by Max Brantley
Joel DiPippa is back with a report and photos on some of his home cooking.
Dinner for a foggy night
A porkchop, pan seared and braised in a red sauce. The standard red sauce was started with some sweated onions and garlic and embellished with a touch of tomato paste, crushed red pepper, and a generous pour (probably a cup or so) or red wine (the same carmenere in the glass) beyond the usual array of motley components. As the sauce cooked down, the perciatelli finished up as I threw some oregano and basil into the sauce for aromatics. Some rough chopped scallions provided the color contrast, a satisfying crunch, and a bite to bring out the red wine's impact on the sauce.
Dessert? Homemade limoncello. I've been refining my recipe for quite some time now ... and it is wonderfully tasty - lemony with enough tart to really open up the sweetness of the drink.