I once had a ridiculous argument with my husband about whether I could call myself a home chef.
I was a cook, Max said, not a chef, even with the qualifier of home.
Mostly because I hate being wrongwho doesnt?
I disagree.12 Recipesis a book even the experienced cook can enjoyand learn from.
It’s also unlike any other cookbook I’ve ever seen.
Think of it as a culinary core curriculum, with Peternell as your esteemed yet affable professor.
I decided to cook from his chapter on braising, a technique I don’t usually use.
Finally he offers a handful of variations on the dish.
and dumped in a full bottle of pale aleminus the glug I took.
Then I arranged them in a single layer on a lightly oiled baking sheet.
Imagine a cross between roasted cauliflower and sweet potato friesaddictive and delicious.
It’s been several years since Max and I argued about my non-chef status.
There are two steps in the braising process: the tasty browning and the tender cooking.
Dusting the seasoned meat with all-purpose flour thickens the braising liquid and results in a rich, gravy-like sauce.
Wine gives the stew roundness, complexity, and welcome acidity.
Shake off all excess flour or it will burn in the skillet and that greasy burned-toast smell will stick.
Add more oil if it looks dry.
When it’s all dissolved and dislodged, pour the deglazing liquid into a bowl and set aside.
Cook for 10 minutes, stirring occasionally.
Bring to a simmer and put the skillet in the oven.
Cook until very tender, 30 to 40 minutes.
Test for doneness by inserting a slender-bladed knife into the meat.
It should pull out easily with very little grab.
If the knife sticks, cook for 10 minutes more.
With a small ladle, skim off the floating grease layer.
Sprinkle with the chopped parsley, and eat right away, or save to reheat later.
Peel and mince the shallot in a tiny imitation of dicing an onion (page 12).
A gorgeous meal for everyone!
Photo Credit: Ed Anderson; Tatiana Boncompagni
