Veal Chops with Mustard Cream Sauce

Regular readers of this site know I have a taste for veal. Its tender, delicate in flavor, and carefully done, always makes a meal special for me. The idea behind this dish was kind of a mix of two meals I’d made before: procedurally, the style of cooking was like another veal chop I had made while the sauce was inspired by a creamy mustard pasta which was a big hit. I love cooking chops (of whatever meat)–they’re quick to prepare, a crowd pleaser, and packed with flavor.

I was excited about this dish when I was planning it, but the result far exceeded my expectations. It was simply incredible and the flavor of the sauce was surprisingly complex. You couldn’t pick out… click to read more…

25 Comments

Chili Molé

I absolutely love chili. Honestly though, who doesn’t? A meaty meal with lively south-western/Mexican inspired flavors are sure to please anyone. Winter brings out the chili cravings in me, but I’ve already shown you a fiery chili once before, so I thought I’d try to mix things up a bit and bring you a new twist on this favorite meal of mine. Rather than the usual approach to chili where the focus is on a variety of dried peppers, I opted to work with a large variety of fresh peppers (so be calm Texans, I know this isn’t an authentic chili!), and to make things a bit more interesting, I also chose to steer this to have decidedly Mexican flavors by working in the major components for a strong set of molé flavors. And so Chili Molé was born.

Now like I’ve said,… click to read more…

21 Comments

Ragù alla Bolognese (Bolognese Sauce)

When I was young, pasta came with one of two sauces: tomato or meat. Now, I can appreciate that there’s a lot more to “meat sauce” than I used to think there was, and anybody who has ever tried to pursue that perfect Bolognese sauce knows just what I mean. For instance, despite its appearance, tomato should not be a huge part of the sauce–a variety of meats, slowly braised and simmered, is the true star, giving this sauce a full body and an incredible complexity. Of course, no matter how you make it, it won’t be hard to find somebody else who does it completely differently. Ragù alla Bolognese is one of those personal, family tradition kind of sauces that has as many recipes as there are people on the planet at any given moment.

I was inspired by the insightsclick to read more…

28 Comments

Pork Chops with Honey Chipotle Cranberry Sauce

I’ve wanted to experiment a bit more with cranberries since these tart little fruits are too good to relegate solely to Thanksgiving dinner, never to be seen again until next year. I’ve gotten a lot of suspicious reactions to all of my cranberry endeavors thus far (since its not traditional cranberry sauce), but the versatility of these berries continues to impress me. So today, I wanted to see how they’d fare with a bit of a stronger, South-western style kick to them by making a honey chipotle cranberry sauce to go with some pork chops.

The sauce itself was surprisingly potent: tart, dark, acidic, spicy (in both heat and flavor), sweet, and smoky. Simply put, the sauce was tasty, a fun change, and a very… click to read more…

32 Comments

Roasted Duck with Spiced Ginger Cranberry Sauce

Duck is a rare treat for me. I’m not sure why, but given how infrequently I have it, it just always stays in a special place for me. I had been craving the roast duck with orange sauce I’d prepared a few months ago, so I thought I’d revisit it with a seasonal twist and get started on working with one of those autumn-only fruits: cranberries! So today, Roasted Duck with Spiced Ginger Cranberry Sauce.

And just like my memories of the duck with orange sauce, this was simply amazing. The duck was incredibly rich and the sauce was had a deceptively simple appearance while packing a very, full, well-rounded flavor–fruity, spicy (the cloves and anise give a great finish), and acidic–the perfect compliment to cut through the duck. The tartness of the cranberries was balanced by the sweetness of the wine caramel (yeah, you read it right)… click to read more…

28 Comments

Braised Short Ribs with Plum Sauce

I love ribs. Absolutely love them. Beef shortribs are a different animal (no, er, ok, some pun intended), but still, they’re ribs! A beautiful but tough, rich and fatty cut, that with a bit of time and slow cooking, can be transformed into the most tender, flavorful, delicious meat. With that being said, I wanted to enjoy these with some plums before they disappear for the season, and so the result was a dish that seemed like a blend of homey comfort food and some Asian flavors: Braised Short Ribs with Plum Sauce.

Braise dishes just scream late autumn/winter to me, and this is the kind of dish that will keep you warm but still have surprisingly bright, full flavors. After hours of slow cooking, the ribs will be fall apart tender and the sauce will take on a very full body with surprisingly complex flavor. The plums lose some of that bright… click to read more…

Related Posts Plugin for WordPress, Blogger...

23 Comments