SLOW: Braised and Roasted
There is nothing that says home more than walking in the door to the smell of dinner roasting in the oven or simmering on top of the stove. When meats, vegetables and beans break down slowly, the result is a succulent and complex mélange of flavors. These dishes take some time to cook slowly, but the actual prep time for most of these recipes is about 30 minutes. Planning a dinner party? Chose one of these no-worry, do-ahead dishes so you can sit back with a glass of wine and enjoy your guests.
For years I have made a decadent Duck Legs in Syrah, a perfect dish for a special dinner. Here is a slightly simpler version using chicken legs, slow cooked in Syrah. The sauce is deep dark red from the wine and prunes and so good with the bites of chicken.
I serve this with my "lazy potato gratin" - basically creamy mashed potatoes in a shallow casserole, topped with grated Gruyere cheese and heated in the oven for about 30 minutes alongside the chicken, until the cheese creates a crusty top.
This is my classic recipe to pair with Syrah. The duck legs cook separately for the first half, then together with the sauce. This way the fat from the duck is removed before the sauce is added, making for a better dish. A moulard is a cross between a mallard and a moskovy and is the perfect single portion size. This dish takes some time to make but can easily be made ahead and reheated, making it a fantastic dinner party meal. The sauce will be dark and impressive.
One of my Covid-confined projects has been researching The O’Riordan side of my family, who came from the Limerick, Cork, Kerry region in the southwest corner of Ireland. This is my take on a braised beef brisket that is so easy to cook. You can leave it on the stove simmering and go for a walk. When you arrive home after 2 hours, dinner is ready and the house smells wonderful.
Winemaker Bill Easton likes the flavors of this stew with his Syrah. The tomatoes, thyme, garlic and anchovy add the flavors of the Rhône Valley, home to Syrah, to this slow braised lamb stew.
I love this north African inspired lamb dish with a glass of our Grenache, "L'Autre". The fennel, olives and spices are a great match.
As soon as fall rolls around I start making this Mexican inspired dish that is a family favorite. I never get tired of making it and the variations listed at the bottom of the page are also really good. Leftovers make great tacos or enchilada filling.
As soon as Fall hits and the evenings get cooler, I crave a stew that slow cooks in the oven. Make it on Sunday afternoon, enjoy for dinner, and have great leftovers for during the week. The Moroccan spices will fill the house while you do Sunday chores.
While creating this recipe to match our Pinot Noir, I tried it both with pork loin and chicken thighs. Bill and I liked both versions so much that I have included two ways to make this dish. The dried porcini mushroom sauce is the key, so be sure to use them over other dried mushrooms. They are easily available now in grocery stores.
This Portuguese pork roast is traditionally marinated for 2 days. I prefer a slightly less time - about 8 hours - which is enough time to brine it for tenderness and flavor. Use the highest quality pork you can find, which makes all the difference. Niman pork is wonderful.
Serve this with our new EASTON Campo de Granito, a dry red made from Portuguese varieties.
At our first annual Zinfandel Release Party, Jane served this tender and flavorful shredded beef with a Spanish Rice Salad (recipe under salads) and Santa Fe Chopped Salad. It was the perfect pairing for all our new Zins. Don't forget to serve our Zinster slightly chilled - perfect on summer days.
Plan ahead for this recipe (or make a day ahead) as the beef requires 3-4 hours cooking time in the oven.
