Blog Post & Recipe:
How to cook perfect beef wellington
Simon and Lindsey observe in the preface to their beef wellington recipe that "the whole point of cooking meat in pastry is to keep in the juices ... but if the pastry is good and thin, buttery and rich, nothing is nicer than a meat-soaked crust".
Blog Post & Recipe:
i just flipped that
Loaded with vegetables and a good amount of spice, I couldn’t wait for it to finish cooking. The meatballs are made with beef and pork, but the book says there are some variations depending on region. You could use chicken instead of beef, and some meatballs are wrapped around a pitted green olive.
Recipe: albóndigas soup
Blog Post & Recipes:
Fork-Tender Dinners: 8 Braises to Fill Your Belly
Give it some low heat and an afternoon to baste in its own juices, and food takes on never before seen levels of flavor and tenderness.
Star Anise and Ginger Braised Chicken ... Dijon-Braised Brussels Sprouts ... Braised Lebanese Eggplant with Chickpeas ... Spice-Braised Lamb Shanks with Lentils ... Short Ribs Braised in Coffee Ancho Chile Sauce ... Braised Celery with Crunchy Bread Crumb Topping ... Apple Cider Braised Brisket ... Lamb Tagine with Chickpeas and Apricots .
Related: Food Science: Why Tougher Meats Make Good Braises
Blog Post & Recipe:
Fried Carrots; the update
It caramelizes the sugars and turns them golden and sweet!
Fried Carrots
Blog Post & Recipe:
Celeriac Gratin with Caramelised Onions
Peel and thinly slice the celeriac and potatoes ... and pop them straight into a bowl of cold water. Pat dry on a clean tea towel and then layer into a deep casserole dish, seasoning with salt and pepper and adding the garlic as you go.
Blog Post & Recipe:
Recipe for oven-braised apple cider brisket
A few weeks ago, while driving home from the local apple orchard, I had a brisket epiphany. Why not, I thought, combine wine and cider in the braise? When I got home, the (wine) cupboard was bare, so I moved on to Plan B, a cider-and-herb combination with onion and garlic.
Recipe:
Braised Brisket
You can also do this in a slow cooker.
Blog Post & Recipes:
Vegetable Confit
This process can be applied to many other foods. Just keep these two guidelines in mind:
- Fully cover the food with fat (duck fat, olive oil, grapeseed oil, bacon fat…)
- Cook at low heat for a long time (no higher than 250ºF, 2-10 hours)
Cherry Tomato Confit ... Garlic Confit ... Bonus recipes: pearl onion confit and leek confit
Blog Post & Recipe:
Shrimp & lemon zest soup
This was way, WAY more than the sum of its parts, and it’s all due to the the lemon zest. While the parsley garnish was good, chopped tarragon or chervil would be even better. I’d also consider making a dedicated tomato and shrimp shell broth with a tiny pinch of saffron.
Blog Post & Recipe:
Homebrew from the hedgerow
This simple brew is easy to make but rather treacherous. The flavour is pleasant, if unsophisticated, and a pint of the stuff has the same effect on one's equilibrium as downing a pint of champagne would have.
Nettle Beer
Blog Post & Recipe:
brisket with rhubarb and honey
I came upon a brisket recipe with rhubarb and honey. I had never considered the combination before, but as soon as my eyes set upon it, it seemed like a no-brainer. The bright, tart rhubarb notes would perfectly highlight the slow-cooked, tender beef.
Blog:
"In the Game of Food, you win, or you wash the dishes."
"Welcome! We are two big fans of George R.R. Martin’s Song of Ice and Fire series. We are also fans of food. What, then, would be more natural than to combine them into one fabulous blog?" The authors of The Inn At The Crossroads cook their way through the book series that starts with A Game of Thrones ... and post the sometimes intricate and often tasty-looking results. Recipes are included.
Recipe:
Mint & cumin lamb chops
Heat a chargrill pan over a medium-high heat. Add the lamb and cook, for 3-4 minutes each side for medium.
Article:
How Do You Eat Nettles Without Getting Stung?
You can make nettles into pesto, sauté them to top crostini, put them on pizza, incorporate them into pasta dough to make it a vibrant green, and do just about anything else with them that you would do with a mild green such as chard or spinach.
Blog Post & Recipe:
Beef Brisket with Merlot and Prunes
You take a fatty slab of meat, brown it to lock in the flavor, brown the vegetables, and combine everything with something like wine, pomegranate molasses (with which I’ve been having a decade-long love affair!) and some dried fruit. In this case, the fruit of choice is prunes.
