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The groundskeeper brought us a ton of eggplant and zucchini, so I introduced the Gascony region to İmam bayıldı. It was a huge hit. (This is basically the recipe, but it leaves out the cinnamon, which is key, and she peels the eggplants, which is wrong.)
İmam bayıldı, I now believe, because it was served to him with a Gascony rosé like this one: boutique.laballe.fr/fr/les-cotes-d…. Then he sampled the armagnac.
The zucchini became zucchini fritters, like these, but I made them with Ossau-Iraty cheese instead of parmesan. I couldn't figure out a way to add armagnac to the batter, but they were pretty good anyway. damndelicious.net/2014/04/02/zuc…
And one always has a sense of satisfaction when one figures out what to do with a huge gift basket of zucchini.
