Today our assignment is about quick and long BRAISING. In this class we get to choose our ingredients as long as they are braised. Oh, and it’s got to be vegetables. So to start, I am going to use this recipe that I actually have made before and as I’m not a big radicchio or red cabbage or purple cabbage fan, found it amazingly delicious. So it doesn’t bother me to make it again and get graded on it this time.
So for the quick braise assignment, I will do mushrooms. Quick braising, I learned is done for tender vegetables such as mushrooms, peas, spinach, corn.