jeffcooksdinneragain

  This dish started with the discovery of an ox tail in the beef case at Rineer Family Farms. It’s a cut that appears rarely and Emily told me it was the only one left from the three steers they butchered in the last month. So lucky me. I snapped it up and then decided to thaw it and cook it on a cold damp winter day. Heat from within! In addition, I decided to try something crazy – which was recoding myself talking as I cooked, a kind of radio show narration of the evolution of this dish. If you have nothing better to do with your time, you can listen for 40 minutes! But here’s the dish: Ingredients Oxtail, 3.75 lb at room temp (@RineerFamilyFarms) 1.5 XL White Onions, thin sliced (@RineerFamilyFarms) 1 head garlic, chopped (@haydayfarmsorganics) 1 L gold rush or other apple, cored and roughly chopped (handsontheearth.com) 2T dry tarragon 2T Balsamic vinegar + more for finishing 2T Worcestershire Sauce 1.5 T molasses ¼ to ½ c red wine, preferably dry Salt and pepper 2T olive oil 2...

Rice Latkes with Crispy Onions and Mint Yogurt Sauce This dish is from leftovers of a recipe called “Mujadara Lentils and Rice with Fried Onions” in The Simple Art of Rice by J.J. Johnson, a terrific resource for rice dishes of all kinds and from around the world. Fun to read as well as to cook from. He does not have a recipe for rice latkes, however, so I made one up – and it happens to be gluten free as there’s no flour or Matza meal added.  All amounts are a guess Ingredients About 5 cups Overcooked  Basmati Rice or just regular leftover rice about 1 cup Cooked Brown lentils 5 eggs, beaten ¼ t cinnamon ⅛ t cayenne ½ t salt ½ -1 cup crispy onions For the crispy onions 2-3 L onions, thin sliced Enough oil to cover them in a dutch oven (3 cups or more) For the mint-yogurt sauce 1 cup Greek yogurt 1-2 T finely chopped fresh mint or other available fresh herb ¼ t salt To make the crispy onions – definitely the most important ingredient: Peel and thin slice the onions Heat oil t...