Blog Archives for tag braising

‘Brisket with Apricots & Prunes’

I’ve said it before and I’ll say it again…any dish that has to braise for a few hours is always… Continue reading »

White Wine-Braised Leeks with Gruyere

You are probably familiar with leeks as a mild member of the onion family (most commonly used in soups) that… Continue reading »

‘Braised Endive’

This is a fabulously simple (and fabulously French) way to cook Belgian endives, leeks or fennel.  A quick braise in… Continue reading »

‘Braised Veal with Bacon-Parmesan Crumbs’

I can never pass up buying gorgeous osso buco when I see them.  The cross-cut veal shanks have a marrow bone… Continue reading »

‘Lamb Shanks with Leeks & Grapes’

My love for anything and everything braised continues on with this outstanding recipe from the incomparable Mario Batali. (I came… Continue reading »

Braised Leeks & Cherry Tomatoes with Gorgonzola and Hazelnuts

The smell of sliced leeks cooking in a touch of butter and white wine is truly remarkable.  With their light… Continue reading »

Spring Veal Stew

The first three vegetables that come to my mind when I hear the mention of Spring are sweet green peas,… Continue reading »

Provençal Veal Roast with Mushrooms, Marsala & Sage

This is a perfect Sunday dinner idea.  A slow-braised veal roast flavored with the unique tastes of southern France—I incorporated… Continue reading »

‘Osso Buco à l’Arman’

The Italian dish, osso buco, is one of my favorite comfort foods.  A slow braised, cross-cut veal shank hailing from… Continue reading »

Chicken & Squash Fricassée

A fricassée is a method of cooking where meat is first sautéed, then braised and served in its own sauce. … Continue reading »