Welcome to Local In Season's December
E-Newsletter!
This newsletter
comes to you just as the New England weather makes its shift from
the crisp, cool days of fall to the bite of winter. As the seasons
change, so does the availability of local New England produce. We
are coming into a time that many local food enthusiasts and home
cooks consider a challenge. With challenge, though, comes an
opportunity to expand our horizons and cooking repertoire. To that
end, this edition of the e-newsletter focuses on a a great
technique to warm you (and your kitchen!) up, and a few ingredients
that will get you through the early days of the winter
chill.
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Settle
in with a Braise
Braising
is a fairly straightforward yet under-utilized technique in home
kitchens. Braising requires a browning step followed by a long,
slow cooking process. Braised meats are terrific because they allow
you to take a less desirable part of an animal (short ribs, tongue,
cheek, etc.) and make it the star of a dish.
When
you braise "tough" cuts of meat, the slow and moist heat breaks
down connective tissues (mainly collagen) making the meat
incredibly tender. The liquid that results from the rendered meat
can then be made into a delicious sauce.
The
Technique:
Start by first browning your meat that you are about to braise
either in a heavy bottom braising pan or skillet. Once
the meat is browned, fill your braising pan with enough liquid
(chicken or veal stock are traditional options, but beer or red
wine are good options as well) to come to the top of the meat.
Fresh herbs and/or a fresh mire poix add a nice touch as
well.
Place
your braising pan in a 350 degree oven for 3-5 hours depending on
the cut of meat you will be braising. The
meat is done when it is falling-off-the-bone tender, or it can be
easily separated with a fork. If the meat does not pull apart
easily and is still chewy, allow it to braise for an additional 30
minutes and check again. Remove
the meat from the braise when done and reduce the remaining liquid
for a flavorful sauce.
Vegetables
can be braised as well, although it takes much less time.
Vegetables should be cut into uniform pieces, browned in a pan with
a little butter or oil, and braised for 30 minutes or
less.
Onions,
fennel, carrots and beets work well using this braising
technique.
Try
your technique out on this recipe:
Braised Jalape�o Soy
Short Ribs (pictured above)
ENJOY!
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Upcoming Articles
*
Chef Todd Heberlein continues his Squash Series
*Homemade
Applewood-Smoke Bacon*
*Glazed
Parsnips
*Coffee-Rubbed
Pork Belly*
*Made
from sustainably-raised pork (Vermont)
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Local
In Season is now accepting submissions!
Please contact us at stories@localinseason.com if you would like to
submit an article for consideration.
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WINTER
WARMERS
Look to these flavors,
ingredients, and dishes to warm you up in
Decemeber!
Nutmeg
Cinnamon
Allspice
Ginger
Peppermint
Curry
Paprika
Cumin
Brandy
Red Wine
Chocolate
Nuts
Braised meats
Roasted root vegetables
Soups and stews
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The
Local In Season Store
Get
yourself some great Local In Season gear! T-shirts, swetashirts,
reusuable farmers' market bags, SIIG water bottles, and
more!
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sponsor
Visit
The Urban Grape for all of your gift giving needs this holiday
season! From special edition Veuve Cliquot and Dom Perignon
bottles, to gift baskets designed in partnership with local florist
Table & Tulip, to gift cards, to discount Ho-Ho-Ho-Holiday
Sampler boxes, we have the perfect gift (at every budget!) for the
wine, beer and spirits lover on your list. Happy Holidays and happy
shopping from all of us at The Urban Grape!
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sponsor
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sponsor
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Isaaks of Salem
is proud to introduce
their
Dry Honey
Wine
and Sweet Tooth Honey Wine!
Check it out HERE!
"You
are not forced to drink wine from California or Australia, so why
not shake it up and try something from New England? I guarantee it
will be an experience you'll remember."
--Ian
Bennet
Owner, Isaaks of Salem
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