The Great Cupboard Clean Out Extravaganza... continues!

As I mentioned on Sunday, I'm moving. Well, that's one week from today. I may be rather light with the posts this week, but I've taken some blurry photos I'd like to share with you. I had half a box of pasta. SO I made tomato sauce. I made that legendary Marcella Hazan tomato sauce.

Earlier this month I was talking about butter with someone... it escapes me who. I said something along the lines of "Nothing in the kitchen won't be improved by the addition of butter, bacon, or chocolate. " In the case of tomato sauce, mmmmmm butter. The above is one can of diced tomatoes, one onion (cut in half, simmered with the sauce and removed before serving) and about four tablespoons of butter. Just simmer in a pot, low, about 45 minutes. So freaking good. I'm taking the end of it for lunch tomorrow.

Last night Christy and Duncan and Adam and I feasted on barbecue chicken and grilled corn and also, Kathy Frontino's unbelievably good potato salad. There are those who would argue that lack of mayonnaise renders this a non-salad potato dish. I wanted to tease you with this picture, but this is delicious and deserves its own post.

Tonight I tackled the phyllo dough in the freezer. Actually, I thought of it yesterday and put it in the fridge to thaw overnight. I also had an eggplant and some feta cheese. This is what I made. I am calling them eggplant feta triangles. Because it is late, my room is a mess, and all my creative energy is thoroughly sapped. Moving is no fun.

This recipe is for the small triangles you see at the top of this photo. The big ones were too floppy.

Eggplant Feta Triangles
more leftover recipe fun!

One medium eggplant
1/2 cup feta cheese
phyllo dough (half package, thawed according to package directions)
black pepper
melted butter, a couple of tablespoons

Roast the eggplant: prick it with a fork a few times, roast it in a 400 degree oven for about 45 minutes until it deflates. Allow to cool enough to handle, then peel the skin off and spoon the pulp into a bowl. Add the feta and pepper to taste, salt if you think it needs it. Make sure this tastes good, it's the filling of these weird little snacky things.

Unroll the phyllo, cover with a damp towel. On a work surface, lay out one sheet and brush lightly with butter. Cover with a second sheet of phyllo, butter the second sheet, and add a third. Using a sharp knife or pizza cutter, cut the phyllo the long way into 2 inch strips (depends on the size of the sheets how much you'll get out of one sheet. I cut mine into thirds.) Put a dollop of the eggplant mixture on one end, wrap it up like a table football - see photo above. Repeat until you run out of something. I ran out of filling first. Brush the tops of the triangles with the end of the butter and pop into a 350 degree oven for 15-20 minutes. Wait before you take the first bite! They're hot!