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I try to keep track of comics in a separate shelf from the books, but I'm not sure I have them all.
Delicious Library is your friend.
Oxtail with red wine,garlic, leeks,carrot, potato,green beans,parsley. I don't usually measure when I cook so feel free to adjust amounts or ingredients to your tastes. Leeks are cheap here in the winter so I use them a lot but onions are okay too.This would be good with parsnips, turnips or rutabagas too. You could add barley or rice instead of potatoes. Or you can cook liquid down leave out potatoes and serve over rice or pasta.
Brown oxtails, add chopped 2 or 3 cloves garlic, 1 or 2 chopped leeks (cut in half vertically and wash well to remove grit!) 1 large carrot, saute until transparent, add 4c. liquid (stock or water) and 1c.or so red wine to cover. Bring to a boil, add about 1TBl tomato paste,1tsp sugar ,dash of nutmeg and cinnamon (don't overdo) salt, lower heat and simmer until the meat is tender- remove and take it off the bone. Add the potatoes bring back to boil, lower heat and cook until almost tender. Add meat back, green beans cook until green beans are tender but not mushy. Sometimes I thicken slightly with a tablespoon or 2 of cornstarch disolved in a cup of cold liquid- sitr into soup bring to boil and then lower heat again. Adjust seasoning and serve with a dab of yogurt and parsley.
About liquid- I usually keep in my freezer a bag of vegetable trim-most anything except the cabbage family. I make vegie stock ffrom it, or sometimes add bones and other meat or chicken scraps. I chill over night skim off fat if any and then use or freeze.So this is usually what I use for liquid and as far as wine goes- I use the leftover there as well.
Another tip- when I open a can ot tomato paste I put it in a shallow plastic container- let it almost freeze then score it into wedges that way I can use just a bit when I need it and not have a skanky can sitting in the fridge.
Next time I don't have to put ALL THE THINGS in my salad. Also, I now tend to stay away from mushy things. I have an issue with how things feel in my mouth so I like my cukes and maters to have a crunch. Since I make the salads in advance, these items tend to lose their crunch which makes me a sad panda.
Enjoy a hearty breakfast of eggs, Italian parsley, cheese, grilled potatoes, spring onions and ham. Oranges wedges and juice to top it off.
These four photos were taken at The Library, Vicolo Della Cancelleria &, Roma, Italia.
The food was excellent. The atmosphere was very romantic. the selections of wine..superb. My wife and I had been here the year before but were a little cash shy and they didn't take credit cards. This year (2008) we went back with cash and were also delighted to find that Visa was now accepted.
Peteer Cincotti was playing in the background. ,/a>
Rome, Italy
Oct, 2008
Barbecued ribs, beans, potato salad, pickles, onions, and toasted jalapeño cheese bread from Goode Company Texas Barbecue, plus homemade matzo ball soup and blueberry vanilla cupcakes