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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: November 15, 2011

15/11/11 Braised Savoy Cabbage With Pancetta


RECIPE
Serves 2

A CookTale

Last evening my level of ambition out did my level of energy. The Rabbit Stew was accompanied by this savory side dish. It tasted as mouthwatering as I believe the photograph shows. Rich and delicious.

INGREDIENTS

Pancetta (2-1/4″ slices & diced to 1/4″ pieces)
A medium head of Savoy Cabbage (halved & cut into 1″ ribbons)
3 Garlic Cloves (thinly sliced)
1 tsp of dried Thyme (or to taste)
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes
1/2 Cup of Chicken Broth + 1/2 Cup of Vermouth

METHOD

1. Fry the Pancetta in a large pan until the fat has rendered. Remove from the pan to a small bowl leaving the fat behind. Add the Garlic & saute in the Pancetta fat, then add the ribbons of Cabbage, toss & saute to combine.

2. Add the Chicken Broth & Vermouth, the Thyme, Salt & Pepper, Red Pepper Flakes, cover & cook over high heat as long as it takes for the Cabbage to really tenderize, which should take 20 minutes or so. Keep your eye on the progress. Return the Pancetta to the pan & toss together.

15/11/11 Rabbit Stew


 
RECIPE
Serves 2 generously

A CookTale

Cathie asked, “What’s for dinner”? “How about that Rabbit in the freezer”. By the time it defrosted, I had gathered and prepped the necessary ingredients. Guanciale, Onions, Garlic, Mushrooms, Rosemary Leaves, Thyme and all else. The actual preparation began before noon, and by dusk it was still simmering in the oven. By the time we sat down, about 7PM, the seven hour cooking marathon was just winding down. So we asked each other, “was it worth all that effort”?. It was a satisfactory dinner, but far from something I’d quickly embark on again.

INGREDIENTS

1- 3 pound Rabbit, (cut into stew sized pieces)
4 Ounces of Guanciale (1/4″ dice)
3 Garlic Cloves (sliced)
1/2 Cup of EVOO (more if needed)
3 TBs of Butter
2 Red Onions (finely sliced)
2 Cups of Sherry + 2 Cups of Chicken Broth
2 Ounces of Glace de Viande (diluted in broth or water)
1 Cup of Mushrooms (sliced or quartered as required)
Kosher Salt & Black Pepper
3 Bay Leaves
2 Additional cups of Sherry + 2 Cups of Chicken Broth
1 tsp of Cornstarch dissolved in 1/2 cup of water
3 Rosemary Branches + 3 Thyme Branches
1/4 Cup of Flat Leaf Parsley (finely chopped)

METHOD

1. Heat the oven to 350F degrees.

2. Heat a 3.75 quart Le Creuset type casserole, add the EVOO, the Guanciale & the Garlic. Saute until the Guanciale has taken on color & the Garlic slices are tender. Remove to a bowl.

3. Add the Red Onion slices & saute until they’re quite tender. Add them to the bowl. Add another TB of EVOO, add the Rabbit pieces in small batches & sear them all until they are extremely browned on all sides. Remove to the bowl. Add the Mushrooms & saute until tender, these also go into the bowl.

4. Deglaze the casserole with 2 TB of the Sherry & Broth scraping up as much as of the dried ingredients as possible. Return all the contents of the bowl to the casserole, add the remaining Sherry & Broth. Add the Bay Leaves, the Branches of Rosemary & Thyme. Cover & bake in the oven for 2 hours.

5. Once the Rabbit & the vegetables are cooked & tender, remove them to a bowl. Strain whatever liquid remains in the casserole, discard the greasy fat. Add the 2 more cups of Sherry & Broth. whisking them together over medium heat. Add the Glace deViande. Add the Cornstarch & water to thicken the sauce.

6.Adjust the seasonings, sprinkle with the Parsley & serve.