I’m not a fan of okra – so I left that part out. I really wanted to try Oxtails, but Alton doesn’t provide a recipe for these, so I used an Emeril recipe for Braised Oxtails with Sweet Potato Pudding and Fried Okra. (I don’t own one – do you?)Īlton also includes a selection of recipes to try out your new Braising/Stewing skills. All that cooking time results in a wonderful, tender meat and savory sauce.Īlton gives us a few bonus tips in this chapter – including a section all about Pressure Cookers. Leftovers can also be frozen for nights when you don’t want to cook! And above all – they just taste good. They also tend to make quite a bit of food – and it keeps getting better as leftovers. Braises and Stews are great “One Pot” meals, that (for the most part) don’t leave you with a sink full of dishes when you’re done. It was a bit tricky to find oxtails in August, but my persistent husband managed to find some frozen at our local grocery. This was a fun chapter for me, because I love a good braise or stew. Stew = uses lots of smaller pieces of meat, submerged in liquid, covered and cooked on low heat. The difference between a Braise and a Stew:īraise = uses a large piece of meat, small amount of liquid, covered and cooked on low heat. The meat is seared, to brown it, then cold water and veggies are added, the dish is covered and the entire dish is simmered “slow & low”, to achieve maximum flavor and tenderness of the meat. Braising and Stewing both begin with searing or pan frying the main ingredient and finishing the cooking by simmering. Make a swirl with crème fraîche an serve.For this week’s Two Spoonfuls post, I’m tackling Chapter #6 of Alton Brown’s I’m Just Here For The Food. You could add more crushed grains of paradise, that will make the soup spicier. The soup should be smokey, aromatic, a touch spicy and refreshing. Just before serving add one or two teaspoons of fresh lemon juice, depending on the flavour and your taste. Leave the soup on low heat for 30 minutes. Taste the soup and decide if you want to add some extra grain of paradise. After a few minutes add the stock, the rosemary and the crushed grains of paradise. Add the carrot, the celery and the garlic. Add olive oil to a pot and add the shallot. Chop and set aside.Ĭhop the shallot, the garlic, the celery and the carrot. After one hour it’s easy to remove the skin of the bell pepper. When still hot, put the bell peppers in a plastic container and close it. Transfer to the oven and grill or roast for 10 minutes or until well charred.
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