Nikas Culinaria

Ahh, this was yesterday’s lunch. For supper we had the soup, more meat, all over rice. This sort of food is just so amazingly fulfilling and filling. It is very fulfilling for the cook who likes to create foods that are rich, deep in flavor, and that start from very inauspicious ingredients. Oxtails are about as simple as you can get. No pretense!

I looked through all of my new latino cookbooks - Mexico One Plate At A Time, Mexican Everyday, and Secrets of Colombian Cooking - and did not find any recipes for this soup, nor did I find anything in my enormous Gourmet Cookbook (again, it strikes out.. one day I may actually make something from that cookbook). I wasn’t able to find anything about actual cooking of oxtails in my Culinary Institute of America The Professional Chef book either, pity. So, I did the sensible thing and turned to my The Joy of Cooking. In it, I found the basics and went from there. The way I did it, it took 2 days. No reason to rush this.

Technorati Tags: lunch, soup, meat, latino, cookbook, Mexico One Plate At A Time, Mexican Everyday, Secrets of Colombian Cooking, recipe, Gourmet Cookbook, oxtail, Culinary Institute of America, The Professional Chef, The Joy of Cooking

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