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Recipe Roundup: Braising

by JBF Editors on November 29, 2011

Braised Lamb Belly with Jalapeño Vinegar


You've chipped away at your leftovers, dreamed up countless ways to use up days-old turkey, and gotten your kitchen back in order. Now that the marathon of Thanksgiving and its aftermath are over, we're ready for some food from the set-it-and-forget-it school of cooking. Here are some of our favorite braising recipes.
 

Slow-Cooked Pork with Spanish Paprika and Sweet Spices Cardamom and pimentón give braised pork shoulder a whisper of smokiness. Braised Lamb Belly with Jalapeño Vinegar Prepared by Alexander Ong at this year's JBF Awards, this dish gets a jolt from a spicy vinegar that cuts through

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Recipe: Lamb Chorizo Albóndigas with Tomato Chutney

by JBF Editors on November 17, 2011

albondigas

When Marissa Gerlach made these bacon and lamb–based Spanish meatballs at the Beard House, she served them as individual skewered canapés (pictured above). We decided to make them larger so that the recipe would be more manageable for home cooks. Put them on your table as a family-style main course, with the chutney on the side, for a new spin on a Sunday supper classic. Get the recipe here.

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Recipe: Deviled Eggs with Crispy Pork Belly and Smoked Paprika

by JBF Editors on November 15, 2011

Deviled Eggs with Crispy Pork Belly and Smoked Paprika

These are our kind of morning eggs: topped with braised and fried shards of pork belly, and dabbed with a touch of paprika mayonnaise for a whisper of smokiness. Get the recipe here.

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Recipe Roundup: November 14, 2011

by jbfauthor on November 14, 2011

eggplant The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Tre Wilcox’s Marquee Migas [Tasting Table] Why not add fried tortilla strips to your morning eggs? Pickled Eggplant with Mint and Garlic [SE] Preserve eggplant with some added flavor.

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Recipes: Thanksgiving Sides

by JBF Editors on November 10, 2011

savory cranberry bread pudding
 

Brussels Sprouts with Bacon When you add bacon to brussels sprouts, these oft-refused veggies will get gobbled up, even at the kids' table. Savory Cranberry Bread Pudding This tart and spicy side dish gets a boozy note from Armagnac. Whipped Root Vegetables Turnips and parsnips join potatoes in this lighter-than-air side. Brioche Stuffing Currants plumped in wine add a juicy punch to this rich and herbaceous stuffing.

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Recipes: Sustainable Seafood

by JBF Editors on November 09, 2011

mussels

When choosing seafood that's caught responsibly and low in mercury, here's a good rule of thumb: the smaller, the better. Here are a few of our favorite sustainable seafood recipes. Pasta with Sardine Cream Sauce  Look for wild-caught sardines from the Pacific Ocean when making this simple pasta dish. Mussels with Thai Seasonings  Coconut milk, lime juice, and green curry paste lend Far East flavors to this quick-cooking dish. Clam Chowder with Bacon  Thomas Keller's version of the New England classic is made with applewood-smoked slab bacon and sweet littleneck or Manila clams.

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Recipe: Churros with Mexican Chocolate Sauce

by JBF Editors on November 08, 2011

Churros with Mexican Chocolate Sauce

For her take on the popular Spanish breakfast of churros and chocolate, pastry chef Jessica Craig makes a decadent dipping sauce by whisking together heavy cream and melted Mexican chocolate, then adds a dash of ancho chile powder for a tickle of heat. Get the recipe here.

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Recipe: Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

by JBF Editors on November 07, 2011

Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

In this sweet and silky seafood dish, Cabo San Lucas–based chef Marco Bustamante blankets black cod in a spicy cajeta, a Mexican condiment that's made by reducing sugar and milk (often from goats) until it's thick, sweet, and caramelized. Unlike traditional versions of the sauce, the cajeta in this recipe bends toward savory; when paired with rich black cod, it recalls the popular Japanese dish of miso-glazed black cod. Get the recipe here.

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Recipe: Apple Brown Betty with Maple–Bacon Frozen Custard

by JBF Editors on October 31, 2011

Apple Brown Betty with Maple-Bacon Frozen Custard

Chef Tory Miller's irresistible recipe for apple Brown Betty, a cobbler-like dessert that dates back to Colonial times, is inspired by a popular New England twist on apple pie: he mixes shredded sharp cheddar cheese into the crumbly topping before baking. A Madison-based chef who's committed to sourcing as many of his ingredients from Wisconsin as he can, Miller uses a 15-year-old cheddar from Hook's Cheese Company. You can purchase their cheeses online or substitute any premium local cheddar cheese. Get the recipe here.

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Recipe Roundup: October 28, 2011

by JBF Editors on October 28, 2011

jackolantern

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Pumpkin-Shaped Cheddar Crackers [SE] Use a biscuit cutter and a paring knife to turn these flaky, cheddar crackers into little pumpkins.  Homemade Peanut Butter Cups [Gilt Taste]

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