A rich, hands-off mountain stew inspired by Northern Spain’s Fabada Asturiana. Creamy pinto beans, marbled pork shoulder and smoky andouille bake together in a Dutch oven until the meat is fork-tender and the broth naturally thickens into a savory, brick-red gravy.
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Poulet à la Forestière is a classic French preparation of browned chicken served with mushrooms, salt pork or bacon. The name forestière—“of the forest”—refers to the mushrooms that define the dish.
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This braised chicken recipe comes from Jennifer Brennan’s wonderful The Original Thai Cookbook, 1981, one of the pioneering English-language books that introduced authentic Thai cooking to Western home cooks. Brennan describes first discovering Gai Tung after an afternoon wandering Bangkok’s bustling Sam Peng market, where a simple neighborhood restaurant served her a fragrant braised chicken over rice that became one of her most memorable meals. After making this recipe for years, I understand exactly why it left such an impression.
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Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.
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Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.
It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.
Continue reading “French Chicken Fricassee: A Simplified Recipe”
Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed. It’s rich cuisine with influences from many cultures.
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I modified this recipe from one I saw in BA. It’s excellent and very easy to make. While the ingredients are basic, the flavor is incredible. As mentioned below, adding feta or goats cheese is a nice way to give even more flavor, but it is very good both ways.
Continue reading “Braised Chicken with Tomato and Kalamata Olives”
I think it’s safe to say that adobo is the national dish of the Philippines. There are so many variations on this dish and it can be made with chicken or pork. I find that both are equally good, but chicken is a personal favorite.
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Coq au Vin is a staple in bistro menus all around France, and it is a favorite dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking.
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