One very nice thing about living here is that winter never has a grip on us for long – spring is just around the corner. I can already taste the grilled asparagus with lemon juice and fresh, stuffed artichokes, not to mention the luxurious meaty morels soon to appear for a brief, yet beautiful moment.

But I’m getting ahead of myself. Winter is still dominating, for now, despite my wishful thinking. Though this time of year does have definite advantages if you know what to look for – Dungeness crab and oysters leap to mind.

Winter affords us a perfect opportunity to do some slow cooking. I absolutely love cold-weather sports and nothing breathes life back into my chilled and happily fatigued body after a day in the snow like slowly braised meats. Just the thought of a tender porchetta roast with garlic, red wine and baked sweet potatoes filling the house with incredible aroma makes me wish I had some. This incredible dish is my tried-and-true, ace-in-the-hole, secret-weapon recipe for a group of family and friends, provided I have four to five hours to let it cook.

Here are a few pointers to get you started on a Sunday winter meal that’ll feel like a holiday feast with very little work. It’s easy – trust me. I want to be out there, throwing snowballs and having fun just like everyone else. Braising let’s you and me do just that.

When braising, use a large Dutch oven-style pot with a tight fitting lid. With a Dutch oven, you can sear the meat on the stovetop, then add liquids and cook the meat slowly in the oven. A pot roast or pork shoulder are amazing when done right.

Braising is easy and the results can be unbelievably fantastic! We all have a memory of a meal so right, so great it is burned into our souls. Such memories likely revolve around a braised dish that our mother or grandmother created, such as chicken and dumplings, chili pork verde, or maybe an osso bucco that you had at some long-forgotten restaurant, yet the flavor is still fresh in your mind.

You can cook like that! But there are some tricks to braising, which I am happy to provide, so you, too, can cook like a pro.

Here’s a tip: I never cook the carrots and potatoes in the same pot because they tend to give off sweet flavors and turn mushy – a culinary crime! This common mistake often turns people off to cooking this way. Well, I say, no more!

Braising 101:
• Choose a quality roast with good fat (flavor) content, such as a cross-rib roast, brisket, or pork shoulder.
• Season and sear (ie: brown but don’t burn) your meat using a sturdy braising pan.
• Add lots of strong aromatic players, such as onions, garlic, bay leaves, herbs, peppercorns, chilies, etc.
• Use a stout braising liquid, such as wine, beer, or a strong stock.
• Put it in the oven and leave it alone. Just let it bubble in its own juices and marry with all those aromatics at about 250º until the meat is fork-tender throughout.

That’s it. Really! Call some friends – if they haven’t already come running from down the street – and eat it. You’ve earned it!

It’s just as good as I said it would be, right?

I’m driving myself crazy just thinking about it. I'm on my way to the stove to get started when I realize I’m not willing to wait four to five hours. Not after I’ve gotten myself so worked up. Thankfully, our Market Kitchen always has pulled pork or brisket waiting for me – and you!

 

I am one of “them.” I admit it. I love the holidays! Some people dislike the hustle and bustle, the flurry of activity and so on. Not me. I have always been a pushover for this season. I wish hard for snow on Christmas, for a house bursting with family and friends, sitting by a warm fire, and feasting on an amazing meal! It all inspires me to sidle up to a hot stove on a cold day and create something delicious.

There are some things you can do to make cooking easier during such busy days and nights. I make sure to have a plan for cooking large meals, so I can enjoy myself while preparing them and here are a few tips so you can do the same.