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Articles 1 to 12:
Wine-Braised Chicken with Shallots and Pancetta
In this modern take on coq au vin, Riesling subs for the usual red wine.Serves four. Position a rack in the bottom third of the oven and heat the oven to 300°F. Heat 2 Tbs. of the oil in a 7- to 8-quart Dutch oven over medium-high heat. Season ... [... more]
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Soy-Braised Kabocha Squash
Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside. Heat the oil in a wok or 12-inch skillet over medium heat until hot. Add the white parts of the scallions, garlic, and ... [... more]
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Braised Fingerling Potatoes with Thyme & Butter
This recipe is ripe for interpretation. Swap out the thyme for another favorite herb, such as rosemary or bay. Use olive oil in place of butter. And for a richer flavor, braise the potatoes in lower-salt chicken broth instead of water.Serves four ... [... more]
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Braised Fennel with Tomato, Green Olives & Capers
Seafood prepared alla ghiotta ("glutton's style")-with tomatoes, olives, and capers-is common in Calabria and Sicily, but the same flavors are compatible with fennel.Serves four. Cut the fennel bulb in half lengthwise and then cut each half ... [... more]
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Brussels Sprouts Braised with Pancetta, Shallot, Thyme & ...
In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase the heat to medium high, stir in the carrot, shallot, ... [... more]
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Braised Bok Choy with Sherry & Prosciutto
This is delicious with braised pork or beef short ribs, or simply with a pan-seared steak.Serves four to six as a side dish. Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch, straight-sided sauté pan with a lid. Set over ... [... more]
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Braised Cod with Fennel, Potatoes & Littlenecks
Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the fennel, sprinkle with a pinch of salt and pepper and brown on both sides, about 5 minutes total. Remove the pan from the heat and transfer the fennel to a plate. Put ... [... more]
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Braised Lamb Shanks with Garlic & Vermouth (Souris aux Aulx)
Lamb throws off a considerable amount of fat as it cooks, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).Serves ... [... more]
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Salmon Braised in Pinot Noir
Melt the butter in a 12-inch ovenproof skillet over medium-high heat. Add the mushrooms and celery and cook, stirring occasionally, until the mushrooms are browned on at least one side, 3 to 5 minutes. Add the carrots and leeks and cook, stirring ... [... more]
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Milk-Braised Loin of Pork with Fennel & Cabbage
In a straight-sided ovenproof sauté pan or skillet, heat the oil over medium-high heat. Season the pork with salt and pepper, dust with the flour, and cook in the oil until golden brown, about 2 minutes per side. Remove the meat and keep it ... [... more]
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Braised Chicken Thighs with Autumn Vegetables
Serve this hearty stew in a bowl to best enjoy the sauce.Serves six. In a large, heavy, flameproof casserole over medium heat, melt 1 Tbs. of the butter. Add the bacon and cook until light golden, about 10 min. Remove with a slotted spoon and set ... [... more]
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drink suggestions
A large, straight-sided-ovenproof sauté pan with a lid is ideal for making these chicken braises.Serves four. Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, then shower with cold . [... more]
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