I have a whimsical desire to control my environment – at least some of its elements. November is almost here and Sacramento had a high temp of 92° this week. I have channeled winter by preparing braised ox tail over porcini fettuccine and serving it with a side of sautéed purslane.
The ox tail sections were fork tender, unctuous, and appreciably seasoned with bay leaf, black mustard seed, black cumin, garlic, bell peppers, shallots, fresh and dried oregano, a bit of celery, and s&p. The braising liquid was reduced to create a savory sauce.
Purslane is a little known plant in the U.S. – sometimes it’s considered a nuisance weed. It is most commonly thrown into a juicer with other veggie bits because its packed with nutrition – it has the highest concentration of omega 3 fats of any edible plant. Purslane has a legitimate place in Asian and Mexican dishes. It has a mild flavor reminiscent of baby spinach and seaweed with a succulent texture. I decided to sauté it in evoo with black salt, ground black pepper, and a splash of white wine. It was topped with a sautéed mix of berberé seasoned vegetables, roots, and a fungus: garlic, young yellow onion, orange bell pepper, sushito peppers, and maitake mushrooms.
This is what I live for… A combined bite of the purslane, sautéed veg mix, ox tail sauce, and pasta momentarily stalled the movement of my fork.
A fitting meal to serve with a 2013 [traditional] Zinfandel from the Seghesio winery. Their tasting room and production facility were completely destroyed in the Atlas Fire.
Cheers and Prayers…
The Flavor Democracy 