by Robyn Folmar
The penultimate (look it up) cooking class at 3015 Trinity Groves focused on braising and poaching, but Chef Mike threw in some pasta marinara, wine poached pears and classic crème anglaise to keep us dependent on him. The menu was all over the map, but the variety was nice and once again, we answered some existential questions like how to cook a meat-clump like a London broil. Answer: braise that beast!
Follow Robyn’s previous classes: Week One, Week Two, Week Three and Week Four
Bottles and bottles of cheap red wine were emptied, and not from paper sacks into my belly. Basically, the beef ribs were browned in the skillet to develop the flavors, then they were showered with wine and unceremoniously shoved into the oven. Presto, a rich n’ beefy main course without any drama. Chef Sharon Van Meter joined us and explained that with braising you take a tough cut of beef and slowly disintegrate the interior fat to produce a tender bite. With this in mind, you can have a rich main course without having to bankrupt yourself buying a bone-in ribeye. Continue reading
