Recipe from: All About Braising (By Molly Stevens)
I would assume a variety of content is critical to have an awesome blog and increase readership especially when you are starting out. So, obviously, I was planning to post something else this week as I knew I shouldn’t keep cooking chickpeas and fish even though it’s not that far from the reality. But then I went to grocery shopping and found thick, red, perfectly-sized sashimi grade ahi tuna steaks (on sale!) so I had to drop everything and buy them to make this dish because that’s what I do now if I come across a good-looking tuna steak. This is such a recipe. It’s a game changer.
It comes from All About Braising, an award winning cookbook by Molly Stevens. I ordered it when I got my first set of Le Creuset simply because I just wanted to make sure I get most out of those heavy pots as they were quite an investment. Soon the book arrived – And it completely floored me with my economically-motivated intentions by opening up a whole new world of cooking possibilities.
Not only is it a collection of great recipes, some of which I can no longer live without, but also her precision and accuracy in describing both principles of the technique as well as subtle details of each steps are MIND-BLOWING. You are guaranteed to be successful if you do exactly what she tells you to do. I do just that, and let myself indulge in a fantasy of being a domestic diva as I take out my prized Le Creuset from the oven and witness complete transformation of what’s inside from assortment of ingredients to an amazing meal. I might even throw an apron on. All that while I am developing some serious muscle. Fantastic. Continue reading