World’s Best Braised Cabbage

Saying this is the world’s best braised cabbage is not a stretch. It makes the best tasting cabbage you will ever have.

World’s Best Braised Cabbage

INGREDIENTS:

  • 1 medium head of green cabbage, about 2 pounds, cut into 8 wedges. (I used a mix: 1/2 from Kilpatrick Family Farm as lose leaves and half grocery store organic.)
  • 1 large (or 2 medium) yellow onions, thickly sliced (KFF)
  • 1 large (or 2 medium) carrots, cut into 1/4‚Ä? rounds (KFF)
  • 1/4 cup chicken stock, or water ( I used homemade chicken stock)
  • 1/4 cup of extra-virgin olive oil
  • Course salt & freshly ground black pepper
  • 1/4 teaspoon of crushed red pepper flakes
  • Fleur de sel or course sea salt to finish (I did not use- forgot)

METHOD:

  1. Heat oven to 325 degrees. lightly oil a large gratin dish or 9×13 baking dish (I used the baking dish).

  2. Trimming the cabbage: Peel off & discard any bruised or ragged outer leaves. The cabbage should weigh close to 2 pounds. If cabbage weighs more, save some for a batch of cole slaw (that’s what I did). Cut the cabbage into 8 wedges. Arrange wedges in the baking dish as a single layer as best as you can.

  3. The braise: Scatter onions and carrots. Drizzle oil & stock/water. Season with S&P & pepper flakes. Cover tightly with foil, and slide into middle of the oven. Turn the cabbage wedges at 1 hour, trying to keep wedges together. Cook for another 2 hours or until you see that the vegetables are tender.

  4. The Finish: Once the cabbage is completely tender, remove the foil, increase the oven temp to 400 (this is where I did her variation and drizzled splashes of balsamic vinegar onto the wedges) and roast until the vegetables JUST begin to brown, another 15 minutes or so. Serve at warm or room temp, sprinkle with sea salt.

Roasted Veal Short Ribs

Here’s a dish that isn’t about the sauce. It calls for demi-glace, but you could use a bouillon cube, if you must. Be sure to keep an on your liquid levels. I ended up using 2 to 3 times more because it boiled off so fast. Plus I may have been a little generous with my basting.

Roasted Veal Short Ribs from Anthony Bourdain’s Les Halles Cookbook

INGREDIENTS:

  • 4 lbs veal short ribs
  • 1/4 cup extra-virgin olive oil
  • salt and pepper
  • 1 cup white wine
  • 1/4 cup sherry vinegar
  • 1 spoonful demi-glace
  • 1 large onion, thinly sliced
  • 4 cloves garlic, slightly crushed
  • 1 bouquet garni
  • 1 sprig flat leaf parsley, chopped

METHOD:

  1. PREP: Coat each rib with olive oil and season with salt and pepper. In the small saucepan, bring the wine and vinegar to a boil and whisk in the demi-glace. Remove from the heat and set aside.

  2. COOK: Arrange the onion on the bottom of a roasting pan and pour in the wine-vinegar mixture. Add the garlic and bouquet garni. Place the ribs in the pan, skin side up. Place the pan in a cold oven and crank the heat to 325 degrees F. Let cook, undisturbed, for 1 hour.

  3. After 1 hour, baste or brush the ribs with the pan juices and turn them with the tongs, every 15 minutes, for another hour, basting each time. Increase the heat to 400 degrees F and cook for an additional 30 minutes, until the ribs are a lovely, dark brown. Remove from the oven and arrange on the platter. Spoon the pan sauce and onion over the ribs, garnish with parsley, and serve.

Easy Turkey Stock

I love making stock. Why? It’s the smell (as Agent Smith would say). I love the way it fills the whole house. I ended up simmering it about 15 hours total. I also let it simmer with the aromatic vegetables for the last 3 of the hours.

Easy Turkey Stock

INGREDIENTS:

  • 2 large turkey drumsticks
  • 2 large turkey wings
  • 2 spanish onion, sliced
  • 4 carrots, cut in pieces
  • 4 ribs celery cut in pieces
  • 3 bay leaves
  • 1 tablespoon peppercorns, cracked beneath a pan or with mortar and pestle
  • 1/4 cup tomato paste
  • fresh parsley and thyme (optional)

METHOD:

  1. Roast the turkey (you should have 5 or 6 pounds/2 or 3 kilos) in hot oven till it looks delicious (see donna pix above). Put them in a big pot and cover them completely with water, 3 to 4 quarts/liters. Turn your oven to 180 or 200 degrees F/80 or 90 degrees C. When the water comes to a boil, put the pot in the oven for 8 hours or over night.

  2. Add the remaining ingredients (if you don’t have enough room, remove the turkey, it will have cooked out by now). Bring to a simmer, then reduce temperature to low, and cook for another hour. Strain into a clean pot. Cool, then refrigerate.

  3. Discard fat that’s congealed on top. Reduce to 1-1/2 to 2 quarts/liters before making gravy.

Succulent Bison Roast

I made Succulent Bison Roast

INGREDIENTS:

  • 2 lbs. bison tri-tip
  • 2 tablespoons Herbes de Provence (or other spices of your choice)
  • 1 teaspoon dried minced garlic (don’t use fresh or it might burn)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons oil
  • 1 white or yellow onion, sliced
  • 1 each parsnip, turnip and rutabaga, cubed

METHOD:

  1. Preheat oven to 450 degrees Fahrenheit.

  2. Using a knife, carefully slice most of the silver skin off the meat. The silver skin is the thin, white layer covering parts of the roast.

  3. In a small bowl mix together Herbes de Provence, garlic, salt and oil.

  4. Rub the entire roast with the mixture then stick a thermometer into the thickest part of the roast. In a roasting pan, surround the meat with the chopped vegetables. Lightly drizzle the vegetables with oil then put the pan, uncovered, in the oven for 15 minutes.

  5. Reduce oven heat to 300 degrees and cook the meat for approximately 35-45 minutes more, or until the thermometer reaches 140-145 degrees. The meat in the photo, cooked rare, was taken out of the oven at 140 degrees.

  6. Remove the meat from the oven but leave the oven on so the vegetables can continue to cook. Let the meat rest on a cutting board for 15 minutes, uncovered or very lightly covered with foil. Remove the vegetables from the oven, slice the meat thinly, and serve.

Boeuf Bourguignon

I made Boeuf Bourguignon.

INGREDIENTS:

  • 2 lbs paleron, cut into 1 1/2 inch pieces
  • salt and pepper
  • 1/4 cup olive oil
  • 4 onions, thinly sliced
  • 2 tablespoons all purpose flour
  • 1 cup red Burgundy
  • 6 carrots, cut into 1 inch pieces
  • 1 clove garlic
  • 1 bouquet garni
  • a little chopped parsley

METHOD:

  1. STAGE ONE: Season the meat with salt and pepper. In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches – NOT ALL AT ONCE! – and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you’ll overcrowd it; cool the thing down and you won’t get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook for about 4 or 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the botton of the pot with your wooden spoon. Bring the wine to a boil.

  2. STAGE TWO: Return the meat to the pot and add the carrots, garlic, and bouquet garni. Add just enough water (and two big spoonfuls of demi-glace, if you have it) so that the liquid covers the meat by one third – meaning you want a ratio of 3 parts liquid to 2 parts meat. This is stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).

  3. You should pay attention to the dish, meaning check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.

Shrimp and Sausage Gumbo

It’s starting get cold here, so I thought it would be a good time to make some soup. And since I’ve been in the mood for something spicy, I thought I would make Shrimp and Sausage Gumbo.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped (about 3/4‚Äù pieces)
  • 1 celery rib, sliced (1/2‚Äù pieces)
  • 2 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • 1 lb. Polish pork sausage or Italian pork sausage, cut into 1/2‚Äù slices
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 2 sprigs thyme
  • 3/4 lb. shrimp, cooked
  • 1/4 cup flat-leaf parsley, chopped

METHOD:

Heat the oil in a large pot; add the onion, bell pepper, celery, garlic, cayenne pepper, salt and black pepper. Cook over medium-high heat until the vegetables are tender. Add sausage until lightly browned. Sprinkle meat and vegetables with flour and stir well. Add chicken stock, sprigs of thyme, and shrimp; bring to a simmer. Season with salt, if needed. Allow to simmer for about 15 minutes. Stir in parsley and remove sprigs of thyme immediately before serving.

Tender Beef Tongue with Onions and Garlic

I made Tender Beef Tongue with Onions and Garlic.

INGREDIENTS:

  • 1 beef tongue
  • 1 medium onion, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno (optional), sliced in half or minced
  • Pinch of red chili flakes
  • 1 bay leaf

METHOD:

Put all ingredients into a pot and cover with water. Bring to a boil and then turn it down to a simmer for about 3 hours until tender. Let cool until you are able to handle. Peel off skin and slice.

NOTES:

Beef tongue can be eaten plain (many people recommend dipping it in mustard), pickled, or sauted until crispy.

Basic Brown Veal Stock

Have you ever wondered why your meat dishes and stews taste like crap? You know the ones I mean? The ones were the recipes call for beef stock or beef broth? It’s not because you’re a bad cook. (Well, you might be, but in that case everything you make tastes like crap.) It’s because you’re using that crappy store bought stuff. The stock is the base of dish, so if your base is crap, then the dish will be crap too.

The solution is very simple. Make your own veal stock.

Basic Brown Veal Stock from The Elements of Cooking by Michael Ruhlman.

INGREDIENTS:

  • 1/4 cup vegetable oil
  • 10 lbs meaty veal bones and joints (knuckles, breast, shank), cut into 3- to 4-inch pieces
  • 4 large carrot, peeled
  • 4 ribs celery
  • 2 large onion, peeled
  • 5 cloves garlic, peeled
  • 1/4 cup tomato paste
  • 2 tablespoons peppercorns, cracked
  • 5 stems thyme
  • 5 stems parsley
  • 2 bay leaf

METHOD:

  1. Preheat your oven to 450 degrees F and lightly oil two large sheet or roasting pans. Place the pans in the oven. When the oven and the pans are hot, remove them, and place the meat and bones on them. Make sure they’re spread out so they brown as evenly as possible. Roast them for 30 minutes, then turn them and continue roasting for another 15 minutes or until they’re appealingly golden brown and smell delicious.

  2. Place the bones in a stock pot. Pour off the fat from the pans, add a couple of cups of water to the pans, place them over high heat, and scrape the brown bits stuck to the pan. Taste this liquid. Sometimes the juices from the bones can burn and make this deglazing liquid bitter – if it’s bitter, don’t use it. If it tastes good (its flavor will be much milder than its deep color will indicate), add this liquid to the stock pot, then continue to add enough cold water to cover the bones by a couple of inches, about 10 quarts. Bring the water to a simmer, skimming the surface of any fat and impurities that rise. Place the stock pot in the oven and heat it to between 180 degrees and 200 degrees F. Let the stock cook for at least 8 hours and up to 12 hours.

  3. Meanwhile, clean and roughly chop your vegetables. When the bones have cooked for 8 to 10 hours, remove the stock pot from the oven. Add the remaining ingredients. (For an even deeper, richer stock, roast the vegetables and tomato paste till they are slightly caramelized, and then add them to the stock.) Bring the pot back up to a simmer, skimming as necessary, then return the pot to the oven for another 1 to 1 1/2 hours.

  4. Strain the stock through a colander or strainer as soon as it’s out of the oven. Strain the stock a second time through a kitchen cloth. Refrigerate the stock. Remove and discard the congealed fat on the top of the stock. Use within a week or freeze as necessary.

Braised Cabbage

Braised Cabbage

INGREDIENTS:

  • 1 head green cabbage
  • 1 medium yellow onion, coarsely chopped
  • 1-2 large carrots, cut into 1/4 inch rounds
  • 1/4 cup chicken stock, or water
  • 1/4 cup extra virgin olive oil, or other fat
  • 1/8 teaspoon crushed red pepper

METHOD:

Preheat the oven to 325º. Cut the Cabbage into 8 wedges and place in a 9×13 greased dish. Add onions, carrots, chicken stock, and fat. Season with salt and pepper, and red pepper. Cover with foil or a lid.

After an 1 hour flip the wedges. Try to keep them in tact as much as possible.

Cook an additional hour or until the vegetables are very tender.

Crank the oven up to 400º, uncover, and cook an additional 10 minutes or so, until the vegetables start to brown.