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.
I love adding preserved lemon bits to a finished dish to give it some lift after a long braising, but usually forget to plan ahead and preserve some the traditional way, cured in salt for days. Here's a cool trick.
This is my classic recipe to pair with Syrah. The duck legs cooks 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.
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.
February 12, 2017
I love this north African inspired lamb dish with a glass of Zinfandel. 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.
The spices on these short ribs are what set it apart from other blander versions. Great on a cold night with a glass of syrah, this meaty dish will please family and friends. For best results, pre season the meat the night before cooking.
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 is a perfect dish for transition from winter to warmer weather and can easily be made a day ahead and reheated. The smell of the spices, oranges and olives while the tagine is cooking will immediately transport you to the Mediterranean.