Feeding the cats was first on the agenda this morning.
I was hungrier than usual, so I took time that I usually don’t, to make myself a cappuccino and a slice of buttered olive bread. Then laundry, then a Zoom call.
A friend was coming for lunch at noon. We had planned to sit outside, social distancing, of course, but the summer sun has given way to autumn chill. We would have to improvise a Covid-safe setting indoors.
We began to prepare a pizza rustica, one of my husband’s specialties. He makes the filling, and I do the crust. Unless it’s a very special occasion, I don’t make the crust from scratch. I let the bottom crust thaw a little, then pierced it all over, intending to blind-bake it.. An idea came to me for a new way to make the crust hold its shape. I set an empty pie pan on the raw crust, and in lieu of pie weights (mine had disappeared), I sprinkled the pan with pebbles I’d collected on the beach.
Meanwhile, I began making a chocolate mousse with a recipe I found last night. Wonder of wonders, it had only two ingredients, bittersweet chocolate and water, and the author, Melissa Clark, assured me that it would take all of 10 minutes.
First, I had to break the block of chocolate into pieces that would melt in the water. Do you know how hard a block of chocolate is? I began to chop last night and made some headway with a hammer. My husband had a better idea. He used a knife as a chisel and was much more successful. In the morning, I combined the water and chocolate, put it on the stove and hoped it would be okay on its own while I took care of the pie crusts. I prepared two bowls, a large one with ice and a second, smaller bowl inside. Though Melissa said the chocolate would melt quickly while being constantly whisked, mine was pokey. We should have chopped the chocolate into even smaller pieces.
The bottom crust held its shape beautifully. I assembled the pie, filling it with the eggs, ricotta, mozzarella, parmesan and tiny pieces of soppressata that my husband had prepared. I gingerly placed and sealed the top crust and slipped it into the oven. By this time, it was 11:30, and our guest was due at 12. The pie usually bakes for at least an hour and has to rest for another 10-15 minutes.
Back on the stove, the chocolate was still lumpy. I continued to whisk. Finally, it was smooth, ready to be whisked in the cold bowl that was waiting for it. I whisked and I whisked, this time using an electric immersion blender. It was tedious work, though the chocolate smelled wonderful. When it failed to become thick and fluffy, I melted more chocolate as Melissa suggested. While it was melting, the beaten chocolate in the cold bowl hardened. It clearly had to be melted again. Using the bowl as the top of a double boiler, I stirred and stirred until the chocolate liquified and showed no remaining lumps. By then, it was 12 o’clock. Out with the electric whisk. Again. This time, the chocolate gained close to the right consistency.
I filled the first dessert cup. Looked fine. For the second one, I realized I had to remove the bowl from the ice and work very quickly. The chocolate was a little thicker and harder. For the third, I had to dig into the stiff chocolate with the spoon. The leftover chocolate was very solid.
The pizza rustica was in the oven for an hour and a quarter. By then, it was close to 1:00. Our guest must have forgotten or scrambled the date or was very late.
Much later, she called and apologized profusely. She told me the date was on her calendar, but she forgot to look. I laughed. I’ve done that too.
My husband and I enjoyed a delicious lunch, followed by the virtual activities we are obliged do in the time of Covid.