I think everyone who is interested in cooking should learn how to braise. With a little time and effort you can turn an inexpensive tough cut of meat into a melt in your mouth tender and delicious dish. In a nutshell braising means to cook something by browning in fat, adding a small amount of liquid, and simmer in a closed container. This dish is inspired by Emeril Lagasse’s Passover Brisket. I made a few changes due to a lack of ingredients but it still came out amazing!
The first thing you will do is make one inch slits all over and stuff with whole cloves of garlic. I used about 20 cloves.
If I had a dollar for every time someone said “I love these mashed potatoes!”…. I love serving this mash with the most elegant dishes. I goes so well with pan seared and grilled fish or just about any dish that you would serve mashed potato. Even cauliflower haters will love this side dish.
Cut the cauliflower into florets and the potato into large dice. Boil them together in salted water (make it taste like the ocean) until soft Continue reading
Risotto is one of those dishes that can be intimidating, especially if it’s your first time making one. I was very nervous my first, second, and even third time. But fear not! You got this! With just a little preparation you will be a risotto master in no time. I chose this version since corn is in season. I also love the different color contrasts in the dish as well.
When you are picking out your corn, peel back the husk on a few to make sure everything is ok under there. You grill these whole in there husk for a nice smokey charred flavor.