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Fennel Seed-Salt Rub

Fennel Seed-Salt Rub

Makes about 1/4 cup Servings


  • 2 teaspoons whole black peppercorns
  • 1 1/2 tablespoons kosher salt
  • 2 large pinches cayenne pepper

Recipe Preparation

  • Toast fennel seeds in a small heavy dry skillet over medium heat, shaking skillet often, until fragrant, 1-2 minutes. Let cool. Finely grind fennel seeds and whole black peppercorns in a spice mill; transfer to a small bowl. Stir in kosher salt and cayenne pepper. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Melissa Hamilton, Christopher Hirsheimer

Nutritional Content

1 teaspoon per serving, 1 serving contains: Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 720Reviews Section

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Grilled Salmon with Fennel Spice Rub

Featured by Lioco in the Pinot Noir Wine Club.


Enjoy this delicious dish with your favorite Pinot Noir from your wine club shipment. Cheers!

Yield: 2
Prep Time: 10 Minutes
Cook Time: 10 Minutes


• 1 Tablespoon fennel seeds
• 1 1/2 Tablespoons natural sea salt
• 1 Tablespoon coarsely ground pepper
• 6 (6-8 ounce) Salmon fillets or steaks
• Olive oil

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Crack and grind the fennel seed in a mortar and pestle or spice grinder. Combine the fennel seed, salt and pepper. This amount is plenty for an entire salmon. If you wish, prepare extra spice mix and keep it on hand for another time. It's great on fish or poultry. Prepare a charcoal or gas grill. If using a charcoal grill, cover the barbecue after the coals are ready so the grill grate will heat up. The grate needs to be very hot or else the salmon will stick. Brush the salmon with a bit of olive oil, then rub the fennel spice mixture onto the fish. Grill for 7 to 10 minutes per inch of thickness measured at its thickest point). Remove fish from the grill and let rest for a few minutes before serving.

Recipe sourced by Lioco

The Pinot Noirs listed below are award-winning selections from our various Wine Clubs. These are wines made by some of the finest California, Washington and Oregon winemakers and renowned international wineries. Sit back, relax and enjoy the recipe above paired with one of the many fantastic bottles of Pinot Noir selected for our Wine of the Month Club members!

Fennel Seed-Salt Rub - Recipes

Do you love lamb? Or do you find the meat too gamey? I belong to the first camp. I have always loved lamb.

Go for the Lamb

Back home in Malaysia, when I was growing up, my dad would throw a party once a year for all the employees under him (he was GM of a big company at that time) at our house. It was mostly catered and one of the memories I have of this time involve the caterers bringing a whole lamb on a spit to roast in our garden. So every year, I got to feast on roast lamb. It was the best!

Of course we ate lamb at other times. I remember having lamb chops every so often with my uncle and cousins (and always with mint jelly) and that was also such a special treat. I can understand why the smell can be off-putting to some people, but for me, it’s a wonderful meat and anytime, I’m presented with a choice of lamb or any other meat, you can betcha I’m going to go for the lamb.

And if you don’t like the taste of lamb, do as Jeffrey Steingarten did (not on lamb but other things he didn’t like)–eat it at least 8-10 times before giving up on it and then get back to me! It’s too delicious to wrinkle your nose at before giving it a true chance.

Our Go-To Roast Lamb Recipe

This particular roasted lamb is really easy to do. As a matter of fact, we had guests over the other day and it’s easy enough that you could do this for a weekday dinner (rather special for a weekday dinner but that doesn’t have to stop you). The only thing you need to do is prepare and marinate this one day ahead. Then it’s in the oven for the rest of the time. So much easier than a stir-fry!

Believe it or not, this recipe comes from “Cooking in Style the Costco Way“. Yup, the Costco cookbook! I would never have found it if not for a friend who made it for a potluck and then told me about it. I’ve made it three times since I got it and even though there are other roast lamb recipes I want to try out there, this one is so delicious that I always end up going back to it.

Try it and tell me if you agree with me on how absolutely fabulous it is.

Roast Leg of Lamb with Fennel and Orange Rub

Finely minced zest of 2 oranges
2 Tbsp toasted fennel seed, ground
1 Tbsp kosher salt
1 1/2 tsp cracked black pepper (I just grind it along with the fennel)
1 Tbsp Dijon mustard
2 Tbsp minced fresh rosemary (about 6-8 sprigs’ worth)
2 tsp minced fresh garlic (about 4 medium cloves and you might get more but you know me, more is always good!)
1/4 cup extra-virgin olive oil
5 lbs boneless, trimmed Australian leg of lamb

Marinade Ingredients for Roast Lamb

1. To prepare the rub, place the grated orange zest, fennel seed, salt, pepper, mustard, rosemary, garlic and olive oil in a small bowl and mix together well.
2. Rub 1/3 of the rub mixture over the inside surfaces of the leg. Tie the roast together with 3 pieces of string. Rub remainder of rub all over the outside of the roast.

3. Place a roasting rack in a shallow roasting pan or sided baking sheet. Marinate, covered and refrigerated, for at least 1 hour, or up to overnight (I find that overnight is best but make sure to take the roast out of the fridge at least 30 minutes to an hour before baking).
4. When ready to roast, preheat oven to 450 F.
5. Roast lamb for 15 minutes, then turn oven temperature down to 325F. Continue roasting for about 1 hour, or until internal temperature is 135-140F (med-rare).
6. Let the lamb rest for 5-10 minutes before serving. To serve, remove string and cut against the grain in thin slices. Makes 8-10 servings.

Fennel & How to Use It

On the whole, the foods that restaurants deliver to the consumer use basically the same ingredients that a home cook would use. There is, however, a short list of ingredients that are commonly used in commercial kitchens that are underused by home cooks.

If you ask Anthony Bourdain, one of those ingredients is shallots. And if you ask me, another of those ingredients is fennel. Fennel is one of the most underutilized vegetables I can think of, and it also happens to be one of my favorites.

You’ll find it in many of my recipes including:

What is Fennel?

Fennel is a plant whose leaves look very much like dill thin, waving frondy filaments of bright green. Not only are the leaves edible, but so are the seeds, bulbs and even the pollen.

If you have never tried fennel, let me see if I can describe the flavor to you. Fennel bulb, which looks kind of like a cross between an onion and the base of a bunch of celery, has a sweet, perfumy, anise-like flavor.

Rather than making food taste like licorice, though, fennel imparts a light, bright spring-like quality to foods. Plus, fennel is good for you. It contains Vitamins A and C, as well as potassium and calcium.

How Can Fennel Be Used at Home

When raw, the texture of fennel is cold and crisp. Take advantage of the refreshing crispness by thinly slicing the bulb into salads or slaws.

When caramelized, fennel tastes almost like licorice candy, and it acts as a wonderful flavor base as part of a mire poix, lending dishes an “I can’t quite figure out what that flavor is, but man is it good quality! Fennel is also very tasty on its own, sautéed or even grilled.

Fennel leaves can be chopped up and used to flavor any number of dishes, either hot or cold, much like you would use any other culinary herb. Use it in dishes that also feature citrus, or in any dish that reminds you of spring.

Of course, fennel fronds also make a beautiful, feathery garnish for dishes containing fennel.

Fennel seeds are one of the primary spices in Italian sausage, and they are also used frequently in Indian and Middle Eastern cuisine.

Fennel pollen is one of those ingredients that is almost exclusively used in fine dining kitchens. (I’m not even sure where you would find it.) It has a very concentrated, musky-anise aroma and flavor.

A little goes a long way, but if you are a fan of fennel and can get your hands on some, mix some into a cream sauce or use it as part of a dry spice rub.

I really hope I am conveying how wonderful fennel is as an ingredient. If you already love it, here are some ideas for new ways to enjoy it. If you’ve not tried it yet, please give it a try.

If you do not like licorice, you might not want fennel to play a starring role on your dinner plate, but do consider using it to build background flavor in a stew or a braise. I think you’ll be pleasantly surprised.

American Roadtrip BBQ Rub Tube

Shortlisted for Gift of The Year 2020

American Roadtrip BBQ Rub Tube

American inspired barbecue rubs and marinades for outdoor and indoor grilling. Explore the tastes of the Southern States and the Deep South with these five BBQ rubs including our brand new Charcoal BBQ Rub.

Gift Tube contains five x 50g BBQ Rubs

South Carolina BBQ Rub 50g – South Carolina

Louisiana Cajun BBQ Rub 50g – Louisiana

Pitmaster BBQ Rub 50g – Kansas (2 Star Great Taste Award Winner 2017)

Charcoal BBQ Rub 50g – Texas

Smokey Chipotle BBQ Rub 50g – New Mexico (1 Star Great Taste Award Winner 2016)


Shortlisted for Gift of The Year 2020

American Roadtrip BBQ Rub Tube

American inspired barbecue rubs and marinades for outdoor and indoor grilling. Explore the tastes of the Southern States and the Deep South with these five BBQ rubs.

Gift Tube contains five x 50g BBQ Rubs

South Carolina BBQ Rub 50g – South Carolina

Louisiana Cajun BBQ Rub 50g – Louisiana

Pitmaster BBQ Rub 50g – Kansas (2 Star Great Taste Award Winner 2017)

Charcoal BBQ Rub 50g – Texas

Smokey Chipotle BBQ Rub 50g – New Mexico (1 Star Great Taste Award Winner 2016)

Directions Pat the ‘rub’ onto your chosen meat prior to cooking. Either leave to marinate or cook straight away. Ideal for barbecuing, slow cooking and oven roasting. Approx. serving per person 5-10g. Suitable for vegetarians.

Our rubs/seasonings are very versatile and are great for flavouring a variety of dishes cooked indoors and out.

South Carolina BBQ Rub

Ingredients: Mustard, brown sugar, mustard seed, salt, tomato, chipotle chilli, smoked paprika, paprika, chilli flakes, coriander, cumin, ginger, fennel, garlic, pepper, citric acid, Mexican oregano.

Nutrition: Typical values per 100g Energy 937kJ/224Kcal, Fat 11g (of which saturates 0.8g), Carbohydrate 32g (of which sugars 26g), Fibre 1g, Protein 12g, Salt 17g.

Louisiana Cajun BBQ Rub

Ingredients: Salt, paprika, garlic, chilli flakes, onion, cayenne, pepper, smoked paprika, Mexican oregano, thyme, coriander, cumin.

Nutrition: Typical values per 100g Energy 670kJ/160Kcal, Fat 5.8g (of which saturates 0.9g), Carbohydrate 32g (of which sugars 11g), Fibre 1g, Protein 10g, Salt 20g.

Pitmaster BBQ Rub

Ingredients: Brown sugar, salt, smoked paprika, paprika, celery salt, hickory (natural smoke flavouring, rusk (wheat)), ancho chilli, onion, mustard, cumin, coriander, garlic, chilli powder, Mexican oregano.

Nutrition: Typical values per 100g Energy 865kJ/207Kcal, Fat 7.0g (of which saturates 0.9g), Carbohydrate 42g (of which sugars 28g), Fibre 1g, Protein 8.3g, Salt 20g.

Charcoal BBQ Rub

Ingredients: Brown sugar, salt, smoked paprika, garlic, chipotle, hickory (natural smoke flavouring, rusk (wheat)), paprika, cumin, coriander, lemon pepper (cracked black pepper, lemon, turmeric), onion, citric acid, activated charcoal (from coconut husks) (3%), Mexican oregano.

Nutrition: Typical values per 100g Energy 618kJ/147Kcal, Fat 5.3g (of which saturates 0.7g), Carbohydrate 32g (of which sugars 29g), Fibre 10g, Protein 7.7g, Salt 20g.

Smokey Chipotle BBQ Rub

Ingredients: Brown sugar, salt, mustard, chipotle (8%), smoked paprika, paprika, chilli flakes, coriander, cumin, ginger, fennel, garlic, pepper, Mexican oregano.

Nutrition: Typical values per 100g Energy 647kJ/154Kcal, Fat 6.9g (of which saturates 0.8g), Carbohydrate 32g (of which sugars 29g), Fibre 1g, Protein 8.2g, Salt 20g.

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.

List 10 Ingredients Use As Celery Salt Substitute

Working on a recipe like a Bloody Mary cocktail without celery salt is a painful experience. Therefore, let’s find out the celery salt alternative in the list below!

Diy Celery Salt

Celery salt is a great spice giving your savory dishes a distinct flavor. So, if you’re looking for a substitute for the store-bought celery salt, why not make your own celery salt recipe? This recipe will show you how to make celery salt from celery seed. Although it might take a longer time to prepare ingredients, the result will be flawless without costing too much money.

Celery salt Ingredients:

  • Three tablespoons of celery seed
  • Six tablespoons of table salt
  • Half teaspoon white rice grains.

How to make celery salt?

  1. Use a grinder and start grinding the celery seeds to a finely ground stage.
  2. Then pour in the salt in the mix and grind for 10 seconds more.
  3. Once you’re done with the mixture, you need to use a glass container to store the celery salt. Use the uncooked rice to remove moisture and clumps while storing celery salt by placing them at the bottom of the container.
  4. Then, pour the celery salt mix inside the container and close the lid tightly.
  5. Store it in a cool and dark place to enjoy the salt for a long time!

Dehydrate Celery

A brilliant celery salt substitution way is using dehydrated celery. You won’t be able to find a small difference in flavor with the store-bought celery salt. The dehydration method has been a great way to retain the nutrient and prolong the ingredient’s shelf life. Therefore, you can use celery salt for a longer time with the hydration version.

The dehydrated celery also has a beautiful, distinctive celery taste and has a high sodium level (20%), making it an ideal flavor enhancer for your soups and stews. So, how much celery salt equals one stalk?

Normally, we would use one stalk of celery when the recipe asks for 1/4 tablespoon of celery salt.

Celery Flakes

Another celery salt substitute that is similar to dehydrated celery is celery flakes. Unlike dehydrated celery, you can find celery flakes in most of the markets. Besides, celery flakes are basically dehydrated fresh celery.

This ingredient retains many savory and intense flavors compared to fresh celery, making it a great substitute for celery salt. Many people use this item to add an umami flavor to many simple and bland dishes such as sausage making, stews, and soups.

Dill With Salt

If you’ve run out of celery seed for your homemade recipe, you can find dill seed, a great celery salt replacement for this job. Moreover, this ingredient comes from the same family with celery, making it an effective ingredient in the list.

Because they belong to the same family, dill seeds inherit the aromatic and savory flavor, which is similar to the taste of celery. You can easily mix the ground dill seeds with some table salt with the same ratio when using celery salt.

Typically, dill salt can be used for rubbing on barbecue meat, sprinkling on potato salad, and mixing with the salad dressing.

Celery Seed

Celery salt packages are made of celery, so that you might wonder can I substitute celery seed for celery salt?

The answer is YES. But how can you substitute celery seed for celery salt then? Specifically, the difference between celery seed and celery salt mostly lies in the texture of these ingredients. One is smooth, and the other is grainy. Apart from that, their flavor is pretty similar.

It is easy to grind these celery seeds to a finely ground texture that replicates the celery powder. Hence, you only need to combine the celery seed mixture with table salt at a ratio of 1: 2 to give you a savory and celery flavor.

Nigella Seed

Another type of seed that can be a potential healthy substitute for celery salt is Nigella seed. This seed is famous for many of its health benefits, like reducing inflammation or lowering blood pressure.

This seed may be slightly nuttier than celery seed regarding the flavor. However, when you mix it with the salt, it will still be a great flavor enhancer for your stew and soups.

Fennel Seed

Fennel seed is another great substitute for the celery salt recipe, as they have a similar shape to cumin seeds with a green cover. This seed has a warm and savory flavor that perfectly fits any soup, meat, and stew dishes. Because of their versatile taste, fennel seed salt can also be used to replace this celery salt.

Some specific recipes might not be effective to use fennel salt like Bloody Mary as they need to be spicy and salty. To be more specific, the warm taste of fennel salt might change the effect tremendously.

Onion Salt

Savory and flavored salts are no longer unfamiliar to American-style dishes. One of our most popular spices is onion salt, and this salt serves the same purpose as celery salt: enhancing the flavor of your dishes.

A combination of salt, an anti-caking agent, and onion powder makes the distinctive flavor of onion salt. They have a mix of spice, savory, and sweetness which is perfect for many celery salts required recipes.

Thus, people use this ingredient in many recipes such as soups, stews, and spreads on slices of bread and meats. You can easily find onion salt in any store at an affordable price.

Garlic Salt

Garlic salt is a flexible spice that can be used in many dishes, including celery salt-based recipes. With a good amount of savory salt and garlic, it is a great celery salt substitute.

Besides the flavor, its white color and smooth consistency make it a great spice to sprinkle on top of popcorn or rub on the barbecue meat. In addition, you can basically replace all kinds of salt with garlic salt in eggs, sandwiches, baked potatoes, or steam vegetables.

Leek Salt

Leek salt is made of dehydrated leek and table salt. The leak comes from the same onion and garlic family, making it a practical substitute for celery salt.

Fresh leeks produce a grassy and sweet flavor that is stronger than shallots or onions. Hence, this helps leek salt to add intense flavor complexity to your bland dishes. You can even use it as an onion powder replacement as well!

This versatile spice can be added in soups, stews, or other spices mix to create a unique combination. Additionally, some people even utilize its mild flavor for green smoothies.

Apple tart with apple crumble ice cream

From Maggie Beer Maggie Beer by Maggie Beer

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Pies, tarts & pastries Ice cream & frozen desserts Dessert Spring Winter
  • Ingredients: butter caster sugar eggs brandy almond meal green-skinned apples apricot jam verjuice apple crumble ice cream

Sausage & fennel seed slices

Put the skinned sausages in a bowl and squish together with your hands, then divide into two balls. Place one ball of sausagemeat onto a long piece of cling film. Roll into a cylinder approx 30cm long. Wrap tightly in the cling film and place on a plate or tray in the fridge. Repeat with the other ball of sausagemeat.

Heat oven to 200C/180C fan/gas 6. Lay the pastry out on your work surface and cut it into four equal strips lengthways. Roll two of the strips out a little more with a rolling pin so that they are 40cm long and 10cm wide. Unwrap the sausagemeat, place each one in the middle of a rolled-out pastry length and sprinkle each with half the fennel seeds. On either side of the meat, cut regular slits from the edge up to the meat – do this all the way round to create 2cm tabs. Fold over the ends. Starting at one end, bring up one tab from one side and drape it over the meat, then do the same with one from the opposite side. Repeat with the other strip of sausagemeat. Brush both with egg, then lift onto baking trays.

Cut each of the remaining strips of pastry into three strips lengthways and plait together. Lay the plait on top of the sausage pastries and brush with more egg.

Bake in the oven for 40 mins or until risen and golden brown. Remove from the oven, transfer to a large board and slice – or allow your guests to serve themselves. Can be served hot or cold.


Plait and prepare your sausage rolls the night before, then bake when you want to serve them. Or store the uncooked sausage rolls in the freezer and defrost overnight in the fridge before baking.

Cider-braised pork with fennel

There are few more alluring -- and satisfying -- dishes than braises, especially now that there’s a little chill in the air. Inevitably, they’re fork-tender and flavorful, glossy with rich, aromatic sauces of stock and wine. That’s why it’s hard to resist the braised veal cheeks at Maple Drive, the pork shanks at Jar or the short ribs at Melisse. Or osso buco anywhere.

Chefs will have you believe that braising is a technique that requires years of practice, but the truth is, anyone who can brown a piece of meat and add some liquid can make a great braise.

We’re not talking Grandma’s pot roast. Once you understand a few simple principles it’s easy to create braises as elegant and flavorful as those you find in great restaurants.

As a technique, braising couldn’t be simpler. You just brown whatever it is you’re going to braise (in oil or butter), add liquids -- wine, stock or even cider or Armagnac -- cover, and cook slowly until it’s tender. Add aromatics to the liquid -- onion, carrots, herbs, spices -- and the flavors will suffuse whatever you’re braising. The simmering can happen on top of the stove or in the oven. The bonus? The marvelous aromas that fill the house as a veal shank or pork shoulder roast simmers slowly throughout a lazy afternoon.

The secret to achieving superlative braised meat dishes is twofold.

First, make sure to brown the meat really well. Use olive oil or butter, depending on the flavor you’re looking for -- or a combination, if you want the old-world richness of butter and the flavor of olive oil. Use a heavy pan, but preferably not a nonstick one so you can deglaze the pan and release all the caramelized flavor that was cooked into the braising liquid, which will become the sauce.

Second, use flavorful liquids to braise. Red or white wine and homemade stocks ensure delicious results. And don’t be afraid to raid the liquor cabinet: Vermouth, Armagnac, Cognac, Calvados -- all these can add elegance and depth of flavor to a braise.

The word “braise” comes from the French word for glowing embers. Once upon a time, braziers -- heavy, round pots with heavy lids -- were used to cook meat and vegetables slowly while suspended over coals with a small amount of liquid inside. The pots were tightly covered so the moisture -- and all the flavor -- stayed trapped inside. On top of the lid was a depression on which more hot coals could be placed, allowing the braise to cook slowly from above and below. In those days, braziers were used in place of ovens, which most people didn’t own, but braising in an oven has much the same effect.

Braising is forgiving. You can easily overcook a lamb chop, but when you braise, you can’t really make any mistakes. You could braise a shoe in veal stock and red wine and that would probably taste good. Although the process takes a couple of hours, it’s not at all labor-intensive: Once the pot is simmering on top of the stove or in the oven, the braise cooks itself.

As the braising progresses, the flavors of the meat, seasonings and aromatic vegetables infuse the cooking liquid, which can then easily be turned into a sauce. Fennel seeds, garlic and sliced fresh fennel work gorgeously with pork thyme or rosemary are naturals with lamb. Adding tomato to just about any meat takes a sauce into a different dimension. Bay leaves, mirepoix (diced onion, carrot and celery), dried fruit -- the possibilities are endless.

Making the sauce can be as simple as skimming the fat from the braising liquid, then reducing it a little (as with our cider-braised pork with fennel). Or, if it wants body, you might whisk in a little beurre manie, a bit of flour blended into softened butter with a fork. Flouring the meat before browning it achieves a similar effect, though sometimes it’s nice to brown meat without flouring it.

Braising is ideal for do-ahead cooking -- in fact, most braises are even better the next day. They’re the perfect thing to make on a weekend, when you can take your time and bask in the aromas. The next day (or a couple of days later) the flavors will have deepened, and you can breeze in after a long work day, lift off any solidified fat, reheat the dish and enjoy an amazing, warming dinner.

But last-minute types shouldn’t ignore the technique it’s a great -- and quick -- way to add a measure of glamour to winter vegetables such as kale, cauliflower, celery hearts or bok choy. You can even quickly braise fish or shellfish.

Many different meats respond well to braising. You can use a large cut such as a bottom round roast for the classic boeuf a la mode (OK, it’s a forgotten classic). For this dish, the beef is larded, then marinated in wine, garlic, onions and herbs, then braised. Or you can braise small pieces, as in stew meat. Or try something in-between: lamb or veal shanks or cut-up chicken or duck.

Where larger cuts of meat are concerned, tough or fatty ones work best. The fat in the meat is a natural baster in the long, slow cooking process that tenderizes tough cuts and melds all the flavors. For stew, using meat with enough fat is essential for ensuring tenderness.

To braise meats, choose a covered, heavy pan that isn’t too much larger than whatever you’re braising that way you won’t need too much liquid and the flavors will concentrate. Dutch ovens work well.

Braising is the ideal treatment for lamb shanks, which are wonderfully rich, meaty and inexpensive they’re terrific braised in red wine. For our version, we chose Merlot, but Cabernet, Zinfandel or Syrah would work just as well. Chicken and beef broth are combined with the wine (though straight beef broth would be fine, too). Prunes macerated in Port deepen the flavor and, along with dried apricots, add a touch of faintly North African sweetness. The result is a meltingly tender, very rich dish with a beautiful, deep, dark sauce. Serve it with couscous or mashed turnips.

When preparing lamb shanks for braising, remove any tough silver skin from the outside of the shanks. Use the tip of a small knife to loosen and pull it off. Once the shanks are seasoned and coated with flour, brown them in oil. Try to get a good even browning over the shanks the browning will give the sauce a rich color and seal the juices in the meat.

Pork pot roasts are wonderful braised, and hard cider is a natural medium. Pork butt (actually part of the shoulder) has enough fat and flavor to yield very rich, tender, delicious slices of meat when prepared this way. We garnish them with sliced braised fennel and a little fleur de sel mixed with fennel seed.

Our osso buco is a fairly classic version of everyone’s favorite veal shank dish. Pancetta and cipollini (an onion-like bulb) are sauteed, along with colorful mirepoix, and added to the shanks braising in veal stock. (You can make your own veal stock, pick up a good frozen one at a well-stocked supermarket or even substitute a good chicken stock.) We’ve foregone the traditional garnish of gremolata -- chopped parsley, garlic and lemon zest -- in favor of serving it with parsley-flecked lemon risotto.

When preparing osso buco for braising, be sure to tie a string tightly around each veal shank to hold the meat on the bone as it cooks. When turning the veal, do so gently, so the precious marrow doesn’t fall out of the bone. You want it intact, so you can scoop it out with a spoon and savor every last bit.

If you want to break out of the rut of spartan lightly steamed vegetables, try braising them. One of our favorite sides to accompany Asian-style fish or pork dishes is braised baby bok choy. It couldn’t be simpler. Slice the bok choy in half lengthwise. Heat a little peanut or canola oil in a saute pan. Place the bok choy flat side down and let it sear till it’s just a little brown. Sear on the other side, add a little chicken stock and tamari, cover and simmer until just tender. A drizzle of toasted sesame oil -- or toasted sesame seeds -- finishes it.

For a light starter, braise whole trimmed leeks in nothing more than salted water -- these don’t even need to be browned first -- then dress them in a simple vinaigrette, add a drizzle of crushed pink peppercorns, and serve them at room temperature.

Celery hearts completely change character when braised. Quarter and trim the hearts, brown them in a little butter or olive oil, add chicken stock, maybe a little white wine and a branch of thyme and simmer, uncovered, about 25 minutes, until the liquid is almost gone. They’ll be nicely glazed.

You may never settle for raw celery sticks again.

Browning the meat before braising creates a golden-brown crust that seals in the flavor. Season and flour the meat, then cook it in oil or butter over medium heat, turning it to brown evenly on all sides. To deglaze the pan, turn the heat to high and pour in a small amount of wine or stock. Stir to loosen all the small bits of caramelized meat that have stuck to the pan. Then add braising liquid and meat.

Watch the video: Τρίψιμο και γυαλισμα παλαιου μωσαϊκου Sanding and polishing an old mosaic (November 2021).