That chill in the air means one thing: Braising season has officially begun. I’m a huge fan of French braises for many reasons:
• Braising (that is, cooking meats in a small amount of liquid at low temperatures for a long time) turns inexpensive cuts meat into killer-good dishes. That extra cash you save can go for some great bottles of wine.
• Braising is “walk away cooking”: Yes, some braised dishes take a while to cook, but most of that is entirely “hands off.”
• Braising is forgiving: Overcook a beef tenderloin by a few minutes, and you’re sunk. A braise, however, doesn’t require such exactitude. Relax. Let it simmer (or, if it’s done, let it sit an hour) until you’re ready to eat.
• Braising makes the BEST leftovers: Most braising recipes make a lot of servings, so braise this weekend. Enjoy that great meal again during the week. And get this: Most braises are even better if they’re made in advance and reheated. Flavors have had time to meld….
French cooks often use a specific pan for braising: It’s called a rondeau. Le Creuset, Staub, All-Clad, Tromantina all make these kinds of pans, and call them “braisers” or “braising pans.” They’re great….but, as I’ve posted on my website, you don’t have to have a braiser to make great braising recipes..
So, how about a braise? Here’s a recipe that’s in The Braiser Cookbook, an ebook published just last winter. My co-author is Richard Swearinger, former Senior Food Editor at Better Homes and Gardens magazine. He also took beautiful photos for the book—to inspire you to braise all autumn and winter long.
Enjoy!
Beef Plat Unique with Coriander and Cardamom
This plat unique (one-dish meal) combines popular French ingredients (leeks, garlic, and wine) with coriander and cardamom, popular North African flavors, which bring a little exoticism and warm spiciness to the sauce. You can use any round potatoes, but we loved eye-catching appeal that the combination of purple, red, and yellow potatoes brought to the dish.
1 2- to 2-1/2-pound 7-bone pot roast or beef chuck shoulder pot roast
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 large onion, chopped
1 large leek, halved lengthwise, rinsed, and sliced, white and pale green parts only (about 3/4 cup)
8 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cardamom
1/2 cup red wine
1/2 cup beef broth
1 pound round white, red, and/or purple potatoes, cut in half if larger than
1-1/2 inches in diameter
3/4 pound peeled carrots, left whole if thin (cut in half lengthwise if thicker
than 3/4-inch)
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
Snipped fresh parsley
1. Season the meat with salt and pepper. Heat the oil in a 3-1/2-quart braiser over
medium-high heat until it shimmers. Add the roast and cook, turning as needed, until browned on all sides, about 15 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the meat to a plate.
2. Reduce heat to medium. Add onion and leek to the braiser. Cook, stirring, until
vegetables are tender and lightly browned, about 3 minutes. Stir in garlic, coriander,
and cardamom; cook, stirring, until fragrant, about 30 seconds. Add wine and broth,
stirring to loosen browned bits from bottom of braiser. Return beef and any juices to
the braiser. Bring to a boil; reduce heat. Simmer, covered, for 1 hour.
3. Add potatoes and carrots to the braiser. Return to boiling; reduce heat. Cover and
simmer for 45 minutes to 1 hour more or until the meat and vegetables are tender.
Remove the meat, potatoes, and carrots from the braiser. Cover to keep warm.
4. At this point there should be at least 1 cup liquid in the braiser. If not, add enough
beef broth to equal 1 cup. In a small bowl, work the butter and flour together to make a paste (a beurre manié). Add the beurre manié bit by bit to the pan liquid, stirring with a wire whisk to blend away any lumps. Cook, stirring, until thickened and bubbly, then continue to cook and stir for 2 minutes more.
5. Pass the sauce with the meat and vegetables.
For more great cooking tips, Wini Moranville on Facebook at Chez Bonne Femme and visit her blog at http://chezbonnefemme.com.
My Apartment for Rent
I
am renting my fabulous one -bedroom apartment from November 1- November
16 in the heart of the Marais near St. Paul. I will now rent it for
less time, either ten days or a week during that period.For more info
email me at r.nahem@gmail.com
I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.
Tours cost 210 euros for up to 3 people, and 70 euros for each additional person. I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
Check it out at www.eyepreferparistours.com
Click here to watch a video of our famous Marais tour
New! Eye Prefer Paris Cooking Classes
I am happy to announce the launch of Eye Prefer Paris Cooking Classes. Come take an ethnic culinary journey with me and chef and caterer Charlotte Puckette, co-author of the bestseller The Ethnic Paris Cookbook (with Olivia Kiang-Snaije). First we will shop at a Paris green-market for the freshest ingredients and then return to Charlotte's professional kitchen near the Eiffel Tower to cook a three-course lunch. After, we will indulge in the delicious feast we prepared along with hand-selected wines.
Cost: 185 euros per person (about $240)
Time: 9:30AM- 2PM (approximately 4 1/2 hours)
Location: We will meet by a metro station close to the market
Class days: Tuesday,Wednesday, Thursday,Friday, Saturday, and Sunday
Minimum of 2 students, maximum 6 students.
Click here to sign up for the next class or for more info.
New Eye Prefer Paris Photos for Sale
I am happy to announce the sale of a new set of prints of my Eye Prefer Paris Photos. I am offering 20 of my most popular and iconic images for sale including my doors, architectural details, statues, and monuments. They will make great gifts for all your Francophile friends, relatives, and colleagues but don't forget to buy some for yourself.
Click here to see photos and for full details including sizes, prices, and shipping. Here is a sample of some of the photos.
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