Home Posts tagged 'cooking'

Posts Tagged ‘cooking’


Chili

Chop, Sear, Braise: The Three Steps to a Happy Belly

Colder weather means hunkering down over hearty meals that warm you through and through, coming together over cozy family meals. Winter is a terrific time to take advantage of value butcher cuts, that through the miraculous process of slow cooking transform normally tough portions of meat into luscious, tender, soul satisfying meals.  Nothing is more comforting than a braised lamb shank over a pile of creamy polenta dripping with a hearty, slightly sweet, umami-rich red wine jus – not to mention incredibly easy to prepare.

amazingbraising01_verticalAll month long we will be featuring BN Ranch Lamb Shanks for only $6.99 per pound (normally $9.99). This excellent winter cut comes from California lamb that is 100% grass-fed on the abundant grasses of the Sacramento Delta.  This is the perfect opportunity to experience the clean, mild flavor of grass-fed lamb.  It is cleaner and leaner than its much cheaper, commodity counterpart grain-finished lamb, that tends to be much larger and fattier.

Braising is one of the most foolproof cooking methods around: it’s a quick and simple three step process where our friend the oven and its pal time do all the work. With a little planning, you can get all your prep work done in about 30 minutes and spend the next 2 and half hour doing whatever you’d like while the magical cooking process does its thang.

We’ve partnered with one of our favorite local producers, Dario Barbone of Baia Pasta, on a recipe that is the epitome of easy weeknight meals that will knock the socks off your tastebuds. This simple Braised Lamb Shank Ragu is the perfect weeknight recipe: one dish that can be served for a week’s worth of meals: over pasta or rice, with polenta, over roasted squash, layered with cheese and eggplant and baked, over zoodles for a paleo “pasta”, with quinoa for a supergrain boost…the possibilities are endless!


Christine Mathias

Resolve to Eat Good Food This Year!

eat-good-food-coverAs the new year begins and we all decide how we want to improve ourselves or our lives, let’s consider the ritual of cooking. Food forms deep bonds, and making food for our family and friends with our own hands is a special kind of sharing; it’s a sharing of love, nourishment, and inspiration. Let’s all re-dedicate ourselves to the creation of simple, tasty, homemade food made with ingredients that are specialdelicious, local, and responsibly grown or made. Bi-Rite is here to help you make it happen! Following are six outstanding seasonal dishes from Eat Good Food, our go-to book written by Bi-Rite Family of Businesses Founder Sam Mogannam, that will motivate you to cook from the heart. Our Buyers each selected their favorite seasonal recipes, and to round out your meal, our Wine Buyer hand-picked a perfect wine to pair with each dish. Pick up copies of the recipes along with everything you need to create them at home. Happy New Year, happy cooking, and happy eating!

Our Meat Buyer, Chili, recommends:

  • Beef Stew with Peppers & Ale
    Wine pairing: Chateau Les Roches de Ferrand Fronsac Bordeaux, France 2007
  • Sumac-Roasted Chicken Du Monde
    Wine Pairing: Martincic Cvicek, Slovenia 2013    *give this wine a chill

Our Produce Buyer, Simon, recommends:

  • Fennel, Blood Orange & Avocado Salad
    Wine Pairing: Tatomer Gruner Veltliner Paragon, Santa Barbara 2013
  • Pan-Seared Broccolini 
    Wine Pairing: Farella Sauvignon Blanc Coombsville, Napa 2013

Our Grocery Buyer, Raph, recommends:

  • Bi-Rite Vinaigrette
  • Spaghetti with Tuna, Capers & Chile Flakes
    (Cheese Buyer Jon suggests topping it off with Fulvi Pecorino Romano!)
    Wine pairing: La Staffa Verdicchio dei Castelli di Jesi Classico, Italy 2013

Our Cheese Buyer, Jon, recommends:

  • Grilled Manchego & Serrano Ham Sandwich with Membrillo
    Wine pairing: Luberri Orlegi Rioja, Spain 2013

BiRiteRecipeBeefStew

SumacChicken

FennelSalad

Broccolini

Spaghetti

Vinaigrette

ManchegoSandwich