At the Lobster Club, on East 80th Street, Anne Rosenzweig, the chef and owner, sears the ribs, braises them with onions, garlic, brown sugar, veal stock and a dark ale like porter or stout.
42.
The sauce is a spirited blend of garlic, cilantro leaves, a touch of hot or mild chile, some onion and those marvelous lemony-tasting tomatillos that are so common in Mexican salsas, sauces, stews and braises.
43.
Vidalias are to run-of-the-mill onions as foie gras is to chopped liver, although it is the humble yellow or Spanish onion that provides the deep, rich base for a thousand and one down-home stews, braises and sauces.
44.
At Chow Bar in Greenwich Village, Peter Klein simmers short ribs briefly in a mixture fortified with Asian seasonings like ginger, soy sauce and five-spice powder, then braises them at a surprisingly high 450 degrees, rather than the usual 300 to 350.
45.
Sadly, they usually show up only as a smooth jelly to tart up a rich sauce ( the venerable English accompaniment to game, Cumberland sauce, is based on red currant jelly ) or to offer a racy backbone to braises like ones of red cabbage.
46.
Most braises begin with browning, but this one ends with it, reducing both spattering and time : Since the lamb's liquid is mostly cooked away at the end of the braising, it doesn't go flying from the hot fat, and the meat browns faster.
47.
We are in the kitchen gathered around the stove, munching olives she has marinated in olive oil, fennel seed and dried chiles, as she braises a turkey breast in lemon sauce and tells us how the two fell madly in love, married and moved to Claudio's native Trieste.
48.
The inexhaustible editors of Cook's Illustrated magazine recently turned their energies to a category they call " Cover and Bake " ( America's Test Kitchen, $ 29.95 ), which includes stews, braises and casseroles, and throws in some souffles and curries for good measure.
49.
Passot gets a steady supply of " lovely little haricot vert " from San Diego, somewhat of a luxury item, but he also sings the praises of prosaic all-American green celery, which he blanches briefly in salted water, then braises with a few spoons of chicken stock and a little lump of butter.
50.
On the question of " The Abandoned Baobab "'s autobiographical nature, Bugul has said of the novel, as well as of the subsequent " Cendres et Braises " and " Riwan ou Le chemin de sable ", " All three books mirror the very deep and radical experiences I went through ".
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