26 replies to this topic

[Really Nice!]

My outdoor thermometer says the high so far today is 55.8, low was 52.7.

Arg.

Summer truffles are in at Seattle Caviar for $15 an ounce. I'm going to use them to make Paul Bocuse's Poularde de Bresse Truffée Rôtie (Truffled Roast Chicken) from his French Cooking cookbook and maybe braise some fennel to go with it.

[splinky]

i have a whole pork tenderloin in the freezer. can i braise that? i like the idea of some saucy pork. braise in wine? milk? homemade chicken stock?

[GG Mora]

i have a whole pork tenderloin in the freezer. can i braise that? i like the idea of some saucy pork. braise in wine? milk? homemade chicken stock?

I think of tenderloins as being too 'lean and clean' for braising – not enough fat or connective tissue, so you end up with dry, mealy-textured meat. Tenderloin does better with roasting or grilling, or even slicing into medallions for sauteeing.

[tsquare]

We just brought home a nice pork butt and some sliced goat! Typically all the goat around here is frozen blocks of chopped pieces, so no way to tell what you have meat versus bone. These cuts almost look interesting. I'll let you know what happens. But not tonight or tomorrow as it appears I will be eating at a bowling alley tomorrow. And it's too late tonight to start cooking.

[Shaya]

Asian style shortribs. Ginger, garlic, ale, rice vinegar, shallots, lemon grass, star anise. Will be finished of with a hoisin glaze.

Also a bolognese with pork, veal and beef.


Perfect for a cold rainy father's day.

[Eden]

no braising, but taking advantage of the weather & cooking up a big batch of lamb stock. Ah summer in Seattle

[Really Nice!]

i have a whole pork tenderloin in the freezer. can i braise that? i like the idea of some saucy pork. braise in wine? milk? homemade chicken stock?

I think of tenderloins as being too 'lean and clean' for braising – not enough fat or connective tissue, so you end up with dry, mealy-textured meat. Tenderloin does better with roasting or grilling, or even slicing into medallions for sauteeing.

True, but I bet you could wrap bacon around it, tie it up, sear it well, and braise it at 300F for about 90 minutes. On page 45 in Braise, by Daniel Boulud, there's a recipe called Milk-Braised Pork Loin with Hazelnuts and Pepper in which he says you can use tenderloin (and he says to cook that at 300F for about 90 minutes).

[tsquare]

M roasted a pork butt at 250 degrees for 4 hours this morning. Marinated overnight with who knows what. Nice crust, moist and tender. Cooked in cast iron skillet with a bit of foil over the top. Not really braised, but the kitchen was nice and warm by the time I got up!

[SeaGal]

My outdoor thermometer says the high so far today is 55.8, low was 52.7.

Arg.

Summer truffles are in at Seattle Caviar for $15 an ounce. I'm going to use them to make Paul Bocuse's Poularde de Bresse Truffée Rôtie (Truffled Roast Chicken) from his French Cooking cookbook and maybe braise some fennel to go with it.

That sounds delicious! I love braised fennel.

Arg is right. My mind is in full on summer grill mode, but the weather calls for comfort food, so tonight Spaghetti Carbonara.

I personally think it's a shame to cook pork tenderloin beyond pinkish, but hey, if Boulud says you can do it, then I imagine you can...

[Really Nice!]

That sounds delicious! I love braised fennel.

Arg is right. My mind is in full on summer grill mode, but the weather calls for comfort food, so tonight Spaghetti Carbonara.

Spaghetti Carbonara... I haven't made that in about 15 years. I think it's time I revisit it this week! Thanks for the idea!!!

[SeaGal]

That sounds delicious! I love braised fennel.

Arg is right. My mind is in full on summer grill mode, but the weather calls for comfort food, so tonight Spaghetti Carbonara.

Spaghetti Carbonara... I haven't made that in about 15 years. I think it's time I revisit it this week! Thanks for the idea!!!

Yeah, it was a great idea. Unfortunately, to make Spaghetti Carbonara, one needs eggs...and spaghetti helps too...but definitely eggs. So, ahem, it was that classic Campanelli All'amatriciana (no Bucatini either). Hope yours turns out better than mine!

[TamIam]

My lovely late June braise was sliced beef hocks with port and red wine, served with salsa verde. Came out extra nice, maybe because I also tossed in some pork shank for a multi-meat braise of leg.

[Lauren]

That sounds delicious! I love braised fennel.

Arg is right. My mind is in full on summer grill mode, but the weather calls for comfort food, so tonight Spaghetti Carbonara.

Spaghetti Carbonara... I haven't made that in about 15 years. I think it's time I revisit it this week! Thanks for the idea!!!

Yeah, it was a great idea. Unfortunately, to make Spaghetti Carbonara, one needs eggs...and spaghetti helps too...but definitely eggs. So, ahem, it was that classic Campanelli All'amatriciana (no Bucatini either). Hope yours turns out better than mine!

You've already gone through all those eggs?!

[SeaGal]

That sounds delicious! I love braised fennel.

Arg is right. My mind is in full on summer grill mode, but the weather calls for comfort food, so tonight Spaghetti Carbonara.

Spaghetti Carbonara... I haven't made that in about 15 years. I think it's time I revisit it this week! Thanks for the idea!!!

Yeah, it was a great idea. Unfortunately, to make Spaghetti Carbonara, one needs eggs...and spaghetti helps too...but definitely eggs. So, ahem, it was that classic Campanelli All'amatriciana (no Bucatini either). Hope yours turns out better than mine!

You've already gone through all those eggs?!

Yep, it was that mega-batch of potato salad I did last week for dual potlucks in one day.

[Wilfrid]

I noticed a convenient butcher selling large cuts of off-the-bone pork shoulder. I've only ever cooked it on the bone, but it's too much unless you're having a party. I think one of these cuts would make a good slow braise.