It's Week 6 of Dinner Plans and we're savoring the season of braises!
Our recent meat CSA deliveries have meant I've built a collection of cuts that are the perfect fit for this cooking method. The Kitchen Encyclopedia, 12th edition, published in 1901, describes braising as a "method much used in Frances and is a cross between boiling and baking." I think of it as a quiet yet transformatie cooking method that feels fancy but, in reality, is deeply forgiving.
What is Braising?
Braising is the perfect method for using tougher cuts of meat. The meat is first browned in a bit of hot cooking fat then placed in a heavy bottomed pot or pan that is partially filled with stock or water. The pot is covered and then placed in a hot oven. The over temperature is then lowered to allow the meat to cook slowly as the liquid in the pot reduces and the meat becomes incredibly tender. The low and slow cooking technique allows the meat fibers to break down while the flavors meld. The result? An incredibly savory dish that requires little hands-on effort. This is a method that rewards patience over precision. And that's what makes it one of my favorite cooking methods, especially in these late winter months.
Why Braise?
With the right formula, you've got something that is packed full of flavor that can be ready in as little as an hour. The act of browning the main ingredient before slow cooking in a flavorful broth means that we can make this adaptable to more than just meat. Braising white beans, chicken thighs, and short ribs are just a couple examples. Braised dishes also reheat beautifully, making them ideal for leftovers and make-ahead meals.
A few braised dishes I love for the season:
- Braised Kale with Creamy White Beans and Rapini
- Braised Lentils with Thyme and Garlic
- Braised Lamb Shanks in Red Wine
- Braised Beef Stew
Dinner Plans for Week 6
Word on the street is it's Super Bowl Weekend. While we don't have a football team in the game (49'ers really fumbled the wild card game), we're definitely in it for the music and the snacks. I'm recipe testing oxtail croquettes, making some chili for nachos, and ordering the wings from Charlie's. We've got another round of produce orders from Good Pantry and I really love the ease of ordering
Here’s what caught my attention in our garden, fridge, freezer, and pantry this week:
- Ground Beef
- Sprouting Cauliflower
- Beef Knuckles
- Autumn Frost Squash
- Leeks
- Red Cabbage
- Canned Salmon
- Red Pears
- Chicories
- Blue Cheese
Our Game Plan for Dinner this Week:
Sunday: Super Bowl Snacks! Homemade chili, croquettes, nachos, and Charlie's Chicken (dare I say, some of the best fried chicken in Napa Valley?)
Monday: Mixed Chicory Salad with Sliced Pears, Blue Cheese, Toasted Walnuts, and Honey Dijon Dressing with Roast Chicken
Tuesday: Abuela's Albondigas Soup
Wednesday: Speedy Salmon Burgers with Quick Cabbage Slaw
Thursday: Yuzu Kosho Marinated Chicken Thighs, Rice, and Steamed Veggies
Friday: Squash Gnocchi with Pesto and Crumbled Italian Sausage
Saturday: Pizza Picnic with Pesto, Prosciutto, and Fior di Latte
From favorite recipes to new meal ideas using a wide variety of ingredients, cooking delicious food with our CSA definitely gets us out of a dinner rut while reducing food waste. I share meal ideas for our busy weeks with our weekly newsletter. Subscribe to our weekly newsletter to be in the know when they’re live. 😉
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