little world. The good looms large above it. The ridiculous ripples through it. So, yeah, I thought what the hell? Let’s let go of what the future may portend globally and stroll through the universe of me. Namely, a litany of my pet peeves and a symphony of my passions.  Something tells me you'll relate to at least a few. First, the peeves (even the word is annoying).

People who turn without using their turn signal. You are so lucky you haven’t been rear-ended. By me. On purpose. 

When people say “on accident.” It’s “by accident.” Take note Chance and Reyn.

Cold soup when it is supposed to be hot soup. If I can make this happen in my home kitchen, why can’t you restaurant people deliver it, too?

My husband’s bare feet touching mine. No further comment.

People who park in handicapped spots when they are clearly not handicapped, except by their sense of entitlement.

People who enter a store and then stop in front of the door. Especially the boneheads who do this while on their cell phones. I'm guessing these are the same people who phone it in crosswalks and on busy sidewalks, too. Forget Smartphone. This is Dumbphone at its finest. 

“Gluten-free” with no medical justification for the claim. Novak Djokovic gets a pass because he rocks. 

“Reply all.” Don’t.

Cyclists who hog the road by riding two or three or four across. And pretending they don’t see me riding their asses.

Fellow power yoga people who not only shower sweat but smell, too. Men, I am talking to you.

Okay, so. While  I could go on (and on) with the peeves, let's tack to the bright buoys. Like these:

The words “whisper,” ‘prairie,” and “lagniappe.”

The fat red squirrel who visits every morning. His name is Hilary. As in the Everest climber.

People over the age of 75. They are fonts of wisdom.

Sunlight illuminating stained glass windows in an old church.

Mary Oliver. Her poems. She is a national treasure.

The scent of tennis balls newly sprung from the can. Please let one be my lucky ball. 

The random souls who smile back when I smile at them. Love and kindness.

Parmesan, prosciutto and sparkling wine. Together.

My son’s laugh.

My husband’s patience.

Life teeters on the cusp of good and bad, happy and sad, hope and despair. I’m lucky to be a glass-half-full denizen of our crazy world. Except when I’m not.

We need beauty to nourish our souls. Whether we read a poem, contemplate art, ingest a child’s smile, or notice the sun rising, these perfections inspire us. They calm us. They save us from the insanity.

So here, the simplest, beautiful decoration for celebrating the season and punctuating the Thanksgiving table. You were wondering what to do with those pumpkins that still lurk on your porch, right? Well, here you go.  Laugh at the peeves. Give thanks for the passions.

THREE-TIER PUMPKIN CENTERPIECE

Pumpkins (and squashes, too) come in all sizes, so they're perfect for stacking into a sculptural centerpiece for the table. Let your imagination guide you. If you like, include winter squashes and root vegetables, too. Be sure the top pumpkin has its stem intact. 

Here's how:

Arrange the pumpkins on a platter or cake stand with the biggest one on the bottom and the smallest on the top. Tuck autumn leaves or ivy, if you wish, around the base of the pumpkin sculpture and around the pumpkins in the sculpture, too.  Gorgeous!

4 PM FIX: PORCINI-MARSALA BUTTER (AND THE STEAK THAT GOES WITH)

Ciao'd as my husband makes dinner. Angel. 

RECIPE

PORCINI-MARSALA BUTTER

There is nothing like a compound butter to elevate the ordinary to the extraordinary. The mixture of butter and other ingredients melts into an instant sauce when placed on cooked beef, fish or vegetables. It truly is the secret sauce.  This butter is particularly well suited to steak. Choose your cut and welcome the kudos whether it’s a weeknight family dinner or a Saturday supper with friends. 

Makes 1/2 cup

2 tablespoons finely chopped dried porcini mushrooms
1 tablespoon Marsala wine
1/2 cup (1 stick) unsalted butter, at room temperature
Kosher salt and freshly ground black pepper

Combine the mushrooms and Marsala in a ramekin or small bowl. Microwave on high for 10 seconds; let cool.

Put the butter in a sall bowl, add the mushroom mixture and using a fork, mash together until well combined. Season with salt and pepper, to taste.

Turn out onto a sheet of plastic wrap, parchment paper or wax paper, with the edge closest to you forming  2-inch or so border. Fold the wrap over the butter and roll into a cylinder about 1 1/4-inches in diameter. Twist the ends of the paper to seal and wrap well in aluminum foil. Chill until solid. The butter will keep up to 2 weeks refrigerated or up to 3 months frozen.

The Steak

There are as many methods for cooking a steak as there are chefs and cookbook authors. My favorite recipe comes courtesy of The New York Times and the deliciously pragmatic Julia Moskin. I only take issue with the recipe calling for boneless meat as I am a believer that the bone lends flavor. You make your decision but for those who opt for bone-in steak, calculate more time for cooking it. Here you go: Cast-Iron Steak.  Enjoy!

LET'S EAT (CHOCOLATE CHIP DATE) CAKE

The flickering images of my parents and their friends leaning into each other talking, arms around each other walking, heads thrown back laughing came into focus. The 50-year history of camaraderie they share schooled me on a lesson I should have learned long ago. While circumstances, obligations, and “stuff” loom loudly, it’s the quiet spaces where life resonates. And this cake has seen it all...

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KNIT, PURL, REPEAT (AND RED WINE BRAISED SHORT RIBS)

Unlike baking – and life, when I knit I can always correct my mistakes. Bad decisions poof away when I peel back rows to begin again or catch loops to rescue the dropped stitches.  And unlike life, knitting is timeless. Each project is a new beginning, albeit informed by the past.  Knitting knows not technology. It is by nature earthy, slow, and heartfelt. There is no app for this.

And so it goes with this recipe for Red Wine Braised Short Ribs...

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