This was absolutely delicious, although what with cooking the potatoes twice and letting them cool down each time it took quite a bit of time. The editor's son in me couldn't help but notice that the video has you throwing shallots into the dressing, but the written-out recipe doesn't use them at all. I used about 2 tablespoons of diced shallots, and certainly had no complaints.
Made this as written, and it was good, but lacking something - turkey breast really isn't that flavorful. I decided to try remaking it, but starting by browning some bacon and using the fat instead of olive oil. Cut to three weeks later, when I still had enough leftover turkey breast in the freezer to make this again. Completely forgot about the bacon idea, but I stirred in two anchovy filets to add umami, Italian-style. Absolutely mandatory - the sauce was more savory, the peppers were sweeter, and the cheese had more tang. Also mandatory, in both versions: the dollop of sour cream. This is such a savory dish that the cooling, tart little zing that sour cream gives really completes the dish. Not optional at all.
Very good; I wouldn't object to them being a little moister, but you'd definitely be edging into muffin territory at that point. Reserving a third of the berries and dropping them in over the top about 10 or 20 minutes into the cooking is a great way to balance out all the ones that fall to the bottom.
This is good, but I have to admit I was expecting something a little more offbeat, given the massive amount of shallots and the presence of cinnamon, cloves, and allspice. When I made it, the spices all blended into the dish and were fairly muted, and after 2 hours of braising the shallots dissolved. If I make it again, I'll probably braise the shallots separately, the way Julia Child does with Bourguignonne or Coq au Vin, and add them in at the end.
This is fantastic! The MVP ingredient is the sausage (kielbasa), which adds tons of flavor. But the secret is also the braised cabbage and sauerkraut, which adds tartness and sweetness that cuts through the richness of the beef, pork, and sausage.You could also say, though, that the secret is that it tastes way better than it looks - it looks a little bit like a compost heap, a brown vegetal meat slop. Pro tip: it's a little more interesting looking if you use red cabbage (not pictured - the photo is the first time I made it, when I just used green cabbage).
Fantastic; even better than expected. The anchovy syrup that forms the base of the braise is kind of a proto-Worcestershire sauce, and while it's a noticeable smell initially by the time you're an hour into the braise all you're smelling is lamb, boosted. Like Chef John says, it just amplifies the flavor of the lamb.The radishes take on the flavor of the braise, but also have their own sweetness and almost-tartness; the lamb's amazing, but the radishes are kind of slightly-more-amazing in their unexpectedness.I wound up braising for over three hours, and as a consequence the meat started to disintegrate. But it was still crazy tender, unlike the slow-cooked dishes I've made where the meat paradoxically gets a little hard and dry, even though it's floating in its own juices. Probably owing at least in part to the fat content - I wound up skimming about a half-cup of fat off the top, and I'm someone who's not fat-averse.
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