By Tori Ritchie
Have in mind these tantalizing smells coming from Grandma's kitchen as she made her valuable, slow-cooked nutrition? Braises and Stews, brings glossy comfort and elegance to solid outdated convenience nutrients. equipped via major component, this useful cookbook dishes up the secrets and techniques for making such savory one-pot food as vintage Pot Roast or Pub brief Ribs. Lighter fare like Coq au Vin ready with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and clean Peas will entice people with smaller appetites. Why stew over dinner while there are such a lot of tasty innovations to throw within the pot?
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Additional info for Braises and Stews: Everyday Slow-Cooked Recipes
Let stew stand, covered, for 5 to 10 minutes before serving, to settle flavors. 34 B R A I S E S A N D S T E W S Braising meat in milk is an Italian tradition that astonishes most people: It sounds odd, but tastes phenomenal. I first had veal braised in milk in Tuscany, but it is more common in the north. My favorite cookbook in Italian (appealingly called L’Antichef, which anyone can translate) includes a variation with vinegar, which inspired me to try it with wine, especially a softer white one might find from northeast Italy.
V teaspoon dried thyme leaves When last batch of chicken has been removed, add bacon to pan and cook, 1 cup dry white wine, such as stirring, until fat is rendered. Drain off all but about 2 tablespoons of fat, then Sauvignon Blanc add the onion and carrots and cook, stirring often, until vegetables are soft- 12 small white or red potatoes, quartered ened, about 3 minutes. Add mushrooms, then stir in V cup of the broth and Freshly ground pepper the thyme, stirring to release browned bits. Let come to a boil, then reduce Minced fresh Italian parsley leaves heat, cover, and simmer until mushrooms have cooked down by half, about 7 minutes.
Stir the parsley into ragù, ladle over pasta, sprinkle with cheese, and serve. 56 B R A I S E S A N D S T E W S Meatballs have made a roaring comeback. A chic restaurant in my neighborhood even hosts a “meatball madness” night on Mondays. They are so simple to braise at home, why not have them any night? [serves 4 to 6] greek lamb meatballs 1V pounds ground lamb Put the meat into a large bowl and add the breadcrumbs, eggs, herbs, garlic, 1 cup soft (fresh) breadcrumbs Worcestershire sauce, salt, and cayenne.
Braises and Stews: Everyday Slow-Cooked Recipes by Tori Ritchie