Fueling Cold Weather Appetites

There is a season to everything which also translates to cooking and eating as well. Winter is a time for moving indoors and changing how we gather around the table and experience food. Our Chef will tell you that her preferred cooking method for winter is braising meats and you will find that sentiment shared through the culinary kindred alike. The process of braising is done in one pot, similar to stewing, however, uses less liquid and typically involves larger cuts of meat. This cooking technique starts out by browning meat in its own fat and then heating low and slow allowing all of the flavors and juices to marinate and create a melt-in-the-mouth buttery finish. This process of slow cooking naturally fuels a cold-weather appetite as our bodies naturally seek comforting meals. Root vegetables are a typical companion to braised meats not only for their hearty component, but they are also readily available this time of year allowing you to eat in harmony with the season. 

Other favored wintery dishes seemed to have evolved from the braising cooking technique which led to the creation of stews including beef bourguignon, cassoulet, and pot pie. Beef bourguignon consists of chunks of beer simmered in red wine gravy creating a tender and rich dish perfect for cold winter nights. Cassoulet is a French stew featuring slow-cooked beans in aromatics and flavorful meats including bacon or sausages. The addition of winter aromatics including garlic, ginger, turmeric, and burdock root not only adds hearty flavors they offer multiple health benefits appropriate for this time of year. Pot Pie is also a braised dish at it’s start consisting of meats cooked with vegetables in gravy and then baked into a pastry shell.  All of these evolutions of dishes create a variety of foods appropriate for the season and ensure we properly fuel our appetites during this cold time of year. 

Besides taste and flavor, there are numerous benefits to braising including it’s economical, creates flavorful dishes, and affords you more time to do other things. The technique of braising breaks down tougher cuts of meat with the low and slow cooking approach so you can use so-called “lesser cuts of meat”. The long and slow process also warms your home and fills your house with pleasing scents and aromas of simmering meats. This cooking technique makes the meat tender and breaks down connective tissue into gelatin helping to make a rich gravy that compliments and enhances the flavor of the dish. Our Chef braises meats by adding layers of flavorful liquids that further develop the food’s profile while adding to the overall base creating a most satisfying and delectable end product. Cooking in a big pot on the stove or in the oven saves time as you leave the food braising for hours without much fuss. This technique shifts time spent in the kitchen from cooking to prepping which differs from summertime grilling where time is spent monitoring the cooking process. Eating food right out of the oven makes you feel nourished as wintertime has us moving indoors with less sunshine and less activity. Braising seems to provide more time to do other things at a time of year when there is less daylight and days seem stunted by the shorter daylight hours. Put a big pot of braised meat on the stove and eat well tonight!