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  • All about Braising : The Art of Uncomplicated Cooking by Molly Stevens;
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Trim the root ends and dark green tops from the leeks, and discard or save for stock. Cut the leeks lengthwise in half in a large bowl and fill it with water. Swish them around with one hand to loosen the dirt, then lift them out of the water and drain in a colander. Pour out the water, rinse the bowl to remove any grit from the bottom, and repeat; drain.

Braising the leeks: Melt the butter in a wide ovenproof skillet or shallow braising dish to inch over medium heat. Add the leeks, garlic and thyme, season with salt and pepper, and stir to coat the leeks with butter as thoroughly as you can. Add the wine and bring to a boil.

All about Braising: The Art of Uncomplicated Cooking (Hardcover)

Cover with a buttered round parchment paper and secure lid, and slide the skillet onto a rack in the middle of the oven to braise gently, stirring once after 20 minutes, until the leeks feel silky-tender when pierced with a fork, 45 to 50 minutes. Braising the halibut: Arrange the halibut steaks over the braised leeks, and pour over the cream. Cover again with the parchment but not the lid.

Return to the oven and braise until the halibut has just lost its translucence and pulls away from the bone cleanly when prodded with a fork, 18 to 20 minutes Over-cooking will result in a somewhat cottony texture, not nice! The finish: Using a fish spatula a slotted triangular spatula designed for lifting delicate pieces of fish or other slotted spatula, gingerly transfer the halibut steaks to a shallow platter or a cutting board.

Try to lift the fish without taking away too many leeks, but a few are bound to come along. Set the pan of leeks over a medium burner, and bring to a simmer. With a fork and small paring knife, peel back the skin from the perimeter of the steaks and then lift out the bones, trying your best to keep the steaks in one or two pieces.

Cover loosely with foil to keep warm. Serving: When the sauce around the leeks is creamy and nicely thickened but not completely dried out, add a squeeze of lemon. Taste the leeks for salt and pepper. Serve the halibut either on a bed of leeks or within the leeks spooned over, both good choices. Braised Turkey Thighs with Onions and Buttercup Squash All the goodness of Thanksgiving dinner together in one dish, but without the pressure of having to roast an entire bird and prepare countless side dishes.

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  5. As the turkey thighs braise in a fragrant blend of herbs, vegetables, freshly squeezed orange juice, and stock, you prepare a colorful mix of sauteed buttercup squash and sweet onion. Once the turkey is tender, it rests while the squash and onion mixture finishes cooking in the braising liquid. Serve with warm biscuits or soft rolls and cranberry chutney or sauce.

    Wine notes: As with Thanksgiving dinner, braised turkey pairs well with a wide range of wines — dry fruity wines without oak Riesling from Germany and Alsace , dry roses from France and California, and medium-bodied reds Pinot Noir from California and Oregon. Crisping the pancetta: Melt the butter in a large skillet of shallow braising pan inch over medium-high heat.

    Add the pancetta slices and saute until crisp and brown, 8 to 10 minutes. Transfer the pancetta to a plate lined with paper towels to drain. Pour al but 1 tablespoon of the fat into a small jar or ramekin and reserve it for the onion-squash garnish. Set the pan aside. Browning the turkey: Rinse the turkey thighs with cool water, and dry with paper towels.

    Season all over with salt and pepper. Return the skillet to medium-high heat and sear the thighs on both sides until they are deep golden brown, about 6 minutes per side. Transfer the turkey thighs to a plate and set aside.

    Pour off all but 1 tablespoon of the fat, and discard it. The aromatics and braising liquid: Return the skillet to medium-high heat. Add the onion, carrot, celery, and garlic, sprinkle lightly with salt and pepper, and toss well.

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    Saute until the vegetables are browned in spots, 4 to 5 minutes. Add the thyme, sage, bay leaf, and orange juice. Deglaze the skillet by bringing the orange juice to a strong simmer and scraping the bottom of the pan with a wooden spoon to dislodge and dissolve any treasured cooked-on bits. Continue simmering until the orange juice is reduced by about half, about 2 minutes. Add the stock and bring to a simmer. The braise: Return the turkey thighs, skin side down, to the skillet and pour any juices from the plate. Cover with parchment paper, pressing down so that the paper nearly touches the turkey and the edges of the paper reach over the sides of the skillet.

    Then cover with a tight-fitting lid or a large piece of foil, and slide the skillet into the lower third of the oven.

    All about Braising: The Art of Uncomplicated Cooking (Hardcover) | Green Apple Books

    Braise at a gentle simmer for 30 minutes, checking after the first 10 to 15 minutes that the liquid is simmering peacefully. If it is not, lower the oven heat 10 to 15 degrees.

    All About Braising: The Art Of Uncomplicated Cooking

    After the first half hour, turn the thighs over with tongs and continue braising for another 30 to 40 minutes, or until tender and the juices run clear when you pick the thighs with a knife and a meat thermometer registers about degrees. While the turkey thighs braise, prepare the garnish: Measure the reserved pancetta fat and spoon 2 tablespoons of it into another large skillet.

    Heat over medium-high heat until the fat slides easily across the pan. Add the onions and garlic, sprinkle with salt and pepper, and toss the vegetables in the fat. Saute, stirring often, until well browned, about 12 minutes. Transfer to a plate and set aside.

    All About Braising: The Art of Uncomplicated Cooking

    Add the butter to the skillet and melt it. Add the squash, toss to coat with butter, and saute, tossing often, until browned, about 10 minutes. Remove from the heat and set aside until the turkey is done. Straining the braising liquid: When the turkey is tender, remove the thighs from the skillet and set them on a platter or a deep serving dish. Strain the braising juices into a bowl or measuring cup, pressing on the vegetables to extract all the juices.

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