| 1 | c | Olive oil |
| 1 | c | Flour |
| 2 | | Oxtails; cut in 1/4" slices |
| | Salt; to taste |
| | Freshly-ground black pepper; to taste |
| | Emeril's Essence; see * Note |
| 2 | c | Medium-diced onions |
| 1 | c | Medium-diced carrots |
| 1 | c | Medium-diced celery |
| 2 | tb | Chopped garlic |
| 3 | | Bay leaves |
| 2 | tb | Chopped fresh thyme |
| 1 | c | Red wine |
| 2 | qt | Veal or dark stock |
| 1/4 | c | Parsley |
| 1 1/2 | lb | New potatoes; quartered |
| 8 | tb | Butter - (1 stick); cubed |
| 1/2 | c | Heavy cream -; (to 3/4 cup) |
| 1 | tb | Olive oil |
| 2 | | Ears Sweet corn; kernels scraped from the cob, (1 1/2 to 2 cups) |
| 1 | | Bag Spinach - (10 oz); cleaned, drained, and stemmed |
| 1 | tb | Chopped garlic |
| 4 | lg | Parsnips; top and skin removed, and peeled into thin strips |
