Everyone nowadays takes dietary supplements. It's a fact . Surprisingly we do need some extras despite our rich and varied diets, especially here in America. Yet what works and what doesn't.What's a come on, and what's the real deal? That's the problem every time we buy a bottle of something. guaranteed to improve our health.
Before you go out an buy the latest fad of supplement, analyze what you've been eating..Sometimes nutritional deficiencies can be solved by adding certain foods to your diet. Iron can be had through lean red meat along with spinach, lentils and beans. Vitamin C , as we all know comes ,from the usual suspects, of limes, lemons , grapefruits and oranges. Milk and sunshine give us Vitamin D but we usually need supplements. Another question to ask, what kind of vitamin works the best for me. Most doctors always suggest tablets which are effective however gelcaps are better .because they are absorbed quicker into both the bloodstream and stomach. As for those gummy bear vitamins for both adults and kids, take care. Some brands are lacking when it comes to the important vitamins like the Bs, D and K. Chewables are much better for just kids. They're not as effective for anyone over the age of twelve though and teens and their elders should stick to the regular versions.
Many of us have been suckered in by other supplements, namely those that promise to suppress the appetite and boost metabolism. These don't work . I've tried them , thinking I could lose a few pounds.(Foodie Pantry can do that to you).My appetite was not tamped down. I felt even more hungrier. Luckily my pocketbook dictated I buy the less costlier one (29.00) as opposed to the more expensive ($69.00) so I wasn;t completely soaked.. I don't recommend these and any other one with fantastic promises. There are herbal supplements that also aid in health and medical conditions. I take milk thistle for my gall bladder on a daily basis and it made some improvement.. Many take flaxseed for the antioxidant properties and it can be added to foods ,Some herbal supplements or botanicals as they're also known as do have side effects. These should be thoroughly researched before buying. They can have negative side effects and also negate any helpful prescriptions you're on. As for those supplements that promise you a quick weight loss - the best bet is sticking to a low fat diet.
In the end ,it's a matter of being supplement savvy. Figure out what you need and what works the best for you. Stay away from any false promises or the latest thing. Stick to those that will improve your life and fulfill your needs
Friday, March 13, 2015
Thursday, March 12, 2015
Mussels With A Gallic Twist
Mussels are always a mainstay in French cuisine. They've also been hard to come by this winter thanks to their habitats being iced over. The freezing temps are now over, the floes have melted . These briny gems can now be bought and made into classic dishes.
Sam Sifton not only wrote about them but made them in the Times classic recipe billibi. the recipe appeared in yesterday's New York Times Food section where it was first published in 1961.Craig Claiborne, the famed food editor, along with the known chef, Pierre Franey copied billi bi from a classic French recipe.Originally created by the famed eatery, Maxim's of Paris ( and named for the American tycoon William B, Leeds it could be named for either father or son, Both loved Paris and the soup. Their nickname Billy B or Billy Bye Bye gave this treat its' name) this is a rich, creamy soup.It has typical Gallic ingredients such as heavy cream, white wine and shallots A well beaten.egg yolk gives the soup an almost custardy feel. An added spike is a pinch of cayenne pepper to give it some heat. Mr. Sifton also recommends freshly ground white pepper too for bite.Home chefs will need about two pounds of mussels and a good sized soup pot .
Billibi is relatively easy to make.The mussels are first cooked with greens, a mix of onions, shallots, parsley and bay leaf.This is also when the wine and butter are added as well as the cayenne or white pepper. The heat will also force open the mussels allowing their broth to pour out. This mix is strained through a cheesecloth to create a base stock for the soup.The mussel meat is then reserved for later. The broth is then returned to the pot and the cream to it. Egg yolk is drizzled in. Mr Claiborne served it without the mussel meat and as an appetizer . Mr Sifton , however, recommends serving it as the main entrée poured over the morsels. Both recipes allow for a sprinkle of parsley on top of each serving. Billi bi can be served cold and it would be an interesting dinner for a hot summer evening . Either way, serve the soup with sliced toasted baguette for a true French flavor. Don't worry about leftovers; the soup is so delicious, there won't be any left.
Mussels are coming back with a vengeance. Try them in this classic French soup , billi bi . It's a delicious way to enjoy their rich brininess and tender meat.
Sam Sifton not only wrote about them but made them in the Times classic recipe billibi. the recipe appeared in yesterday's New York Times Food section where it was first published in 1961.Craig Claiborne, the famed food editor, along with the known chef, Pierre Franey copied billi bi from a classic French recipe.Originally created by the famed eatery, Maxim's of Paris ( and named for the American tycoon William B, Leeds it could be named for either father or son, Both loved Paris and the soup. Their nickname Billy B or Billy Bye Bye gave this treat its' name) this is a rich, creamy soup.It has typical Gallic ingredients such as heavy cream, white wine and shallots A well beaten.egg yolk gives the soup an almost custardy feel. An added spike is a pinch of cayenne pepper to give it some heat. Mr. Sifton also recommends freshly ground white pepper too for bite.Home chefs will need about two pounds of mussels and a good sized soup pot .
Billibi is relatively easy to make.The mussels are first cooked with greens, a mix of onions, shallots, parsley and bay leaf.This is also when the wine and butter are added as well as the cayenne or white pepper. The heat will also force open the mussels allowing their broth to pour out. This mix is strained through a cheesecloth to create a base stock for the soup.The mussel meat is then reserved for later. The broth is then returned to the pot and the cream to it. Egg yolk is drizzled in. Mr Claiborne served it without the mussel meat and as an appetizer . Mr Sifton , however, recommends serving it as the main entrée poured over the morsels. Both recipes allow for a sprinkle of parsley on top of each serving. Billi bi can be served cold and it would be an interesting dinner for a hot summer evening . Either way, serve the soup with sliced toasted baguette for a true French flavor. Don't worry about leftovers; the soup is so delicious, there won't be any left.
Mussels are coming back with a vengeance. Try them in this classic French soup , billi bi . It's a delicious way to enjoy their rich brininess and tender meat.
Wednesday, March 11, 2015
The King Of Free Range
Free range beef and chicken are becoming more and more sought after these days. Many farms rasiing them are usually small, boutique ones featuring only one kind of meat. However there is a giant emerging from this owned by a Georgia farmer.William Harris III is combining the volume of a large meat supplier with the philosophy of smaller ones.
Kim Severson interviewed Mr. Harris for today's New York Times' Wednesday Food section as well as seeing his farm first hand. It is a throwback to agrarian farms before the Industrial Revolution,with sheep romping amongst ducks and chickens randomly wandering through herds. They graze freely as well, the principle based on the wild animals roaming the Serengeti Plains. The idea behind this is, that the ten species living together will make a stronger ecosystem. All in al it makes for a healthier pasture.. As with any free range farm the animals are chemical free.Mr. Harris also stopped the hormone ear implants in his cattle .His fertilizer is devoid of any harmful additives, this also being good for the vegetables that the Harrises also grow for profit.
What is truly unusual about the farm is that it has its'own slaughterhouses for beef and chicken. Mr. Harris knows all to well the horrors that any animal faces on its way to being killed. Any animal is stacked three high into a transport truck. The bottom row suffers the most being coated in urine and feces from the ones above them. Mr. Harris was having none of that. He decided to open up abattoirs to give his herds less stress.Temple Grandin, the famed animal scientist helped the Harrises design them, allowing for a much gentler (if it can be called that)slaughter.. Selling free range meats have proved to be lucrative.The farrm sells pecan fattened Iberian pigs for $100. a pound. Paleo dieters have bought both his guinea fowl and beef broths for $9.99 on the Internet.He also has hired a group to figure out how to make pet food while another is working on tanning the hides for leather, Whole Foods sells his White Oak tallow soap while top restauranteurs buy his chicken feet.
William Harris III is going the whole hog when it comes to meat raising. He raises them from the beginning to end, giving restaurants and chefs good quality meats.His traditional ideas are cutting edge in the free range market.
Kim Severson interviewed Mr. Harris for today's New York Times' Wednesday Food section as well as seeing his farm first hand. It is a throwback to agrarian farms before the Industrial Revolution,with sheep romping amongst ducks and chickens randomly wandering through herds. They graze freely as well, the principle based on the wild animals roaming the Serengeti Plains. The idea behind this is, that the ten species living together will make a stronger ecosystem. All in al it makes for a healthier pasture.. As with any free range farm the animals are chemical free.Mr. Harris also stopped the hormone ear implants in his cattle .His fertilizer is devoid of any harmful additives, this also being good for the vegetables that the Harrises also grow for profit.
What is truly unusual about the farm is that it has its'own slaughterhouses for beef and chicken. Mr. Harris knows all to well the horrors that any animal faces on its way to being killed. Any animal is stacked three high into a transport truck. The bottom row suffers the most being coated in urine and feces from the ones above them. Mr. Harris was having none of that. He decided to open up abattoirs to give his herds less stress.Temple Grandin, the famed animal scientist helped the Harrises design them, allowing for a much gentler (if it can be called that)slaughter.. Selling free range meats have proved to be lucrative.The farrm sells pecan fattened Iberian pigs for $100. a pound. Paleo dieters have bought both his guinea fowl and beef broths for $9.99 on the Internet.He also has hired a group to figure out how to make pet food while another is working on tanning the hides for leather, Whole Foods sells his White Oak tallow soap while top restauranteurs buy his chicken feet.
William Harris III is going the whole hog when it comes to meat raising. He raises them from the beginning to end, giving restaurants and chefs good quality meats.His traditional ideas are cutting edge in the free range market.
Tuesday, March 10, 2015
Gotta Go To Moe's
Mention Mexican take out and most people cringe. It's usually either greasy or just too spicy . The fillings are not that exciting, and there's also not much choice. A new Mexican take out, Moe's Southwest Grill is changing that. The food along with the atmosphere is fun - think a fiesta instead of just another meal.
Moe's is one of the newest fast food and Mexican restaurants. This chain was started in 2000 in Atlanta Georgia.Unlike most southwestern themed eateries it does not drench itself in cutesy Mexican names. In fact most of the dishes are from TV shows and movies. There's an homage to Seinfeld with the Art Vandelay and the Close Talker. Joey Bag of Doughnuts is a reference to the comedian Mike Birbligia from Comedy Central. Other references are taken from The Three Amigos to Caddy Shack. Hipness aside,it offers a wide range of dishes. There are huge burritos and their still ample junior counterparts.smaller tacos and a dish called stacks, a layered burrito, taco hybrid. Salads are served in crunchy fried taco bowls that are filledwith chosen ingredients.There's the burrito bowls, for those who like the filling but not the soggy wrap (although Moe's burritos are refreshingly chewy).Quesadillas, so long often ignored at fast food Mexican restaurants, feature prominently here. There are kid sized meals too with fun names like Moo Moo Mr. Cow and Power wagon. Extras such as guacamole , along with rice and beans, and pico di gallo can be bought separately.
Moe's is definitely my new go to Mexican place.I love their Homewrecker Junior burrito. This is an overstuffed sock sized wrap bursting with all sorts of good things that I picked out.Diners can opt for steak, chicken ground beef, pork, and tofu. as the main ingredient. Bacon, yes bacon,can also be added along with south of the border classics such as salsa and corn pico. Other add ins are flavored rice along with fried onions and sautéed onions.along with pico di gallo and the aforementioned guac, a yummier and smoother version of mine,I tried both the chicken and steak and they are delicious. They tasted fresh off the grill which makes for a more flavorful burrito. The added rice is also good as were the sautéed mushrooms Tortilla chips are added but those will be saved. They were just a bit greasy however can be doctored with some added sea salt and salsa. Moe's is also known for its' famed peach vanilla tea. I wound up with just a peach juice kind of drink .With enough ice it'll be a nice summer cooler on a hot night.
Moe's Southwest Grill is a fun food experience,It;s a new , refreshing take on Mexican food.It's not your typical tacos and burritos .It's something much better.
Moe's is one of the newest fast food and Mexican restaurants. This chain was started in 2000 in Atlanta Georgia.Unlike most southwestern themed eateries it does not drench itself in cutesy Mexican names. In fact most of the dishes are from TV shows and movies. There's an homage to Seinfeld with the Art Vandelay and the Close Talker. Joey Bag of Doughnuts is a reference to the comedian Mike Birbligia from Comedy Central. Other references are taken from The Three Amigos to Caddy Shack. Hipness aside,it offers a wide range of dishes. There are huge burritos and their still ample junior counterparts.smaller tacos and a dish called stacks, a layered burrito, taco hybrid. Salads are served in crunchy fried taco bowls that are filledwith chosen ingredients.There's the burrito bowls, for those who like the filling but not the soggy wrap (although Moe's burritos are refreshingly chewy).Quesadillas, so long often ignored at fast food Mexican restaurants, feature prominently here. There are kid sized meals too with fun names like Moo Moo Mr. Cow and Power wagon. Extras such as guacamole , along with rice and beans, and pico di gallo can be bought separately.
Moe's is definitely my new go to Mexican place.I love their Homewrecker Junior burrito. This is an overstuffed sock sized wrap bursting with all sorts of good things that I picked out.Diners can opt for steak, chicken ground beef, pork, and tofu. as the main ingredient. Bacon, yes bacon,can also be added along with south of the border classics such as salsa and corn pico. Other add ins are flavored rice along with fried onions and sautéed onions.along with pico di gallo and the aforementioned guac, a yummier and smoother version of mine,I tried both the chicken and steak and they are delicious. They tasted fresh off the grill which makes for a more flavorful burrito. The added rice is also good as were the sautéed mushrooms Tortilla chips are added but those will be saved. They were just a bit greasy however can be doctored with some added sea salt and salsa. Moe's is also known for its' famed peach vanilla tea. I wound up with just a peach juice kind of drink .With enough ice it'll be a nice summer cooler on a hot night.
Moe's Southwest Grill is a fun food experience,It;s a new , refreshing take on Mexican food.It's not your typical tacos and burritos .It's something much better.
Monday, March 9, 2015
Your Spring Diet
In a couple of weeks it will be Spring.That means getting rid of those heavy winter foods and adapting a better and greener diet.Those marshmallow filled hot cocoas and gravy laden dinners were good when the snow was falling and everyone was craving comfort foods. However it's time for healthier foods to help you when you're at your most active.
Warmer weather means more activities. This means energy boosting foods such as salads and veggie based dishes.Lunches can be salads, packed with both different vegetables and meats.Keep away from the heavy dressings and opt for lighter ones like a lemon vinaigrette. Also cut down on those croutons and try heart healthy add in such as almonds or Craisins.These are both low calorie and energy boosters along with being chock full of antioxidants. Make veggies the main part of the dinner too. You can still have hot meals but make them without gravy or stuffing. Think fun burritos stuffed with tofu, tomatoes and spinach. Have it with a zesty salsa instead of sour cream and of course guacamole. Ratatouille is another great spring meal to whip up. (although the summer version with garden fresh veggies is the best).This is a mélange of tomatoes, eggplants , onions and pepperscooked in garlic and oil. Serve with a crusty whole wheat baguette to sop up the juices. As for meats stick with fish or chicken, grilled or steamed. You can insert tofu in once or twice a week too.
One bad winter habit is snacking. This was a bad winter , full of days when most of us ate like crazy., Unfortunately most of us ate all the wrong things, from too many cookies to too many chips.Now is the time to change to good for you munchies. Try baked potato chips such as Pop chips. Stick to bags of popcorn or pretzels as opposed to regular chips and dips. Another idea is try making homemade kale or Brussels sprout chips using fresh or frozen vegetables. Get into the habit of eating more fruit. The days of spending a snowy day baking chocolate chips are over. Instead make a varied fruit salad with pears apples , grapes and bananas. Citrus is still popular so include an orange into your diet two or three times week.Beverages become light too. Try the new BAI5 and BAI Bubbles which are only five (!) calories each. These are tasty and fruity, perfect when chilled, for those late Spring days when the temps rise. You can still have coffee, just nix the whipped cream and chocolate add ins.Sertle for a tall glass of iced black instead. Instead of sugar pour in a small amount of agave nectar for sweetening.
Spring is coming and with it a slew of activities that require a lot of energy. Keep up with them by eating healthier and lighter. Banish those heavy winter foods and start eating and drinking good for you meals and snacks. The new diet will make you burst with a new vitality.
Warmer weather means more activities. This means energy boosting foods such as salads and veggie based dishes.Lunches can be salads, packed with both different vegetables and meats.Keep away from the heavy dressings and opt for lighter ones like a lemon vinaigrette. Also cut down on those croutons and try heart healthy add in such as almonds or Craisins.These are both low calorie and energy boosters along with being chock full of antioxidants. Make veggies the main part of the dinner too. You can still have hot meals but make them without gravy or stuffing. Think fun burritos stuffed with tofu, tomatoes and spinach. Have it with a zesty salsa instead of sour cream and of course guacamole. Ratatouille is another great spring meal to whip up. (although the summer version with garden fresh veggies is the best).This is a mélange of tomatoes, eggplants , onions and pepperscooked in garlic and oil. Serve with a crusty whole wheat baguette to sop up the juices. As for meats stick with fish or chicken, grilled or steamed. You can insert tofu in once or twice a week too.
One bad winter habit is snacking. This was a bad winter , full of days when most of us ate like crazy., Unfortunately most of us ate all the wrong things, from too many cookies to too many chips.Now is the time to change to good for you munchies. Try baked potato chips such as Pop chips. Stick to bags of popcorn or pretzels as opposed to regular chips and dips. Another idea is try making homemade kale or Brussels sprout chips using fresh or frozen vegetables. Get into the habit of eating more fruit. The days of spending a snowy day baking chocolate chips are over. Instead make a varied fruit salad with pears apples , grapes and bananas. Citrus is still popular so include an orange into your diet two or three times week.Beverages become light too. Try the new BAI5 and BAI Bubbles which are only five (!) calories each. These are tasty and fruity, perfect when chilled, for those late Spring days when the temps rise. You can still have coffee, just nix the whipped cream and chocolate add ins.Sertle for a tall glass of iced black instead. Instead of sugar pour in a small amount of agave nectar for sweetening.
Spring is coming and with it a slew of activities that require a lot of energy. Keep up with them by eating healthier and lighter. Banish those heavy winter foods and start eating and drinking good for you meals and snacks. The new diet will make you burst with a new vitality.
Saturday, March 7, 2015
Spring Forward Eat Forward
Yup,it's that time of the year when we have to set our clocks one hour ahead ,(remember when that used to happen in April)>It means our habits, especially our eating ones have to be changed. it's definitely a disruption however with a few tweaks we can get back to normal.It's just recalibrating so that we can eat normally , whether it's morning noon or night.
One of the worst times is morning. what was once six is now seven and both you and your stomach are not ready to face the day, let alone eating.Getting into the mood is going to take some time. It's like heading to another part of the world. At first your internal clock can't adjust .It needs a few days to recalibrate The same problem here. If you have to get up at seven or eight and not feel hungry, then don't force it. Get showered and dressed first, even do a chore or two until you feel ready for that bowl of cereal or toast. if you still aren't feeling peckish, then grab a yogurt and a piece of fruit and eat at work. Don't make the mistake of buying one of those breakfast sandwiches to eat later on. They're fattening and greasy.- think of the stomach problems ahead. A better choice is a whole wheat bagel with a light skim of butter or margarine, or one of those instant cups of oatmeal.Also if you're a snacker, skip those late night treats and go to bed hungry. You'll wake up wanting breakfast no matter what the time.
Snack times and lunch are also completely thrown off too. A usual eleven o' clock apple or pear will now be eaten at twelve, the accepted lunchtime. If you can, try to combine the two by eating a light lunch. Think a cup of soup, instead of the usual sandwich, or better yet a small salad, followed by some fruit. Nibble on almonds through the day if you still feel hungry. These are not only low calorie but heart healthy. They also give you a boost of energy to carry you through meetings and projects. Dinner presents a whole new set of problems. By five or six you and your family may not be that hungry. The dilemma with that is eat later, and one,it's hard to go to bed on a full stomach and two, eating later will put on the pounds. Try to compromise on a time that's good for everyone, say around five thirty or six. Again, serve light, until everyone is used to the new time. Think roast chicken and pilaf, or veggie kabobs with couscous. Don't plan on heavy roasts or heavily spiced chilis and curries that will keep you awake (which is a whole other headache). Stridently keep away from caffeine. For after supper think an herbal tea that promotes sleepiness (try Twinings Nightly Calm made with relaxing chamomile and spearmint).As a snack stick to a cup of warm milk. This has tryptophan (any dairy product does) which will ease you into sleeping earlier.
The whole time change thing is a drag.It disrupts everything , including our eating habits.You cant fight it . Just accept it with some changes to your diet and habits. You'll feel better and get back to normal in no time.
One of the worst times is morning. what was once six is now seven and both you and your stomach are not ready to face the day, let alone eating.Getting into the mood is going to take some time. It's like heading to another part of the world. At first your internal clock can't adjust .It needs a few days to recalibrate The same problem here. If you have to get up at seven or eight and not feel hungry, then don't force it. Get showered and dressed first, even do a chore or two until you feel ready for that bowl of cereal or toast. if you still aren't feeling peckish, then grab a yogurt and a piece of fruit and eat at work. Don't make the mistake of buying one of those breakfast sandwiches to eat later on. They're fattening and greasy.- think of the stomach problems ahead. A better choice is a whole wheat bagel with a light skim of butter or margarine, or one of those instant cups of oatmeal.Also if you're a snacker, skip those late night treats and go to bed hungry. You'll wake up wanting breakfast no matter what the time.
Snack times and lunch are also completely thrown off too. A usual eleven o' clock apple or pear will now be eaten at twelve, the accepted lunchtime. If you can, try to combine the two by eating a light lunch. Think a cup of soup, instead of the usual sandwich, or better yet a small salad, followed by some fruit. Nibble on almonds through the day if you still feel hungry. These are not only low calorie but heart healthy. They also give you a boost of energy to carry you through meetings and projects. Dinner presents a whole new set of problems. By five or six you and your family may not be that hungry. The dilemma with that is eat later, and one,it's hard to go to bed on a full stomach and two, eating later will put on the pounds. Try to compromise on a time that's good for everyone, say around five thirty or six. Again, serve light, until everyone is used to the new time. Think roast chicken and pilaf, or veggie kabobs with couscous. Don't plan on heavy roasts or heavily spiced chilis and curries that will keep you awake (which is a whole other headache). Stridently keep away from caffeine. For after supper think an herbal tea that promotes sleepiness (try Twinings Nightly Calm made with relaxing chamomile and spearmint).As a snack stick to a cup of warm milk. This has tryptophan (any dairy product does) which will ease you into sleeping earlier.
The whole time change thing is a drag.It disrupts everything , including our eating habits.You cant fight it . Just accept it with some changes to your diet and habits. You'll feel better and get back to normal in no time.
Friday, March 6, 2015
Praising Braising
Braising is one of those techniques that does wonders to any meat or vegetable. This two step process can turn even the most toughest cuts into mouth watering tenderness and create a gourmet meal out of the basest ingredients. Best of all it's an easy process that novice home chefs can try with ease.
Braising come from the French braise which comes from brazier or cooking over coals. Chefs and cooks originally do this but the technique has evolved into something more complex,It uses both dry and moist heats to cook either meats veggies and even fish. One of the most popular braising dishes is braised short ribs. This is simply first browning the meat in a skillet with just oil and a light seasoning of salt and pepper. The next step involves baking them in a sauce of wine spiked chicken stock blended with various herbs.A popular recipe these days is beer braised ones . This can be made with anything from Budweiser to Guinness stout. Chicken and brisket can also be cooked this way,Brisket is made for braising and anyway it's made it usually comes out so tender that it can be flaked as opposed to sliced.There are even braised brisket sliders. Brisket usually works well with a red wine infused bath .One of the mot famous braises is sauerbraten, that delicious German dish.Made with rump roast along with peppercorns and juniper berries , this dish is first marinated and then roasted in butter. the sauce is a gravy made with gingersnaps and the meats juices for a flavorful, spicy dish.
Chicken can also be braised.It's usually done wIth lemon as seen as David Tanis A City Kitchen's column in Wednesday's New York Times Food section. Mr. Tanis recommends using the most tender part of the bird, the thigh. He first marinates them and roasts in an open Dutch oven for twenty minutes. The braising takes about one hour. The result is amalgam of Mediterranean flavors from the citrus to the added mix of black and green olives along red pepper and fennel, If you want a more sophisticated dish, then try coq au vin, This French classic is a true braise and can be made a variety of ways. It's basically a butter rubbed chicken cooked, first browned and then cooked with white or red wine, bacon, onions and carrots.It's an easy and impressive dish for beginner home chefs to make.Fish and veggies are also good candidates for the technique. Fish braising time is usually much less than beef or chicken simply because there is no muscle or sinew to break down. Braising makes the flesh melt in your mouth tender along with giving it a rich pan sauce. Any fish from fresh water to deep sea can be used.Try a braised red snapper puttanesca style>it has the bite of red and black pepper. Veggies can also be braised , Try a side dish of braised root veggies such as carrots, potatoes and turnips , perfect for roasts. For the best flavors be generous with both the spices and the stock.
Use veggie or chicken with a splash of white wine.
Braising is a great way to elevate any meat or veggie to a flavorful dish. Use it to liven up you rmidweek chicken or Sunday roast veggies. it will make for truly memorable dining
Braising come from the French braise which comes from brazier or cooking over coals. Chefs and cooks originally do this but the technique has evolved into something more complex,It uses both dry and moist heats to cook either meats veggies and even fish. One of the most popular braising dishes is braised short ribs. This is simply first browning the meat in a skillet with just oil and a light seasoning of salt and pepper. The next step involves baking them in a sauce of wine spiked chicken stock blended with various herbs.A popular recipe these days is beer braised ones . This can be made with anything from Budweiser to Guinness stout. Chicken and brisket can also be cooked this way,Brisket is made for braising and anyway it's made it usually comes out so tender that it can be flaked as opposed to sliced.There are even braised brisket sliders. Brisket usually works well with a red wine infused bath .One of the mot famous braises is sauerbraten, that delicious German dish.Made with rump roast along with peppercorns and juniper berries , this dish is first marinated and then roasted in butter. the sauce is a gravy made with gingersnaps and the meats juices for a flavorful, spicy dish.
Chicken can also be braised.It's usually done wIth lemon as seen as David Tanis A City Kitchen's column in Wednesday's New York Times Food section. Mr. Tanis recommends using the most tender part of the bird, the thigh. He first marinates them and roasts in an open Dutch oven for twenty minutes. The braising takes about one hour. The result is amalgam of Mediterranean flavors from the citrus to the added mix of black and green olives along red pepper and fennel, If you want a more sophisticated dish, then try coq au vin, This French classic is a true braise and can be made a variety of ways. It's basically a butter rubbed chicken cooked, first browned and then cooked with white or red wine, bacon, onions and carrots.It's an easy and impressive dish for beginner home chefs to make.Fish and veggies are also good candidates for the technique. Fish braising time is usually much less than beef or chicken simply because there is no muscle or sinew to break down. Braising makes the flesh melt in your mouth tender along with giving it a rich pan sauce. Any fish from fresh water to deep sea can be used.Try a braised red snapper puttanesca style>it has the bite of red and black pepper. Veggies can also be braised , Try a side dish of braised root veggies such as carrots, potatoes and turnips , perfect for roasts. For the best flavors be generous with both the spices and the stock.
Use veggie or chicken with a splash of white wine.
Braising is a great way to elevate any meat or veggie to a flavorful dish. Use it to liven up you rmidweek chicken or Sunday roast veggies. it will make for truly memorable dining
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