Braised meat is something that I really didn’t know a ton about, but it sounds so rustic and hearty, doesn’t it?

Like the perfect winter meal. Not that I would know anything about winter anymore, but I hear it isn’t fun.

I had a general idea of what braising was all about, but I wasn’t really sure how it was different from sauteing so I turned to Martha Stewart’s Cooking School book for a few braising facts:

• braising may be a slower form of cooking, but it doesn’t require a lot of hands-on time
• it work best with inexpensive cuts of meat, which make it a great technique for beginner cooks
• as the juices from the meat combine with the vegetables, seasonings and cooking liquid a wonderful rich sauce develops
• best cuts for braising and stewing: brisket, short ribs, veal shank, lamb shank, pork shoulder, poultry thighs, firm fish

With my new-found braising knowledge I got to work.

And it was pretty amazing. The chicken was tender and topped with a velvety, flavorful mushroom sauce. It is one of those dishes that encompasses everything I look for in a meal. It is satisfying but not heavy, utilizes simple ingredients that can be found in any store and is healthy.

The Taster has already requested that we have it again, so next time I think we’ll try a different meat and different vegetable. The possibilities are endless…

(source*)

Squash can be an over-whelming vegetable. It is hard to chop, hard to peel and then you have to figure out how you are going to eat it! I received a request for a post on squash last week so I thought I’d put together a few tips that I’ve learned over the years. Please add in your own squash tips, I’m not an expert.

There are a few tricks that apply to most of the varieties:

• microwaving the squash for a few minutes will soften it up if you are having trouble cutting through it
• when I cut squash in half to roast, I always scoop out the seeds, drizzle with a little water, season with salt & pepper, and cook cut-side down on a pan
• roasting time will vary, but the flesh should be soft when it is ready to eat

Acorn: 

• cut in half, scoop out the seeds and roast until flesh is soft
• scoop out squash and top with a pat of butter, salt and pepper
• recipe to try: acorn squash with sage brown butter

Butternut: 

• can be peeled with a peeler or knife – I usually cut in half where the base starts rounding, then peel, then cut into pieces to roast
• a great squash to puree and add to soups or use in salads
• recipe to try: classic butternut squash soup (with variation ideas)

Kabocha:

• a newer squash to the US, kabocha squash comes from Japan
• like butternut, it is great squash to puree or add to soups
• cut in half, scoop out seeds and roast
• recipe to try: roasted kabocha squash

Spaghetti: 

• cut in half length-wise, roast, scoop out seeds and then scrape the sides to form spaghetti-like strands
• serve like you would spaghetti with sauce, meatballs, etc. or saute with a touch of butter, garlic, italian herbs and with a sprinkling of parmesan cheese
• recipe to try: spaghetti squash casserole with ricotta and spinach

Delicata:

• this is a relatively new squash to me but it is a great one because you can eat the peel and it is very easy to cut
• cut in half length-wise, scoop out seeds, slice and bake
• recipe to try: roasted delicata squash with rosemary

*All pictures from Real Simple