Port-Braised Oxtail Cakes on Yellow Corn Polenta- It’s the Little Things

posted in: Cooking, Savory | 14

Fact: when you stack things, they taste better.

Proof: ice cream cones, layers of cake, s’mores, and now this. What is this, you ask? It’s the silver lining. Yesterday I failed, albeit deliciously. Today I succeeded.

I turned a soggy pile of oxtail mush into a panko-fried cake and I put it on a round of polenta. Then I topped my savory “sundae,” but not with a cherry. Instead I used a port-poached plum. I love dessert, I really do. But as […]

Mangalitsa Maiale al Latte with Cajeta, Tokaji-Poached Apricots, and Semolina Spaetzle

posted in: Cooking, Savory | 23

Pork slow-braised in milk is a mainstay of several cultures, believe it or not. I’m not sure who the first ancient was who decided tossing a big hunka meat in a pot o’ simmering milk was a good idea, but in retrospect, it was genius. It’s a dish I first became aware of in Italy, hence my title, but I’ve heard that Frenchies, Americanos, and even sexy Spaniards have taken successful stabs at it.

As I am wont to do when […]

Braised Breast of Veal with Polenta Cakes, Glazed Vegetables, and Sweet Garlic

posted in: Cooking, Savory | 21

What the hell is a breast of veal? Breasts come from squab, ducks, chickens, and plastic surgeons, commonly. The average chap doesn’t often think of the breast of a baby cow, but Thomas Keller is no average person, I’m coming to find out. It turns out veal does have a breast, and it’s a pretty hefty thing indeed. I chose to make this recipe for my awesometastic toddler Bentley Danger’s 2nd birthday, occurring on the intriguingly-auspicious 08.09.10. Why Linda, don’t […]

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