Currently viewing the tag: "braise"
Here is my riff on a French classic. Although the lettuce may seem an odd thing to include, it really does work here. This recipe is more of a guideline really, as cooking times will depend a lot on the peas. There are many versions of this recipe, and here is one more. The only thing to really watch out for is overcooking the peas, so taste one every few minutes, and when they are almost done, add the lettuce to finish off. This recipe is for 2 cups/2 pounds of peas, which gives a good sized portion to each person. The recipe varies easily enough, so base amounts on the volume of peas you have.
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Baby artichokes aren’t “baby” really; it just refers to size, which is a result of where they grow on the plant. These come from lower down the stem inside the vegetation. For this recipe, the “chokes should be smaller, but this recipe will work just as well with medium sized artichokes.
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One day I read about how some Southern cook did her beans, and had to try it. I was so happy I did. This method produces meltingly tender beans that are sweet and have a full bean flavor, but the beans hold their shape. Just remember, patience is a virtue! Don’t keep checking the pot, stirring it, or otherwise messing with it. And you can’t hurry it. But it really is worth the wait.
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One of the things I like to do in the kitchen is make vegetable dishes using the same method as I would a meat dish. In this instance, I was thinking of a pot roast done with Chantenay carrots instead of chuck roast. I love Chantenay carrots, especially when they get bigger. The stubby shape with the larger diameter makes them perfect for trimming into larger shapes that take a longer cooking yielding a deep flavor. For the potatoes, you want a waxy potato that will hold it’s shape when cooked, and the Bintje is great for this.
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Tagged with: Bintje potatoes • braise • carrots • celery • Chantenay carrot • herbs • onion • potatoes • vegan • vegetarian
This dish takes its inspiration from India and South East Asia. Very flexible in that you can add all sorts of ingredients to the mix.
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This is the long cooked version of kale, and it results in very tender, succulent greens with a smooth flavor. You can use the same recipe, only blanch the greens until they have just wilted and then cook them with the wine and finish the recipe. This provides a more toothsome dish with a more assertive flavor.
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