Currently cooking from All About Braising by Molly Stevens
My last dish out of All About Braising was a bit disappointing. The first night we ate this chicken and pork dish, it was really good. The sauce was tangy and full of flavor. Unfortunately, there was only enough sauce for that first meal. Leftovers were dry [...]

Currently cooking from All About Braising by Molly Stevens
Thanksgiving left me with a surplus of celery, so I took a suggestion from a commentor and tried Stevens’ braised celery recipe.
You start off by trimming and cleaning a bunch of celery stalks and making a celery stock with the trimmings. The stock is poured over the [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another homerun from Stevens’ book. I’ve made lots of pot roasts (and eaten even more), but I think this might be one of my favorites due to its simplicity and ease of preparation.
You start out by browning a roast (I used a 3 1/2 pound boneless [...]

Currently cooking from All About Braising by Molly Stevens
I’m on the fence about this vegetable dish. I didn’t love it or hate it. It made a nice side to hamburgers, but I don’t think I’d go out of my way to make it again. To me, cauliflower tastes best when simply roasted with salt and [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another dish that makes this book worth buying. I’ve heard of dishes that use milk as the cooking liquid, but I’ve never tried them. Now I’m a convert.
You start off by inserting slivers of garlic seasoned with sage and fennel seeds into slits made in a [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another cabbage dish from Stevens’ book. This time, the cabbage is seasoned with caraway and mustard seeds, shallots and dry white wine and braised with pork chops. The dish is then finished with heavy cream, salt and pepper.
I liked this dish, mostly. The pork was tender [...]

Currently cooking from All About Braising by Molly Stevens
You can’t get much simpler than this side dish. It packs a flavor punch without much work.
Leeks and potatoes are braised in chicken stock until tender. Then, cream is poured over the veggies and baked until the whole thing is bubbly brown. At the end, you’re rewarded [...]

Currently cooking from All About Braising by Molly Stevens
What do you get when you cook this
down to this
and then add a whole mess of these
to these and cook the whole thing together for almost an hour and a half?
You get this
Beefy, oniony, mushroomy goodness that melts in your mouth. I would buy this book for [...]

Currently cooking from All About Braising by Molly Stevens
I may have not been in the best position to appreciate this dish. The week that I made it, I was sick, and I had just tried to slice off my finger with a broken drinking glass. Trying to chop vegetables and season chicken breasts with one [...]

Currently cooking from All About Braising by Molly Stevens
During a visit to our local food warehouse store, I stumbled across some Brussels sprouts. Recalling that there was a recipe for Brussels sprouts in Stevens’ book, I threw a bag into our cart.
On a side note, I’ve always called them brussel sprouts, but my dictionary primly [...]