This bread is really no more complicated to bake than a lot of other brads I have been baking, nor the preparation follows a specific process, but it turned out so well I decided to post it anyway.
Frittata is a very versatile dish and can be made with any number of thing and eaten in a variety of occasions: brunch, lunch, in a sandwich, appetizer, light dinner, cold, hot… you choose. I often make some frittata when I need too cook an appetizer that can be shared at a potluck or at a dinner. It is super easy to make and, at least in Minneapolis, it makes an impression!
For Easter I decided to make some fava bean frittata, but of course I couldn’t find fava beans, so fava beans became lima beans. Fava beans and other springy vegetables such as asparagus, zucchini, spinach are often eaten for Easter in Italy because they kind of symbolize rebirth (and of course because Easter happens to be in Spring). To balance out the sweetness of the beans I added in some salty cheese and for a fresh, springy touch I added mint. I guess it turned out all right, because I had a couple of people asking me for the recipe….
So another month has gone by and I am playing again with the fabulous recipes proposed by Christianna for her recipe swap at Burwell general Store. This month we were playing with Ozarkian Taffy Apples. As you can see below the recipe is a version of caramelized apples.
At first I thought about playing with apples ad caramel and make something like a tarte tatin. But then I thought it was not that original, plus there are good tarte tatin recipes everywhere, so I decided to play with the shape. Carmelized apples are apples that are left whole and encased in something, so I thought about baking apples and encase them in puff pastry. And puff pastry plus apples remind me of strudel, so I added a little something to make it more strudel-y.
The other weekend I wandered in a very nice mexican Supermercado where they sold, among other things, homemade (well store made) mole poblano. I would never have the patience (or the time) to study the recipe for mole poblano, pick out all the ingredients, measure them and cook them for the time required to make some good mole, so I picked some of that mole poblano up.