Sentences with phrase «like braised»

The menu features a «comfort food» approach to Caribbean cuisine with flavours like braised short ribs, jerk chicken, truffle mac and cheese, conch chowder and sticky toffee pudding.

In September, Shangri - La Hotel Paris unveiled authentic Cantonese restaurant Shang Palace, with a 60 - dish menu, spotlighting seasonal delicacies like braised whole abalone with wild mushrooms and goose foie gras, and rare teas, including the 20 - year - old Pu - Er from Yunnan.

It's also delicious in soups, like this Braised Summer Vegetables with a Green Herb Sauce.

«Almond butter vinaigrette works exceptionally well with things like braised kale, or spinach salad topped with raisins or cranberries and dried nuts,» he says.

I ate them in savoury dishes, like braised pork with peanut salsa and salads sprinkled with peanuts.

There's nothing like braised venison stew, smoked marble potatoes, glazed fava beans and hand - made ice cream to make guests feel relaxed, fulfilled, and cherished.

They feature large primal cuts like braised pig heads, whole roasted lamb shoulder, racks of prime dry aged beef and they utilize the WHOLE animals that they receive daily.

Not exact matches

In early spring, it's wild vegetables like ramps and fiddlehead ferns, which give way to peas, tomatoes, corn, and zucchini, and finally to braising greens, squash, and root vegetables in the fall.

Rather than salty Salisbury steaks, Luvo's lineup includes burritos filled with chicken poblano verde or organic roasted eggplant and quinoa, pizzas topped with ricotta and apricot glaze, and entrees like red wine braised beef with polenta (All sell for between $ 4 and $ 8).

Virtù's rotating menu features items like hand - made pastas, braised oxtails and house - made sausages.

Pomegranate Braised Sweet Potatoes Sumptuous, gorgeous, braised taters like noBraised Sweet Potatoes Sumptuous, gorgeous, braised taters like nobraised taters like no other.

Since brussels sprouts are like little cabbages, they take on a kind of mushy texture when braised, boiled, or steamed... which is why most people hate them.

She braised vegetables like squash, carrots, potato, green beans and red pepper.then added a vegetable stock and let the vegetables and stock simmer for about an hour.

If you are looking for more hearty and healthy meals like this Bourbon Braised Pork, here are a couple for you to try.

If I closed my eyes and pictured what the ultimate plate of comfort food would look like, something very similar to this Beer & Balsamic Braised Pork Cavatappi would pop into my head.

i am making pomegranate - braised duck legs for dinner tomorrow, and this salad looks like the perfect thing to pair it with!

This braised beef stew is like your slouch jumper of Winter.

The way I make my vegetable soups are by enhancing the vegetables using different cooking methods like roasting, grilling, braising; all these cooking methods bring out the vegetable qualities, enhance the sweetness and flavor concentration to the soup.

I loved braised short ribs... and these look like they are fall off the bone tender!

I feel like not enough people know beef short ribs, or recognize them in the grocery store — they're short and square, unlike typical ribs, and are best braised (cooked low and slow) to break down the tough connective tissues.

In fact, I always argued that most of the things people thought they liked about meat they actually liked about the sauces and braises and spices they were cooked in, which is why I have been dreaming up a vegetable based bourguignon for ages.

You can make chicken with a beer braise like this recipe, or with mojo marinade, or really any other way you'd like!

They are dirt cheap — between $ 2.50 to $ 3 per leg — and braising them ensures they stay moist and tender, unlike that dry breast meat that no one likes.

It is great caramelized or just braised in white wine like this recipe.

And if your time off was anything like mine and replete of self indulgence, (I'm talking to you, Hasselback Potato Gratin, Stuffing Waffles, Blueberry and Almond Morning Buns, Braised Short Ribs and Linzer Cookies) then you're probably craving something fresh, green, and raw to help reset your body for the new year.

Take a big «ol rimmed cookie sheet, add vegetables, some flavourful meat, a dash of spice and salt, and bake it all up until the veg are soft and brown, the meat is cooked and juicy, and your house smells like you spent all day — and a pile of pots and pans — searing, roasting and braising.

I do like you using braised cabbage and roasted vegetables.

Chicken thighs are by far my favorite so flavorful and when braised meat comes off the bone like butter.

And like many soups, braises, and stews, this tastes best the 2nd day.

I made a Mediterranean Shrimp & Calamari braised dish a few weeks ago that also recommended sour oranges (used lime and orange like you!)

Alternatively, sauté a mix of two or three varieties of fresh mushrooms — whatever you like best — to add texture and flavor to this otherwise traditional stew of braised chicken and fluffy dumplings.

This is the irony of autumn, yesterday I was stewing summer gems like tomatoes, eggplant and zucchini and today I'm making a rich braised beef.

I like this because you infuse the flavors of the braise before adding the smoke flavor.

So she studied classic culinary techniques (braising, marinating, sautéing) and began replacing the meat in recipes with other foods like tofu and vegetables.

This sauce is made up of ingredients used a lot in Lebanese cooking; like a marinade for shish tawouk or all kinds of other grilled or braised dishes.

While braised cabbage is a mainstay, like this Maple and Ham Braised Cabbage or Apple Caraway Braised Cabbage, I yearn for a throwback to summertime braised cabbage is a mainstay, like this Maple and Ham Braised Cabbage or Apple Caraway Braised Cabbage, I yearn for a throwback to summertime Braised Cabbage or Apple Caraway Braised Cabbage, I yearn for a throwback to summertime Braised Cabbage, I yearn for a throwback to summertime salads!

Braised Paleo Bottom Round Roast If you're looking for a beef Paleo dish that comes out looking fantastic, like something you'd want to serve company, you'll want to go with this braised bottom roundBraised Paleo Bottom Round Roast If you're looking for a beef Paleo dish that comes out looking fantastic, like something you'd want to serve company, you'll want to go with this braised bottom roundbraised bottom round roast.

Gluten free and vegan options are available upon request, as are tasty toppers like seitan, braised pork, pork belly, and salmon.

Serve with grand meat dishes like balsamic marinated rib eye steak, slow cooked braised short ribs or Châteaubriand.

You can't go wrong with a cheese plate, something braised the day before (coq a vin; short ribs, brisket, lamb shanks), salad and a simple dessert like a cake with creme fraiche or whipped cream, pie or even chocolate chip cookies (which I always have frozen and ready to bake).

Add the braised beef, beans, onions, and cheese to your liking.

I often make a delicata & tofu braise with cooked greens that I finish with a slather of miso mixed with butter — using sesame oil instead sounds like a delicious twist and I imagine that the chopped fresh greens wake up the earthy flavors a bit.

It was raining and cold so braising just seemed like the smartest solution anyway.

In the south, we like our turnip roots cooked with the green tops, so I fried up some bacon, julienned the roots, and braised everything together in a bottle of German pilsner.

Like most braised meats, the shanks improve with reheating.

I would absolutely consider this an instant gratification meal because it's so fast but it tastes like it was a long braise.

Like seared tuna, braised lamb shanks, and BBQ chicken pizza.

-LSB-...] it's been an oddly warm week here in the Mitten, I'm dreaming of braised things like this stew from Katie At The Kitchen Door (points for the cutest blog name, -LSB-...]

Used as the foundation for outrageous breakfast sandwiches like the Forager (with king oyster mushrooms, braised kale, and a fried egg) or as the base for decadent tartines (topped with, say, lobster knuckles) at dinner, these are loaves worth building a three - meals - a-day restaurant around — which is exactly what Kulp has done.

To make «garbage salads» like the one pictured above, Barber braises roots, purées leaves for sauce, and simmers peels to make consommé (which in turn serves as a braising liquid and the base of the purée).