Well just call me the round-up gal. Today, the long-awaited second installment of the Braisy Chain. Next week, a roundup of Kalyn’s Kitchen’s uber-popular Weekend Herb Blogging meme.
Thanks to all who submitted your braises this month! I, for one, am looking forward to enjoying a few of them before the peas and favas start sprouting.
Here we go!
Mike from Mike’s Table sent in a gorgeous Osso Bucco, complete with step-by-step photos, interesting conversation and the classic gremolata topping.
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Patsy of Family, Friends and Food dug deep into both the science of braising and her memory bank to bring us Chicken and Dumplings from Molly Steven’s Book All About Braising.
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Barb McMahon and Alan Mailloux from Pannifers Food and Such brings us some beautiful Braised Beef Short Ribs, along with sauteed spinach and three variations on a sauce . . . all of which include a “yum” modifier, which I love.
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Laurie at Mediterranean Cooking in Alaska sent in Greek Beef and Green Bean Stew, which tickles my itch for all things Greek and makes me want to nibble on feta and olives tonight!
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Terry B at Blue Kitchen arrived with a hearty Oven-Braised Beef Stew . . . just tell me that’s not a wholesome dinner-in-a-bowl. Also check out the next entry on the same subject, Moroccan Braised Beef.
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Karen from Family Style Food gives us both a passionate defense of the Dutch Oven (I couldn’t agree more, Karen) and an inspired take on a Provencal Daube or Beef Stew, which takes me back to the South of France.
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Thank you, all, for bringing warmth to the kitchen this winter!
To join the Braisy Chain:
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. Feel free to use the nifty graphic from either this page or the sidebar if you’d like too ;-).
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.
12 Comments
That Osso Bucco is mine this weekend, thanks for passing on the recipes. I love your site!
Mmmmmmm….. Thanks for doing this! I think it’s going to be a very warm and steamy weekend for a lot of people!
Thanks for a great roundup, Lia! I’ve definitely been turned on to braises as of late, so hopefully this isn’t the last round up of the season!
Yummm! I just want to sit down for a taste of all of these delicious-looking braises.
Today is a perfect day here to cook slowly, too, with a snow day for the kids and a winter storm outside.
Thanks for the roundup, Lia!
Yum, these entries all look delicious!
I agree - they all look wonderful. And our weather turned snowy again although up here in the mountains we don’t get snow days - farmers and loggers you know.
I’m thinking the Green Bean and Beef is my choice tonight.
Thanks Lia. steph
Noble Pig . . . You go girl! And thanks!
Barb . . . Kind of nice to end the week on a cozy note, eh?
Mike . . . You’re so very welcome. We just got another entry today, so keep tagging and I’ll do another roundup in March!
Karen . . . I know, just when I thought we were moving into spring, wham, here came the rain again. So this seems to be good timing for a lot of us!
Jenn . . . Enjoy!
Steph . . . Bon appetit! It looks wonderful . . .
I got such a poor response from my braised onions with savoury shortbread that I think you never received my entry, sorry.
I notice you have pictured a (pretty blue!) Dutch oven as an icon for the Braisy Chain–but there are “braising pans” out there too–
anyone have opinions on what is best? I now use a heavy (Scanpan) skillet with a glass lid, would I get better results with a heavier (holds more heat) lid?
Nina . . . Shoot! I didn’t receive your entry, I’m so sorry. They sound delicious. Would you mind sending me the link again and I’ll include in the next round? Thanks!
Rosemary . . . Good question. I’ll be curious to hear other people’s answers as well. I know that the Le Creuset Doufeu I use is designed with an indented lid that has gentle spikes inside so that condensation can drop back down into the pan while braising. I imagine the effect is similar to when recipes tell you to nestle a piece of parchment on top of the braise before putting the top on. I do know that the more airtight, and the better the effect. Anyone else want to weigh in?
They all look fantastic! I can’t wait to get home and start cooking again.
Now I’m off for my last dinner at the grocery store salad bar….
Damn, all these items look really good. Lot’s of good items here to prep and make and eat. Yum!
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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, […]