This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Posts categorized as "Salt and freshly ground black pepper"
Balsamic Flank Steak
The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.
Butter Chicken
This recipe uses butter for sautéing and to finish a rich sauce. It’s a classic Indian dish that takes almost less time to make than the accompanying rice. Spice it up, or not, with green chile peppers. By the way, this dish gets better with time. Make it up to two days ahead, refresh with more pepper and cilantro, if needed, and dig in.
Scallops with Brown Butter and Herbs
This simple and quick recipe is seriously worth the decadence provided by a bathing of butter. Be sure to ask your fishmonger for “dry scallops” – ones that are not injected with water solutions to plump them. Dry scallops brown better in the pan.
Sauteed Chicken Breasts, Ginger and Fresh Herbs
Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
Garlic Rubbed Bread
It couldn’t be any simpler to deliver a bigger blast of garlic goodness. One clean cut releases a lot of flavor with minimal effort. Adapt this technique for rubbing steaks before they hit the grill.
Red Lentil and Rhubarb Soup
Typically when a recipe calls for rhubarb it also includes copious amounts of sugar, but not here. The lemony tart flavor of the rhubarb is great all by itself to brighten up the mild nature of this lentil soup, a popular dish throughout the Mediterranean.
Kale Pesto
Earthy, green, nutritious and economical, kale is the new kid on an old block and its versatility is amazing, as you’ll find out with a batch or two of this pesto.
Thanksgiving Dressing
Stuffing is stuffing when it’s cooked on the inside of the turkey. When it’s prepared and baked on the side, it’s dressing. Either way, there’s never enough to go around. This recipe lends itself to your own adaptations so go ahead and add whatever your taste buds desire—sautéed mushrooms, chopped apples or nuts, sage or rosemary.
Traditional Roasted Turkey
Turkey is central to a Thanksgiving menu, the dish that all others revolve around. Make sure you’re armed with the techniques that will result in a juicy, succulent bird. One of the most important is the resting time. Don’t skimp on that.