{4 saturdays, 4 giveaways} All About Braising

EDITOR’S NOTE: THIS GIVEAWAY CLOSED AT MIDNIGHT JANUARY 27th, 2012. FIND THE WINNERS HERE. -Christina

 

Ohhhhhhhhhhhh….Do I love this book!

I’m going to leave this book review short & sweet. I promise.

Molly Steven’s All About Braising: The Art of Uncomplicated Cooking is one of my kitchen bibles, along with How to Cook Everything, The Flavor Bible, Wild Fermentation and Put ‘Em Up. Since Miles’ multiple food allergy diagnosis over 2 years ago (wow…2 years. huh) I have had to learn to cook meat. I wasn’t much of a meat eater and was 80% vegetarian through my late teens all throughout my 20′s (80% Vegetarian just means that if I ate at someone’s house who graciously made a meal that included meat I would gladly eat it as they have taken the time to create food for me to enjoy.). Once we realized Miles couldn’t enjoy gluten, wheat, soy or nuts- meaning no tempeh or tofu or seitan- we turned towards eating more meat along with other good sources of protein. We eat a lot of meat in my family now. Which is a big change. For me. This change has come with meeting some amazing animals (Barry) on farms and farmers, most notably Joshua & Stefanie Rockwood, owners of West Wind Acres. I consider them friends and I’m happy to enjoy their humanly raised and everything-free meat products daily.

Basically, this book has taught me basic fool-proof techniques and flavor combinations to create super-easy and delicious meals using vegetables, beans, fish, meat and poultry. Again, let me stress that this book is not soley a meat-eaters book, as there is a good-sized section on vegetables & beans.

Braising is basically browning meat, fish or vegetables in fat then simmering it in a little bit of liquid in low heat for a period of time in a closed vessel (or baking dish with tinfoil over top!). Tender Tender Tender. Juicy, tender morsels of flavorful bites in your mouth. And its easy. Not “turn on the crockpot and leave for 8 hours of work” easy, but “easy enough” that its not complicated in steps & techniques and as Mark Bittman says in his recipes, there is very little “active time”. Meaning most of the work is done for you during the slow braise in the oven. These are the types of meals that will satisfy you for days. I will make a batch of Braised Cabbage or Braised Leeks and have it a side dish for the entire week. (I have spoken the glories of Molly’s Braised Cabbage in my St. Patrick’s Day post about creating my own corned beef.) The other nice thing about this book is Ms. Stevens peppers the book with equipment, ingredient and technique tips & tricks. Invaluable. Especially for a notice home-cook like myself.

As for the recipes themselves: All of her chicken recipes are out of this world, so are all the vegetable-based recipes. I have dabbled in the beef, seafood and pork departments with 100% success. All & all, this book is a winner time & time again for our family and I highly suggest picking up a copy at your local library to take it on a test drive.

One of our family’s favorites? On Saturdays, I buy fresh scallops from Purda Vida Fisheries and that evening, I go to town. A-MAZING!


Okay, now the fun part- THE GIVEAWAY!

-THE RULES-

  • Open to US residents only (sorry!)
  • Giveaway ends at midnight Friday, January 27th, 2012
    The winner will be announced next Saturday, January 28st at the beginning of the “giveaway #3 post.
  • We will pick the winning comment randomly via random.org.
  • All entries will be in the form of a comment BELOW. You can comment up to 2 times by doing the following:

1st comment: answer this: Have you created a braised dish before? If so, what was it? And if the recipe is available online- link to it! I’m always up for new braising recipes- yum yum!

2nd comment:“friend” us on Facebook or post this giveaway on your Facebook page, then comment below that you did so.

Again, ALL entries (up to two total) need to be in the form of a two separate comments below. Other comments on other posts (or on Facebook or Twitter) will not count towards this giveaway.

THANKS FOR ENTERING AND GOOD LUCK!

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Categories: Giveaway, {New Year}

Author:Christina

Finding her true calling, connecting people to their local foodshed, Christina is the Editor & Founder of From Scratch Club and a proud CSA Member & Market Crew member of Kilpatrick Family Farm. At the homestead, she is the Chef de Cuisine, Master Baker & Head Food Preservationist to her husband Charles and their 2 year old son, Miles Jae. Although always a supporter of local, sustainable, humane and whole foods, Chris is now on a serious mission to bring those principles into her kitchen due to Miles Jae’s multiple food allergy diagnosis, asthma and the rare disease, EE. All of her recipes are dairy, soy, tree nuts, peanuts, gluten/wheat, pea, corn & sesame free.

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52 Comments on “{4 saturdays, 4 giveaways} All About Braising”

  1. January 21, 2012 at 9:31 am #

    I have never created a braised dish, this books looks like a great place to start!

  2. January 21, 2012 at 9:32 am #

    “Like” you on Facebook!

  3. Weatherly Webb
    January 21, 2012 at 10:18 am #

    One of my favorite braised recipes is Short Ribs Braised in Coffee Ancho Chile Sauce. I cut the chipotles and adobo in half dpending if kids or the spicy challenged will be eating it :)

    http://www.epicurious.com/recipes/food/views/Short-Ribs-Braised-in-Coffee-Ancho-Chile-Sauce-107596

  4. Sue Blando
    January 21, 2012 at 11:01 am #

    I love braising, but honestly haven’t done it in years… My favorite was pot roast, I would brown it in my dutch oven then add water and a splash of cider vinegar, which helps tenderize the meat. The cooking water then made fabulous gravy… Hey, I just might peruse the freezer to see if there’s something to braise in there as we are snowed in today in New England.

    thanks for the inspiration!

  5. January 21, 2012 at 12:04 pm #

    For my NYE/Birthday party I had a Moroccan feast which was all cooked from Paula Wolfert’s new book The Food or Morocco (Its wonderful- check it out!). I made a chicken dish with marinated chicken thighs that slow cooked on the stovetop (supposed to be slowcooked stovetop in a tagine but I used a big sauce pot) and also short ribs cooked in a similar way. Both ended up fall of the bone tender and delicious!

  6. January 21, 2012 at 12:04 pm #

    Also, I “like” your FB page and have it on my pages favorites! Thanks. :)

  7. Weatherly Webb
    January 21, 2012 at 12:24 pm #

    I’m already a Friend on FB.

  8. Jude Hawk
    January 21, 2012 at 12:33 pm #

    My braising usually seems to turn into boiling. I need this book.

  9. Jude Hawk
    January 21, 2012 at 12:34 pm #

    And i like you on Facebook

  10. Terry
    January 21, 2012 at 6:00 pm #

    I love to braise a chuck steak with lots of onions and red wine , refrigerate overnight and remove most of the fat from the sauce before serving with rice. My mom used to make this with dry onion soup mix, but it is so much better with real onions. I’d love to win the bok.

  11. January 21, 2012 at 6:06 pm #

    I am not entirely sure what braising is. So, No? I haven’t braised. I’ll look it up and let you know for sure tomorrow. Also, I gave up facebook for New Years (check out my post!) So, maybe I’ll get lucky! :) Thanks for this!!

  12. Janet Konrad
    January 21, 2012 at 11:07 pm #

    I have made a variety of “braised” chicken dishes before, but have never been quite sure if I was doing it right!

  13. Janet Konrad
    January 21, 2012 at 11:09 pm #

    And I have also “liked” you (actually, I really do)

  14. January 22, 2012 at 7:35 am #

    I like you and posted about the giveaway on FB!

  15. January 22, 2012 at 7:37 am #

    Sorry, I posted my comments in the wrong order! I love to braise chicken thighs. Sooo much better than chicken breasts (and cheaper!)

  16. Dianna Goodwin
    January 22, 2012 at 8:19 am #

    Chris, you make me want to go out and buy a pot roast even though I only eat meat about twice a year. Yum. And I know that I cannot enter so DO NOT PUT ME in the drawing. I just wanted to say yum.

  17. jonquil
    January 22, 2012 at 9:32 am #

    I liked you on FB!

  18. jonquil
    January 22, 2012 at 9:36 am #

    I don’t have an actual recipe so much as I lay my turkey on a bed of onions, cut in half, stuffed the cavity with oranges, liberally dose with spice & herb, lay olive oil & butter on the top, add just enough chicken broth to cover the bottom of the pan, seal tightly with foil, & let it braise until it smells done. (then i check with a thermometer)

  19. January 22, 2012 at 11:12 am #

    I braise all the time, especially through the winter. I’m always kind of amazed by how many people ask me “what does braise mean?” It’s such a simple technique – I think it’s the word that throws people off. One of my all-time favorite braised dishes is the famous Jamie Oliver chicken: a whole chicken, browned in fat, then braised in buttermilk, lemon & sage. Unbelievably good. http://localkitchenblog.com/2011/02/03/jamie-olivers-chicken-in-buttermilk/

    But now I’m thinking about those short rib in coffee chipotle sauce!

  20. January 22, 2012 at 12:36 pm #

    Ok, I wikipedia-ed it. Turns out I HAVE braised something. (I had no idea I was such a fancy cook.) Anyway, our Sunday standard is a round steak+lowrys seasoning salt seered on both sides in an electric skilled. Then I cover it with water or beef broth, and simmer it on low for a couple hours. It’s so good and soft. Perfect over noodles or mashed potatoes. Yum!

  21. Kimmer
    January 22, 2012 at 7:03 pm #

    Company Pot Roast is my favorite braised dinner, I use a Julia Child recipe or this one from the Contessa
    http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe/index.html

  22. Kimmer
    January 22, 2012 at 7:07 pm #

    Already ‘like’ you on Facebook…..love your blog!!!

  23. Jennifer
    January 22, 2012 at 7:12 pm #

    I have never created a braised recipe before but would love to!!!

  24. Jennifer
    January 22, 2012 at 7:13 pm #

    I’m a Facebook fan (Jennifer Margaret) and have shared this giveaway!

  25. Kate H.
    January 22, 2012 at 7:31 pm #

    My favorite braised recipe would be beef carbonnade (Belgium beef and onion stew with beer) from the Uta Hagen cookbook that my mother has had since I was in elementary school. The condition is so bad my sister bought her a new used cookbook for Christmas this year. My second favorite is Italian pot roast with wild mushrooms and tomatoes that I got out of a better homes and gardens magazine years ago. We eat it as pot roast a couple of times and then I shred the beef mix with the sauce and throw it in the freezer for a quick weeknight dinner over penne.

  26. January 22, 2012 at 9:32 pm #

    I need a dutch oven! I’ve “braised” roasts in the crock pot, whick come out fairly well. I’ve seered then broiled as well. This book would help me along, I really want to make some artichokes :)

  27. January 22, 2012 at 9:33 pm #

    I both “like” and love you on facebook!

  28. Kristin
    January 22, 2012 at 9:35 pm #

    I have never tried braising. That book looks amazing! I am going to have to add it to my collection!

  29. Kristin
    January 22, 2012 at 9:35 pm #

    Shared giveaway on FB!

  30. Megan Fani
    January 22, 2012 at 10:07 pm #

    I love to braise chicken, and then make a beautiful gravy from the liquid. My kids can’t get enough gravy! I don’t follow a recipe. The photos from that book have my mouth watering, would love to try those recipes.

  31. Megan Fani
    January 22, 2012 at 10:09 pm #

    Have liked you on Facebook for a long time now:-) I will share this giveaway for sure!

  32. January 22, 2012 at 11:34 pm #

    While I have never braised anything completely by myself, one thing I love is to help my mom cook Thanksgiving dinner. This is one of the recipes she used one year. It’s delicious!!!
    http://www.gourmet.com/recipes/2000s/2008/11/extra-moist-roast-turkey-with-pan-gravy

  33. January 22, 2012 at 11:34 pm #

    Have liked you on FB since I started following you here :-)

  34. kate
    January 23, 2012 at 8:00 am #

    My husband makes an amazing chicken and mushroom dish braised in wine. So flavorful…mmm…I think he’ll be making this tonight!

  35. kate
    January 23, 2012 at 8:01 am #

    You are already my friend on facebook.

  36. January 23, 2012 at 9:47 am #

    I loooove braising short ribs and stew meat kind of cuts. Oh my goodness, love it so. Red wine, crushed tomatoes, mirepoix and herbs in the oven for hours = heaven.

  37. Kizzi Casale
    January 24, 2012 at 2:02 pm #

    I’ve only tried a few times. Meat comes out too tough, greens come out too stringy. I would love this book so I can learn how to do some fancy comfort food the right way!

  38. Alex
    January 26, 2012 at 11:39 am #

    I have not. But I am intrigued and always looking for new ways to make tasty food.

  39. Deborah Guilfoyle
    January 26, 2012 at 12:48 pm #

    <3braising, but I've never seen this awesome book. One of my faves is a braised chicken breast with balsamic glaze. Lots of garlic, onions and red peppers in there too. Where is that recipe…?

  40. Kelly L.
    January 27, 2012 at 7:57 am #

    ooo ooo ooo!! I have been craving pot roast lately, but I have never braised anything myself. I was going to make the Vinegar-Marinated Pot Roast from How to Cook Everything. And those braised scallops above sound FAB. U. LOUS.

  41. Kelly L.
    January 27, 2012 at 7:58 am #

    I like you on facebook! yay!

  42. George
    January 27, 2012 at 11:28 am #

    I’d love to add this book to Mom’s bookshelf!

  43. Lee Clark
    January 27, 2012 at 8:36 pm #

    I have her other book All About Roasting and have been looking for this one! I love cooking though my job rarely allows me to do it. Also looking forward to a new way of cooking and hopefully healthier. Good luck to all who entered.

  44. Sylvia
    January 27, 2012 at 10:36 pm #

    If I have braised something, I didn’t know I was doing so! Looks like a great book.

  45. January 28, 2012 at 2:59 am #

    I am a Facebook Friend!

  46. January 28, 2012 at 2:59 am #

    I mostly braise meat

  47. Molly
    January 28, 2012 at 8:10 am #

    We braise all the time. Mostly when we are starting a meal in our slow cooker but we love braised vegtables also.

  48. Simon
    January 28, 2012 at 8:11 am #

    Braised pork belly. MMMMM!

Trackbacks/Pingbacks

  1. {from scratch club bookshelf} Memoirs & Policy Reads | FROM SCRATCH CLUB - January 27, 2012

    [...] remember, you have until midnight tonight to enter to win The Art of Braising by Molly Stevens! We’ll announce the winner right here on the blog [...]

  2. {4 saturdays, 4 giveaways} U-Pick | FROM SCRATCH CLUB - January 28, 2012

    [...] Editor’s Note: Before uncovering our 3rd giveaway details, I need to announce the winner of All About Braising: The Art of Uncomplicated Cooking by Molly Stevens. [...]

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