cadfael's Reviews
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All About Braising: The Art of Uncomplicated Cooking
By Molly Stevens
W.W. Norton & Co. - 2004
This one of my go-to recipes for entertaining a small group of 4-6. I have made this many times and it always turns out. I follow the recipe exactly.
The author is truly a cooking teacher and the 5-6 things I have cooked from the book have all turn out well.
Last time I served this meat over small scoops of three purees-roasted garlic mashed potatoes, nutmeg scentd mash of parsips, and sweet potatoes with a hint of cinnamon. My veggies were roasted brussel sprouts and Vichy carrots. I always make sure my appetizer and dessert are very light because it is a rich heavy winter meal, which will be better as a whole when balanced. For instance this time I served a small plate of mixed micro greens lightly tossed with lemon & EVOO, s&p, and toped with 2 large lemon garlic prawns as an appetizer, and a featherlight french crepe stuffed with lightly caramelized apples and lightly drizzled with a calvados caramel, a small dollop of unsweetened cream dusted with edible gold flakes. What a great meal-and most of it prepared ahead-so you can enjoy your company.
The guests asked for the recipe as they always do with this recipe. It is well worth the effort for special occasions.
useful (4)
Chicken and Dumplings : page 175
This is one of my favorite recipes. It is flavorful and always comforting. I think it makes a big difference when I use kosher or free range poultry. The only change I make to the recipe is the inclusion of fresh herbs when I have them-rosemary, thyme and parsley. Parsley is called for in the dumplings as well. It is important to remember not to bring to a boil when tempering the liaison, which curdles easily. Enjoy...we do.
useful (2)