The collards braised with a smoked pig tail were a nice accompaniment.įresh Garam Masala - I was out of Garam Masala and needed some for my second batch of Spiced Indian Cabbage. Still, they were juicy and flavourful and I will definitely try again with a longer brining time. I forgot to get the chops into the brine with enough time to let them steep for six hours, so mine only got around three. 5 I wasn’t going to make the onion rings that went on top of it, and the grill has been put away for the winter, but I found a recipe for a similar brine and then reverse seared it. (Because of course!) She was telling me about the pork chop of her dreams, served at the now-closed Brooklyn Star. Molasses-brined pork chops-Rachel, the creative director at the agency I’m currently freelancing for, and I were talking about pork chops. Case #3: The Belt Buckle is a good gateway episode for that podcast. This episode of The Sporkful, about trying to uncover the provenance of a very unusual bottle of whisky, reminded me a lot of Mystery Show, Starlee Kine’s fantastic show that got cancelled far too early. Along with Made with Lau, which I featured previously, and Chinese Cooking Demystified ( ditto ), there are some great resources for anyone interested in learning more about Chinese cuisine. There are recipes, but also guides to techniques, equipment, and ingredients. Since 2013 it has grown to become an amazing resource on Chinese cooking, both American takeout style and, for lack of a better term, more authentic Chinese dishes. In this case, it’s The Woks of Life, a project by the Leungs, a family of four who at first wanted to document their family’s history through food. I should change the name of this feature to “I’m late to the game on this,” because that seems to be how I preface about half of them. Just slice cabbage as thinly as you can (a mandolin and a cut-resistant glove are great for this) and dress it with lemon juice, olive oil, salt, and pepper.Ĭabbage, lemon, pepper, salt, and oil. Or the easiest great salad around, Insalate Cappuccio, which I entirely stole from Famiglia Baldassare. 4 Or made another standby for us, Andalusian Cabbage Stew. 3 Or shredded some of it straight away to ferment a small batch of sauerkraut. If I had had more forethought, I would have peeled away some of the big outer leaves to make cabbage rolls. The last use was a duplicate, but there are definitely other ways to use up a cabbage. Once I was happy with their colour, they went back into the sauce. Once it was cooked, I removed the chicken chunks to a sheet pan and put them under the broiler to brown and char a little. (I was elsewhere when this happened, so I don’t have a photo.)Īnd finally, a full two weeks after the cabbage came to us, I used the rest in another round of Spiced Indian Cabbage and Chicken Tikka Masala, using the extra sauce from the first round, which I had frozen, to braise the chicken. These sweet, roasty flavours went into four lunches during the week. Beth roasted about half of what remained in a hot oven with some onions until they were starting to brown in places. Or a splashy one, anyway.īy the weekend, the cabbage, which had now been at our house for a little over a week, was over half-eaten and still in very good shape. I served it on top of a bed of Beluga lentil ragout that some of you may remember from a very early post. When it is at a simmer, the thighs are nestled skin-side up into the stew, leaving the skin above the liquid to stay crispy while everything else simmers to a gorgeous softness. Setting the thighs aside, the bacon, cabbage, and other ingredients are sautéed until soft, and then stock and cider vinegar get added. You first cook the chicken thighs undisturbed and skin-side down in a dutch oven until the skin is deeply golden and crispy but the rest of the thigh is mostly uncooked. It calls for “1 pound finely shredded cabbage (about 1 medium head 450g).” The smallest cabbage I could get at Fiesta Farms weighed in at 7.5 lbs, so after this dish, I was going to have a lot of extra cabbage on hand. I’ve had friends who live in the US text me photos of cabbages at their local supermarkets and they confirmed what I had begun to suspect because of recipes like this one for Crispy Braised Chicken Thighs With Cabbage and Bacon. I’ve noted before 1 that compared to Canadian cabbages, American cabbages are freakishly small.
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