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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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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Vegetarian Moroccan Stew with Couscous

Serves 2-4

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 lemon
• 1 14oz can diced tomatoes
• 1 yam, peeled and cubed into medium chunks
• 1 Italian squash, cubed into large chunks
• Large handful frozen peas (can be a mixed variety. I used the kind with pearl onions.)
• 1 clove garlic, thinly sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper
• Optional: 1 “chicken” breast aka soy protein in the shape of a chicken breast

To Make:

1. In a bowl, mix couscous with pinch of salt and pepper, a drizzle of olive oil, and the juice of half the lemon. Add in the cup of boiling water, stir, cover and let sit for 10 minutes. 
2. Meanwhile, if using “chicken,” heat up a small pan with a bit of olive oil, place “chicken” in center, season with salt and pepper, and cook on both sides on medium heat until browned. Set aside.
3. In a large pan, heat up some olive oil and add in the cube yam. Saute on medium heat for 5 minutes. Add in the cinnamon and cumin and season with salt and pepper. Coat the squash and continue cooking until it starts getting tender. 
4. Add in the Italian squash and garlic. Cook for 5 minutes. 
5. Chop your “chicken” into similar sized chunks and add to pan along with the can of diced tomatoes, the frozen peas, and juice of the other half of the lemon and stir everything together. 
6. Cover with a lid, turn heat to medium-low and allow to simmer for 5 minutes. 
7. Taste and season with salt and pepper if needed. 
8. Serve over fluffed couscous.
9. Enjoy!

A great vegetarian meal that’s filling and delicious!

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Butternut Squash Soup with Cauliflower and Goat Cheese

Ingredients:

• 1 2lb butternut squash, peeled and chopped into cubes
• 2 quarts organic free-range chicken stock
• 1 red onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 4 cloves of garlic, minced
• 1 fresh red chili or a jalepeno pepper, deseeded and chopped
• 1 head of cauliflower, florets cut off and into equal sizes
• Goat cheese
• Croutons. Check out my recipe for homemade croutons here!
• Fresh basil
• Chili flakes
• Dried rosemary
• Olive oil
• Salt and pepper

To Make:

1. In a large soup pot, heat up some olive oil on medium heat and add in your chopped onion, celery, carrot, chili pepper, and garlic. Add 1 tablespoon of dried rosemary. Saute gently on medium-low heat, stirring often, until veggies are soft. About 10 minutes.
2. Add in your butternut squash and the chicken stock and bring to a boil. Turn heat down and simmer for 30 minutes with a lid askew. 
3. When the squash has softened, puree with a hand blender or transfer the soup into a regular blender. 
4. Put the soup back on the stove on medium-low heat and add the cauliflower.  Taste at this point and season with salt and pepper until desired taste is reached. You may also add in chili flakes if you like a little kick. 
5. Simmer for another 10 minutes. The cauliflower should be softer but still firm to the bite. Not mushy…
6. Serve with wonderful croutons, a few crumbles of goat cheese, some fresh basil, and a drizzle of olive oil. 
7. Enjoy!

Best cold weather soup. Also really good for a holiday menu. 

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Homemade Croutons

Ingredients:

• Several slices of bread. Good to use bread that’s old and you know you’re not going to finish. 
• Olive oil
• Salt and pepper
• Garlic salt
• 1 clove finely minced fresh garlic
• 1 tablespoon finely chopped fresh parsley

To Make:

1. Cut the bread slices into cubes the size of croutons
2. Heat up a large frying pan on high and add a few tablespoons of olive oil
3. Add in your bread and fresh garlic
4. Start tossing the bread so it does not burn
5. Season with salt and pepper to taste
6. Add a dash of garlic salt to taste
7. Keep tossing the bread until browned on all sides. Add a little more oil if the pan is starting to smoke.
8. Once it is done, quickly transfer to a plate or bowl lined with paper towels so the excess oil is soaked up
9. Sprinkle croutons with fresh parsley
10. Enjoy with soup or on their own!

A really great way to save that old bread that you can’t finish. 

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Chicken Maryland

Ingredients:

• 4 chicken thighs with bones and skin
• 1/2 cup white wine
• 1 small onion
• 2 ears of corn
• 2 bananas
• 4 strips of bacon
• Small bunch fresh mint
• 1 12 oz can of chickpeas or garbanzo beans, drained
• 1 cup half and half or heavy whipping cream
• Chili flakes or 1 fresh red chili pepper
• Salt and pepper
• Olive oil

To Make:

1. Preheat the oven to 350 F
2. Finely dice your onion and cut the corn off the cobs
3. Slice the red chili into thin rounds. Don’t worry about the insides, they’re good.
4. Season each of the chicken thighs with salt and pepper on both sides, but more heavily on the skin side. 
5. In a large skillet that will fit all the chicken thighs, heat up 2 tablespoons of olive oil. 
6. Place the chicken thighs, skin side down, in the pan on medium-high heat and allow to brown. Do not move the chicken. Cook for 3 minutes until browned. Use tongs to remove the chicken and set aside.
7. In the same pan, add the onions and turn the heat down to medium. Season with salt and pepper and stir. Add in the chili rounds or a pinch or two of chili flakes depending on how spicy you like it. Allow to cook until the onion has softened. About 3 minutes. 
8. Add in the corn and the chickpeas and cook for an additional 1 minute. Then add in the wine and cook it down until there isn’t too much liquid left. 
9. Add in the cream, cook for 1 minute and turn off the heat. Taste to see if it needs any salt. 
10. In a baking dish that will fit the chicken in snuggly, pour in the corn mixture and arrange the chicken thighs on top, with the skin sides facing up. The corn sauce should be all the way up the sides of the chicken but not covering it. 
11. Break the bananas in half and cut those halves in half so you have four half-length pieces. Gently fit them in the baking dish between the chicken and the sides of the dish on each side of the baking dish. 
12. Tear the leaves of the mint off and push them into the corn sauce in between the chicken. You should only use about 8-10 leaves, depending on size. 
13. Arrange a piece of bacon on top of each chicken thigh. 
14. Put the baking dish into the oven for about 25 minutes or until the chicken has cooked through. Serve with a fresh sprig of mint!
15. Enjoy!

This is one of my favorite recipes as it combines the sweetness of the corn and bananas with the creaminess of the chickpeas and cream. So good. 

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