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07/10/16 - Lately

Someone has been having a birthday. That means lots of presents and, of course, The Death Cake. It was named for the Death Star, the destroyer space station in the movie Star Wars, except that ours is much larger and more deadly. If you want to make your own, perhaps to destroy annoying rebel planets, try our recipe.

The Death Cake distorting space and time

Lots of presents

A heron down on the waterfront, trying out a new camera

Keywords: recipe


11/20/13 - Butternut Squash Pizza

We often order the butternut squash and bacon pizza at Alder Wood Bistro in Sequim. This time we tried to make our own version, so we roasted up some butternut squash, pan fried some bacon, sauteed some mustard greens, soaked some dried porcini and grated some parmesan. Thats a bit of work for a topping, but that's what Kaleberg Kitchens is all about. It also isn't quite the Alder Wood recipe. The mustard greens were our own idea, and we use the Chez Panisse pizza recipe in a regular oven, not a wood fired one. Still, it was a really good pizza, especially the sauteed mustard greens.

Our version

Keywords: alder wood bistro, recipe, food, kale


06/09/13 - Pork Belly and Melon Salad

We don't have any pictures for this entry. As so often happens with Kaleberg food postings, getting a picture is a matter of photographic speed, that is, photographing the food before we eat it. In this case, the dish was long gone, but we promised Mrs. Clark that we'd post the recipe, so here goes:

INGREDIENTS

  • 3-4 lbs of pork belly (obviously, this can vary)
  • 4-6 whole star anise stars
  • lots of coriander seeds - 1/4 cup maybe
  • 1/4 cup soy sauce
  • 2-4 tbsp sherry
  • 6-8 whole allspice
  • 1-3 cups of fresh cilantro, mint, basil or some combination
  • 2-3 shallots (or, in a pinch, 6 scallions)
  • 1/2 cantelope, honeydew melon or even (less than 1/2) watermelon
  • 1 -3 thai bird chilis or fresh jalapeno, to taste
  • optionally 1/4 cup peanuts, 0-3 tbsp sriracha sauce
  • 1-2 tbsp nam pla
  • 1-2 tbsp sesame oil
  • 2-4 tbsp fresh lime juice (at least one lime's worth)
We're a bit vague on the quantities here. This dish has a lot of flexibility.
INSTRUCTIONS
  1. Put the pork belly in a pot and add water to cover it. Add 2 star anise stars and 2-3 tbsp coriander seeds. Cover and bring it to a boil and let cook gently on the stove top or in the oven for 60 to 90 minutes. Let it cool in the liquid and refrigerate overnight.
  2. The next day, remove the pork belly from the cooking liquid and put it in a braising pan (e.g. a dutch oven) with a lid. Make a bath for it with sherry, 2 tbsp soy sauce, crushed allspice (not ground), 2 star anise stars and 2-3 tbsp coriander seeds. Bring to a boil on the stove top and put it in a 350F oven with the lid partially open for 3-6 hours. Cook until the liquid is cooked to a syrup and the fat has browned.
  3. Cut up the pork belly into crispy chunks and put it in a big salad bowl.
  4. Add the pork belly to the cilantro, mint, and/or basil.
  5. Clean and slice 1-2 shallots and add to the pork belly.
  6. Cut the melon into chunks and add to the pork belly.
  7. Clean and slice (finely) a jalapeno or a few Thai bird chiles and add them.
  8. If you wish add some peanuts, scallions, or sriracha sauce.
  9. Dress the salad with 2-3 tbsp nam pla, 2-3 tbsp sesame oil, and at least one lime worth of lime juice.

Keywords: recipe, kale


01/14/13 - A Simple Mock Choucroute

Christmas 2012 was a choucroute year, and as it turned out we had an extra jar of sauerkraut sitting around in the refrigerator. We also had a few extra german and polish sausages from Sunrise Meats in the freezer. So, we decided to throw in a bottle of dark beer and make a simple choucroute.

At its simplest, a choucroute is just a hot dog with sauerkraut, but there are refinements. For example, we boiled the sausages in beer and we boiled the sauerkraut in beer. We put the kraut and sausages in a glass oven dish, topped it with a d'Artagnan smoked duck breast and baked it for a half hour to render some of the duck fat.

It was pretty good. In retrospect, we should have added a few juniper berries, but overall, the dish was a success.


Keywords: recipe


07/15/12 - Pea Report - Spring Comes To Port Angeles

The Johnston Farm had the first garden peas of the season at the Port Angeles Farmers' Market this past weekend, and the Korean Garlic Lady had her first new potatoes, so we Kalebergs had one of our favorite spring dishes, and well before August at that. It's based on an Edna Lewis recipe and it's a simple dish to make.

Just boil the potatoes until they are almost cooked through, but not quite. Microwave the peas for a minute or two. Then drain the potatoes, add the peas, a half cup or so of chopped dill and a cup of milk. Bring the milk to a boil and finish cooking the potatoes. Season with salt and pepper, and you're done.


Peas!

Garden peas, new potatoes, dill and fresh whole milk

A market meal with salmon burgers, swiss chard and our favorite pea dish

Keywords: farmers' market, johnston farm, recipe, salmon, spring, garlic lady, kale


05/14/12 - Russian Easter

Well, it wasn't actually Russian Easter, at least not by the old calendar or the new calendar, but we go with the Kaleberg calendar. We rounded up all the usual Russian goodies:
  • our own home made pork, garlic & carroway seed sausage
  • buckwheat blini pancakes saturated with butter and more butter
  • Trotsky's Bane - tequila shooters w/tabikko
  • pelmeni dumplings stuffed with pork, beef & dill
  • Enemies of the Czar - Reuben sandwiches with corned beef, swiss cheese and Russian dressing
There was also lots of champagne, which is French, and a French assault on Mother Russia, represented by a baked Alaska, foiled by a scorched earth policy of flaming cognac.

If you want to try any of these dishes in your own home, see our Russian Easter recipes page.


Moscow - portrayed by a brownie and coffee ice cream based Baked Alaska - prepared for its defense against the Monster Napoleon

Champagne in the snow, an old Russian theme

You can see the weird glow of Trotsky's Bane.

Keywords: recipe, russian easter, kale, alaska


03/11/12 - Clark Family Beef Cheeks

One rarely hears about beef cheeks. Everyone knows sirloin steak and filet mignon, and even oxtails and beef tongue have their followers, but beef cheeks seem to be neglected. We recently bought a few beef cheeks from the Clark Family Farm at the Port Angeles Farmers' Market and braised them using a variant on a Gourmet Magazine recipe. Beef cheeks have a rich meaty flavor, and properly prepared they are as tender as silk. We threw in a pack of oxtails we had missed the last time we cooked up a batch of oxtails, but the beef cheeks were the star of this show.

Kind of scary looking
INGREDIENTS
  • 4 tbsp olive oil (or so)
  • 2 lbs (or so) beef cheeks with the fell removed, plus any oxtails you may have flopping around
  • 6 medium carrots, chopped
  • 2 medium onions, chopped
  • 6 celery stalks, peeled and chopped
  • 1 tsp cocoa or chocolate nibs or other unsweetened chocolate
  • 2-3 cups dry red wine
  • 1 large can whole tomatoes (28-32oz)
  • salt and pepper to taste
There's obviously a lot of flexibility here. We like lots of vegetables, so we add lots. You can probably add some garlic as well if you wish. You do want to remove the fell from the beef cheeks if it has one, as well as any extra fat. Also, we are lazy choppers, so we mainly just slice, except for really fat carrots.

NOTE

This is a pretty generic beef recipe. You can cook beef cheeks, oxtails, short ribs and probably other cuts that benefit from long, slow braising this way.

INSTRUCTIONS
  1. Use a pot, with a cover, that you can use on the stove top and in the oven. We use a big old Le Creuset. Heat it up on the stove top with a few tablespoons of oil and brown the meats on all sides. Do this is in a few batches, so you can caramelize the meat a bit. Raise the temperature gently, but you want that Maillard reaction. After browning each batch, put the meat aside.
  2. Preheat the oven to 325F.
  3. Brown the vegetables over slightly lower heat. Don't panic if a brown crust forms on the bottom of your pot. Just use a plastic spatula and it should dissolve with the water beig released by the vegetables.
  4. Put the meat and any juices back in the pot. Add the cocoa powder and the wine and bring to a boil. Let it cook down a bit, but you'll want enough liquid so that the meat is largely submerged. Gourmet says to cook the liquid down to half its volume. We just boiled it for five or ten minutes and declared it ready.
  5. Then add the tomatoes with their liquid, some salt and pepper. Bring to a boil again, then put the pot, covered, in the oven for at least THREE hours. It can't hurt to cook it longer. Braised beef cheeks are not about cooking a pointe.
  6. Let it cool and stash it in the refrigerator overnight, or better yet, for a day or two. Remove any fat, reheat and serve.

Keywords: clark family, farmers' market, port angeles, recipe


02/10/12 - Butter Clams

A friend of ours dropped by with a bucket of butter clams. We had never had these before, so we followed his recipe and sliced open each clam, then placed them open side down in a hot, buttery pan and weighted them down with a cast iron skillet. Then we added the usual garlic, salt and pepper. The results were magnificent.

Clams in a bucket

An open clam

More open clams

Ready to cook

Just add mass and gravity

And you get great clam strips

A pile of clams on the plate

Keywords: recipe


02/04/12 - Lemon Curd Coconut Cake

This is basically a classical coconut layer cake with boiled icing and coconut flakes, but with a rich center of home made lemon curd. We used Edna Lewis's cake recipe and the lemon curd recipe from Great British Cooking.

The finished cake

Sliced open so you can see the lemon curd inside

Lemon Curd

Ingredients
  • 3 large lemons
  • 4 ounces (1 stick) of butter
  • 1 1/2 cups sugar
  • 3 lightly beaten egg yolks (save the whites for the boiled icing)
Instructions
  1. Set up a double boiler.
  2. Grate the rinds off all three lemons and put the peel in the double boiler.
  3. Squeeze all three lemons and put the juice in the double boiler.
  4. Add the butter and sugar to the double boiler. Stir until the sugar dissolves and the butter melts.
  5. Stir in the three lightly beaten egg yolks.
  6. Stir and stir and stir while the mixture slowly cooks. It took us nearly 20 minutes, but eventually the curd darkened and thickened. We like our lemon curd rich and thick.

Keywords: recipe


12/07/11 - Half and Half Cookies

Half and half cookies are probably a New York City thing. They definitely don't show up at bakeries on the west coast. They bring back a lot of childhood memories of dealing with deep philosophical problems, like whether to eat the dark side or the light side first, or whether it make more sense to alternate. Now, they're a Christmas thing.

We offer our recipe, based on the Gourmet, December 2005 one. We've made a minor change to the icing. It actually tastes a lot better if you use bar sugar (extra finely ground sugar) rather than confectioner's powdered sugar. The later contains a fair bit of corn starch, and it throws the flavor off. We've also been putting a fair bit of orange peel in with the white icing which gives it a rich orange flavor which really constrasts with the chocolate. (We're not purists.)


Half and half cookies

Keywords: christmas, recipe


09/25/11 - A Farmers' Market Recipe

Autumn has come to the Port Angeles Farmers' Market. The tomatoes are passing, but pumpkins and other squashes are coming in, as are the potatoes, cabbages, chards and kales. We'll try for a more detailed report soon, but for now we'll offer a recipe for banh mi. There was a booth at the market offering samples made using Pan d'Amore sourdough bread and Clark Family beef along with a collection of other market vegetables.
NOTE As usual with our recipes, feel free to experiment.

This is an awful picture we took of the ingredients. We promise to take better pictures for our next market report.
INGREDIENTS FROM THE MARKET
  • 3 cups finely shredded cabbage
  • 1/2 cup finely shredded carrots
  • 1/3 cup thickly sliced green onions (including tops)
  • 2 teaspoons chopped garlic
  • 1/2 pound ground beef or pork, browned w/ salt & pepper to taste
  • 1 thick, light-textured baguette, cut into 4 sections
  • 1/4 cup fresh cilantro leaves
INGREDIENTS FROM ELSEWHERE
  • 1/2 cup rice vinegar, divided
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh ginger
  • 1/2 teaspoon Chinese five-spice powder
  • 8 teaspoons of garlic chili paste
INSTRUCTIONS
  1. In a bowl, mix cabbage & carrots with 1/4 cup rice vinegar, the salt, and sugar; let stand about 30 minutes.
  2. In a food processor or blender, combine remaining 1/4 cup rice vinegar with green onions, lime juice, ginger, garlic, and five-spice powder. Whirl until smooth
  3. Split baguette sections lengthwise almost all the way through, leaving halves attached at one side. Spread about 1 tsp. chili paste on 1 cut side of each. Add on top, then add cooked pork on cabbage mixture and cilantro leaves.

Keywords: autumn, clark family, farmers' market, port angeles, recipe, kale


09/07/11 - Pickled Tomatoes

Our friend Julia dropped by a few days ago to show us how to pickle tomatoes. She makes the most amazing pickled red tomatoes from an old Russian family recipe. For our part, we bought a 20lb box of Sunny Farms Roma tomatoes and dithered around ineffectually. Julia provided the cherry leaves, currant leaves and the jars, as we hadn't even bought the right kind of jars.

The recipe is pretty simple. There is the pickling liquor made by boiling 5 liters (or quarts) of hot water, 8 tablespoons of kosher salt, 2 cups of white sugar and 2 cups of white vinegar. For each one to two quart jar add 4-5 cherry tree leaves, 2-3 currant bush leaves, 2-3 tablespoon chunks of fresh horseradish root, 1-2 horseradish leaves, 5-6 cloves of garlic, 1 dill flower "umbrella", 10 black peppercorns, 4-5 whole allspice berries, and 2-3 cloves. All right, maybe it's not that simple.

Bring a big pot of water to boiling. Stuff as many tomatoes as you can into each jar. Feel free to squeeze them a bit, but don't reduce them to a pulp. Then, pour boiling water into each jar to sterilize the tomatoes and the pickling spices. Then, using a strainer to catch anything that tries to escape, drain each jar and top it off with the hot pickling mixture. Be careful to shake the jar around a bit to get out any air bubbles. Quickly screw on the lid and flip the jar over.

Store all the jars, upside down, wrapped in a heavy blanket. They'll stay hot for at least two days, cooking and ripening all the time.


That's the recipe on the left, in Russian. We're lucky we had a translator.

Currant leaves

Cherry tree leaves

Garlic cloves and horseradish root cut into roughly tablespoon sized chunks

Lots of Roma tomatoes

We had to run around to find the fresh dill with flowers. Albertson's was out, but Safeway had them.

Black peppercorns, allspice berries and whole cloves - Spices are so pretty.

The jars filling with leaves, herbs and spices

Boiling hot water to sterilize each jar

Full of pickling liquor, ready to seal

Put them to bed

Keywords: food, recipe


08/29/11 - Watermelon Salad Recipe

We had this watermelon salad at the breakfast buffet at the Halekulani Hotel in Honolulu. We liked it so much that we had it a few times and reversed engineered it. At first, we thought the little white things were chunks of tofu, but further tasting revealed them to be mozzarella. It was an interesting salad and a real mixture of cultures, so we've adopted it as one of our luau standards. Either that, or make a jack-o-melon.

Watermelon salad - up close and personal
INGREDIENTS
  • 1/2 a small watermelon, just the meat, cut into mouth sized chunks
  • 1 large purple onion, thinly sliced
  • 1 big fistful of fresh coriander, chopped
  • 4 oz mozzarella cheese cut into 1/2" chunks
  • 1 large or 2 smaller tomatoes, cut into 1/2" chunks
  • 2 tbsp sesame oil
  • 2 - 4 tbsp rice wine vinegar, to taste
  • black pepper
INSTRUCTIONS
  1. Mix all the ingredients together in a big bowl.
  2. Serve.

SOME NOTES Use the best ingredients you can get. One family staying at Lake Crescent Cottage had a jack-o-melon on the cottage steps. We remarked that carving a watermelon in the manner of a jack-o-lantern was a neat idea. They explained that the watermelon had been so awful and flavorless that they couldn't think of a better use for it. It would have made an awful watermelon salad. So, buy a better watermelon than that.

Keywords: luau, recipe


07/03/11 - Orange Cardamom Cookies

Not everyone likes the taste of cardamom, but it's a wonderful spice, and not just for Christmas. We've been making orange cardamom cookies for a while now. They're really just shortbread cookies, but the cardamom gets an extra kick from the grated orange peel.

We like to use freshly ground cardamom, and often use a bit more than the 1 1/2 tsp recommended. It's great stuff. Our recipe goes something like this:

INGREDIENTS

  • 1/2 pound unsalted butter
  • 3/4 cup sugar
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons grated orange zest
  • 1 1/2 teaspoons ground cardamom
  • 1 teaspoon salt
INSTRUCTIONS
  1. Work the butter until it is soft. Then work in the sugar.
  2. When the mixture is creamy and a bit fluffy, work in the cream and egg yolk.
  3. Add the flour, orange zest, cardamom and salt. (Don't leave out the salt.) WOrk the mixture into a grainy dough.
  4. Make the dough into four "pancakes", rolling them to about 1/4". Wrap them in plastic and let them rest in the refrigerator for at least an hour.
  5. Roll the pancakes out to about 1/8" thickness and either cut them into cookies with a knife or use cookie cutters.
  6. Bake on parchment covered cookie sheets at 350F for about 8-10 minutes.

Keywords: food, recipe


06/06/11 - Moroccan Meatballs

Yes, those are eggs. This dish may look a bit primordial, but it is absolutely delicious, especially when made with Clark Family beef. It's a Moroccan dish and easy to make if you have a food processor or start with already ground beef. It's from our favorite Moroccan cookbook, Couscous and Other Good Food From Morocco. You can buy the cookbook, or try our recipe below. Think of it as the best meatball dish ever from the dawn of time.

INGREDIENTS For the meatballs
  • 2 lbs of ground beef, grind it finely if you grind it yourself
  • 1/4 cup chopped parsley
  • 1/4 cup chopped coriander
  • 1 medium sized onion or 2 small ones, finely chopped
  • 2 pinches of cayenne pepper
  • salt
  • olive oil for cooking the meatballs
For the sauce
  • 2 medium onions, chopped
  • 1/4 cup chopped parsley
  • one large can of tomatoes
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 2 cloves of garlic, peeled and chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 6 or 8 eggs
INSTRUCTIONS
  1. Combine all the meatball ingredients (except the oil) and mix them well. Form them into one inch meatballs and pan fry them in the oil.
  2. Combine all the sauce ingredients (except for the eggs) in a large pot or pan. Pour in any juices from the meatballs. Cook uncovered for about 30 minutes until it is reduced to a rich gravy.
  3. Toss the meatballs in the sauce and continue cooking for another 10 minutes.
  4. Break the eggs and gently pour their contents into the sauce between meatballs so they poach. When the eggs are cooked to your taste, the dish is ready to serve. (It took our eggs about 20 minutes to cook through.)

Keywords: clark family, recipe


04/12/11 - Halibut Pot Pie With Fennel

This is sort of a shepherd's pie made with halibut, fennel and shallots. This is based on a recipe from Bon Appetit, but we've played with it a bit, and filled in some blanks.

INGREDIENTS

  • 1 1/2 lbs skinless halibut filets
  • 2 tbsp butter
  • 2 fairly large heads of fennel or more smaller ones
  • 1 cup peeled and sliced shallots
  • 2 tbsp flour
  • 1 lb spinach leaves (or more if you really like spinach)
  • 1 - 2 lbs potatoes, suitable for mashing (e.g. not hard red ones)

INSTRUCTIONS

1) Boil the potatoes in a pot of water until they are tender. When they are ready, drain, mash in a big bowl adding salt and pepper to taste, and set aside. You can go ahead with the other steps while the potatoes are cooking.

2) Cut off the fennel tops and slice the bulbs into 1/4" (roughly) slices. Slice the shallots, if you haven't already.

3) Melt the butter and saute the fennel and shallots until they start turning a bit golden. This caramelizing gives them some sweetness. (It usually takes us 10-15 minutes, but your stove may vary.)

4) Sprinkle with flour, salt and pepper. Toss and cook for another 2 or 3 minutes.

5) Add 2 cups of water and bring to a boil. While you stir, the mixture should thicken.

6) Cut the fish into 2 inch squares. If the spinach is in big, broad leaves, you might want to cut them up a bit, but it doesn't really matter. Add the fish and spinach. Cover and cook for about 10 minutes.

7) Preheat the broiler. Put the fish, fennel and shallot mixture into an oven proof baking dish. Spread the mashed potatoes across the top.

8) When the broiler is ready, put the baking dish on an upper shelf in the oven and let bake until the potatoes start to turn golden brown, usually about 10 minute, though this will vary with your oven and your potatoes.

Keywords: food, recipe


03/23/11 - Country Captain Chicken

There are all sorts of dishes that one hears about but never gets to try. They often have wonderful evocative names like Country Captain Chicken. This is a southern dish that gets its name from those sea captains who took their trading ships to the country of India, most likely because the dish contains curry. We used a recipe from Cold Weather Cooking. It's a three layer recipe:
  • Lightly floured and seasoned (with paprika) fried chicken thighs
  • Curried red and green peppers with bacon, red wine, tomatoes, currants, mango chutney, onions and garlic
  • A topping of coconut, almonds, butter and lime jice
The layers all bake together and get scooped out and served together. We used a really good, spicy curry. The dish was a tad sweet, but quite good. It's sort of a stylized version of a ten boy curry, a perfect casserole dish for the cold season.

Country Captain Chicken in all its glory

Keywords: food, recipe


12/21/10 - Christmas Party

We held our big people's Christmas party, and the place was magical. Of course, it didn't look so magical with the flash, so we took shakey time exposure shots without a tripod. Magical means blurry in this context. Still, the party was kind of magical.

Our Godzilla Christmas angel was aglow with atomic fire. Our cookie tree aglow with candles, and our guests aglow with choucroute garnie, bourbon sodden fruitcake, brie en croute with cranberry chutney and, of course, our thermonuclear egg nog. It's the same recipe we use for Godzilla's atomic fire.

Yet another magical, i.e. blurry, Kaleberg Christmas.


A blurry shot of the cookie tree

A blurry shot of our party spread

Our Christmas tree lies in wait.

Keywords: christmas, recipe, kale


09/16/10 - Oxtails

We have long been big fans of Tabla, Floyd Cardoz's restaurant in New York. We're also big fans of Clark Family Beef. For the past month or two, we've been badgering the Clarks for oxtails, slowly cornering the market. Our recipe called for three oxtails, and each cow has only one. (Oxtail lovers everywhere are crying out for a breakthrough in genetic engineering.) Well, we finally counted three oxtails in our freezer, so we began to cook.

Our oxtail stew
We rounded up our ingredients, and it was quite a list:
  • 6 cloves
  • 1 small cinnamon stick (from a jar)
  • 1 teaspoon black peppercorns
  • 1 tablespoon coriander seeds
  • 2 tablespoons of cumin seeds
  • 1 1/2 tablespoons mustard seeds
  • 1 small dried red chili (sold in glassy packets at the supermarket)
  • our oxtails - about four pounds
  • 1/4 cup olive oil
  • 4 cups chopped onions
  • 10 whole garlic cloves
  • 2 cups or more chopped celery
  • 2 cups or more chopped carrots
  • 1/3 cup sliced peeled ginger
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 6 tablespoons red wine vinegar
  • 6 sprigs of thyme (or about 2 teaspoons)
  • 2 five inch sprigs of rosemary (or about 2 teaspoons)
  • 2 bay leaves
1) The first thing we did was cut up our oxtails. Clark Family Farm has great oxtails, but they are sold in one piece. We were worried that we would need a saw, but oxtails, apparently, are mainly cartilage and cut easily with a regular knife. We cut them into four inch chunks, except down towards the narrow end where they did get a bit boney.

2) Then we got our big 39 liter Le Creuset oven ready pot. We got this on sale in Seattle and carried it home in our backpack on Kenmore Air. We heated up the olive oil in it and browned the oxtails. This meant turning them every minute or two to get all the sides.

3) We put the oxtails aside and dumped in the carrots, onions, garlic, ginger and celery and cooked them for ten or fifteen minutes. We wanted them all soft and the onions browning a bit.

4) Then we turned down the heat and poured in the wine and mixed it in making a special point of dissolving all of the browned stuff on the bottom of the pan. This is called deglazing. It has nothing to do with removing windows. (Insert Microsoft joke here.)

5) We ground up all of the spices, the cloves, peppercorns, cinnamon stick, coriander seeds, cumin seeds, mustard seeds and red chili in our extra whirling blades of death coffee grinder and mixed them into the pot.

6) Next in were the tomato paste and brown sugar.

7) The oxtails. We haven't forgotten the oxtails. They've been sitting on our cutting board for a while now, oozing juices. At long last, it was their turn, into the pot with them and their ooze.

8) Clark Family Beef is great braised, that is, cooked in a liquid, so we added six cups of water to keep them wet. We wanted them almost, but not quite, covered. We also added the red wine vinegar, the thyme and rosemary sprigs, and two bay leaves. Floyd Cardoz never stints on spices. If you just read the ingredient list, you'll have no idea of how everything is going to pull together. "Hmm", you'll say, "garlic, thyme, tomato paste and rosemary make Italian, but cinnamon, cumin and red chili make Mexican, and ginger makes Chinese. I have no idea of what I am making." If you see any other author's name on the cookbook, panic, but with Floyd Cardoz you are in good hands. He grew up in Goa. They cook like this all the time. It was a Portuguese colony and they invented chicken vindaloo. Vindaloo means wine and garlic in Portuguese.

9) With all the ingredients in the pot, fire up the oven to 375F, put the lid on the pot and bring everything to a boil. Pop it in the oven for three or four hours. Check every hour or so and add water if it has dried out too much, but otherwise you're all set. It's ready when the meat is falling of the bones.

As with many Kaleberg dishes, it doesn't look like much in the picture, but it's mighty good eating.

Keywords: farmers' market, clark family, recipe, kale


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