Braising

Braising

I love the idea of braising. To me the word conjures up images of French peasant food: meat and vegetables stewed together in a pot (Le Crueset, of course) over a fire in some rustic farmhouse. Now, I know that in some cases braising is really no different than what our mothers and grandmothers called pot roast or stew, but in my mind the two have very little in common.

Braising is clearly a winter culinary form, but as "cool" weather lingers on a little longer here in SoCal (meaning cloudy with the temperature only in the 60s. Sorry, for misuse of the term for those of you in colder climes), I find there is still time to get some in before the farmer's market begins in two weeks and springtime really begins.

One of my favorite such meals is at Cafe Campagne in Seattle. I've been to this restaurant twice and am likely to go again as this is the kind of place that makes you feel comfortable while also serving you fabulous food. It sits in an alley in Pike Place Market. As the cafe venue below the more formal dining room (known simply as Campagne), it is elegant and casual. You might just think you were in Paris! There they serve a pot au feu with beans, vegetable sausage and other meat, in its own individual Le Crueset pot. Ok, yes--the pot is half the fun. But the food is delicious also.

This week I made a stew with chicken and tomatoes from a recipe courtesy of my friend Christina. The recipe is below. It comes from Everyday Entrees, slightly revised. I served it with whole wheat fettucine. Thanks Christina!

Chicken Spezzatino

2 Tbsp olive oil
2 celery stalks, cut into bite-size pieces
1 carrot, peeled and cut into bite-size pieces
1 small onion, chopped
1 tsp salt
1 tsp pepper
1 14 1/2 oz can chopped tomatoes with their juices
1 14 oz can chicken broth
1/2 c fresh basil, torn into pieces
1 Tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
2 skinless chicken breasts with ribs (about 1 1/2 lbs total)
1 15 oz can cannellini beans

In a large pot, heat oil over medium heat. Saute celery, carrot and onion until soft, about 5 min. Add salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Stir. Add chicken and bring liquid to a simmer. Be sure chicken is covered with sauce as it cooks. Reduce heat to medium low and cook for at least 30 minutes. Add kidney beans and simmer for a bit longer. Remove chicken and let cool. Cut meat into bite-size peices and return it to stew. Simmer 10 more minutes.

What great braised meals have you had? Any recipes to share? Any vegetarian ones?