Cooking the Cover

The cover of the January issue of bon Appetit has been beckoning me for over a month.  When I turned to the recipe and saw that it required pastry I got scared.  Then there was something about the inclusion of eggs that didn't challenge me enough though... I already make frittatas on a regular basis so why try this?  I just decided I didn't want to make it.  But I kept looking at it and I finally sat down and read the damn recipe.  There were a ton of roasted vegetables (hooray!) and I was really craving that, so I just realized that no matter that I was scared of the pastry really did want to make it... and finally, this week, I did!  By the way, since I have a food processor, making pasty isn't that difficult, I just need to build my confidence. 

I didn't use eggplant but used zucchini instead.  I used half and half instead of heavy cream.  It took about two hours to make it.  IT WAS GOOD!

There are two lesons here friends:  1.  Don't be afraid of the recipe just because it calls for a technique that you aren't quite comfortable with.  Use is as an opportunity to practice!
2.  When you don't like an ingredient in a recipe... substitute!

It looks pretty good, huh?