The Art of Food

Oxtail Ragu

When experimenting with interesting meat and different cuts, sometimes, you have to give up one thing to get a completely new dish. I originally wanted to do a rabbit ragu but couldn’t find any rabbit at any butcher shop so went for the oxtail instead. Oxtail can be somewhat bland so you have to make sure you season it properly. 

Ingredients:

• 1 lb oxtail
• 1 lb stew beef, cut into large chunks
• 1/2 kobocha squash, deseeded and peeled, cut into large chunks
• 1 red onion, medium diced
• 1 serrano pepper, chopped
• 2 stalks celery, medium choipped
• 2 large carrots, cut into large chunks
• 1 turnip, cut into large chunks
• 1 glass red wine
• 4 cups chicken stock
• 4 tablespoons butter
• 1 block Parmesan cheese
• 1 tablespoon flour
• 2 bay leaves
• Sprig fresh rosemary, leaves picked off and coarsely chopped
• Sprig fresh thyme, leaves picked off and chopped
• 1 lb linguine
• 1 orange, zested
• 1 bunch fresh parsley
• Salt and pepper

To Make:

1. Season the meat on all sides with salt and pepper. 
2. Heat up some olive oil to a large pot and sear the meat on all sides for a couple minutes on high heat just to get a nice browned side, not cooked through. Remove the meat with tongs and set aside. 
3. Add a bit more oil if necessary and add in the vegetables, serrano pepper, thyme, rosemary, and bay leaves. Cook for 10 minutes on medium-low heat , stirring occasionally. 
4. Add the meat and flour, stir everything together. Add the wine and 1/4 of the orange zest. Also, add a good pinch of salt and pepper. Stir. Pour in the stock. Add a bit more if the meat and vegetables aren’t just covered. 
5. Bring to boil, cover with a lid, and turn heat to medium-low. Cook like this for 3 1/2 - 4 hours. If the stew bubbles over, lower the heat a bit and cover with lid slightly askew. 
6. When the meat is tender and falling apart, fish out the oxtail, and pull the meat off the bones and put back in the stew. Discard the bones. Also, pull out the bay leaves. 
7. Add in most of the orange zest, the butter, and a good handful of shredded Parmesan cheese. Taste and if needed, add more salt and pepper. 
8. Cook pasta in a separate pot, and when al dente, add to the meat stew. 
9. Stir everything together, add fresh chopped parsley and some orange zest on top, and serve.
10. Enjoy with fresh bread!

Hearty and delicious!

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Turkey Zucchini Burgers

Ingredients:

• 1 lb ground turkey
• 1 large zucchini, coarsely grated
• 3 green onions, chopped
• Small handful fresh mint, chopped
• Small handful fresh cilantro, chopped
• 1 teaspoon ground cumin
• Salt and pepper ~ about 1/2 to 1 teaspoon each
• 1/2 teaspoon paprika
• 1 tablespoon worchester sauce
• 1 egg

To Make:

1. Preheat oven to 425
2. Mix all the ingredients together and form into small/medium sized patties.
3. Heat up some olive oil in a large pan and sear the burgers on each side for 2 minutes without moving so they get browned. 
4. Transfer burgers to sheet tray and add cheese slices on top of the burgers. Pop in the oven for 6-7 minutes.
5. Build your burgers according to preference.
6. Enjoy!

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Roasted Yams with Figs and Balsamic Glaze

Ingredients:

• 2 large yams
• Small bunch green onions
• 1 teaspoon chili flakes
• 6 figs, cut into halves and quarters
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons sugar
• Olive oil
• Salt and pepper

To Make:

1. Preheat oven to 475
2. Scrub the yams and cut them into wedges, about 8 per yam.
3. Spread out on a baking sheet, drizzle over with olive oil and season with salt and pepper. Bake for 25 minutes.
4. Cut the green onions into inch-long segments. 
5. In a small frying pan, heat up some oil and throw in the green onions with the chili flakes. Saute for 4 minutes, until softened. Set aside and mix with yams when they are out of the oven. 
6. Heat up the balsamic vinegar and sugar in a small pan. Bring to boil, turn heat down and simmer for 3 minutes, until thickened. Allow to cool. 
7. In a large bowl, mix together the yams, green onions, and figs. Drizzle over with balsamic glaze. Toss together. 
8. Season if needed. 
9. Enjoy!

Easy side dish with exciting twists. 

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Mushroom and Leek Stroganoff

Ingredients:

• 1 lb brown crimini mushrooms
• 1 large leek
• 1/3 cup sour cream
• 2 tablespoons heavy cream
• 1/4 cup chicken stock
• 1 fresh rosemary stalk, leaves picked and chopped coarsely 
• 2 fresh thyme stalks, leaves picked and chopped
• 1 tablespoon of butter
• 1/2 lb linguine pasta
• Olive oil
• Salt and pepper

To Make:

1. Wash and slice the mushrooms. 
2. Cut the tough green part of the leek off and discard. Cut the leek in half lengthwise and run under cold water at an angle so all the dirt can run off. Gently press your fingers into the grooves to remove hidden dirt. VERY important so as not to get gritty food. 
3. Chop leek into 1/4 inch thick slices.
4. Boil a pot of salted water for the pasta. Once boiling add pasta and begin working on sauce. The pasta will cook while you make the sauce.
5. In a large pan, heat up some olive oil on medium-high and drop in the mushrooms. Allow them to brown by not moving them too much. Season with salt and pepper. Add in the rosemary and thyme and stir. 
6. Once mushrooms are browned, add the leeks. Turn heat down to medium. Cook for a few minutes until they have softened. 
7. Add in the chicken stock and allow to reduce almost all the way. Add butter and stir. 
8. Add in the sour cream and heavy cream, and stir. Once incorporated, turn heat to low.
9. Taste and adjust seasoning as needed. 
10. Add the noodles directly from the pot to the pan and incorporate. 
11. Enjoy!

This is a great vegetarian alternative to beef stroganoff. 

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Cauliflower, Walnut, and Pomegranate Salad

Ingredients:

• 1 head cauliflower
• 2 celery stalks
• 5 tablespoons toasted walnuts
• 1 pomegranate
• Olive oil
• Small bunch fresh parsley
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoon maple syrup
• Salt and pepper

To Make:

1. Cut the cauliflower into florets and roast for 35 minutes at 425 degrees. Seasoned with salt, pepper, and olive oil before roasting.
2. In a small pan, on medium-high heat toss the walnuts a few times until they begin to toast. About 3 minutes. Remove from pan and set aside. 
3. Chop the celery on an angle to create long slices. 
4. Cut the pomegranate in half and in the sink, over a big bowl, use the back of a spoon to gently hit the seeds out of the shell into the bowl. 
5. in a small bowl, combine 2 tablespoons olive oil with the vinegar, cinnamon, allspice, and maple syrup. 
6. In a large salad bowl, mix cauliflower, celery, pomegranate seeds, and chopped parsley. Stir in the dressing and walnuts, mix. 
7. Season with salt and pepper to taste and serve. 
8. Enjoy!

This was inspired by a recipe in Jerusalem but I changed a few things. 

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Food Clothes by Browns.

I’d rock the shit out of this. 

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Sundried Tomato Risotto with Arugula

Serves 2

Ingredients:

• 1 medium onion, diced
• 1/2 cup white wine
• 3 1/2 cups chicken or vegetable stock
• 1 cup arborio rice (or use medium grain rice)
• Handful freshly grated Parmesan cheese
• 1/2 lemon
• Arugula
• 10 sundried tomatoes, chopped into small chunks
• Olive oil

To Make:

1. Heat up the chicken stock in a small pot and add the sundried tomatoes to it. Bring to boil and turn to a simmer.
2. In a large pan, heat up some olive oil on medium-high and add in your diced onion. Saute until translucent. 
3. Add in the rice and cook for 2-3 minutes, to toast it.
4. Add in the wine and allow to fully absorb. When there is no more liquid, add the chicken stock to the rice one ladle at a time, stirring often. 
5. The rice will slowly absorb the liquid of the chicken stock and as it does, add more. Add the tomatoes with the stock. The total time should be around 20 minutes of adding liquid, absorbing, and stirring. The rice should be creamy but still have a slight bite to it. 
6. Turn off the heat and add the juice of 1/2 lemon and the Parmesan cheese, stirring to combine. 
7. Add a large handful of arugula and stir that it as well. 
8. Serve with some fresh arugula on top, drizzle a little olive oil, and enjoy!

Simple and delicious! 

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