Sorry for my tardiness – I’ve been busy doing Very Important Things, like having lunch at Michael Allemeier‘s house, drooling over his Le Creuset collection, getting a few of his secret stash of wild strawberries to plant in my own garden, and trying to not let him see my knife skills.
(Although my belief is that if you can get an onion into pieces without taking any bits of your fingers with it, that totally counts as knife skills.)
When I arrived at his house yesterday, he was proofing bread in his dishwasher. Oh yes. At the very end, when it’s hot and steamy, he set two unbaked loaves on a board on the top rack. The heat! The steam! The brilliance! Why didn’t I think of that?
He bakes bread every week, using a starter named Jenny that lives in his fridge. Another story.
This penne – so easy, so cheesy – and a great use of leftover ham. We’ve been roasting hams on a semi-regular basis since the night W requested one as a bedtime snack. Turns out they’re about as low-maintenance as dinners get, and provide sandwich filler and leftovers for things like this pasta and this soup. I’m a fan of big bowls of cheesy pasta, especially when everything is tossed together in one go, and you can just dish up a big steamy scoop for everyone at the table. It was easy enough to make in about ten minutes at six AM for BT – the sauce comes together while the pasta boils. This is Michael’s recipe – it’s something he developed for the Dairy Farmers of Canada.