Midsummer Feast
A simple roast of beef with sides of summery vegetables and pesto-infused mashers, remixed into roast beef sandwiches on soft, homemade potato rolls.
Tag Archives: braise
Seeing Red
A boneless chicken recipe pairing red wine with the traditional Chinese technique of red cooking, essentially a braise of soy, brown sugar, and 5-spice.
Pork Carnitas
An incredibly simple recipe for braised pork carnitas that delivers a huge punch of flavor.
I Guarantee
An easy take on the classic red beans and rice, employing canned beans and kielbasa. Just spicy and brothy enough, this recipe stretches a few ingredients into a big pot of food that makes great…
Hawaiian Braised Pork
One of my all-time favorite recipes, a simple braise of boneless pork ribs that hits all the right flavor notes: salty, sweet, savory, and spicy. And it makes fantastic leftovers too!
Simple Beef Rendang
Chunks of beef slowly simmer in a prepared red curry sauce until you are left with an outrageously flavorful, mahogany stew with Thai overtones.
Gnawing the Bones
Pork ribs with an Asian flair, first blanched, then fried, and finally braised, creating plates of sticky, chewy, aromatic goodness that made me a rib convert.
Oxtail Ragu to Have a Baby By
My son's birth story, in great detail. How many women eat pasta with homemade oxtail ragu for dinner while in labor? Not many, I'm guessing.
Good Gravy
Ina Garten's take on yankee pot roast, a tough cut braised until fork-tender under vegetables and tomato juice, and served with a simple gravy made from the pureed veg. Nothing extraordinary, but a very tasty…
I Need Help
Brown and white food may not be the healthiest, but it is so yummy. A veritable landslide of dichromatic meals, from pastas to baked goods to breakfast, with a finale of saffron-yellow fettuccine and leek…
Simmering
Braising was the holiday watchword: monkfish, short ribs, and Brussels sprouts. With a bonus shot of my favorite work in progress.
Lightning Bolts with Avgolemono
This recipe is a testament to the lengths to which I will go when confronted with another meal of boneless chicken breasts. Grinding the meat opens up a new world of options, including these dilly…
Pork Chahps and Gahlic Sauce
Fresh sardines with pepperonata, 7-hour leg of lamb, and pork chops with a garlic-cream sauce.
Gigot d’Agneau à la Cuillére
Seven hours seems like a long time to cook anything, but this braised leg of lamb comes out fantastically spoon-tender. Any leftover lamb and braising liquid can be transformed into risotto.
Hens and Chicks
Jeremy requested another roasted chicken the last time we were at the grocery store, in part (I think) because the white chicken chili I made with the leftovers of our last roast chicken was so…
A week in food
…but not so many photos. We have been eating especially well this past week, but I didn’t get pics of most of it. Last Friday night we had a (sadly unphotographed) crustless broccoli quiche. I’ve…
Dinner with Batali and Stevens
Dinner last night was a tiny boneless organic leg of lamb (less than 2 lb), roasted with onion, shallot, lemon quarters, prunes, and green olives, after Mario Batali (from Molto Italiano). I didn’t have time…
Braised Beef Short Ribs
I’ve made Suzanne Goin’s braised short ribs twice now, and the recipe below reflects my adaptations. I pretty much just use whatever short ribs are available, as they don’t seem to be common cuts of…
Braised Pork Chops with Tomatoes, Cream, and Porcini
This was the second time we’ve made these pork chops and they are really luscious. They do best with bone-in chops, as those stay moist longer than the boneless ones. We’ve served this with a…
Christmas Trip Recap
We made some lovely meals over the course of our trip to Colorado, including both old standbys and some new recipes on the menu. I didn’t write everything down, but here are a few mentionables:…