In Good Taste: Basics of Braising Techniques

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste Cooking School
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

The Basics of Braising Techniques

Braising is a method of cooking meats, fish or vegetables surrounded by a flavor rich broth so the muscle or vegetables become tender and juicy. We will focus on a brown braising method or browning the meat before it is simmered. As the liquid simmers, it exchanges flavor with the meat and it also thickens to produce a satisfying sauce for your dish. The beauty of braises is that they can be popped in the oven and checked just every once in a while, making them an easy way to produce a delicious main event.

Lamb shanks braised with Tomatoes, Fennel and Coriander

Succulent lamb falling off the bone surrounded by tomatoes, toasted fennel and fresh coriander over couscous

Osso Bucco

Veal shanks slowly cooked in saffron infused sweet onions, tomatoes, lemon and orange zest served with polentina or soft polenta

Chicken Legs braised in Preserved Lemons, olives and Chickpeas

This juicy dish is reminiscent of Moroccan dishes with its tangy preserved lemons and garnished with spicy Harissa

Poached Bosc Pears

Braised in cider, vanilla, bourbon and orange served with a cider sabayon

Instructors: Nancy Forrest & Chris Arnerich

Date: March 5, 2007

Cost: $100

January February March

In Good Taste Cooking School: Portland's leading cooking school

www.ingoodtasteschool.com