A few weeks back, I tagged a few of my fellow bloggers and asked them to share their favorite braises. Some, in turn, tagged others and thus a Braisy Chain was born. Here’s what’s simmering so far:
Wine Braised Duck with Chestnuts and Polenta
Amanda, from Figs, Olives, Wine, concocted this
gorgeous Wine Braised Duck with Chestnuts and Polenta.
Could there be a dish more autumnal?
Braised Pork with Onions and Apples
Katie, from Thyme For Cooking, shared
Braised Pork with Onions and Apples (along with a
hilarious story about a bungled golf tournament victory).
Stracotto with Fennel Seeds and White Wine
Katie also tagged Ilva from Lucullian Delights, who
posted a delectable looking Stracotto with Fennel
Seeds and White Wine.
Thanks to Amanda, Katie and Ilva for playing!
Anyone else want to join the Braisy Chain? My thought is that you can never have too many braises to choose from. So throughout the long, chilly nights of winter, I’ll be tracking who joins the Braisy Chain and doing a roundup here, on Swirling Notions, on the second and fourth Fridays of each month.
Here’s how to join:
1. Write a post with a recipe for your favorite braise (and a photo too, if you’re so inclined) and include Swirling Notions Braisy Chain somewhere in the text, along with a link back to this page on Swirling Notions and a link to the person who tagged you.
2. Send me an e-mail at lia (at) swirlingnotions (dot) com with a permalink to your post.
3. Tag other bloggers to join the Braisy Chain.
I’m excited to see where this leads! Talk about keeping the home fires burning . . .
7 Comments
Waaay back in 1975, I got a crockpot and a recipe book. My favorite recipe, that I still use, is Spicy Wine Pot Roast. I had no idea at the time I was “braising” or cooking tough meat longer to make it tender.
2 kg topside
1 large onion, chopped
1 pkg brown gravy mix
1 cup water
1/4 cup tomato sauce (or ketchup-this was the original ingredient in my book)
1/4 cup red wine
2 tsp homemade mustard or dijon mustard
1 tsp worcestershire sauce
1/8 tsp garlic powder (or garlic cloves)
1/2 tsp dried mixed herbs (or fresh)
chopped parsley for garnish
salt and pepper to taste
Sprinkle meat with salt and pepper. Place in crockpot. Combine the remaining
ingredients, except the parsley, and pour over the meat. Cover and cook for
10 hours on LOW. Remove the meat and slice. Thicken the sauce with flour/water
mixture and serve over meat sprinkled with chopped parsley.
No photo available but my 1975 book shows CANNED peaches in the sauce and on the meat. Funny.
steph
p.s. I don’t feel like such a hick . . I googled this recipe looking for a photo and it shows up on many “foodie” websites and all have the packaged gravy mix and ketchup (Lia likes ketchup, right?). Had to laugh at that. steph
Love the duck and chestnuts!
I assume we can post more than once…or twice…
It’s early in the season!
My husband and son are going duck hunting tomorrow - we will have to try the duck recipe too.
steph
Stephanie . . . You crack me up, I DO love ketchup! I’ll give this a shot next weekend. Time to dig the crock pot out of storage. Let us know how your duck turns out!
Katie . . . Isn’t Amanda’s duck lovely? Absolutely by all means for sure post twice . . . or thrice . . . or (is there an “ice” for four times?). Love it!
if those who I tagged braise something, I’ll let you know! Thanks for coming up with the idea!
Oh my Lord . . . my heart is thumping. I just replied to you, Ilva (with a thank you so much for playing and tagging!) and to chocolateshavings, who left a sweet message here, and to liketocook (can’t wait to see what you come up with!).
And then I went and deleted entry after entry on what I THOUGHT was the new site in order to try an import again, but it was this one (PANIC!). Thankfully, I had exported last night but, unfortunately, I’ve lost some of your comments between now and then! So sorry . . . we’ll get the bugs worked out!
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[…] the risk of sounding obsessed with braising, I just have to tip my hat to this delectable method of cooking once again. You see, […]