What's For Dinner?

[Unsomnambulist]

You are correct, sir! It is called chitarra (Italian for "guitar"). You lay thick sheets of fresh pasta on top of the "strings" and go across them with a rolling pin to push them through. The wires make a rough, square edge on the pasta that holds pasta sauce well.

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Can you play EGBDF on it? (Every good boy does fine).

 

[axolotl]

Can you play EGBDF on it? (Every good boy does fine).

What a callus suggestion.

 

[Unsomnambulist]

What a callus suggestion.

Make sure you have bandaids first?

 

[axolotl]

Make sure you have bandaids first?

You don't want blood in the marinara!

 

[Nickyboy]

You don't want blood in the marinara!

Some consider it their secret ingredient.

 

[Nickyboy]

Burgers and corn-on-the-cob on the grill. Perfect burgers and charred corn. So good!

 

[Nickyboy]

We made fallafel waffles for dinner tonight. This would be an equally good breakfast.

 

[Ojai Sam]

Mrs. Ojai has been exercising her culinary creativity more of late. Last night, she turned out a pork crown roast. We had to special order this cut from Westridge Market. It arrived looking like so:



Mimi slow roasted it and added a sauce dijonnaise, which in itself required an hour of chopping and mincing.

Rather than potatoes, she went with a rustic cornbread stuffing. Medium grind yellow corn in the cast iron skillet.

Add a few haricot vert, and voila!



After a lot of agonizing (white or red?), I went with a Macon-Villages Chardonnay to pick up the cream in the sauce and amplify the mild flavor of the meat.

Magnifique!

 

[Unsomnambulist]

Pork Crown Roast is a new one on me!

 

[Nickyboy]

Mrs. Ojai has been exercising her culinary creativity more of late. Last night, she turned out a pork crown roast. We had to special order this cut from Westridge Market. It arrived looking like so:

View attachment 4035

Mimi slow roasted it and added a sauce dijonnaise, which in itself required an hour of chopping and mincing.

Rather than potatoes, she went with a rustic cornbread stuffing. Medium grind yellow corn in the cast iron skillet.

Add a few haricot vert, and voila!

View attachment 4036

After a lot of agonizing (white or red?), I went with a Macon-Villages Chardonnay to pick up the cream in the sauce and amplify the mild flavor of the meat.

Magnifique!

Love it! Why did they tie it so tightly? When ever I have done crown roasts, I tie them with an opening in the middle into which I put and cook the stuffing. Is that standard issue out on the West Coast?

 

[Nickyboy]

Making my Tante Marta's Swiss stuffed cabbage rolls with a sour cream sauce. Some green beans on the side.
And an apple crostata for dessert!

 

[Ojai Sam]

Love it! Why did they tie it so tightly? When ever I have done crown roasts, I tie them with an opening in the middle into which I put and cook the stuffing. Is that standard issue out on the West Coast?

Apparently.

She did put some of the stuffing in the middle,

 

[Nickyboy]

Apparently.

She did put some of the stuffing in the middle,

Probably keeps the meat more moist. The ones I have done looked like this:


A good 6" ring inside.
Well, what ever! Like they always say: "One is an East Coast thing! The other....well..."

Spoiler

I keed!
I have been watching a lot of cooking show that feature local farmers/harvesters in California who sell to restaurants. We have that here too. But for some reason, it looks like you have a better and more varied selection. I need to plan my culinary expedition to CA!!

 

[Nickyboy]

Making my Tante Marta's Swiss stuffed cabbage rolls with a sour cream sauce. Some green beans on the side.
And an apple crostata for dessert!

The rolls are done. Just need to add the sour cream to make the sauce:



And an apple Galette for dessert:

 

[axolotl]

^ I lurve all the photos above.

Pork Crown Roast is a new one on me!

..and the Ford Crown Victoria is a car!

P. S. I think some o' youse is wrapped too tightly, but I digest.

 

[Nickyboy]

I roasted a chicken the other day and then made stock with the carcass. What to do with it! I am now making fresh, home-made ramen noodles so we can have ramen bowls for dinner, scented by shallots, garlic, and lemongrass. Also adding in shredded chicken, shiitake mushrooms, pak choi, and hard-boiled egg.
I just wish I had a recipe for the little fish cake slices they put in at the ramen houses.

 

[Unsomnambulist]

I roasted a chicken the other day and then made stock with the carcass. What to do with it! I am now making fresh, home-made ramen noodles so we can have ramen bowls for dinner, scented by shallots, garlic, and lemongrass. Also adding in shredded chicken, shiitake mushrooms, pak choi, and hard-boiled egg.
I just wish I had a recipe for the little fish cake slices they put in at the ramen houses.

 

[Nickyboy]

^OH YEAH!!

 

[Nickyboy]

Pizza with fresh mozzarella and fresh tomato filets

 

[Nickyboy]

We are making hoisin chicken lettuce wraps for dinner topped with carrot strips, chopped peanuts, and scallions. There is going to be a lot of left over filling. Might be good in a wrap for breakfast!