1 cup olive oil
1 cup flour
2 oxtails, cut into 1/4-inch slices
Salt and black pepper
2 cups medium diced onions
1 cup medium diced carrots
1 cup medium diced celery
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
1 1/2 pounds new potatoes, quartered
1 stick butter (8 tablespoons) cubed
1/2 to 3/4 cup heavy cream
1 tablespoon olive oil
2 ears of sweet corn, scraped from the cob, (11/2 to 2 cups)
1 (10-ounce) bag of spinach, cleaned, drained and stemmed
1 tablespoon chopped garlic
4 large parsnips, top skin removed and peeled into thin strips
4 large parsnips, top skin removed and peeled into thin strips
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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