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All About Braising...favorite recipes please

I recently got Molly Stevens book "All About Braising". I haven't made any of the recipes yet, and am looking to make something this weekend. For those of you who have had the book for a while, what are your favorite recipes from the Vegetable or Seafood chapters?
Thanks!

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  1. I would love to see people's answers as I own this book. In the meantime, you might check the threads from when this book was a Cookbook of the Month (it was one of the first books!)

    http://chowhound.chow.com/topics/330177

    ~TDQ

    6 Replies
    1. re: The Dairy Queen

      Wow! What great links! Thank you! I may be late to the braising party, but I am so glad so many Chowhounders wrote about their experiences with the recipes!

      1. re: laraffinee

        You know, it's never too late to post to the old COTM threads. You should definitely wake those threads up. Maybe it will encourage people (like me) to cook more from the book. It definitely is braising season now. Plus, Stevens has another more recent book, All About Roasting that a lot of people seem interested in. Maybe interest in that one will rekindle interest in Braising.

        ~TDQ

        1. re: The Dairy Queen

          I have All About Roasting out from the library and it looks fabulous! It's a tome - over 500 pages. The intro section where she goes in-depth on the technique (which she also does in All About Braising) is 50 pages by itself. I want to cook every single recipe when I flip through the book.

          1. re: Aravisea

            I should really get my copy back out...of both books!

            ~TDQ

            1. re: The Dairy Queen

              Have you tried the recipe for the porchetta roast? That's the one that made my eyes pop out a bit. If we weren't about to go out of town, I'd be on the hunt for a giant slab of pork belly to try it.

              1. re: Aravisea

                I haven't tried anything yet, but the porchetta is one I really, really want to try.

                ~TDQ

    2. Worlds best braised cabbage earns its name.

      1 Reply
      1. re: magiesmom

        The one with St. Marcellin cheese?
        It's excellent. One of my favorites.

      2. The "Braised Potatoes with Garlic & Bay Leaves" [39] and the "Creamy Braised Brussels Sprouts" [65] are both excellent.

        1. My favorite is the braised rabbit with roasted red peppers and marguez sausage.

          Also liked:

          Pork Pot Roast with apricots, cardamom & ginger
          Monkfish braised with cherry tomatoes
          Braised Halibut with creamy leeks
          Short ribs in porter ale with maple-rosemary glaze