RECIPe
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Braised Short Ribs with Port Wine, Star Anise & Cinnamon
Another recipe inspired by The Flavor Bible, which explores how certain ingredients (often unexpectedly) come together to create harmonious, layered flavors. Here, the combination of port wine, star anise, and cinnamon brings warmth, depth, and a touch of intrigue to classic braised short ribs.
CLASSIC FRENCH RAGOUT
This recipe is all about nailing the classic sauce à la minute, a reduction of white wine, shallots, and tarragon that’s finished with cream and a touch of butter.
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta
CONFIT LEG OF LAMB
The tender and juicy lamb is braised and then slowly cooked in a rich sauce made with Madeira wine, orange juice, and aromatic herbs.
BEEF CARBONNADE
Slow cooked beef with caramelized onions, fresh herbs and dark Belgium beer.