Truffle and Cracked Pepper Focaccia and Itty Bitty Penne and Cheese

[saansaturday]

Mmmm, '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?

Then 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 . . .

My Favorite Mac and Cheese

1/2 cup bread crumbs
1-2 Tbsp butter
Salt and fresh ground pepper to taste
About 1/2 tsp. dried basil, crushed
About 3 cloves, more or less, minced garlic

1 lb. macaroni or itty bitty penne
1 lb. cheddar, your favorite kind
1 package cream cheese or mascarpone
2 heaping Tbsp butter
2 beaten large eggs
A splash of milk
More salt and fresh ground pepper to taste


Preheat oven to 180 C (350 F).

In a skillet, melt the 1-2 Tbsp butter. Add the bread crumbs, garlic, basil, salt and pepper. Cook, stirring often over medium until the bread crumbs have gone crispy and golden brown.

In a large pot of boiling water, cook macaroni until almost al dente, then drain well. Cut cheddar into cubes. Add the butter, cheeses, eggs, milk, salt and pepper to the pasta. Mix well. Pour into a well-buttered casserole dish. Top with the seasoned bread crumbs. Bake 30 minutes.



I only took pictures Sunday night.

Comments

[(Anonymous)]

That looks so delicious, wow I'm going to definately try that recipe for mac & cheese and Foccacia always is a great accent to almost any pasta dish :)

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