Slow Cooker Red Braised Country-style Pork Ribs

Red braising, a popular Chinese cooking technique adapted here for slow cooker, produces flavorful, fork tender pork ribs. Recipe below.

AH, IMPULSE PURCHASES! Not looking for country-style pork ribs at the grocery store recently, we came across some nice looking ones and bought them anyway. Then digging in the pantry, we came across not so much an impulse purchase as an over-purchase, a large bag of star anise. We do use star anise, just not in such impressive volumes. Looking for a way to use both, we came across a classic Chinese cooking technique that I know we’ve experienced when eating out, but never heard it named: red braising. Continue reading “Slow Cooker Red Braised Country-style Pork Ribs” →

Five top cheap cuts: budget-friendly, protein-rich meat choices

Lamb Shoulder Chop

FOR MANY HOME COOKS, MEAT TAKES THE BIGGEST BITE out of the food budget. And as many of us are trying to boost our protein intake these days, that can be a challenge. There are plenty of cheap cuts, though. Some require a little extra care to tenderize them—or acceptance of the fact that their extra fat is what makes them delicious as well as affordable—but all will reward you with big flavor while saving you money. Here are five cheap cuts we love. You’ll also find links to some recipes to make the most of them. Continue reading “Five top cheap cuts: budget-friendly, protein-rich meat choices” →

Tender, juicy, flavorful—Korean Style Pork Chops

A mix of marinade seasonings delivers big flavor and tender, juicy chops. Recipe below.

PORK CHOPS ARE GREAT AT ABSORBING FLAVORS, especially with a marinade. This recipe uses a mix of flavorings—fresh ginger, garlic, soy sauce, honey, gochujang (fermented red pepper paste), sesame oil and soy sauce—to create savory, slightly sweet, slightly spicy pork chops that are juicy and tender. Continue reading “Tender, juicy, flavorful—Korean Style Pork Chops” →

Daube Provençal, a light but hearty beef stew from the South of France

WINTER IS BEING ESPECIALLY WINTRY RIGHT NOW, and that has us thinking of stews. One we like a lot comes from Provence, in the south of France. Daube Provençal. Unlike the other classic French beef stew of the Burgundy region, Boeuf Bourgignon, made with mushrooms, bacon, pearl onions, carrots and a big-bodied red wine, Daube Provençal is made with white wine, orange zest, cloves and olives, giving it a distinctively brighter flavor. And it’s often served over egg noodles. Continue reading “Daube Provençal, a light but hearty beef stew from the South of France” →

Blending global flavors deliciously: Grilled Moroccan Flank Steak

Cumin, chili powder, cinnamon, turmeric, garlic and fresh ginger all add to the big, exotic flavor of this quickly grilled, tender steak.

CHECK MANY AMERICAN PANTRIES AND FRIDGES, and you’ll find ingredients from all over. That’s certainly the case here at Blue Kitchen. Apparently, it’s also true in Morocco. Continue reading “Blending global flavors deliciously: Grilled Moroccan Flank Steak” →

Beef stew from the South of France: Daube Provençal

White wine, orange zest, cloves and olives make Daube Provençal a brighter South-of-France take on Boeuf Bourgignon. Recipe below.

SAY TRADITIONAL FRENCH BEEF STEW and what usually springs to mind is Boeuf Bourgignon, the classic hearty, meaty stew of the Burgundy region, made with mushrooms, bacon, pearl onions, carrots and a big-bodied red wine, usually Burgundy. But the South of France has its own traditional stew, Daube Provençal, with a distinctively brighter flavor. Continue reading “Beef stew from the South of France: Daube Provençal” →

Beef Pot Roast with Beer and Juniper Berries

Flavorful beef chuck roast, braised with beer, juniper berries, onion, garlic, potatoes and carrots, is perfect comfort food on a chilly fall or winter evening.

CHUCK ROASTS ARE ONE OF OUR FAVORITE CUTS OF BEEF. Besides appealing to our thrifty side, inexpensive cuts like this are also some of the more flavorful ones, and their initial toughness disappears with long, slow oven braising/roasting. Most often when we roast a chuck roast, we use red wine. In this recipe, a lighter flavored beer makes the roast feel less heavy. And juniper berries, a key ingredient in gin, add a bracing light freshness that contrasts nicely with the inherent heaviness of the beef and root vegetables, giving it a wintry brightness. You’ll find the recipe—and links to some of our other favorite chuck roast recipes—here.

Nice and easy, like summer: Skillet Barbecue Pork Chops

Store-bought barbecue sauce and stovetop cooking make the summery taste of barbecue pork chops weeknight quick and easy. Recipe below.

SUMMER AND BARBECUED PORK CHOPS JUST GO TOGETHER. Unless, like us, you still haven’t gotten your grill out (patio redo delays), or you don’t/can’t grill where you live. These skillet barbecue pork chops give you delicious summery saucy flavor with the bonus of being truly weeknight quick. And the bonus bonus of leaving you with just a skillet to clean, not your grill. Continue reading “Nice and easy, like summer: Skillet Barbecue Pork Chops” →

An Umami-rich Classic Beef Hamburger

Adding fish sauce dials up the savory goodness in this simple classic hamburger recipe. Recipe below.

WE LOVE BURGERS. BIG, JUICY, BEEFY, CLASSIC HAMBURGERS. But somehow, we’ve never made them for the blog. I discovered that last weekend when we wanted to make burgers and could only find turkey and lamb burger recipes here. As I looked for recipes elsewhere, Marion mentioned reading something about dialing up the burger umami with an unexpected ingredient. Continue reading “An Umami-rich Classic Beef Hamburger” →

The dependable comforts of home: Pot Roast with Mustard

White wine and two French mustards give this meaty roast a surprisingly light finish. Recipe below.

OUR FRIEND RONNIE ANN SAYS POT ROASTS ARE “LIKE A WARM HUG FROM HOME.” We agree. So when we found chuck roast on sale recently, we snatched one right up. And looking for something new to do with a pot roast, we thought of one of the oldest culinary tricks up our sleeve: add mustard. Two mustards, actually. Continue reading “The dependable comforts of home: Pot Roast with Mustard” →