The difficulty experienced from the afore mentioned Zucchini a Sopresa, the Braised Beef made up for in ease. I was carrying on a fluid conversation with M., my gold friend, and also making chicken wings and didn't break a sweat. Although the particular page that the recipe on is super greasy now in my Silver Spoon book it was pretty easy.
First I melted butter in olive oil (is this blog formulaic or what?) and then I added some carrots, onions, and celery and cooked for 10 minutes. Next I browned the roast on all sides and seasoned with salt and pepper. I added 3/4th cup of wine and let it cooked off and then added the Meat Stock that I refused to throw away after I made it the last time. It was super expensive to make and all I did is boil leeks in it. So when I drained the leeks, I put the stock in ziplock and froze it. Take that expensive stock! I defrosted it in the microwave and added it to the pan with 4 canned tomatoes and one fresh one. Then I added tomato paste diluted with water and brought the mixture to a boil.
Once boiling, I lowered the heat and set the timer for 1.5 hours and ran around cooking the rest of the food. After it was finished cooking it was remarkably firm. Way more 'toothsome' than the other braises I have made from the SS. I wonder if it has something to do with the tomatoes? My favorite judges said the beef was tasty but not a stand out, and I would have to agree. On Superbowl night the beef was not very tender although the flavor was good. The leftovers have been delicious, way more tender and with an increased amount of tasty. If you are undecided as to which braise you should try, I would suggest Braised Beef with Onions, it was tender and had amazing flavor.
Well, a storm is about to hit us any minute, so I have a natural urge to go to the grocery store and buy things I don't need. Later today, I will catch you up on my tales of chicken livers and maybe some stuffed tomatoes. What are you having for dinner tonight?
Showing posts with label braising. Show all posts
Showing posts with label braising. Show all posts
Wednesday, February 10, 2010
Monday, January 25, 2010
"Chicken in Lager," A Partial Fail.
Post number 11, I am well two out of the single digits and was just starting to feel in The Silver Spoon groove. Tonight's recipe, "Chicken in Lager" read like a very easy recipe. Ah Silver Spoon, you elusive creature! This easy recipe is for sure the most unsuccessful I have done.
Essentially, SS says to salt and pepper the cavity of a chicken, cut up leeks, carrots and onion and add everything into a pan with four cups of beer. The recipe also says that the beer should almost cover the chicken entirely. This is where I went wrong. I added a little more than the amount stated and it still didn't cover the chicken, I mean it was not even close, so then I added a lot more. Then, as directed, I brought the mixture to a boil and set a timer for 30 minutes.
After thirty minutes I flipped the bird, as SS told me to, and then began to worry that none of the beer had evaporated as SS had it would. I set the timer for an additional 30 minutes as directed and tried to watch The Wire with my fiance. I don't think I gave it a fair chance because of the beery quality of my chicken. When the timer went off my chicken was still drowning in beer so I gave it a little more time and grilled some left over polenta from my dinner party. Checking in with the chicken again, the beer level was still too high and it hadn't turned the golden brown that SS had described. The color was more of a rubbery tan. Damn.
Ah well, dinner was served and predictably my fiance said it was delicious. He called the left over beer "beer gravy," (more like beer soup, - Ed.) and was excited that it combined two of his favorite things. The chicken was tender and tasted fine, but I wanted the caramel color and crisp skin. If I had it to do over again, I would add only four cups of beer, maybe a little less depending on the size of the bird. I think that would do it. Oh well, I look onward to a week filled with SS recipes including but not limited to "Pot Roast with Cream," " Sausages and Leeks," and "Warm Mushroom Salad."
Essentially, SS says to salt and pepper the cavity of a chicken, cut up leeks, carrots and onion and add everything into a pan with four cups of beer. The recipe also says that the beer should almost cover the chicken entirely. This is where I went wrong. I added a little more than the amount stated and it still didn't cover the chicken, I mean it was not even close, so then I added a lot more. Then, as directed, I brought the mixture to a boil and set a timer for 30 minutes.
After thirty minutes I flipped the bird, as SS told me to, and then began to worry that none of the beer had evaporated as SS had it would. I set the timer for an additional 30 minutes as directed and tried to watch The Wire with my fiance. I don't think I gave it a fair chance because of the beery quality of my chicken. When the timer went off my chicken was still drowning in beer so I gave it a little more time and grilled some left over polenta from my dinner party. Checking in with the chicken again, the beer level was still too high and it hadn't turned the golden brown that SS had described. The color was more of a rubbery tan. Damn.
Ah well, dinner was served and predictably my fiance said it was delicious. He called the left over beer "beer gravy," (more like beer soup, - Ed.) and was excited that it combined two of his favorite things. The chicken was tender and tasted fine, but I wanted the caramel color and crisp skin. If I had it to do over again, I would add only four cups of beer, maybe a little less depending on the size of the bird. I think that would do it. Oh well, I look onward to a week filled with SS recipes including but not limited to "Pot Roast with Cream," " Sausages and Leeks," and "Warm Mushroom Salad."
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