It really is this easy. Julia Child says it's the easiest thing. And, it is!
3 1/2 cups sliced leeks
3 1/2 cups peeled and sliced potatoes
1 quart water
1 quart chicken stock
salt and pepper
Simmer vegetables in the water for 40-50 minutes. Cool. Blend and strain if desired.
Chill in fridge.
DELICIOUS!
I also braised short ribs in syrah.
1 bottle of Syrah or dry red wine
5 pounds short ribs
1 onion
3 celery ribs
4 carrots
Brown the short ribs in a huge pot *which I bought on sale at big lots a 7 quart gorgeous one!
Remove the ribs to a plate and Saute the vegetables until tender in 2 tablespoons of reserved fat.
Return meat to pan and pour wine to cover.
Braise in 350 degree oven for 5 hours.
I served it with broccoli and au gratin potatoes.
Keep in mind, I had 10 guests so the portions were small and I think everyone left starving. Oops.
What do you think, 1 pound per person usually? I hate trying to tell how many ribs I need.
ReplyDeleteThis sounds super delicious and super exhausting. Bravo.
Emphasis on the "exhausting." From now on I'm making Nik's marinated chicken and then some vegetables that I pull from the fridge and slap on a plate in the most lackadaisical manner. I'm sure you'd want me to give you the recipe for all my amazing creations.
ReplyDeleteOpen fridge, pull stuff out, serve with wine/beer/drinks.