buratta and tomato toast
first attempt at Philly cheesesteak
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One of the kids was reading Ken Haedrich’s Pie Academy book and decided to make home made cherry pie from scratch. Superb, large/ripe cherries are running $1.50 - 2.50 / lb in our region now, and when they’re that cheap - perversely - they tend to be of the best quality.
A weird rarely used rolling tool was used to cut the notched lattice crust. I don’t bake, so all the crazy gadgets related to that are beyond my ken. I just get a little hyper about how they treat the French ceramic pie pan, which in the end I requested they put away.
I cannot ever recall a better tasting cherry pie than this. Akin to wine, there is such a difference between working with naturally sweet fruit versus underripe berries jacked up with sugar/syrup to cover that up. No pectin was needed for this, btw. The pastry chef changed into a red shirt, after their first (white, now pink) one was stained from murdering all those innocent berries.
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Spaghetti Carbonara w/Smoking Goose Guanciale
didn’t have any Fava Beans but we did pair it with a “nice Chianti”.
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I made something similar tonight - spaghetti with sweet peas, black pepper, pecorino and bacon crumbles. I had prosciutto, and eggs, but the kids didn’t want those, so I left them in the fridge. Crazy awesome garnish: crispy onions thrown on top and mixed in. This is the stuff people put on Thanksgiving green bean casseroles.
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Beautiful result there, Arv.
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You can also get the guanciale lardons for about the same price.
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Beautiful pie. Love the little hearts made from left-over dough. It’s always great to see kids get into cooking. I would’ve let her use the ceramic dish.
My wife always cuts hearts out of the top crust to show the fruit heart shaped.
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Look at that guanciale! I just want to baste myself with it like Kramer and the butter!
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Then shower under the Commando 450 to rinse off.
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Kitchen’s being renovated; so had to stick to simple dishes as am using a makeshift one: grilled MS6 Australian “Wagyu” bone-in ribeyes & spaghetti w/ black truffles. Some 2007 Gaja BdM Rennina for the steaks.
Pork Shank (osso bucco style) with polenta
So tender it fell apart in spite of trying so hard to keep it together
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Tonight is Prime NY strip with my version of Mexican street corn, Gazpacho from Katie Button’s cookbook and freshly shelled peas from the garden.
Cream of Tartar making its once a year emergence from the spice rack!
Not yet! It’s just whipped cream on top. 
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Oi. That and filo powder are my least used items. I was decluttering the top reaches of those racks yesterday in an attempt to find something (to no avail) and saw those forlorn bottles.
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