If I lost you at ‘Braised’… hold on. For years, I equated the term ‘braise’ with ‘boring’. I assumed it was the official cooking technique for tough meats and items otherwise inedible by any other method. Items no one cared to eat in the first place. Skirt steak anyone?
Braising connotes a Fall-Winter tone. Yet, it is almost April and the mercury is still hovering in the 30s. So, while we are ready for asparagus and artichokes, there is still time to celebrate cabbage, especially for those of us stuck in the Polar Vortex. Continue reading