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All About Braising The Art of Uncomplicated Cooking

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Braised Halibut Steaks with Creamy Leeks. Braised Halibut Steaks with Spinach. Braised Leeks and Bacon in a Tart. Braised Leeks with Bacon and Thyme. Braised Pork Belly with Glazed Turnips. Braised Pork Chops and Creamy Cabbage. Braised Shallot Confit. Braised Turkey Thighs with Onions and Apples. Burgundian Quail Braised with Grapes. Butter-Glazed Radishes. Cabbage Rolls Stuffed with Pork and Sauerkraut. Caribbean Pork Shoulder. Caribbean-Style Pork Pot Roast. Cauliflower, Potatoes and Peas Indian-Style. Chengdu Braised Pork with Daikon Radish.

Chicken and Dumplings. Chicken and Pork Adobado. Philippine-Style Braised Chicken and Pork. Chicken Breasts Do-Piaza.

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Creamy Braised Brussels Sprouts. Trim the root ends and dark green tops from the leeks, and discard or save for stock. Cut the leeks lengthwise in half in a large bowl and fill it with water. Swish them around with one hand to loosen the dirt, then lift them out of the water and drain in a colander. Pour out the water, rinse the bowl to remove any grit from the bottom, and repeat; drain.

Braising the leeks: Melt the butter in a wide ovenproof skillet or shallow braising dish to inch over medium heat. Add the leeks, garlic and thyme, season with salt and pepper, and stir to coat the leeks with butter as thoroughly as you can.

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Add the wine and bring to a boil. Cover with a buttered round parchment paper and secure lid, and slide the skillet onto a rack in the middle of the oven to braise gently, stirring once after 20 minutes, until the leeks feel silky-tender when pierced with a fork, 45 to 50 minutes. Braising the halibut: Arrange the halibut steaks over the braised leeks, and pour over the cream.

Cover again with the parchment but not the lid. Return to the oven and braise until the halibut has just lost its translucence and pulls away from the bone cleanly when prodded with a fork, 18 to 20 minutes Over-cooking will result in a somewhat cottony texture, not nice! The finish: Using a fish spatula a slotted triangular spatula designed for lifting delicate pieces of fish or other slotted spatula, gingerly transfer the halibut steaks to a shallow platter or a cutting board.

Try to lift the fish without taking away too many leeks, but a few are bound to come along. Set the pan of leeks over a medium burner, and bring to a simmer. With a fork and small paring knife, peel back the skin from the perimeter of the steaks and then lift out the bones, trying your best to keep the steaks in one or two pieces. Cover loosely with foil to keep warm. Serving: When the sauce around the leeks is creamy and nicely thickened but not completely dried out, add a squeeze of lemon.

All About Braising: The Art of Uncomplicated Cooking

Taste the leeks for salt and pepper. Serve the halibut either on a bed of leeks or within the leeks spooned over, both good choices. Braised Turkey Thighs with Onions and Buttercup Squash All the goodness of Thanksgiving dinner together in one dish, but without the pressure of having to roast an entire bird and prepare countless side dishes.

As the turkey thighs braise in a fragrant blend of herbs, vegetables, freshly squeezed orange juice, and stock, you prepare a colorful mix of sauteed buttercup squash and sweet onion. Once the turkey is tender, it rests while the squash and onion mixture finishes cooking in the braising liquid. Serve with warm biscuits or soft rolls and cranberry chutney or sauce. Wine notes: As with Thanksgiving dinner, braised turkey pairs well with a wide range of wines — dry fruity wines without oak Riesling from Germany and Alsace , dry roses from France and California, and medium-bodied reds Pinot Noir from California and Oregon.

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Crisping the pancetta: Melt the butter in a large skillet of shallow braising pan inch over medium-high heat. Add the pancetta slices and saute until crisp and brown, 8 to 10 minutes. Transfer the pancetta to a plate lined with paper towels to drain.

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Pour al but 1 tablespoon of the fat into a small jar or ramekin and reserve it for the onion-squash garnish. Set the pan aside. Browning the turkey: Rinse the turkey thighs with cool water, and dry with paper towels. Season all over with salt and pepper. Return the skillet to medium-high heat and sear the thighs on both sides until they are deep golden brown, about 6 minutes per side. Transfer the turkey thighs to a plate and set aside. Pour off all but 1 tablespoon of the fat, and discard it. The aromatics and braising liquid: Return the skillet to medium-high heat.

Add the onion, carrot, celery, and garlic, sprinkle lightly with salt and pepper, and toss well. Saute until the vegetables are browned in spots, 4 to 5 minutes. Add the thyme, sage, bay leaf, and orange juice. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables.

And, yes, in these pages it is an art.

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From hamburgers to grapes, oysters to pineapples, Stevens explains, illuminates, and refines roasting with all the grace and expertise of a master. The information on how to choose the right cut to produce succulent and juicy results that we all aspire to achieve is invaluable. So she has new discoveries…….. Plus, the recipes are good enough to make carnivores and even herbivores swoon: Cuban-style slow-roasted picnic pork shoulder, crispy roast chicken, even roasted sugar snap peas.

The art of braising comes down to us from the earliest days of cooking. Today, braising remains as popular and as uncomplicated as ever.

Cebula, Boston Globe Correspondent, November 10, Out of literally tens of thousands of recipes that have appeared in print — in cookbooks, magazines, newspapers, and even in flyers and on the Internet — from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks — they chose the most distinctive.