Oui, Chef

An Impromptu Chili

 

The pork shoulder roast used to make this chili was originally scheduled for a little "low and slow" oven love before being served up to the gang as a Sunday roast.  However, mid-way through prepping it for this purpose I had a change of heart, prompted by my need to get our fridge and pantry inventory below the level that would feed a small country (you think I'm kidding?).  Turns out this lovely chili allowed me to use up not only the shoulder roast, but also a box of baby spinach, all the carrots, onions, shallots, celery and cilantro left in the fridge, a can of crushed tomatoes and a bag of flageolet beans from the pantry, and a cooked bag of bacon shards in the freezer.  

How's that for a kitchen sink recipe!

Crispy Chicken Thighs with Olives, Lemon and Fennel

Here is yet another Thomas Keller recipe that we at Oui, Chef can wholeheartedly endorse.  As you all must know by now, we are big fans of braised chicken, as we’ve cooked this dish, this one, and this one over the past couple of years.  We love these dishes not just for their bold, deep flavors, but for their economy as well.  It really is hard to beat chicken for feeding a crowd on the cheap.

 This braise marries some of our favorite flavors, sweet fennel, briny olives, and bright, fruity citrus.  All of these elements combine with the rich, moist thigh meat and meld into a truly satisfying meal.  As with most of his recipes, Keller offers up a trick for this dish that will change the way I finish all chicken braises in the future.

Carnitas Tacos

I have discovered homemade carnitas, and I am in love.

Not sure why it took me so long to make carnitas on my own, I mean I've loved them in great Mexican take-out joints for years, but for some reason never thought to make them myself.  As you all know, I am a big fan of braising, and my favorite dish of all time is duck confit (another dish I've never made....doh!), so it should come as no surprise that carnitas and I are made for each other.

Lamb Tagine with Chickpeas and Apricots

I found this recipe in the latest Bon Appétit and knew immediately that we had to make it.  As the weather turns cooler here in the Northeast, braises like this tagine come screaming back into fashion.  With the exception of freshly baked bread, there is nothing to compete with a delicious braise in the way it fills a home with hearty aromas and warmth.  As it had been some time since we've had lamb around here, this dish was a perfect way to hop back into cool weather cuisine.

Soy Braised Chicken with Star Anise and Orange

Remember a few days ago when I said that I didn't believe in food rules and that if I feel like cooking a braise in warm weather then I'm going to, rules be damned.

Well, here I am walking the walk, because while this dish would seem a natural today (it is about 55 degrees and raining as I write this post), when we made it a week ago it was in the upper 70s and the sun was shining brightly, not exactly the kind of weather that makes you think of a braise.  I'm here to tell you though that this dish felt spot-on as we dined al fresco, watching the sun set over the beach, enjoying the chicken's Asian flavors along with a crisp green salad, some freshly baked bread and a glass of Sauvignon Blanc.  Ain't no rules that can corral a dish as good as this, eat it when you want, with what you want, and with whomever you want.