Contribution by Chiara Triska

CT: A fond food memory, when I think of Altadena, is homemade pasta with various homemade sauces. My friends and I would have regularly scheduled pasta/dinner nights in my kitchen — creating, communing, and of course eating.

Our kitchen on W. Terrace St. was my dream kitchen. It had an island, modern appliances (that worked!), granite countertops, and the dreamiest picture window that perfectly framed a row of purple and pink bougainvilleas on the driveway.

My favorite spot was a corner on the island where I could look out the window while working and spy on the rotund finches, hurried hummingbirds, curious crows, and watch giant, yellow swallowtails prance about the flowers. I spent so much time in my kitchen. The sink looked over the same driveway, so even doing dishes never felt like a chore.

I miss my Altadena kitchen immensely as I spent so much time there. I’d love to contribute to something that brings together like minded people and creates a bond with the existing community.

Chiara Triska, 47, moved to Altadena in 2021. She works as a Casting Producer, designs jewelry, and enjoys crafting, cooking, hiking, and pickle ball among other hobbies. She lost her home in the Eaton Fire.

CHIARA’S OXTAIL RAGU RECIPE

CT: Brown oxtails in a Dutch oven, sauté onions, carrots, garlic, rosemary, bay leaves, thyme. Add red wine to deglaze and add a can of plum tomatoes, tomato paste and cook out wine a bit. Add oxtails back to pot and cover with water and beef broth. Bring to a boil and then simmer with the lid until the oxtails are fall of the bone tender. Remove oxtails from pan and shred the meat and add it back to the sauce. Season to taste.

Ingredients:

• oxtails
• onion
• carrot
• garlic
• rosemary
• bay leaves
• thyme
• canned plum tomatoes
• tomato paste
• red wine
• beef broth
• salt & pepper
• neutral oil
• pasta of your choice

Instructions:

• Brown (salt and pepper seasoned) oxtails in neutral oil in a dutch oven. Set aside.

• In the same dutch oven, sauté onions, carrots, garlic, rosemary, bay leaves, and thyme.

• Add red wine to deglaze and then add tomato paste and plum tomatoes. Let simmer.

• Add browned oxtails back into pot and cover with water and beef broth. Bring to a boil and simmer with the lid on until the oxtails are fall-off-the-bone tender.

• Remove oxtails from dutch oven. Shred the meat and add back into the sauce. Season to taste.

• Enjoy over pasta and alongside friends.

Note: This contribution was sent to Altadena Cooks through google form, and responses have been edited lightly for clarity. See an issue? Please email me at altadenacooks@gmail.com