Showing posts with label toni. Show all posts
Showing posts with label toni. Show all posts

Thursday, January 10, 2019

Toni's Portuguese sweet bread



I wish that I had baked this bread before Toni passed. 

She would have gotten a big kick out of it.

Truth is, I have never baked Toni's massa sovada. The Portuguese sweet bread that you see here was a gift from Toni's daughter, Theresa. She surprised me with it last weekend in New Bedford, Massachussetts, after dinner at a fine Portuguese restaurant where a group of friends gather once a year.



I'm trying to figure out a way to sufficiently thank Theresa for her thoughtful gift. But keep coming up woefully short on commensurate ideas.

Though available in Portuguese communities year round massa sovada is often associated with religious holidays, particularly Christmas and Easter. The bread is not unlike the sweet breads that we Italians prepare around the holidays. In fact, they are nearly identical.

Toni had sent me her recipe some time ago, hoping that I might try making the sweet bread for myself. She'd once mailed me her recipe for salt cod with cauliflower & potatoes and when I prepared it — and even put the recipe on the blog — Theresa told me that her mother was completely thrilled to have been acknowledged in so public a fashion.

I'm certain that Toni was hoping for a similar experience when she sent me her massa recipe, and had reason to be hopeful based on our past experiences together.

But I am not a bread baker. The idea of tackling Toni's massa recipe thoroughly intimidated me, and so this very sweet old lady's hand-written correspondence stayed tucked away where I could at once access and ignore it at the same time.

When I heard that she had died last year, Toni's letter and bread recipe were only feet away in a pile of papers atop my desk. I quickly thumbed through the stack and read through Toni's letter again, with a mix of sadness and guilt for having let her down. I kept the letter where I could see it for a week or two, but then it disappeared into the pile again, neglected as in the past.

Until now.



I'm sorry that I wasn't man enough to try your massa recipe, Toni.

But somebody out there is going to give it a go now that you'e shared it with them. 

I just know it.

Toni's massa sovada
(Not being a baker I found this recipe a bit confusing. But as it was written in Toni's hand I am reluctant to amend it. Perhaps those with more experience will find greater clarity in Toni's instructions. She would have liked that, I am sure.)

5 lbs. all-purpose flour
1 tablespoon salt
3 cups sugar
3 yeast cakes
12 extra large eggs, well beaten
1 cup lukewarm water
2 cups lukewarm milk

Dissolve yeast in water and set aside
Mix the sugar and eggs together and then add to the milk; mix until sugar is dissolved
Add the mixture to the flour and yeast and incorporate
Lastly, add melted butter (approx. two sticks) and incorporate
Cover and let rise until doubled
Divide into 5 greased bread pans and let rise 2 to 3 hours
Bake at 350 degrees F for 35-40 minutes

Tuesday, February 10, 2015

Toni's baccala


I’m in love with a woman who is not my wife. We met at a friend’s beach house in Rhode Island last summer, and within minutes I knew that I was hooked. We cooked and ate good food together, sat by the sea and watched fishing boats go by, sipped wine outside in the evening near the roaring fire pit and talked easily and without pretense.


My wife knows about all of this. Says she can understand how a man like me could fall so hard and so deeply for a woman like Toni. I married well. If the tables were turned I’m not so certain I could be so understanding.


I received a letter from Toni recently. She told me that she missed seeing me on my last trip down to New Bedford and that she looked forward to the next time we might meet again, perhaps this summer at the shore. In the letter was a recipe that she thought I might like to try preparing, a Portuguese baccala (salt cod) dish that Toni said was among her favorites. It’s made with cauliflower and potatoes and onions, not a way that I have ever had salt cod before. “Let me know if you like it,” she wrote.



I didn’t like it Toni, I loved it.

You too.


See you when the snow melts. I hope.


Toni’s Baccala

Salt Cod with Cauliflower & Potatoes


1 head cauliflower
1 1/2 pounds salt cod (soaked and ready to cook)
1 large onion
2 large potatoes
1-2 quarts chicken stock, as needed

Cut the potatoes into large cubes, partly boil then set aside.
Cut the codfish into cubes around an inch thick.
Break apart the cauliflower head and slice the onion, then saute in olive oil in a large pot for around 10 minutes.
Add 1 quart of stock, the potatoes and the cod. Add more stock as needed.
Simmer for around 30 minutes and serve.

 
countercounter