Briased Oxtail Fusilli Col Buco with Wild Mushroom Tarte Tatin

Three courses in honour of my brother Rod and my sister in-law’s sister Nancy. A salad of shredded lettuce, and carrot with tomatoes and miso vinaigrettes, haven’t quite mastered this one yet, I think I might need a little mirin in the dressing. Then wild mushroom tarte tatin, which is from Food TV’s “Cook Like A Chef”, the mushrooms used were chanterelle and shiitake, the dish is served in a puff pastry shell. This dish far exceeded my expectations; as well it can be prepared far in advance and served when needed (after 20 minutes in the oven.) Finally that tarte is topped with crème fraiche. The main course braised oxtail Fusilli Col Buco, again another FoodTV recipe this time courtesy of Rob Feenie, very tasty and lots of depth. The Fusilli Col Buco is rather unusual pasta that looks like the telephone cord for a handset, but marries well with the long strands of oxtail.

You can leave a response, or trackback from your own site.

Leave a Reply

Sorry, no posts matched your criteria.