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Home , Braising, Quails as food, Sauce, Simmering, Stew

copyright notice The Braiser Copyright ©2012 Winifred Moranville and Richard Swearinger Published December 17, 2012 Publisher: Winifred Moranville and Richard Swearinger This book design, , photographs, style, all other contents are ©2012 by Winifred Moranville and Richard Swearinger. All rights reserved worldwide. For permission to excerpt recipes or photographs on cable or broadcast television, magazine, book, newspaper, or online please email [email protected] about us

Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid That French Women Cook Every Day. She has worked as a food writer and editor for a variety of publications, including Better Homes and Gardens, , MasterChef Magazine, the Chicago Tribune, and many other and magazines. She blogs about French food and travel at her website ChezBonneFemme.com or on her Facebook page at Chez Bonne Femme.

Richard Swearinger created hundreds of stories and recipes as the Senior Food Editor at Better Homes and Gardens magazine. The former president of the Association of Food Journalists he is now a freelance writer and photographer whose photos have been published in across the United States including the Boston Globe and the Saturday Evening Post. See more of his work at RichardSwearinger.com introduction to let’s get braising! We know why you bought this book: You’ve become the proud owner of a beautiful braising pan, and now you’re looking for great recipes. Gathered here are terrific recipes you’ll love again and again, plus side dishes to round out the meal. Before you roll up your sleeves, we’ll tell you everything you need to know about cooking and serving braised dishes—and why you’re going to love using your braising pan. what is braising? Braising is a cooking method that calls on low, moist heat and lengthy cooking times to cook , especially and . The is browned in fat (such as or ) then covered and cooked in a small amount of , broth, beer, or . Through this cooking process, the meat’s fats melt away, its tough fibers soften, and its become rich and flavorful. Finally, the pan juices become the basis of a succulent —or even the sauce itself. Braising is a much-loved way to turn less expensive cuts of meat such as shoulder, chuck, and chicken thighs into thoroughly satisfying, boldly flavored dishes. It’s also a relatively easy way to cook and entertain: Much of the work is done up-front and most of the cooking time is hands-off. Classic braises include , Coq au Vin, and Osso Bucco; however, the technique can apply to a world of contemporary flavors. what is a braiser? A braiser is similar to a (a heavy round or oval pan with a tight- fitting lid), except that it has a wider base and shallower sides. The wide base allows your ingredients maximum contact with the heat and prevents overcrowding while you brown. This makes it easy to get the meat beautifully brown before it simmers. The braiser’s wide base also allows the you use to remain shallow in the pan. Generally in a braising recipe, the liquids do not cover the meats—it’s the moist heat of circulating steam in the covered pan that works the magic of braising. Another much-loved quality of a braiser: Many are entirely oven safe—lid and all. That means you can brown the meat on the stovetop, cover, and transfer it to the oven to cook untended. choosing a braiser All of the recipes in this book were tested in a Le Creuset 3-1/2-quart braiser, which is made of enamel-coated cast iron. Cast-iron braisers distribute the heat slowly and evenly. The enamel coating offers another advantage: Plain cast iron can react with certain ingredients, such as lemon juice, , and eggs, giving them an off ; the enamel coating prevents this. Plus, enamel-covered braisers come in beautiful colors. Whether you choose cast iron or one of the stainless steel braisers, all will work with the recipes in this book. Simply make sure the braiser you use: • Holds 3-1/2 to 4 quarts • Goes safely from stovetop to the oven • Includes a tight-fitting lid Braisers with these features include Le Creuset, Staub, Lodge, Tromantina, and All-Clad. what if my braiser is larger? Many manufacturers offer 5-quart braisers, and they may be used for the recipes in this book; however, increase all ingredients by about one-third (you’ll either feed more diners or have more leftovers—a great scenario either way). The timings will remain the same; however, be sure to check the food now and then to ensure that the has not evaporated or reduced significantly, adding more liquid if necessary. bring out the best in your braiser Braising is one of the easiest methods of cooking. Here’s all you need to know: can i substitute another pan for a braiser? We love braising pans so much that we decided to write this book about them! So of course, our first choice for any of these recipes is a braiser. However, in a pinch, a deep heavy skillet or a heavy Dutch oven may be used, as long as the pan has a tight-fitting lid, which is key for keeping the moisture in. Also, if the recipe calls for oven-, make sure both the pan and the lid are ovensafe. • If you’re using a large skillet with a lid, make sure the skillet is deep enough to hold all the ingredients comfortably without over. • If using a Dutch oven, you will most likely need to brown the meat in batches to prevent overcrowding during this process. • Because a Dutch oven or deep-sided skillet may not be as wide as a braiser, you may need to use less liquid in those pans—generally the liquid should come up no more than half way up the side of the meat. Adjust the liquid accordingly, and check the liquid’s level now and then through the cooking process to make sure it has not evaporated. cooking tips • Use the cut called for: Braising is perfect for bringing tender succulence to tough, unwieldy cuts. Substituting another cut such as using pork tenderloin in a recipe that calls for pork shoulder won’t do the recipe or the tenderloin any favors: the meat will be dry and tough. • Brown in batches: A main advantage of a braiser is its wide base, which allows you to brown a lot of meat at once, without crowding. However, if you do notice that your meat is starting to boil in its own juices, brown it in batches. Overcrowded meat steams the meat rather than browning it. • Keep the lid on tight: If steam escapes, you’ll lose too much liquid and it’s the moist steam from that liquid that makes the meat tender. • Cook It Low and Slow: Check the food periodically during cooking to make sure the liquid simmers but does not boil. Even the tightest of tight-fitting lids allow steam to escape if the liquid is rapidly boiling—if that happens, the pan can boil dry. If, in spite of your best intentions, the pan does become dry, add more liquid to surround the meat, reduce the heat to a simmer, and continue cooking. choosing and adapting recipes for your braiser All of the main-dish recipes in this book were developed specifically for a braiser. So, how do you know if other recipes from your favorite cookbooks (or websites) are good candidates for cooking in your braiser? Use this checklist: • The recipe calls for a cut of meat requiring long cooking times. These include: Beef: Chuck pot roasts (including arm, shoulder, and seven-bone roasts), short (boneless and bone-in), boneless chuck top blade , boneless chuck eye steaks, bottom round roasts, boneless round rump roasts, eye round roasts, , and shanks. Pork: Blade steaks (also known as shoulder or butt steak), boneless or bone-in shoulder blade roasts (also known as Boston butt, Boston shoulder, pork shoulder, and pork butt), , loin back ribs, well-marbled rib chops, country- style ribs, sirloin chops, and loin back ribs. Lamb: Shoulder, blade chops, foreshanks, and hind shanks. Chicken: Bone-in chicken breasts, thighs, and legs. Thighs and legs are especially well-suited to braising. • The recipe calls for browning the meat first, adding some liquid such as broth, wine, or beer, and then cooking, covered, over low heat. • The recipe calls for cooking in a braiser, Dutch oven, French oven, or heavy skillet with tight-fitting lid. • The recipe calls for a limited amount of liquid. Most braises that work in a 3-1/2- to 4-quart braiser will call for 1 cup or less of cooking liquid. If the recipes calls for more than 2 cups, it’s likely more of a , in which case, a Dutch oven, with its deep sides, might be a better choice. • The recipe will fit in your braiser. Look at the ingredient list, then look at your pan, and make sure all will easily fit into the pan with the lid on. We’ve found that 2-1/2 to 3 pounds of meat or chicken fits nicely into a 3-1/2-quart braiser, leaving room for cooking liquid and some . Once you’ve determined that the recipe is suitable for your braiser, simply follow the instructions. However, when using recipes that call for Dutch ovens or heavy skillets, check the cooking liquid now and then. Because braisers have wider bases than Dutch ovens, the liquid might be spread too thin. If that happens, add liquid if it evaporates significantly during the cooking. rounding out the menu Almost every braising recipe yields not only succulent meats and vegetables but pan juices that can be transformed into irresistible . Hence, the sides you serve shouldn’t be overly saucy—this isn’t the time for a creamy rendition of au gratin potatoes. For casual, any-night meals, we suggest serving the braised dishes with the following: Starch: Noodles, rice, potatoes, or grains, simply prepared. We offer some of our favorites in this book; other good choices include polenta, , pureed potatoes, and steamed or boiled round red potatoes. Vegetables: Any green will add a little sparkle and color to the plate. Good options include peas, spinach, green , broccoli, zucchini, Brussels sprouts, asparagus. When entertaining, consider starting with a first course. A light seasonal or is ideal. Follow the main course with a cheese course, if you’re feeling particularly splashy (or European)—simply set a platter of cheeses and a few more slices of bread in the center of the table with bread and let your guests serve themselves. Dessert: Forego those heavy cheesecakes and gooey chocolate desserts. Refreshing finales will serve these dinners best. Imagine how good a tangy lemon tart, crepes with seasonal fruit and whipped cream, or sorbet-filled meringues will taste after a bold, filling braise. • For a great selection of first-course , side dishes, and desserts as well as more braising recipes, check out The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day, by Wini Moranville. chicken

chicken with 20 cloves of garlic Makes 4 servings his is our take on a classic recipe, Chicken with 40 Cloves of Garlic. But why 20 instead of 40? Don’t worry, we’re not stinting on the garlic. The original Trecipe calls for two chickens. We use one so that the recipe will fit nicely into a 3-1/2-quart braiser so you only need half the garlic. And don’t shy away from all that garlic! As the garlic braises, it becomes mellow, sweet, aromatic—and soft. In fact, the soft pulp not only intensifies the flavor of the finished sauce, it helps thicken it, too. Even if you’re skeptical, please give it a go—everyone should enjoy this recipe at least once in their lives.

1 3-1/2- to 4-pound chicken, cut up (or use 2-1/2 to 3-pounds chicken pieces) Salt and freshly ground black pepper to taste 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 head garlic, cloves separated and peeled (about 20 cloves) 2 teaspoons dried herbes de , crushed 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 1 tablespoon fresh lemon juice 2 tablespoons butter 1 tablespoon fresh snipped 1 tablespoon freshly grated lemon peel

1. Preheat the oven to 350°F. Season chicken with salt and pepper. Heat the butter and olive oil in a 3-1/2-quart braiser over medium-high heat; add the chicken and cook, turning often, about 10 to 15 minutes or until brown on all sides. Transfer chicken to a plate and drain off all but 1 tablespoon fat from pan.

2. Reduce the heat to medium. Add the garlic cloves and cook, stirring, until they’re starting to color (but not brown), about 2 minutes. Add the herbes de Provence, white wine and chicken broth to the pan; bring to a boiling, scraping up the browned bits in the bottom of the pan. 3. Return chicken to braiser, skin side up. Cover the braiser, slide it into the oven, and bake for 20 minutes. Baste the chicken with the pan juices. Bake, uncovered until the chicken is tender and no longer pink (170°F for breasts, 180°F for thighs and drumsticks), 20 to 30 minutes more.

4. Remove chicken to a serving platter; cover with aluminum foil to keep warm. Set the braiser over medium-high heat. If it looks like there’s less than 1/2 cup pan juices in the pan, add enough additional wine to equal about 1/2 cup. Bring the pan juices to a boil while using a fork to mash the garlic cloves, whisking the pulp into the liquid as you work. Add the lemon juice. Whisk in the butter, 1 tablespoon at a time, until incorporated.

5. Divide chicken among four serving plates and top each serving with some of the sauce. Sprinkle the parsley and lemon peel over all. chicken and brown rice with mushrooms

Makes 4 servings

ere’s a hearty way to enjoy that braiser, and get a little whole-grain goodness while you’re at it. It’s a great meal to serve after a hard day. Get everything in Hthe oven, then pour yourself an aperitif. Serve with a green salad. Or better yet, go French, and serve a little green salad and a few slices of cheese after the main course. And pour another glass of wine. This recipe was adapted from one of our favorite French chefs, the late Pierre Franey, who wrote the 60-Minute Gourmet column for The New York Times and was among the first to introduce Americans to great French home cooking. 2-1/2 to 3 pounds skin-on, bone-in chicken legs and thighs Salt and freshly ground pepper to taste 2 tablespoons butter 3/4 cup finely chopped 8 ounces fresh mushrooms, quartered (leave whole if small) 1 finely minced garlic clove 1/2 teaspoon dried thyme 1/2 cup dry white wine 1/2 cup brown rice 1 cup chicken broth

1. Season the chicken with salt and pepper. Melt the butter in a 3-1/2-quart braiser over medium-high heat. Add the chicken and cook, turning occasionally, until brown on all sides, about 10 minutes. Transfer the chicken to a platter. Drain off all but 2 tablespoons fat from the skillet.

2. Reduce the heat to medium. Add the onion and mushrooms to the skillet and cook, stirring, until the onion is tender. Add the garlic clove and cook until fragrant, about 30 seconds more. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Stir in the brown rice; cook and stir briefly until each grain is coated with the fat and liquid. Add the broth. Bring to a boiling; reduce heat. Cover and simmer 5 minutes.

3. Return the chicken to the skillet, allowing it to rest atop the rice. Bring to a boiling; reduce heat, cover and simmer about 25 minutes or until the chicken is done.

4. Remove chicken from the braiser; cover with foil to keep warm. Continue to simmer the rice, covered, until it is tender but firm, about 10 minutes more. Serve rice and mushrooms with the chicken. chicken cooked in a nest of thyme

Makes 4 servings

his is the recipe of Alsatian-born David Baruthio. Although he has cooked from Belgium to Beverly Hills, he recently chose the Iowa for his home after Tfalling in love with an Iowa girl (and marrying her). Together, they run an acclaimed restaurant, Baru 66, in Des Moines. We love this preparation for chicken. It calls for just five ingredients and a little salt, but results in a luscious, moist bird with subtle and insistent aromas of lemon, garlic, and thyme. We suggest making this recipe when you can visit your farmers market (or backyard garden) and bring home a generous bouquet of picked-that-morning thyme. Serve it with round potatoes with and parsley and the braised root vegetables made with veggies you’ve also picked up at the market. Though this calls for a 3-1/2-quart braiser, a 5-quart braiser may also be used without increasing the amounts. 1 head garlic 1/4 cup olive oil 1 whole chicken (3-1/2 to 4-1/2 pounds) 1 large bouquet of thyme (about 6 ounces or enough to create a “nest” in the bottom of your braiser) 2 lemons, washed and quartered

1. Cut the top off 1/2 inch off of the garlic head to expose the cloves, reserving the “cap” you just cut off. Separate about 5 cloves from the head; keep the remaining head intact. Preheat the oven to 400°F.

3. Heat the olive oil in a 3-1/2 quart braiser over medium-high heat until it shimmers. Reduce the heat to medium. Add the chicken and cook, turning as needed, until the chicken is golden-brown on all sides.

4. Drain all but 1 tablespoon fat from the skillet. Reserve the drained fat. Add the cut garlic bulb, its “cap,” and the 5 separated cloves to the braiser. Let them brown a bit in the fat, about 5 minutes.

3. Remove the garlic from the skillet. Add the thyme sprigs to the skillet. Scatter evenly.

5. Place the chicken on top of this “nest” of thyme. Arrange the garlic cloves, cap, and remaining bulb around the chicken. Squeeze the juice from the lemon pieces over the chicken. Arrange the squeezed lemon pieces around the chicken. Pour the reserved cooking fat over the chicken. Salt the chicken to taste. Cover braiser and place it in a preheated oven.

6. Bake for 30 to 45 minutes or until the chicken is cooked through. (Actual cooking time varies with the size of your chicken and how meaty it is, use an instant-read thermometer to check. Thighs should be 180°F; breast 170°F.)

7. Allow chicken to stand for 10 minutes before carving into pieces to serve. Discard the lemon and thyme, but serve a few garlic cloves on each person’s plate. Soft, warm and spreadable, it makes a wonderful vermouth-braised chicken with garlic, , red peppers, and

Makes 4 servings

e love cooking with vermouth. Popular in France and Italy, this wine-based beverage is flavored with dozens of plant-based ingredients, such as Wherbs, , and flowers. That flavor profile makes it easy to add rich, complex flavors to a recipe without chasing down (and measuring) a lot of ingredients. In a pinch, you could use dry white wine—the dish will be more straightforward, but still very satisfying. 8 bone-in, skin-on chicken thighs (or 2-1/2 to 3 pounds chicken pieces, such as drumsticks, thighs, and breasts Salt and freshly ground black pepper to taste 3 tablespoons extra-virgin olive oil, divided 1 medium onion, sliced into thin wedges 6 cloves garlic, minced 1/2 cup sweet vermouth 1/2 cup low-sodium chicken broth 1 14.5-ounce can tomatoes, drained then pureed in a food processor 1/2 teaspoon dried thyme, crushed 1 teaspoon Spanish paprika 1/8 teaspoon of cayenne pepper 1 7-ounce jar roasted red peppers, drained and thinly sliced (about 1 cup) 1/4 cup , diced (optional)

1. Season chicken with salt and pepper. Heat the 2 tablespoons olive oil a 3-1/2-quart braiser over medium-high heat; add the chicken and cook, turning often, about 10 to 15 minutes or until brown on all sides. Transfer chicken to a plate and drain off all but 1 tablespoon fat from pan.

2. Reduce the heat to medium. Add onion and garlic to the pan and cook, stirring, about 4 to 5 minutes or until the onion is tender but not brown. Remove pan from heat. Away from heat, steadily (without allowing the liquids to spatter) add vermouth and chicken broth. Return pan to heat and cook, stirring to loosen any browned bits from pan. Return chicken to pan and add the tomatoes, thyme, and parika. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is done (180° F), adding the sliced roasted red peppers 5 to 10 minutes before the end of cooking time.

3. A few minutes before chicken is done, cook and stir prosciutto in the 1 tablespoon of hot olive oil about 1 to 2 minutes or until crisp; with a slotted spoon, remove prosciutto from pan; drain on paper towels and set aside.

4. With a slotted spoon, remove chicken and roasted red pepper strips from pan; cover to keep warm. Boil pan sauce over medium-high heat until desired thickness. Divide chicken and peppers among plates; top with sauce and sprinkle with crisped prosciutto to serve. pan-roasted chicken with mushroom-fines herbes sauce Makes 4 servings his recipe brings the flavor and ease of , but because you brown the chicken in your braiser first, you’ll get that beautifully golden-brown skin you Tdesire. As a major bonus, the pan juices become the basis for an amazing and refined white wine and mushroom sauce. Pureed potatoes are the perfect side. 2-1/2 to 3 pounds bone-in, skin-on chicken pieces (legs, thighs, and/or breasts) Salt and freshly ground black pepper to taste 2 tablespoons olive oil 2 cups sliced fresh mushrooms 1/2 cup dry white wine 1/2 cup heavy cream 2 tablespoons snipped fresh fines herbes (tarragon, chives, chervil, and parsley) or 2 teaspoons dried fines herbes

1. Season the chicken with salt and pepper. Heat the oil in a 3-1/2-quart braiser over medium-high heat; add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes. Transfer the chicken to a plate and pour off all but 1 tablespoon fat from the pan.

2. Return the chicken pieces to the pan, skin side down. Reduce the heat to low. Cover the pot and let the chicken cook for 8 minutes. By this time, there will be some fat in the pot; turn the chicken pieces skin side up and spoon the fat over them. Adjust the heat to a point between low and medium-low (you want the chicken to continue cooking, but not to brown too much more). Cover the pot and cook the chicken until it is done, about 30 minutes more, uncovering the pot to spoon the fat over the chicken after 10 minutes, then again after 20 minutes.

3. Transfer the chicken to a serving platter and cover with foil to keep warm. Increase the heat to medium-high. Add the mushrooms to the juice in the pot and cook, stirring, until tender, 4 to 5 minutes. Add the white wine to the pan; stir with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the wine is reduced to a few spoonfuls, about 1 minute. Stir in the cream and cook briefly, until thickened. Remove from the heat and stir in the fines herbes.

4. Arrange the chicken pieces on four plates, spoon the sauce on top, and serve. braised chicken with sweet potatoes, , and rosemary

Makes 4 servings he sweet potatoes make this dish taste gratifyingly down-home, but the cream- laced sauce based on the cooking juices flavored with the shallots, apple cider, Tand wine adds irresistible polish to the plate. 2 tablespoons vegetable oil 2-1/2 to 3 pounds bone-in, skin-on chicken pieces (legs, thighs, and/or breasts) 3 large shallots, sliced (about 3/4 cup) 1/2 cup white wine 1/2 cup apple cider or apple juice 1 teaspoon dried rosemary, crushed 1 1/4 pounds sweet potatoes, sliced 3/8-inch thick Chicken (if needed) 1 tablespoon apple cider vinegar 1 tablespoon butter 1/2 cup heavy cream

1. Heat the vegetable oil in a 3-1/2-quart braiser over medium-high heat. Add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes. Transfer chicken to a plate and pour off all but 1 tablespoon fat from pan.

2. Reduce heat to medium; cook shallots in the braiser until soft. Add wine, cider, and rosemary. Return chicken to pan, skin side up. Tuck sweet potatoes in between chicken slices. Bake, covered, in a 350°F oven for 20 minutes. Bake uncovered for 20 minutes more or until chicken is done and potatoes are tender.

3. Remove chicken and slices from pan; place on a platter and cover with foil to keep warm. At this point, there should be about 1 cup liquid in pan; if there’s less, add chicken stock to make 1 cup. Stir in the apple cider vinegar. Boil over medium- high heat about 5 minutes or until the pan liquids are reduced to 1/2 cup. Swirl the 1 tablespoon butter. Stir in the heavy cream and cook a minute or two until the liquid thickens to a saucelike consistency. braised chicken with green olives and citrus

Makes 4 servings

hen you add olives to the orange and lemon flavors of this dish, you’ll suddenly be struck by an oft-forgot fact: Olives truly are a fruit! Big, bright- Wgreen Castelvetrano olives from Italy are especially fruity, and meld beautifully with the savory flavors here. Note that if you use Castelvetrano or any other unpitted olives, be sure to remind the diners at your table to watch out for the pits! 2-1/2 to 3 pounds bone-in, skin-on chicken pieces (legs, thighs and/or breasts) Salt and freshly ground pepper to taste 2 tablespoons olive oil 2 large shallots, sliced (about 1/2 cup) 2 garlic cloves 1/2 cup chicken broth 1/2 cup white wine 1 tablespoon sherry vinegar 1/2 cup green olives, such as Castelvetrano or manzanilla 2 tablespoons orange marmalade 1 tablespoon fresh lemon juice 2 tablespoons butter

1. Preheat the oven to 350°F. Season chicken with salt and pepper. Heat the olive oil in a 3-1/2-quart braiser over medium-high heat. Add the chicken and cook, turning occasionally, until brown on all sides, 10 to 15 minutes (reduce heat if chicken browns to quickly). Transfer chicken to a plate and pour off all but 1 tablespoon fat from pan.

2. Reduce heat to medium; add the shallots and garlic and cook, briefly, until the garlic releases its fragrance, about 30 seconds. Add the broth, wine, and sherry vinegar. Bring to boiling, stirring to loosen browned bits from the bottom of the pan. Return the chicken, skin side up, to the braiser.

3. Bake, covered, for 20 minutes. Uncover, add the olives, and bake 15 to 20 minutes more or until the chicken is cooked through. Remove the chicken from the pan; cover with foil to keep warm.

4. Place the braiser on the pan; bring liquid to a boil. Add the marmalade and the lemon juice, whisking to blend into the sauce. Add the butter, 1 tablespoon at a time, and continue to cook until butter is melted and the sauce has thickened. To serve, divide the chicken and olives among the serving plates and spoon sauce over each serving. pork

braised country-style pork ribs agrodolce Makes 4 servings

n Italian, agrodolce refers to that irresistible mingling of that can make a dish (especially pork!) really take off. Here, the adds Iboth of those characteristics. The vinegar is sour, but its aging process, which concentrates the flavors, adds a fascinatingly sweet angle to the condiment. Be sure to use an excellent-quality balsamic vinegar (those from Modena, Italy, are especially prized). 3 pounds bone-in country-style pork ribs Salt and freshly ground black pepper to taste 1 tablespoon olive oil 1 large white onion, chopped (about 1 cup) 1 medium , chopped (about 1/2 cup) 6 garlic cloves, cut into slivers 1/4 cup good-quality balsamic vinegar 1/4 cup dry white wine 1/4 cup beef broth

1. Season the pork ribs with salt and pepper. Heat the olive oil in a 3-1/2-quart braiser over medium-high heat until it shimmers. Add pork ribs and cook, turning as needed, until brown on all sides, 8 to 10 minutes.

2. Transfer pork to a plate; drain off all but 1 tablespoon fat from the pan. Reduce the heat to medium and add the onion and carrot to the pan. Cook, stirring, until tender, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds more.

3. Add balsamic vinegar, white wine, and beef broth to the pan; bring to a boil, stirring to loosen any browned bits from the bottom of the pan. Return the pork to the pan. Cover, reduce the heat to a simmer, and cook for 30 minutes. Turn pork, then cover and simmer until meat is tender, about 30 minutes more.

4, Transfer pork to a plate; cover to keep warm. Press the cooking liquid through a fine-mesh sieve into a medium saucepan; discard solids. Whisk the liquid until smooth. (If you don’t have at least 1 cup liquid, add more beef broth to equal 1 cup.) Simmer the sauce until it thickens to a sauce-like consistency, about 5 minutes. Serve with the sauce. wine-braised pork with cream sauce

Makes 4 servings

his recipe is a variation of . In the classic French stew, shin meat or shoulder clod roast is simmered in wine and chicken stock; then, Tthe braising liquid becomes the base of a luscious and creamy white sauce (blanc means “white” in French, and blanquette refers to the whiteness of the stew). Pork works beautifully in this dish; not only is it easier to find, but it’s less expensive, too. This is a lovely and unexpected dish to serve guests on a cold winter night. In true French fashion, follow this main dish up with a cheese course, and serve your cheeses with a tartly dressed salad greens to help contrast the richness of this meal. For the stew

3 to 3-1/2 pounds bone-in pork blade steaks (also called shoulder steak or butt steak)* Salt and freshly ground black pepper to taste 1 tablespoon extra-virgin olive oil 1 medium-size onion, quartered 1 large carrot, peeled and cut into 1-inch pieces 1 celery rib (including leaves), cut into 3-inch pieces 2 cups dry white wine 2 cups low-sodium chicken broth, plus more if needed 1 tablespoon dried thyme, crushed 2 bay leaves 1/4 teaspoon ground cloves

For the vegetables

4 , peeled and cut into 1/4- by 2-inch sticks 1-1/2 cups frozen pearl onions 1/4 cup water Salt to taste 1 tablespoon unsalted butter 8 ounces fresh mushrooms, stems trimmed, halved or quartered if large

To finish

2 tablespoons unsalted butter, at room temperature 3 tablespoons all-purpose 1/4 cup heavy cream 3 tablespoons fresh lemon juice 1 recipe noodles with fresh

1. Make the stew: Cut the pork off the bone into 1- to 2-inch pieces, trimming and discarding most of the fat as you go. Pat the meat dry with paper towels and season with salt and pepper. Heat the oil in a 3-1/2-quart braiser over medium-high heat until it shimmers. Cook the pork in batches, turning as needed to brown evenly, 5 to 7 minutes per batch (reduce the heat to medium if the meat browns too quickly). Transfer the pork to a plate as it is done.

2. Drain off any fat from the braiser and return all of the meat to the braiser. Add the onion quarters, carrot, celery, wine, broth, thyme, bay leaves, and ground cloves. Bring to a boil, stirring to loosen any browned bits from the bottom of the braiser. Cover the braiser, reduce the heat, and simmer until the pork is tender, about 45 minutes.

3. Make the vegetables: About 15 minutes before the end of the cooking time for the pork, combine the carrots, pearl onions, water, and salt in a large saucepan. Bring to a boil, cover, and simmer over medium heat until just tender, about 4 minutes.

4. Drain and reserve in the colander. In the same saucepan, melt the butter over medium-high heat. Add the mushrooms and cook, stirring often, until tender and lightly browned, 4 to 5 minutes. Add the onions and carrots to the mushrooms; set aside and cover to keep warm.

5. To finish: Transfer the pork to a bowl; cover with foil to keep warm. Strain the cooking stock through a fine-mesh sieve into a large measuring cup and discard all of the solids, including the bay leaf. Skim fat from sauce. You want a total of 2 cups of strained pan liquid. If you have more, boil the liquid in the braiser over medium-high heat until reduced to 2 cups. If you have less, add additional chicken broth to make 2 cups, return the liquid to the braiser, and bring to a simmer.

5. In a small bowl, work the butter and flour together to make a . Add the paste, bit by bit to the stock, stirring with a wire whisk to blend away any lumps. Cook, stirring, until thickened and bubbly, then continue to cook and stir for 2 minutes more. Add the cream and heat through, stirring with a wire whisk to combine.

6. Return the meat to the braiser; add the vegetables and lemon juice. Cook and stir very gently to heat through. Serve with noodles with fresh herbs. quick beer-braised pork with butternut squash and cremini mushrooms

Makes 4 servings

e think of braised meats as something that will take a while, but when you use a boneless sirloin chop, the meat will braise in less than 10 minutes. WThen, it only takes a few more minutes to turn the braising liquid into a sauce and cook the squash and mushrooms for an autumn- and winter-perfect one- pan entrée. 1-1/2 pounds boneless sirloin pork chops (each about 3/4 inch thick), cut into 1-inch cubes Salt and freshly ground black pepper to taste 2 tablespoons olive oil, divided 1/4 teaspoon ground cloves 6 ounces amber beer (1/2 of a 12-ounce bottle) 1/2 cup heavy cream 1 small butternut squash, about 1-1/2 cups, peeled and roughly chopped into 1-inch pieces 1 , finely chopped (about 1/4 cup) 8 ounces cremini mushrooms, trimmed and cut into quarters 4 cippolini onions, peeled and quartered, or 1 small onion, quartered Polenta, prepared according to package directions (see note, below)

1. Season pork lightly with salt and pepper. Heat 1 tablespoon of the olive oil in a 3-1/2-quart braiser over medium-high heat. Add the pork and sprinkle with the ground cloves. Cook and stir the pork in the hot oil until it is lightly brown, about 3 minutes. Carefully add the beer. Bring to boiling while stirring to scrape up any browned bits on the bottom of the pan. Reduce the heat; cover and simmer until the pork is just slightly pink (145°F), about 6 minutes. Remove the pork with a slotted spoon and transfer it to a large bowl.

2. Boil the liquid in the pan until it is reduced to about 1/4 cup, about 3 minutes. Add the cream and allow the mixture to boil until it is thickened, about 2 minutes. Pour this mixture over the pork into the bowl, scraping the braiser dry.

3. Heat the remaining 1 tablespoon olive oil in the braiser over medium heat. Add the butternut squash and cook, stirring often, for 5 minutes. Add the shallots, mushrooms, and onions. Cook, stirring occasionally, until the vegetables are tender and light brown, 3 to 5 minutes.

4. Add the pork mixture to the braiser. Bring to a simmer just long enough to heat all ingredients (do not overcook or the pork will toughen). Serve with polenta and sprinkle each serving with green onions.

Note: Make four servings of your favorite polenta according to package directions. Finish with 1/4 cup butter and about 1/4 cup Parmigiano-Reggiano cheese; stir in just a tiny bit of (1/8 teaspoon) to complement the nicely bitter flavor of the beer. Don’t go overboard with the cinnamon. It’s meant to be more of a faintly warm, lightly sweet suggestion, rather than a “holy cow, I taste cinnamon” moment. braised sage-honey- pork chops

Makes 4 servings

ork chops take well to braising. The key is to use the right cut—a nicely marbled bone-in rib or loin chop is perfect. You also don’t want to cook it too long— Pan internal temperature of 145°F, with a little standing time produces moist, succulent results. While the pork stands, you have time to make a sauce. Note that when it comes to the sage leaves for this recipe, fresh is best; however, sage freezes admirably well, so as summer ends, just rinse and pat dry some stalks then freeze them in large plastic freezer bags. Break leaves from stems as you need them. They’ll be crumbly, but their flavor will still work for and braises. 4 well-marbled, bone-in pork rib or loin chops, 3/4 to 1 inch thick Salt and freshly ground black pepper to taste 1 tablespoon olive oil 1/2 cup chopped onions 1 large clove garlic, minced 8 fresh sage leaves, cut into chiffonade, plus more for , if desired 1/3 cup dry white wine 1/3 cup homemade chicken broth or canned low-sodium chicken broth 1 tablespoon Dijon mustard 1 tablespoon honey

1. Preheat oven to 325°F. Sprinkle chops with salt and pepper. In a 3-1/2-quart braiser heat the olive oil over medium-high heat until it shimmers. Add the pork chops cook until brown on both sides, about 5 minutes. Remove the chops from the pan.

2. Add onions and garlic to pan; cook and stir until tender but not brown. Add sage leaves and cook 30 seconds more. Add wine and chicken broth; boil until liquid is reduced by about half. Return chops to skillet.

3. Cover dish and bake for 20 to 25 minutes or until chops are 145°F. Remove chops to a warmed platter; cover tightly with foil. Skim fat from sauce in pan. Place pan over medium-high heat; cook until liquid in pan is about 3/4 cup. Whisk in mustard and honey; cook and stir, heating gently, until well integrated into the sauce. Serve sauce over chops. pork meat balls with dijon cream sauce

Makes 6 servings

his recipe is a collaboration between Wini Moranville, author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook TEvery Day, and French-born chef David Baruthio of Baru 66 restaurant in Des Moines, Iowa. 1-1/2 pounds ground pork 1 cup finely chopped flat-leaf parsley leaves 1 egg 2 cloves garlic, finely minced Salt and freshly ground black pepper to taste 1/2 cup vegetable oil 1 cup finely chopped onion 1/2 cup dry white wine 3 tablespoons Dijon mustard 1-1/2 cups heavy cream 1 recipe baked with bacon and apples

1. In a bowl, mix the pork, parsley, egg, and garlic. Add salt and pepper to taste (though go easy on the salt, as the Dijon mustard that you’ll add later can be quite salty). Shape the mixture into 12 .

2. Heat 1/2 cup vegetable oil in a 3-1/2-quart braiser over medium-high heat until the oil shimmers. Add the meatballs and cook, turning once, until they are light brown on both sides, about 6 minutes total (don’t worry about browning all sides of the meatballs).

3. Reduce the heat to medium-low; continue to cook the meatballs, turning occasionally until nicely brown on all sides. Remove the meatballs from the pan.

4. Drain off all but a sheen of fat from the pan. Increase the temperature to medium add the onion; cook, stirring, until tender but not brown, about 3 minutes. Add the wine and cook, stirring to loosen any browned bits from the bottom of the pan. Cook and stir until the wine is reduced to 1/4 cup, about 3 minutes.

5. Whisk in the mustard until incorporated. Add the heavy cream and cook, stirring, until the cream liquids are reduced to about 1 cup. Return the meatballs to the braiser; reduce the heat to low, and simmer until the meatballs are cooked through (160°F), about 20 minutes. Serve with baked cabbage with bacon and apples. braised pork shoulder with caramelized onion sauce

Makes 6 Servings lthough this takes very little hands-on time, it does spend a few hours in the oven. Make it on a weekend when you’ll be home in the late afternoon. Then, Aenjoy made with the leftovers during the week. Pureed potatoes are divine with this. 1 3 to 3-1/2-pound boneless pork shoulder roast, trimmed of excess fat Salt and freshly ground black pepper 2 tablespoons olive oil 2 large sweet onions, sliced into rings 1 tablespoon sugar 6 minced garlic cloves 1 cup dry Riesling 1 to 2 tablespoons apple cider vinegar or Dijon mustard

1. Season the pork all over with salt and pepper. In a 3-1/2 quart braiser, heat oil over medium-high heat. Add pork and cook, turning as needed, until brown on all sides, about 8 minutes. Remove pork to a plate; set aside.

2. Pour off all but 2 tablespoons fat from the braiser. Add the onions to the braiser; cook and stir until they soften somewhat, about 3 minutes. Turn the heat to medium- low, cover the braiser, and cook the onions, stirring, until very soft and starting to brown in places, about 20 minutes.

3. Preheat the oven to 325°F. Uncover the braiser and add the sugar and additional salt and pepper to taste. Increase the heat to medium; cook and stir until the onions range from golden brown to brown, about 3 minutes more. Add the garlic and cook briefly until it releases its fragrance.

4. Add wine to the pan; bring to boiling, and return pork to pan.

5. Cover pan and braise in a 325°F oven or until meat is very tender, 2-1/2 to 3 hours. Transfer pork to a cutting board; cover to keep warm. 6. Return pan to stove and boil the cooking juices until the liquid is reduced to about one cup. Stir in one tablespoon of the cider vinegar or the Dijon mustard. Taste and add more if desired. To serve slice pork and pass sauce with the pork. beef

boneless bourguignon Makes 6 Servings

ave you ever made Beef Bourguignon and wondered what the fuss was all about? It happened to us back when we used to use regular stew meat, Hwhich some American recipes call for. Over the years, however, we’ve found boneless short ribs make the best Bourguignon; there’s just no other cut that yields the lusciously moist and tender meat that has made this dish a classic in its homeland of France. Although you can use any good red wine, a red Burgundy is classic. You can also use a Pinot Noir from another part of the world. 2-1/2 pounds boneless beef short ribs, cut into 2-inch chunks Salt and freshly ground black pepper to taste 2 slices thick-cut bacon, cut into 1/2-inch pieces Vegetable oil, as needed 1 large onion, chopped (about 1 cup) 3 garlic cloves, minced 2 cups dry red wine, preferably Burgundy or another Pinot Noir 1 cup low-sodium beef broth, plus more if needed 1 teaspoon dried thyme, crushed 1 bay leaf 1-1/2 cups frozen pearl onions 3 tablespoons unsalted butter, at room temperature 8 ounces fresh mushrooms, stems trimmed, left whole if small, quartered or halved if larger 2 tablespoons all-purpose flour 1 recipe noodles with fresh herbs

1. Preheat the oven to 350°F.

2. Pat the beef dry with paper towels and season with salt and pepper; set aside. In a 3-1/2-quart braiser, cook the bacon over medium heat until crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon of bacon drippings (or add oil to equal 1 tablespoon total). Increase the heat to medium-high. Brown the beef in batches in the hot drippings, turning as necessary to brown evenly, 5 to 7 minutes per batch (reduce the heat to medium if the meat browns too quickly). Transfer the beef to a plate as it is done.

3. Drain off all but 1 tablespoon of fat from the braiser. Reduce the heat to medium. Add the onion to the braiser and cook, stirring, until tender, 4 to 5 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Return the meat to the braiser; add the bacon, wine, beef broth, thyme, and bay leaf and bring to a boil, stirring to loosen any browned bits from the bottom of the braiser. Cover and bake until the meat is very tender, about 2 hours.

4. About 15 minutes before the end of the cooking time, cook the frozen pearl onions in a large saucepan according to the package directions. Drain and leave in the colander. In the same saucepan, melt 1 tablespoon of the butter over medium-high heat; add the mushrooms and cook, stirring, until tender and lightly browned, 4 to 5 minutes. Return onions to the pan; remove from the heat and cover to keep warm.

5. Use a slotted spoon to transfer the beef from the braiser to a bowl; cover to keep warm. Remove and discard the bay leaf. Pour the juices and solids from the braiser into a large measuring cup and skim off the fat. You want 2 cups of pan liquid total, including the bacon, onions, and garlic in the liquid. If you have more, boil the liquid in the braiser over medium-high heat until reduced to 2 cups. If you have less, add additional beef broth to make 2 cups, return the liquid to the braiser, and bring to a simmer.

6. In a small bowl, work the remaining 2 tablespoons butter and the flour together to make a paste (a beurre manié). Add the beurre manié bit by bit to the cooking liquid, stirring with a wire whisk to blend away any lumps. Bring to a boil, stirring, and continue to cook and stir for 2 minutes more to thicken. Return the beef to the braiser, add the onions and mushrooms, and heat through.

7. Serve the stew with Noodles with Fresh Herbs. bottom round roast with french onion

Makes 6 servings

ith this recipe, we’re departing from popular braising cuts that come from the shoulder of the animal (short ribs and chuck pot roasts, for instance) Wand giving a bottom round roast (from the rump of the animal) a go in the braiser. We love this cut! While it doesn’t have the fatty, fork-tender succulence of short ribs and chuck roasts, it has an abundance of big, beefy flavor. Pour a little of the French onion sauce on it, and it’s heaven. P.S.: Be sure to use a bottom round roast (not a top round roast, which is better for roasting, not braising). You can also use a rump roast for this recipe. 2-1/2- to 3-pound beef bottom round roast Salt and freshly ground black pepper to taste 2 tablespoons olive oil 1 large sweet onion, sliced into rings 3 large garlic cloves, minced (divided) 3 cups low-sodium beef broth (plus more if needed) 1 cup dry white wine (plus more if needed) 1-1/2 tablespoons butter, at room temperature 1-1/2 tablespoons all-purpose flour 2 tablespoons finely chopped parsley

1. Preheat the oven to 325°F.

2. Season the meat with salt and pepper. Heat the oil in 3-1/2 quart braiser over medium-high heat until it shimmers. Add the roast and cook, turning as needed, until browned on all sides, about 20 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the meat to a plate.

3. Pour off all but a tablespoon of fat. Add the onion and cook, stirring, until they start to turn golden-brown, 10 to 15 minutes; add 1 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds more. Add the beef broth and white wine; bring to a boil, stirring to scrape up browned bits remaining in pan. Return the meat to the pot and bring to a boil. Cover the braiser, transfer to the oven, and bake until the meat is tender, about 2-1/2 hours. Check after one hour; if the liquid has reduced substantially, add another cup of wine.

4. Transfer the roast to a cutting board and cover with foil to keep warm. Boil the liquid in the braiser until reduced to 2 cups. (Or, if cooking liquid is less than 2 cups, add additional beef broth to equal 2 cups). Reduce the heat to medium.

5. In a small bowl, work the butter and flour together to make a paste (a beurre manié). Add the beurre manié bit by bit to the pan liquid, stirring with a wire whisk to blend away any lumps. Cook, stirring, until thickened and bubbly, then continue to cook and stir for 2 minutes more.

6. In a small bowl combine the parsley and the remaining garlic. Sprinkle over the top of the meat. Slice the meat and arrange it on a serving platter. Pass the French Onion Gravy with the meat. Note: If you are lucky enough to have leftovers, refrigerate them. A day or two later, roughly chop the meat in a food processor. Place in a bowl and add mustard, , green onions, and chopped cornichons (French sour pickles) to make wonderful beef salad sandwiches. beef plat unique with and cardamom

Makes 4 to 6 servings

t’s easy to think of French food as fussy and expensive, but as Wini pointed out again and again in her first cookbook,The Bonne Femme Cookbook: Simple, ISplendid Food That French Women Cook Every Day, French home cooking is often quite straightforward. After all, French women don’t have any more time to spend in the kitchen than the rest of us do. In fact, French women have perfected the art of the plat unique, the one-dish meal, and they often use a cocotte basse (a braiser) in which to make them. Perfect for your own cocotte basse, this plat unique combines popular French ingredients (leeks, garlic, and wine) with coriander and cardamom, popular North African flavors, which bring a little exoticism and warm spiciness to the sauce. You can use any round potatoes for this dish, but we loved eye-catching appeal that the combination of purple, red, and yellow potatoes brought to the dish. 1 2- to 2-1/2-pound 7-bone or beef chuck shoulder pot roast Salt and freshly ground black pepper to taste 2 tablespoons vegetable oil 1 large onion, chopped 1 large leek, halved lengthwise, rinsed, and sliced, white and pale green parts only (about 3/4 cup) 8 cloves garlic, chopped 1 teaspoon ground coriander 1 teaspoon ground cardamom 1/2 cup red wine 1/2 cup beef broth 1 pound round white, red, and/or purple potatoes, cut in half if larger than 1-1/2 inches in diameter 3/4 pound peeled carrots, left whole if thin (cut in half lengthwise if thicker than 3/4-inch) 1 tablespoon unsalted butter, softened 1 tablespoon all-purpose flour Snipped fresh parsley

1. Season the meat with salt and pepper. Heat the oil in a 3-1/2-quart braiser over medium-high heat until it shimmers. Add the roast and cook, turning as needed, until browned on all sides, about 15 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the meat to a plate.

2. Reduce heat to medium. Add onion and leek to the braiser. Cook, stirring, until vegetables are tender and lightly browned, about 3 minutes. Stir in garlic, coriander, and cardamom; cook, stirring, until fragrant, about 30 seconds. Add wine and broth, stirring to loosen browned bits from bottom of braiser. Return beef and any juices to the braiser. Bring to a boil; reduce heat. Simmer, covered, for 1 hour.

3. Add potatoes and carrots to the braiser. Return to boiling; reduce heat. Cover and simmer for 45 minutes to 1 hour more or until the meat and vegetables are tender. Remove the meat, potatoes, and carrots from the braiser. Cover to keep warm.

4. At this point there should be at least 1 cup liquid in the braiser. If not, add enough beef broth to equal 1 cup. In a small bowl, work the butter and flour together to make a paste (a beurre manié). Add the beurre manié bit by bit to the pan liquid, stirring with a wire whisk to blend away any lumps. Cook, stirring, until thickened and bubbly, then continue to cook and stir for 2 minutes more.

5. Pass the sauce with the meat and vegetables. flemish beef carbonnade

Makes 4 servings eef Carbonnade is a thick Belgian stew of beef braised in beer with bacon and onions. For all its rusticity, it’s a beautifully balanced dish—the sweet, Bcaramelized onions tame the bitterness of the beer, and when rich, smoky bacon gets in on the act….wow. Another great thing about the dish: All the work is done up front. Because the beef is coated in flour before it’s browned, the braising liquid thickens as it cooks. That means no last-minute finishing touches (such as reducing the pan liquid or making a sauce). Yay! Refrain from using a stout (like Guinness), which could make your stew too bitter. We suggest an amber beer—which brings a caramely depth without going overboard. 6 ounces thick-cut bacon 2 medium onions, sliced into rings 3 large cloves garlic, minced 1 tablespoon brown sugar 2 pounds boneless beef chuck ribs, cut into 1-1/2 to 2 inch chunks Salt and freshly ground black pepper to taste 1/2 cup flour 1 teaspoon dried thyme, crushed Vegetable oil, if needed 2 bay leaves 1 12-ounce bottle craft or imported amber beer 1 cup beef broth 1 tablespoon red-wine vinegar Baked rice or herbed noodles, for serving 1/4 cup snipped fresh parsley

1. In a 3-1/2-quart braiser, cook the bacon over medium heat until crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon of bacon drippings.

2. Add the onions to the braiser; cook and stir until they soften somewhat, about 3 minutes. Turn the heat to medium-low, cover the braiser, and cook the onions, stirring, until very soft and starting to brown in places, about 20 minutes. Uncover the braiser and add the brown sugar. Increase the heat to medium; cook and stir until the onions range from golden brown to brown, about 3 minutes more. Add the garlic and cook briefly until it releases its fragrance. Remove the onions and garlic from the pan.

3. Preheat the oven to 325°F.

4. Sprinkle the meat with salt and pepper; toss with the flour and thyme, pressing the thyme into the meat, if needed, to help it adhere. Heat the vegetable oil in the braiser over medium heat until it shimmers. Add the meat and cook, turning as needed, until well browned on all sides, about 8 minutes.

5. Remove the meat to a plate. Add the beer and beef broth. Bring to boiling, stirring up browned bits. Return the beef, bacon, and onions to the braiser. Bring to boiling. Cover the braiser and place it in the oven. Bake for 1-1/2 hours or until the meat is tender, adding the vinegar the last 15-minutes of cooking.

6. To serve, divide into shallow bowls alongside baked rice or noodles. Sprinkle each serving with fresh parsley. other meats

lamb blade steaks with mustard, herbs de provence, and wine Makes 4 servings amb blade steaks (also known as lamb blade chops) are a cut from the shoulder, and anyone who braises now and then knows that shoulder cuts Lare wonderful braising cuts (that’s where beef chuck roasts and pork shoulder roasts come from, after all). While we have nothing against lamb shanks—another cut of lamb that’s often braised—we find that blade steaks braise to rich, tender results in much less time. The great thing about this recipe is the way the bright spark of the Dijon mustard and tomatoes complements the deep, rich flavor of lamb. Serve this with rice. 4 8- to 10-ounce bone-in lamb blade chops (also called lamb blade steaks) about 3/4-inch thick Salt and freshly ground black pepper to taste 1 tablespoon extra-virgin olive oil 1 medium-size onion, halved and sliced 2 large garlic cloves, minced 1 cup dry white wine 2 tablespoons Dijon mustard 1 14-ounce can plum tomatoes, drained and coarsely chopped 1 teaspoon herbes de Provence, crushed 1 bay leaf Snipped fresh parsley, for garnish

1. Preheat the oven to 325°F. Season the lamb with salt and pepper. Heat the oil in a 3-1/2-quart braiser over medium-high heat. Cook the chops, turning as needed to brown evenly on both sides, about 8 minutes. Transfer the meat to a plate. Drain off all but a tablespoon of fat. 2. Reduce the heat to medium. Add the onions to the braiser and cook, stirring, until tender, about 5 minutes. Add the garlic cloves and cook, stirring, until fragrant, about 30 seconds more. Pour the wine into the braiser and bring to a boil, stirring to loosen any browned bits from the bottom of the pan. Cook until the wine is slightly reduced, about 5 minutes. Whisk in mustard, tomatoes, herbes de Provence, and the bay leaf. Return the meat and any accumulated juices to the pan. Cover the braiser, transfer to the oven, and bake until the lamb is tender, about 1 hour.

3. Transfer the meat to a plate; cover to keep warm. Discard the bay leaf. Boil the liquid over high heat a minute or two or until thickened to desired consistency. Serve the lamb in shallow bowls topped with the tomatoes and sauce and sprinkle each serving with snipped fresh parsley. salmon on creamy cabbage

Makes 4 servings his recipe isn’t exactly a braise, but it’s a simple and beautiful way to use your braiser to steam fish gently and enticingly over a bed of cabbage. While the dish may sound almost rustic (cabbage hardly conjures up elegance), Tthe graceful bed of softened cabbage enriched with a creamy sauce makes for a surprisingly refined way to present salmon. 2 tablespoons butter (divided use) 1 tablespoon extra-virgin olive oil 1 (16-ounce) package coleslaw mix 1 1- to 1-1/2 pound fresh salmon , skinless, cut into 4 pieces Salt and freshly ground black pepper 1 shallot, finely chopped (1/4 cup) 1/4 cup dry vermouth or white wine 1/4 cup white wine vinegar 1/4 cup whipping cream Salt and pepper to taste Snipped fresh chives

1. Heat 1 tablespoon of the butter and the olive oil in a 3-1/2-quart braiser over medium heat. Add the coleslaw mix and cook, stirring occasionally, until slightly wilted but still crunchy, about 5 minutes. Season salmon with salt and pepper. Place salmon on top of cabbage mixture. Cover and cook for 8 to 10 minutes or until salmon flakes easily when tested with a fork, checking after 5 minutes of cooking time to make sure cabbage is not browning—lift and stir cabbage around the salmon if needed.

2. Meanwhile, heat the remaining 1 tablespoon butter in a small saucepan over medium heat. Add the shallot and saute until tender, stirring occasionally. Add vermouth and vinegar; simmer until reduced by half, about 5 minutes. Stir in cream. Simmer to desired thickness. Season with salt and pepper. Set aside and keep warm.

3. To serve, spoon cabbage mixture onto plates. Top with salmon fillet and spoon sauce over top. Garnish with chives. side dishes These recipes have been specifically selected to serve alongside braised main dishes.

farro with date and walnuts Makes 4 servings

arro is an ancient form of wheat native to Italy, but also beloved in France. It has a chewy texture and pleasantly nutty flavor. Like all grains, when you doctor it Fup with some goodies, in this case onions, walnuts, and dates, you’ll get a dish that’s fascinating—but doesn’t steal the show. 1 medium onion, cut into 1/2-inch pieces 2 tablespoons butter, divided 1 cup farro 2 cups chicken broth 1/2 cup chopped walnuts 1/2 cup chopped dates Parsley

1. In a medium saucepan, sauté the onion in 1 tablespoon of the hot butter. Add the farro. Stir in the chicken broth. Bring to boiling; reduce heat. Cover and simmer until the farro is tender yet still chewy, about 20 minutes. Remove from heat and keep warm.

2. walnuts in a skillet over medium heat until just beginning to brown, 3 to 5 minutes; add the remaining 1 tablespoon butter and the dates. Cook and stir until the dates are tender and the walnuts are toasted.

3. Drain the farro. Stir all but a couple of tablespoons of the walnut-date mixture into the drained farro. Transfer the farro to a serving bowl. Sprinkle remaining dates and walnuts on farro. Garnish with parsley, if desired. braised root vegetables

Makes 6 servings

he braiser works beautifully for coaxing bold flavors and tender goodness from meats, but give veggies a go in your braiser, too. Root veggies star in Tthis braise, and you can use whatever’s looking its freshest, in-season best at the market. In fact, if you do use locally grown, farmers-market veggies, the dish will be particularly revelatory: Who knew that something that had spent most of its life underground could taste so bright? You’ll love the way just a few ingredients combine to taste of the sun, earth, and the miracle of the garden itself. 2 pounds root vegetables, such as parsley root, carrots, celery root, and parsnips 8 cippolini onions or 12 pearl onions, peeled Salt 2 tablespoons butter 1 medium , chopped 1-1/2 cups water

1. Scrub and peel the vegetables, but leave a part of the stalks on them (they’re prettier that way). Leave the vegetables whole if they’re slender (less than 1-inch in diameter). If your veggies are of differing size, you may need to halve them lengthwise to make them the same thickness. If using celery root, quarter it or cut it into wedges so that it is the same thickness as your other vegetables. Pat the vegetables dry and season with salt to taste.

2. Heat 2 tablespoons butter in a 3-1/2-quart braiser. Add root vegetables and onions and cook, shifting them around in the pan as needed, until lightly seared on all sides. You don’t want them to brown, but you do want them to have a bit of a cooked coating on them. This should take about 5 minutes.

3. Add the tomato and 1-1/2 cups water. Bring to boiling; reduce heat. Simmer, uncovered until tender, 20 to 25 minutes. To serve, arrange on a platter and pour some of the pan liquid over them. Pass at the table. comté cheese risotto

Makes 4 servings

hen you want to serve something that’s fancier than rice but much easier than risotto, this is your recipe. It’s firm enough to be served on a plate Wbeside a braised dish and has a nice, rich creaminess to it thanks to the Arborio rice. We love the complex, nutty flavor that Comté (a French mountain cheese) brings to this dish; however, you can use any good-quality cheese you have on hand that grates and cooks well, such as Swiss Gruyère, Ossau-Iraty or Petit Basque (’s-milk cheeses from the Pyrenees), or an aged Gouda. You can also vary the herbs according to what you happen to have on hand, and what will best complement the dish you’re serving alongside. Just keep in mind that if you’re using a strongly flavored herb, such as thyme or rosemary (rather than parsley, chives, or chervil), use much less, about 2 teaspoons. 1 tablespoon butter 1/2 cup chopped onion 1 clove garlic, minced 2/3 cup uncooked Arborio rice 2 cups low-sodium chicken broth Freshly ground black pepper to taste 1/4 cup grated cheese (see above) 2 tablespoons finely snipped fresh herbs, such as parsley, chives, and/or chervil

1. Melt the butter in a medium-size heavy saucepan over medium heat. Ad the onion and cook, stirring, until tender but not brown, 4 to 5 minutes. Add the garlic and cook briefly until it releases its fragrance. Add the rice and cook, stirring, about 2 minutes more or until the rice is nicely coated with butter and just starting to cook, but not brown.

2. Stir in the chicken broth; season with pepper. Bring to a boil. Reduce the heat and simmer, covered, until the rice has absorbed most of the broth but is still somewhat soupy, about 20 minutes.

3. Remove the pan from the heat and let stand, covered, until the rice is thick and creamy rather than soup, about 5 minutes. Stir in the cheese and the herbs. Serve immediately. baked cabbage with bacon and apples Makes 6 servings

lsatian-born chef David Baruthio shared this recipe with us. He designed it to accompany the pork meat balls with dijon cream sauce; however, this Acabbage will go well with many dishes, including salmon, pork chops, and Polish . Although we suggest cooking this in your braiser, if you’re using your braiser for a main dish, you can cook this recipe in a large, deep, oven-going skillet with an ovenproof lid. 4 slices bacon (the fattier the better), cut into 1/2-inch pieces 1 tablespoon vegetable oil, if needed 1 1-1/2 pound head cabbage, cored and shredded (about 8 cups) 2 cooking apples, such as Gala, peeled, cored, and roughly chopped Salt

1. Preheat the oven to 375°F. Cook the bacon a 3-1/2-quart braiser over medium heat until it begins to render its fat, but before it starts to brown. If the bacon starts to stick while cooking, add about 1 tablespoon vegetable oil.

2. Add the cabbage and the apples, cooking and stirring the mixture over medium-high heat to let the cabbage steam and soften a while, until beginning to wilt a bit, about 5 minutes. Season to taste with salt.

3. Cover the braiser and bake 25 minutes or until the cabbage is tender. Serve. round potatoes with bacon and parsley

Makes 6 servings

e designed this recipe to serve alongside chicken cooked in a nest of thyme, but you’ll find plenty of other times to serve it—even with non- Wbraised dishes, such as roast chicken or pan-fried steaks. 1-1/2 pounds round white or red potatoes, 1 to 1-1/2 inches in diameter Salt to taste 2 strips thick-cut bacon, cut up 1 tablespoon butter 2 tablespoons snipped fresh parsley

1. Scrub the potatoes well, but do not peel at this point. Place the potatoes in large saucepan; add enough water to cover and add salt to taste. Bring to boiling and cook, covered, until tender, about 20 minutes.

2. Drain potatoes in a colander and set aside. When cool enough to handle, remove the skins with a sharp paring knife (the skins should slip off easily at this point).

3. In the same pan, cook the bacon over medium heat until crisp. Add the butter and stir until melted. Add the parsley and cook briefly, stirring, until it releases its fragrance. Return the potatoes to the pan and toss gently with the bacon, parsley, and butter. Serve warm. noodles with fresh herbs

Makes 4 to 6 servings

featuring fresh herbs will go a long way to adding a little jolt of brightness to the long- braises that you serve. The garlic is entirely Aoptional—omit if it already stars in other dishes. 8 ounces wide egg noddles 2 tablespoons unsalted butter 2 tablespoons snipped fresh parsley and/or chives 1 garlic clove, minced Freshly ground black pepper to taste. Cook the noodles according to package directions. Drain well. In the same pot, melt the butter over medium heat. Add the fresh herbs and, if desired, the garlic; cook briefly to release their fragrances. Toss the noodles with the melted butter and add pepper to taste. Serve warm.