saansaturday: (skirt)
( Saturday, 6 August 2005 22:51)
I made focaccia again today, continuing with my tradition of never using the same recipe twice. This time the focaccia had the mouthfeel of a chewy baguette...not exactly right...but it was good anyway. I used the deliciously-erotic Kalamata olives V obtained from Greece for me. :)

recipe and photos )
saansaturday: (Default)
( Wednesday, 2 March 2005 12:49)
I got fabulous help from [livejournal.com profile] misia yesterday and discovered that my sponge was indeed still good--it just needed a little waking up. After the difficulties with the sponge the rest of the process was simple, pretty much the same process as with any yeast bread. I've got a sage plant in my window that grows like a weed; I used most of its leaves in the bread yesterday and it already has grown at least half of them back today.

This focaccia is much closer to what I want than the previous one but still not quite there. The texture was right, the flavor magnificent, but I thought it wasn't oily enough. Also the bottom of the bread was too soft--I'm not sure why it ended up soft this time when it was crispy last time. Last night I topped large slices with thinly sliced zucchini and mushrooms and fresh buffalo mozzarella and put them under the broiler for a sort of focaccia white pizza. Yum!

not a great photo )
for the love of foodMmmm, 'twas a tasty weekend.

I started with a Turkish feast on Friday night--Imam Bayildi and Kabak Mücveri. Imam Bayildi ("the Imam fainted") is an almost simple combination of eggplant, tomatoes and olive oil that somehow manages to be a nearly unearthly delight. The eggplants are peeled in a striped pattern and halved lengthwise. After frying the eggplant halves in olive oil, they are stuffed with a simple oily tomato and onion sauce. A bit of water is added to the pan and they are braised in the oven. The dish is allowed to come to room temperature before the carnal indulgences begin. :)

Kabak Mücveri are zucchini fritters. Grated zucchini is drained of its liquid, then mixed into a batter with feta, eggs, flour and seasonings. The little zucchini pillows are fried in olive oil, of course. The insides are soft and light, the outsides just slightly crispy. Gods, I could eat thousands of them. They're good dipped in yogurt or mayo that's been seasoned with garlic. (Recipes for the Turkish feast can be provided upon request).

We had duck soup on Saturday. I found some yummy-looking duck pieces (legs and thighs) at the market and already had duck broth sitting in my freezer just waiting for such an occasion. The soup was simple--after browning the duck pieces and pouring off the fat for another use, I moved the duck to the edges of the pan and let my mirepoix sweat until the veggies were tender. I added lots of water and the duck stock (I only had about 2 or 3 cups of stock) along with some whole fresh herbs and brought everything to a boil. I turned it down to simmer for about an hour, then removed the herbs and duck pieces. I took the duck meat off the bones, added it back to the soup, adjusted the seasoning, then added my homemade wide egg noodles (pappardelle). I served the soup with the last slices of my Italian Bread.

On Sunday I made Truffle and Cracked Pepper Focaccia, using this recipe. The flavor is so divine with the truffle oil. I just have this thing about truffles, they give me such pleasure. It made a huge loaf, I mean huge. I'm going to think of some sandwichy way to eat it for lunch today, maybe with marinated cherry tomatoes, maybe avocado?

cheesyThen for dinner I made Itty Bitty Penne and Cheese. V was asking for Mac and Cheese, so I bought a big block of Irish Cheddar at the market. But Sunday night when I started cooking dinner I found that I didn't have any macaroni. But I did have these great mini penne. After a lot of experimentation, I finally found my favorite recipe for this dish...and it's revealed right here! )

I only took pictures Sunday night. Here's the photos of the Truffle and Cracked Pepper Focaccia and Itty Bitty Penne and Cheese )
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