For our entire relationship, DH and I have enjoyed cooking together with near bliss most days. That said though, there are times cooking together feels more like a cold war than a creative hot spot.
This was the case when we attempted to cook from a recent NYTimes recipe for Torta Pasquina, or giant green pie.
Most often the disconnect is a matter of taste. DH has a taste for adornment while I lean toward more plain, austere flavors & textures. He'd be happiest with a dish made of a million ingredients and I'd be most content with less than five. Also, to be fair, I am a wee bit bossy in the kitchen. It's taken me a long time to come to terms with this but alas, it's true. "You see this kitchen as Emily's kitchen and everything in it as belonging to you", DH accused on this cooking occasion. I confessed, reluctantly, "Well, yes, I suppose that is true.". But I wondered then (and continue to wonder quietly now), what is really so wrong with that?
Anyhow, onto the recipe...
We chose to make this pie because it met the three requirements that matter most lately:
DH made the dough while I cooked the greens & onions.
After mixing the ricotta into the green mixture, spread it over the bottom layer of dough.
Crack eggs onto the greens mixture...
...and cover the pie with two layers of paper thin dough.
Lastly, fold over the pie edges to envelop mixture (certainly could have been more artful than we achieved), coat with an egg wash and slice steam vents in the top. Cook at 375* for 40-50 minutes, depending on the oven.
Serve warm to a loving, grateful sister-in-law!
The one edit I would make to this recipe is to use store bought pie crust or phyllo dough instead of making it ourselves. This would have made an already easy recipe that much easier and arguably better tasting.
Here's to working out those learning curves and speed bumps in the pursuit of domestic bliss!