The Art of Food: porcini mushroom savory salt

One of my most favorite comfort foods in fall was my mom's oxtail soup. Feeding a family of nine, she did whatever she could to cook on a budget and still feed us well. Back then, oxtails were the poor man's meat. Today, they are an expensive treat. And well worth the money.

Rich, dark veal stock or beef broth makes this hearty soup simply delicious without any embellishment, but you can also add carrots, celery and onion as a flavorful base. Mushrooms would also be a nice addition. Toss in a small handful of grains, such as farro, or whip up a batch of home-made dumpling dough that will get dolloped on top, steaming until puffed up and ready from the steam of the broth.

I don't have my mom's recipe, but I winged it pretty well.
Here's my version of this fall comfort food feast:

Oxtail Soup

1 pound oxtails

2 Tablespoons olive oil

4 cups veal stock or beef broth

pinch of Porcini & Parsley savory salt

In a large cassarole dish or saute pan, heat the olive oil over medium high heat.

Place the oxtails in the pan and sear on all sides until the meat is browned and caramelized.

Add the stock or broth and cook, covered, until the meat is tender and the broth is

reduced, about 1 to 1-1/2 hours. The meat should fall off the bones and the broth should be infused with the flavor of the meat.

Spinach Artichoke, Sundried Tomato Pizzetta

INGREDIENTS:

Crust:

1 Bella Cucina Focaccia and Pizza Dough Mix

2 sheets wax baking paper

1 jelly roll pan

2 cups dry, uncooked beans

Egg Filling:

1 jar Bella Cucina Sun Dried Tomato Pesto

½ Jar Bella Cuccina Spinach and Artichoke Bruschetta Spread

1 tsp Bella Cuccina Porcini Mushroom and Chive Savory Salt

1 ½ cups organic milk

1 tsp dry mustard

1 tsp cracked pepper

1 dozen eggs

1 lb mixture of grated Fontina, Asiago, Provolone and Motzarella Cheese

Topping Side-sauce:

1 jar Bella Cucina Sun Dried Tomato Pesto

1 cup chopped, seeded cucumber

DIRECTIONS:

Crust:

- Pre-heat over to bake at 400 degrees

- Follow the directions to prepare 1 pizza dough with the Bella Cucina Foccacia and Pizza Dough Mix.

- Measure wax paper to completely cover a jelly roll pan (2 sheets together to cover)

- Roll out pizza dough with a rolling pin, as thin as possible to cover with excess, on top of the wax paper.

- Place into jelly roll pan and pull edges up to cover over and create a sticky crust on the outside edge of the jelly roll pan, pressing down into pan to form fit inside.

- Poke thoroughly with a fork the entire inside surface and then cover bottom with raw, hard, uncooked beans.

- Bake at 400 degree for 10 to 15 minutes until golden brown. Remove from oven and remove beans.

- Reduce oven to 350 degrees

Egg Filling:

Mix remaining ingredients in mixing bowl for 2 minutes until frothy.

Pour into crust, top with grated cheese and return to oven for 35 minutes or until a toothpick can test at center and come back clean. Do not overcook.
Let rest 5 mintes. Cut into triangles and serve on platter with side sauce.

Topping Side-sauce:

Mix Panini spread with chopped cucumber and serve on the side