This recipe comes from Cook’s Illustrated, a publication of America’s Test Kitchen – (If you are not familiar with them, you definitely want to check them out.) Braising is a cooking method most thought of being used with meat, but vegetables too can benefit from braising.
Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a basic recipe for focaccia bread. You may choose to add olives, sundried tomatoes, roasted red peppers or other ingredients to the dough for additional textures and flavors. This is a very versatile recipe and many versions are made daily by Italian bakeries. Enjoy! […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor An eye appealing presentation and delicious combination of those holiday meal flavor favorites associated with Thanksgiving and Christmas Fall brings an abundance of various squash to the market. They are inexpensive, make eye catching center pieces, store for quite an long time at room temperature and […]
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, ladle, stock pot or cast iron Dutch oven Ingredients: 2 lb. chuck roast 1 lb. small red potatoes
Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Medium or large stock pot, immersion blender or food mill, chef’s knife. Ingredients: 12 oz. lamb shank cut to a steak with bone left in or two 6 oz. shanks 2 oz. sweet onion (about ½ a large onion) 3 or 4 cloves […]