 Braising is one of my favorite cooking methods. You can take a relatively inexpensive cut of meat, and turn it into something sublime, with a bit of effort and some investment of time. There are two critical components of braising, the browning and long cooking time. And not to contradict myself, but you can also […]  Do the freshness dates on food really mean anything? It’s Friday morning and we’re trying to get out of the house and get to school on time. I recite the litany of breakfast choices for my daughter, and as usual she chooses yogurt and granola. She gets everything out and before she puts the yogurt […]
 Carrot-Sage Soup this is the prefect starter for your Thanksgiving feast. Warm and filling, but not too heavy. The contrast of the earthy sage with sweet carrots embody the flavors of fall. You can make it up to a week ahead of time, and add the cream when you’re going to serve it. I think this […]
 Though the weather has turned fall-like twice now, today is the first cold, rainy day, and I wish I could wrap up in a blanket and watch a Katherine Hepburn movie marathon, but I have a long to-do list. At least I have a delicious bowl of homemade soup for lunch! There is nothing like […]
 If you’ve never cooked with a pressure cooker, check here for some helpful tips Beef Shanks, 2-2 1/2 lbs 1 Large Onion cut in half 1 Lb Carrots 2 Large Celery Stalks 1 Quart Beef Stock 2 Cups Water 2/3 Cup Barley (6 Oz.) 4-5 Stalks of Celery from center of celery, with leaves […] |
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Daniel Nathan - Nice piece. I’m salivating (and shopping for short ribs).
Dan
nrlowell@comcast.net - Thanks! Nice to hear from you.
Braise-a-thon Part I | Bloppy Bloggers Gazette ... - […] Braising is one of my favorite cooking methods. You can take a relatively inexpensive cut of meat, and turn it into something sublime, with a bit of effort and some investment of time. […]