Dec 29, 2015
Reporting live from my childhood bedroom in Birmingham, AL, I can now tell you that I've been living here for two months. And, more importantly, I have not only been through, but survived the holiday baking season.
Holy moly, you guys.
Holiday baking is INTENSE. It is "nose to the grind stone, stress dreams, cramped hands, long hours" hard work. I'd always heard that the holidays were hard for anyone in the service industy, but I didn't really understand until I was actually in the service industry. So, if you know someone who works in retail or in a restaurant, please go give them a hug. They will appreciate that hug like whoa. Also, maybe slip a couple of bucks in their pocket, because, even if they did work more hours than usual, they are probably still really broke.
I did help bake and decorate 3000 cookies one week. Three thousand cookies.
Aren't they pretty?
I don't ever want to see them again.
Besides the holiday fare that we were baking, like these cranberry lattice pies...
we also still made breakfast too, just like normal. Scones all day, every day.
I have to admit that with the workload at the bakery, I haven't had a lot of time for creativity or extra time to make complicated dishes, so I thought I'd share a recipe that's easy, but looks impressive. Frittata. If you're not familiar with frittata, it's like a crustless quiche or really fancy baked scrambled eggs. It looks awesome, but it's super easy to make. And, once you've got the basics down, you can mix and match the fillings to your heart's delight. The day after Christmas, we hosted a brunch for some of our wonderful extended family, and I whipped up the following recipe along with a grits casserole and some orange rolls. Yum!
Kale, Roasted Red Pepper, and Goat Cheese Frittata
1 bunch kale, stems removed and chiffonade
2 garlic cloves
1 jar roasted red peppers
1 8oz. crumbed goat cheese
1/4 c. heavy cream
2 tbs. canola oil
salt and pepper
Equipment needed: cast iron skillet
Ready for easy. Pre-heat your oven to 375 degrees. Chiffonade the kale and mince the shallot and garlic. Heat a tablespoon of oil in your cast iron skillet on medium heat and add the shallot and garlic. Saute for a couple of minutes, and then add the kale. Cook for about five minutes, until the kale has release some water and is wilted. Put the kale in a bowl and set it aside while you wipe out your skillet. Julienne the roasted red peppers. Go ahead and use the whole jar. Go crazy! Now, in another bowl, crack 14 eggs in and scramble them with the heavy cream. Then, throw in the wilted kale, red peppers, the goat cheese, and some salt and pepper. Meanwhile, add the remaining tablespoon of oil to your skillet and heat it on high heat. When the skillet begins to smoke, cut off the heat and immediately pour the egg mixture into the skillet. It's really important that the skillet be screaming hot before you pour in the eggs. If the skillet isn't smoking, then the eggs are going to stick to the bottom and you'll have a really hard time getting the frittata out of the pan. Then, pop the skillet into the oven and let it go for 25-30 minutes until the center is mostly set and just a little jiggly. Let the frittata cool for five minutes, and then turn it out onto a platter to serve. Voila!