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wow gold Braised, stewed meats for winter chill

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Dołączył: 09 Maj 2014
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PostWysłany: Pon Maj 12, 2014 03:36    Temat postu: wow gold Braised, stewed meats for winter chill Odpowiedz z cytatem

Braised, stewed meats for winter chillThere are many ways to keep warm when winter rolls around. Layering on more clothing, turning up the thermostat and taking long hot showers - I'm guilty of doing each. Yet, perhaps my favorite stay-warm activities are braising and stewing, resulting in dishes that can warm you from head to toe. Braising is long, slow cooking in liquid, which helps tenderize tough but flavorful cuts of meat such as beef chuck roast and pork shoulder, though vegetables such as artichokes and leeks can also be braised. For additional flavor and color, meat is usually seared or browned prior to braising. These dry heat cooking techniques provide the fond, or flavorful bits left in the pan after browning. Braising - generally considered the cooking of larger pieces like roasts - needs liquid that comes about halfway up the sides of the meat. [url= of Warcraft - EU.wow_eu.Gold.Info.aspx]wow gold[/url] This moist cooking method breaks down the meat's otherwise tough connective tissues made from collagen and tenderizes active muscles that are tougher than muscles like the loin (think filet mignon). When subjected to heat, moisture and enough time, collagen breaks down into gelatin that provides body and a rich mouthfeel to the dish. Stewing - often thought of as cooking with smaller bite-size pieces - needs more liquid to ensure that all the pieces are immersed and in contact with the liquid, which becomes the sauce. Both techniques need a tightly covered pot and low heat on the stovetop or in the oven. The accompanying recipe is for a stew made with boneless country-style ribs that come from the shoulder area of the pig and are meatier than typical pork ribs. They're immersed in a mixture of red wine and beef broth, which deepens the flavor of the meat. Besides typical aromatics such as onion and celery, I've added star anise to provide a subtle note of exotic spice. The stew is served atop a mix of barley, shiitake mushrooms and thinly sliced green beans. Red wine sauce moistens the barley and aligns it with the dish's other flavors. Because the tender pork has deeper flavor, it is a good pairing with Pinot Noir or a lighter-style Zinfandel. The stew can be made a day or two ahead and barley can be made a day or two ahead. You can also serve this with rice or mashed potatoes instead of barley. 2 pounds boneless country-style pork spare ribs -- Kosher salt and black pepper, to taste 2 to 3 tablespoons olive oil, as needed 1 rib celery, chopped 1 medium carrot, chopped 1/2 medium yellow onion, chopped 1 to 2 cloves smashed garlic, to taste 1/4 to 1/2 teaspoon smoked paprika, to taste 1 1/2 cups red wine more as needed 1 3/4 cups unsalted beef broth, or one 14.5-ounce can 1 bay leaf 1 small thyme sprig 6 parsley stems 8 black peppercorns 1/2 star anise pod 2 tablespoons softened butter, optional 3 tablespoons all-purpose flour, optional Barley 2 to 3 teaspoons olive oil 1/2 medium yellow onion, finely chopped 1 teaspoon minced garlic 1/8 to 1/4 teaspoon ground cumin 1/2 to 3/4 teaspoon minced thyme 4 large fresh shiitake mushrooms, stems discarded and finely chopped 8 ounces green beans, trimmed and cut into 1/4-inch pieces 1 cup barley, cooked according to package directions -- Kosher salt and pepper, to taste For the pork: Trim pork of excess fat; cut the meat into bite-size pieces, and season with salt and pepper. Add just enough oil to cover the bottom of a Dutch oven; place over medium to medium-high heat, and when the oil shimmers, add pork in batches, leaving space between the pieces. Brown on all sides; remove to a platter. Add more oil as needed, then add celery, carrot, onion and garlic; cook, stirring occasionally, until soft and lightly browned. Add paprika and cook briefly. Add the wine and bring to a boil, scraping any browned bits from the bottom of the pan to incorporate. Cook down a bit, then reduce to a simmer; add the broth, bay leaf, thyme, parsley, peppercorns and star anise. Return the pork to the pot, cover and simmer slowly until the meat is fork-tender, about 2-2 1/2 hours. Remove the meat to a plate, strain the sauce and discard the solids. Skim and discard the fat from the sauce, then return the sauce to a pan and simmer until reduced to desired flavor. If you want a thicker sauce, combine the softened butter and flour into a thick paste called a beurre manie. Whisk 1 tablespoon into the sauce then bring to a moderate simmer to see how much it thickens before adding any more beurre manie. Add another tablespoon if you want a thicker sauce. Return the meat to the pan. If made ahead, let cool, then cover and refrigerate; reheat before serving. For the barley: Add the oil to a medium-size skillet over medium heat. [url= of Warcraft - EU.wow_eu.Gold.Info.aspx]wow gold[/url] Add the onion; cook until partially translucent, then add garlic, cumin, thyme and shiitakes. Cook about 1 minute, stirring, then add the green beans and cook until crisp-tender. Add the barley, warm through and season with salt and pepper. To serve: Serve the stew atop the barley so the juices moisten the grain. Per serving: 745 calories, 53 g protein, 48 g carbohydrate, 31 g fat (10 g saturated), 146 mg cholesterol, 156 mg sodium, 10 g fiber. Wine pairing: Try lighter-style Zinfandel or a Pinot Noir such as the 2010 Bonterra Mendocino County Pinot Noir ($16; 14.1% alcohol). [url= of Warcraft - EU.wow_eu.Gold.Info.aspx]wow gold[/url] xboter 2014
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Wysłany: Pon Maj 12, 2014 03:36    Temat postu:

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