How do you transform a tough, less expensive cut of meat into something tender and delicious? You braise it!
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By Sara Moulton The Associated Press
The French love to cook fish by poaching it in a flavoured liquid, usually a combination of white wine and water, leeks or onions, and some herbs. It’s a notably lean way to roll because there’s no fat involved. And the finished product is reliably tender because it’s been cooked at a low temperature.
When I was a kid, my parents sometimes brought home tins of deliriously delicious cheese crackers. I can’t remember the brand I think it was a British import but I do remember that my sister and brother and I would inhale them as soon the tin was opened. All these years later the flavour of those crackers, richly cheesy and spicy, remains burned into my memory.
Let’s say that this year’s Thanksgiving feast is going to be a more intimate affair than the usual cast of thousands, yet you still want turkey. It can be done.
Any number of tasks may strike you as easy as pie, but anyone who’s ever actually made a pie can tell you that it actually requires some care if you want it to turn out well.
Just because Thanksgiving mostly is about tradition doesn’t mean that we aren’t open to going off-script when it comes to side dishes and exactly how to cook the big bird.
My mom started travelling abroad when I was in high school. And after each of her trips, we cooked a meal from the country she’d just visited.
Cheesecake is usually served cold. So brace yourself for something a little different.
This time of year, with the weather getting colder, I love to serve soup for supper. It’s an easy sell at my house, where The Husband is a soup-aholic. But with a soup this good, I firmly believe you can sell it to anyone. The trick is to amp up the flavour, vary the texture and make it substantial.
This recipe is a template for topping sauteed steaks or chops of most any kind with a wilted salad, a splendid dish for an early fall dinner.