In the oven right now

[Jenise]

This:

viewtopic.php?f=5&t=40374

First time I've made it since the Terrine Dinner for which I created it. Will serve slices pan-seared over roasted celery baked off in a parmesan béchamel, with a tellegio-raddichio tart on the side. My course for Supper Club dinner tomorrow night, wherein the theme is Italian and the evening will start with an Amaro tasting. We're taking Fritz so we don't have to worry about driving home!

How about forming cappellini into the square ramekins borrowing the technique used to make the bun for a ramen burger?



*paid for by Square Ramekins Advocacy Group.

Practicing already for this year's event, I see....

[Jenise]

How about forming cappellini into the square ramekins borrowing the technique used to make the bun for a ramen burger?

*paid for by Square Ramekins Advocacy Group.

This was, actually, a pretty brilliant idea, Mr. SRAG. But because I wanted to keep the carbs down (the starter was already risotto by someone else, and one of the other couples is on a medically required zero carb diet at the moment--I wanted to keep it vegetable, so I planned to serve it atop an eggplant pepperonata. Day of, however, I sliced into my one eggplant and found it brown end to end so there went that.

I actually served the leftovers a few nights later on a leek risotto and sauced it with a cucumber-emulsified oregano pesto--outstanding. A much better dish than whatever I did with the original. Strangely, I can't quite remember what I did.

How about forming cappellini into the square ramekins borrowing the technique used to make the bun for a ramen burger?

*paid for by Square Ramekins Advocacy Group.

This was, actually, a pretty brilliant idea, Mr. SRAG.

Thank you.

A much better dish than whatever I did with the original. Strangely, I can't quite remember what I did.

Welcome to Cooking with Seniors!

*paid for by Are My Glasses Still On Top Of My Head?