Back on the Braisy Chain

November 9, 2007

A few weeks back, I tagged a few of my fellow bloggers and asked them to share their favorite braises. Some, in turn, tagged others and thus a Braisy Chain was born.

Here’s what’s simmering so far:

Wine Braised Duck with Chestnuts and Polenta

DuckAmanda, from Figs, Olives, Wine, concocted this gorgeous Wine Braised Duck with Chestnuts and Polenta. Could there be a dish more autumnal?

 

 


Braised Pork with Onions and Apples

Pork and applesKatie, from Thyme For Cooking, shared Braised Pork with Onions and Apples (along with a hilarious story about a bungled golf tournament victory).

 

 


Stracotto with Fennel Seeds and White Wine

StracottoKatie also tagged Ilva from Lucullian Delights, who posted a delectable looking Stracotto with Fennel Seeds and White Wine.

Thanks to Amanda, Katie and Ilva for playing!

 

 

 

Anyone else want to join the Braisy Chain?

My thought is that you can never have too many braises to choose from. So throughout the long, chilly nights of winter, I’ll be tracking who joins the Braisy Chain and doing a roundup here, on Swirling Notions, on the second and fourth Fridays of each month.

Here’s how to join:

1. Write a post with a recipe for your favorite braise (and a photo too, if you’re so inclined) and include Swirling Notions Braisy Chain somewhere in the text.

2. Link back to the person who tagged you, and a link back to this page on Swirling Notions.

3. Tag other bloggers to join the Braisy Chain.

I’m excited to see where this leads! Talk about keeping the home fires burning . . .

 

 

 

 

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