Braises and Stews: Everyday Slow-Cooked Recipes
Remember those tantalizing smells coming from Grandma's kitchen as she made her treasured, slow-cooked meals? Braises and Stews brings modern convenience and style to good old-fashioned comfort food. Organized by mainingredient, this handy cookbook dishes up the secrets for making such savory one-pot meals as Classic Pot Roast or Pub Short Ribs. Lighter fare like Coq au Vin prepared with white wine or a Roman-inspired Spring Stew of Favas, Artichokes, and Fresh Peas will appeal to those with smaller appetites. Why stew over dinner when there are so many tasty options to throw in the pot?
has to have a tight-fitting lid so the food can baste over and over in its own juices. The best all-purpose pot for the recipes in this book is a Dutch oven—a heavy, cast-iron pot with two loop handles and a matching lid. These pots heat up slowly, then retain and distribute heat exceedingly well. The best brands have bumps or spikes underneath the lid, collection points for steam which then drips back down into the food, reinforcing the cycle of flavors. Enameled-iron versions of Dutch ovens
fillets, cut into 1-inch pieces 8 diagonal slices baguette, about 1/4 inch thick 1/4 cup mayonnaise 1 garlic clove, pressed Pinch cayenne pepper Cut root end and green tops off the leek. Slice white part of leek in half lengthwise, then rinse layers well. Slice leek thinly crosswise. Cut green tops off the fennel bulb, cut it in half lengthwise, cut out the core, then slice each half thinly crosswise, reserving about 1/4 cup of the feathery leaves. Put the thyme, zest, and reserved
Bouillabaisse Sicilian Swordfish Stew Summer Stew with Halibut Thai Fish and Corn Curry Game Hens in a Pot Ginger-Braised Spareribs with Mustard Greens Golden Pilaf Greek Lamb Meatballs Greek Shrimp with Zucchini and Feta Greens. See also individual greens Ginger-Braised Spareribs with Mustard Greens Southern-Style Greens with Ham Gremolata, Basil Halibut Shortcut Bouillabaisse Summer Stew with Halibut Thai Fish and Corn Curry Ham Chicken Cacciatore Game Hens in a Pot
Chard with Cannellini Tomato-Braised Romano Beans Vegetable Couscous La Vignarola Vinegar, Kat Daddy’s Pepper White Wine Coq au Vin Winter Market Chicken Woks Yams and sweet potatoes Monday Night Chili Winter Market Chicken Yogurt-Mint Sauce Zucchini Greek Shrimp with Zucchini and Feta, Summer Stew with Halibut table of equivalents The exact equivalents in the following tables have been rounded for convenience. LIQUID/DRY MEASURES U.S.: 1/4 teaspoon METRIC: 1.25
and transfer to the oven. Cook until meat peels easily off bone when prodded with a fork, 11/2 to 2 hours, turning shanks over once about halfway through cooking. Transfer pot to stove top and transfer shanks to a plate. Grate the zest of both lemons directly into pot, then squeeze lemon juice and stir it in. Stir in the capers. Taste sauce and season to preference; if necessary, increase heat to high and reduce sauce to desired consistency. Divide shanks among plates or shallow bowls, top