We wanted to create a foolproof beef stew that would be rich and satisfying, with fall-apart meat and tender vegetables draped in a rich brown gravy. To begin, we chose chuck-eye roast for its great flavor and plentiful collagen that melted into tender gelatin through cooking. Browning the meat in two batches ensured that it got a thorough sear and didn’t steam, boosting the savory flavor of the gravy. Along with traditional stew components like onions, garlic, red wine, and chicken broth, we also added tomato paste, which is rich in glutamates compounds that give meat its savory taste and…
Author: Chef M
Fond the flavorful browned bits that collect in the pot when searing meat or aromatics is key for making a stew with deep, robust flavor. An enameled Dutch oven helps build fond thanks to its thick walls, and the light-colored enamel makes it easy to monitor browning. We capitalized on this for a chicken stew that would satisfy like its beef brethren. Searing collagen-rich chicken wings provided lots of chicken flavor and thickening gelatin, while boneless thighs yielded tender stew meat. Lots of sautéed aromatics contributed to a hefty layer of fond, and cooking the stew uncovered in the oven…
Why, no, there is no such thing as a traditional Indian cranberry chutney, but this is a very traditional yet versatile set of flavors. My favorite way to eat this is with cream cheese and crackers (sooo good!) but it actually goes well with turkey or chicken, too. It’s a lovely, somewhat familiar/somewhat new combination of flavors to bring to a party.
Fresh Italian flavored fish steaks topped with the most amazing basil aioli.
This is where you take everything she has to give, all those glorious summer ingredients, and toss them together to let the wonderful flavors marry. Then you just barely heat everything up, never actually letting the veggies cook, so they maintain their fresh flavors. Punctuate this with a salty grate of ricotta salata and say, “Mmmmm …”
This simple mole sauce will add spice and flavor to any dish. I like to serve this over some shredded chicken or pulled pork with a sprinkle of sesame seeds.