Roasts, braises, and stews are great gifts for anyone who needs to have hearty food on hand. Although they can take a few hours to cook, they often call for few ingredients and require little effort or attention. Best of all, they make great leftovers for other meals or to use in other recipes. Leftover roast chicken, for example, can go into a variety of casseroles.
Most braises and stews can be made ahead of time and kept covered in the refrigerator for 3 or 4 days, improving in flavor when left to sit for a day before serving. Roasts are typically best served warm from the oven, but many will keep, tightly wrapped, in the refrigerator for up to 4 days. This chapter is primarily for meat eaters, but a few fish dishes and recipes for vegetarians are included.
Slowly cooked and rich with flavor, roasts, braises, and stews remind us to spend time with people we love.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This *Roasts, Braises, And Stews recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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