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braised

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Braised red cabbage and apple is a fantastic side dish for lowering your carbs! This particular one is made with wine, butter, onions, laurel and loads of apples. This Braised red cabbage and apple side dish is low carb, tasty and easy to make, its overall flavour is sweet and sour and let’s face it… it doesn’t hurt the eyes to look at it. I’ve used lean meat on top, chicken breast, with a Spanish salsa verde, but it could easily be a pork tenderloin or else. The main idea here is the reversed braised apple and red cabbage side dish. I tend to always add rice, potato or pasta to my plates… But lately, I’ve been trying to cut it out and one of the best ways I’ve found was cabbage. Cabbage is somehow more filling than most veggies, I believe, and it just goes perfectly with any type of…

Blueberry pork cheek on a vinegar braised cabbage bed is such a long title for such a simple dish. The inspiration here was a concoction I found in “Tigidou” store on the Orleans Island by Quebec city; a blueberry maple concoction. I’ve build the dish around this delicious concoction. Pork cheeks are such a tasty part and so tender when cooked for a while at low temperature. They are always juicy and filled with flavors and so easy to make. The problem is to find them in the store, so whether you know a kind butcher that doesn’t keep those gems to himself or are lucky enough to know a store where to get those low priced cuts.The cheeks are relatively a small amount of meat, so I suggest to calculate 2 cheeks per person for the house’s carnivores. If your butcher is asking you with or without the bone, I…

A braised Rabbit with Chocolate Sauce and red wine served on a thick mashed potatoes bed. A traditional recipe of Catalonia called Conejo al chocolate. Catalonia Flair This is a creation inspired by a Catalan dish called Conejo al chocolate, which means rabbit in chocolate. This version is slightly different than the traditional recipe from Catalonia, Spain. I know the Basques have their own version also, with brandy instead of wine. In Catalonia, they use fortified wine called “Rancio” to make it, a bit similar to Porto. To make this recipe easier to reproduce at home I’ve just used a normal wine, but a Porto would do too. It makes the dish, in the end, a bit less sweet which personally I prefer. Rabbit recipes are great but often underrated because just like chicken breasts the meat is so lean… cooking it the wrong way will dry it out fast and ruin it. For this recipe, no worries,…

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