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Duck Ragout with Creamy Polenta #WinePW

January 14, 2017 By palatablepastime in Alcoholic, Bacon, Carrots, Celery, Cooking Method, Corn Grits, Corn masa/ corn flour/ corn meal, Course, Cuisine, Dairy, Duck, European, French, Grains, Main Dish, Main Ingredients, Meats, Milk & Cream, Mushrooms, Onions, Pork, Poultry, Side Dish, Soups, Stews & Chili, Sour Cream, Stew, Stovetop, Wine Tags: #WinePW, bacon, braised, Chateau de Segries, cheese, corn, corn meal, French, herbs., Lirac, main dish, polenta, poultry, Ragout, Rhone, stew, stewed, wine, wine pairing 14 Comments

Duck ragout, or thick French stew similar to coq au vin.

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Swiss Steak #SundaySupper

January 8, 2017 By palatablepastime in Beef, Cooking Method, Course, Cuisine, Main Dish, Main Ingredients, Meats, Onions, Peppers or Chillies, Steak, Stovetop, Tomatoes, United States Tags: beef, braised, green tomatoes, homestyle, lean beef, mashed potatoes, peppers, retro, round, steak, stovetop, sundaysupper, Swiss steak 7 Comments

Lean beef gets all the love in this classic retro homestyle meal.

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Braised Lentils with Italian Sausage

December 30, 2016 By palatablepastime in Course, Cuisine, European, Italian, Lentils, Main Dish, Main Ingredients, Meats, Pork, Sausage, Stovetop Tags: braised, French, holiday, Italian, Lentils, lucky, main dish, new year, puy, salciccia, sausage, sweet italian Leave a comment

Italian style lentils for the New year with wine braised sweet sausage.

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Red Cabbage with Cranberry

December 21, 2016 By palatablepastime in Cabbage, Cooking Method, Course, Cranberries, Cuisine, European, Fruits, German, Main Ingredients, Side Dish, Stovetop, United States Tags: braised, cranberry, fruit, german, holiday, red cabbage, rotkohl, stove top, sweet and sour, vegetables Leave a comment

Braised rotkohl (red cabbage) with cranberry for the holidays.

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Japanese Soy-Balsamic Braised Chicken

March 25, 2016 By palatablepastime in Chicken, Cooking Method, Course, Cuisine, Cut-up/Bone-In, Japanese, Main Dish, Main Ingredients, Meats, Poultry, Stovetop Tags: Asian, bone-in, braised, chicken, easy, economical, jan s, jan sessions, japanese mum's, legs, poultry 2 Comments

Traditional Japanese home cooking with soy and balsamic braised chicken.

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Rotkohl – German Red Cabbage

September 22, 2015 By palatablepastime in Bacon, Cabbage, Cooking Method, Course, Cuisine, European, German, Main Ingredients, Meats, Onions, Pork, Side Dish, Stovetop, United States Tags: autumn, braised, cabbage, german, oktoberfest, red, rotkohl, sweet and sour 2 Comments

Braised sweet and sour red cabbage is a perfect side dish in Autumn.

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Braised Red Cabbage with Mushrooms and Figs

August 14, 2014 By palatablepastime in Cabbage, Cooking Method, Course, Cuisine, European, Figs, French, Fruits, German, Main Ingredients, Mushrooms, Side Dish, Stovetop Tags: autumn, braised, figs, mushrooms, port, red cabbage, side dish, vegetables, wine Leave a comment

Figs and mushrooms offer depth of flavor and interest in this first of the season autumn cabbage dish.

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