The perfect boyfriend breakfast. CREDIT: Joan Erakit
I'm aware that this newsletter might be a tad controversial, but who doesn't like a good conversation starter these days?
Here's the thing: I love cooking for men, and I specifically enjoy cooking for someone that I am romantically involved with. There is an innate gratification that comes with the act. My mother and grandmothers raised me to value the man in my life and to show care by cooking for him. In our modern-day society, I know that it's not the most popular stance and our present culture encourages more autonomy in relationships. This has definitely revolutionized the way we live our personal lives as the old way of doing things (even the old way of prescribing “roles” in a relationship) has been tossed out. However, it has also caused a pool of negativity that I find a bit damaging.
In my experience, I tend to get shamed for this part of my personality. Sometimes it feels like I'm doing a disservice to the autonomy that women have fought for by baking a pie for a man I'm with — simply enjoying the act of cooking for a man you care for now feels wrong. Months ago, I was told by a woman I respect that it was just anti-feminist to cook for a man in 2022.
Is it really? More specifically, why is my desire to cook for a man now the barometer of just how feminist I am?
Gwyneth Paltrow put it so eloquently a few months back when she wrote, "For me, it’s not anti-feminist to serve; it’s an act of service that’s about seeing the other person and understanding their needs. It brings a particular energy and intimacy to a relationship."
I couldn’t agree more.
For the first time in a very long time, I'm dating again. It's a scary and oftentimes uncomfortable feeling to dip one’s toe into anything romantic, or even to give a guy a chance to get to know you. I'm taking things very slowly and allowing myself a lot of space to understand my needs and the needs of others.
Date night dressing. CREDIT: Joan Erakit
I've met some really great guys recently and have been impressed by the level of interest, care, and emotional availability they show up with. I also have to add that these Italians have a knack for planning fun dates and I’m so glad to have the opportunity to do things that are out of the box! Though I have yet to make a Boyfriend Breakfast for any of my dates, I have really enjoyed participating in Goop’s weekly tradition and coming up with tasty dishes that I believe any man would wholeheartedly enjoy.
This quiche is actually quite easy to put together and very delicious. Cooking is most definitely my love language, and it helps balance out my independent, ambitious, and career-driven side. I'm feminine, I'm a feminist, and I'm also happily domestic — I don't expect my future partner to think any less of me when I wake him up in the morning with this quiche.
Enjoy…
Ingredients
-Medium size bowl of spinach
- A cup of chopped asparagus
- A cup of chopped mushrooms (use what is in season wherever you are in the world)
- 1/2 a cup of coarsely chopped parsley
- 1/2 a cup of coarsely chopped prosciutto Cotto (cooked ham if you will)
- 1/2 a cup of a yellow onion, diced
- 3 cloves of garlic, diced
- 1 cup of milk
- 6 eggs
- 1/4 cup of shredder Parmigiano Reggiano (parmesan)
- Diced feta cheese
- Salt & pepper to taste
- A pinch of pepperoncini (chili pepper)
- Prebaked pastry (store-bought)
- 2 tablespoons of butter
- 4 tablespoons of olive oil
Instructions
Step 1: Preheat the oven to about 350 degrees and line your baking dish with parchment paper before placing the pre-baked pastry. In a stovetop pan, assemble the butter, oil, onions, and garlic and saute for about 4 minutes over medium heat.
Add mushrooms and asparagus then cook for another 5 minutes. You can then add the spinach, prosciutto, salt, pepper, and peperoncino to taste, cooking for an additional 3 minutes. Add half of the parsley, cook for another 3 minutes, and then kill the heat and set aside.
Step 2: In a separate mixing bowl, combine the eggs, milk, Parmigiano, and a pinch of salt and whisk until creamy perfection.
Step 3: Transfer the cooked vegetables to the pastry and spread them as evenly as possible around. Carefully, pour the egg mixture to cover the veggies, and then sprinkle feta around. You can be generous with the feta, but I go with about a handful. Sprinkle the rest of the parsley, top it off with a dash of pepper, and bake for about 35-40 minutes, or until a fork comes out clean from the center. Cool for 5 minutes before serving alongside a fresh cup of coffee, in bed, preferably.
As always, tag us on Instagram in your photos: #cookingwithJoanInItaly