82911 dutch braised vegetables Recipes

garlic cloves, minced, roughly chopped fresh rosemary leaves, olive oil, kosher salt, pepper, boneless beef chuck roast (about 2 lbs.), tomatoes, stems removed, ears corn, cleaned and cut into thirds, onion, cut into 6 wedges, green beans, ends trimmed, cut in half, baby zucchini (1/2 lb. total), ends trimmed , or regular zucchini cut into chunks, skinned potatoes about 1 in. wide, butter, chicken broth, divided

vegetable oil, all-purpose flour, cornstarch, lemon zest, grated, lemon juice (optional), salt, eggs, skim milk (see note above), unsalted butter, melted and cooled, vanilla extract, sugar

dutch rusks, splenda sugar substitute or 1 tsp sugar, cinnamon, milk (i use 1%)

vegetable oil, top round beef cutlets, mushrooms, sliced, prego veggie smart chunky & savory italian sauce, worcestershire sauce, grain white rice , prepared according to package directions, chopped fresh parsley

vegetable oil, boneless skinless chicken thighs, orange juice, pineapple juice, cornstarch, soy sauce, light brown sugar , packed, minced fresh ginger, cider vinegar, ketchup, crushed red pepper flakes, garlic, minced, green onion top, chopped

vegetable oil, carrots, thinly sliced, onions, thinly sliced, celery ribs, thinly sliced, garlic, minced, rosemary, thyme, bay leaves, salt, lamb shanks, dry red wine, chicken broth, balsamic vinegar, flour, tomato paste, ground black pepper, parsley, chopped, orange zest, grated (or lemon)

vegetable oil, pork tenderloin, cut into 11/2 inch chunks, salt, pepper, all-purpose flour, chicken broth, gala apples, cored and each cut into 8 wedges, very small red potatoes, halved, baby carrots, dried thyme, honey dijon mustard

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

guajillo chile and rabbit braise, recipe follows, vegetable oil or peanut oil, corn tortillas, vegetarian black beans , recipe follows, or regular black beans, heated, radishes , sliced into thin circles, shredded green cabbage, leaves from 1/2 bunch cilantro, cumin-lime vinaigrette , recipe follows, rustic tomatillo and avocado salsa, recipe follows, crumbled feta, toasted, salted pepitas ( pumpkin seeds), dried guajillo chiles, fresh oregano leaves, garlic, ground cumin, salt , plus 1/2 tsp, freshly ground pepper , plus 1/4 tsp, olive oil, rabbits, quartered, chopped celery, chopped carrot, chopped onion, chicken stock, black beans , soaked in cold water overnight and drained, red onion, diced, celery, diced, bay leaf, olive oil, red bell pepper, diced, minced garlic, green onions, chopped, fresh basil leaves, cilantro, chopped, soy sauce, lemon juice, ground cumin, ground cardamom, salt and freshly ground black pepper, champagne or red wine vinegar, fresh lime juice, ground cumin, salt and pepper, good olive oil, tomatillos, peeled and finely diced, green onions, minced, red chile pepper , such as jalapeno or serrano, seeded and minced, cilantro, minced, tablepoons rice wine vinegar, extra-virgin olive oil, avocados, peeled and chopped finely, salt and freshly ground pepper

root vegetables, peeled, trimmed and cut in 1/2 inch cubes (parsnips, carrots, beets, sweet potatoes, fennel, celery root, rutabaga), onions or 3 medium shallots, thickly sliced, olive oil, kosher salt, orange juice, water, dried thyme leaves

vegetable broth, red-skinned potatoes, cut into 1/2-inch cubes (about 1 3/4 cups), frozen lima beans (about 1 1/2 cups), thawed, asparagus spears, trimmed, cut into 1-inch lengths, dry white wine, frozen peas, prepared pesto sauce

vegetable oil, divided, short ribs, cut into 3-inch lengths, salt, fresh ground black pepper, carrots (1 finely chopped and 2 cut into 1-inch chunks ), celery rib, with leaves finely chopped, coarsely chopped shallot, unsalted butter, all-purpose flour, dark beer, beer stock, dark brown sugar, dijon mustard, tomato paste, dried thyme, bay leaf, parsnips, cut into 1-inch chunks, red potatoes, unpeeled, cut into 1-inch chunks, chopped fresh parsley, for garnish

vegetable oil, lamb shanks, spanish onion, garlic, minced, chicken stock, red-skin potatoes in 1-inch chunks, carrots, in 2-inch chunks, parsnips in 1 1/2-inch chunks, zucchini in 1 1/2-inch chunks, balsamic vinegar, salt and pepper, unsalted butter, melted, coarse cornmeal, fine kasha, all-purpose flour, baking powder, egg, salt, minced onions, buttermilk

vegetable shortening , preferably trans-fat-free, or lard, boneless pork butt, trimmed and cut into 2-inch cubes, salt and freshly ground black pepper, garlic, unpeeled, whole black peppercorns, bay leaves, white onion, quartered, refried pinto beans, preferably organic, bolillo rolls * or 1 1/2 baguettes, cut into 6 pieces, spicy tomato broth, warmed , recipe follows, roma tomatoes, cored, garlic, white onion, quartered, cooked and peeled, dried oregano, crumbled, dried chile de arbol, stemmed, vegetable oil, chicken broth, preferably organic, salt and freshly ground black pepper

dutch-processed cocoa powder, water, sugar, salt, butter, cut in pieces, vanilla extract

vegetable oil, all-purpose flour, cornstarch, grated zest, juice from 1 lemon, salt, eggs, skim milk, unsalted butter melted and cooled, vanilla extra, sugar

vegetable oil, two 1-inch-thick pork chops, milk, cornstarch dissolved in 1 tbsp cold water, minced fresh dill , or to taste

vegetable oil, two 1-inch thick loin pork chops, unsalted butter, chopped shallot, ground cumin, ground coriander, freshly grated orange zest, grated peeled fresh gingerroot, dry white wine, chicken broth, sliced dried apricots, all-purpose flour, minced fresh coriander