Because the Bitterballen were not worthy...

[bloodsong1]

But today's dinner is definitely a candidate for



I've had marrow bones in my freezer for a while now, so after a brief discussion, we agreed on roasted bone marrow and home made noodles. Zahde had inherited her family pasta machine and left it at my house. Whee.

I defrosted the bones while Zahde made the dough and assembled the machine. I helped her feed the dough into the press side, marveling at how ancient and simple this task was. It was also time consuming. The bones were put into a 300 degree oven for an hour. Zahde had started feeding the dough before then and I was still cooking linguini when the bones were done.

We made linguini in four batches and Cuteness helped turn the crank. I boiled the linguini in salted water with a dash of olive oil. As the noodles cooked, I sauteed garlic in butter while Zahde snapped fresh beans for steaming. Everything came together within ten minutes of the bones being brought out to rest.

I don't have the wide straws for sucking. The bones themselves were center cut, so no knuckles to keep all the goodness in. I also didn't put anything on or in the bones.

All that being said, it was DELICIOUS! The noodles were that perfect texture you just can't get from the store and the marrow and fat mixed very well with the garlic butter.


We are currently simmering the bones for craft or Craft use, depending on what inspires us.

What to Eat?! My attempts to cook like my husband. There are no guarantees. Witness the Bittrballen. Waaaaayyyyyy too much salt. It was sad.

Comments

[chezelliott.livejournal.com]

As long as you learn from your mistakes, there's no such thing as a cooking failure. The only real cooking failures are the ones where someone says they're never going to cook again.

[page-of-swords.livejournal.com]

Yep

[chezelliott.livejournal.com]

What exactly are Bitterballen supposed to be when they are at home?

[chezelliott.livejournal.com]

Never mind, wikied it. Always always ALWAYS go light on the salt. ALWAYS ALWAYS ALWAYS taste your raw meat mixture before cooking it. You're over 30 and germs haven't killed you yet, it's unlikely you'll die from eating raw meat. My grandmother always tasted the meatloaf/meatball/hamburger/whatnot raw beef before she cooked it. Lived to be almost 80 and would have lived longer if she had had more than one kidney while pregnant twice and not been seriously overweight most of her life.

[b1bl10v0re]

I agree with chezelliott. Also since she brought up tasting raw meat, growing up, whenever we went over to my grandparents house, my grandfather(who was from Germany) always ate, what he referred to as Gehacktesfleisch, which translates to chopped meat, but was like Steak Tartar. It was just high quality ground beef with salt and pepper served on finely sliced Rye or pumpernickel. My uncle makes it for the Christmas holidays and it is a dish that I always look forward to. Long story short, none of us have gotten sick from eating it :)

[chezelliott.livejournal.com]

I LOVE Gehacktesfleisch!

[bloodsong1.livejournal.com]

The meat was store cooked rotisserie chicken. It was the sauce I made that was over salted and that came from trying to lightly sprinkle out of a box. I tasted it and thought "Maybe Zahde will like it, she likes salty."

I was wrong.