Project "Start Here" Chapter 4

Chapter 4. We are officially IN IT now.

It's too far in to call myself "new" to this experience, but nowhere near far enough to call myself a "pro."

This chapter is all about "Breaking Down" and "Getting Saucy" (Sohla's words). In other words, braising and stewing.

What is the difference, you may ask? I had no idea myself (remember, this experience is all about LEARNING).

Stewing is the full submersion of meat, vegetables, etc. in liquid. It usually involves smaller bits and bobs vs one big hunk of meat. Braising on the other hand IS that big hunk of meat (or veg), partially submerged in liquid.

Stewing = small pieces fully covered, braising = whole pieces partially covered.

It is a relatively simple and fool proof method of cooking, as long as you are somewhat mindful that there is enough liquid and that it's not being cooked too hot (or too low...just right is key!).

Sohla ensures you get plenty of practice with both cooking methods, as well. as plenty of experience with both veg and meat.

So, with that synopsis in mind, let's get to the recipes!

Chickpeas & Swiss Chard Stew

Pretty easy, straight forward start. Swiss Chard, Chickpeas, lots of flavor, all cooked low and slow in a delicious broth. I'm not the biggest chard fan, but I didn't mind it in this--tasted like any other green would basically.

Rating: 7/10, nothing crazy but reliable and tasty

Brothy Same Day Slow-Roast Whole Chicken

This was, admittedly, my first time EVER making a whole chicken, AND this was the first big meat dish of the book. Luckily, Sohla starts nice and easy. The chicken gets seasoned, you make a reliable and delicious "braising broth," and then you cook until it comes to temp! The only set back--the chicken took MUCH longer than Sohla specified--like, over an hour. This is likely because my chicken was larger than she recommended and my oven is admittedly wonky. No biggie--just good to note for next time so that I don't end up eating. at 10pm:).

Rating: 8/10

Braised Eggplant with Parm Vibes

Braised Zucchini Parm

Now I am not a big eggplant fan...unless it is eggplant parm. And while this was not quite eggplant parm, it was a fun riff on the classic. Slices of eggplant get a lovely golden-brown sear on both sides, a homemade tomato sauce is used for braising, then PLENTY of parm and cheese gets ooey-gooey and bubbly brown on top. There's no breading, but I enjoyed it still nonetheless.

Rating: 8/10

Turmeric Potatoes with a Whole Lotta Lemon

The. Best. (and not burnt...promise)

Certainly my favorite dish of the chapter, perhaps because I am partial to a soft yet CRISP potato. I did have to peel the potatoes by hand via knife, meaning investing in a potato peeler should certainly be in my future. The potatoes get roasted in this lemony, turmeric, buttery sauce that makes them feel luxurious and zingy. I would eat these every night if I could.

Rating: 10/10 no notes

Seared & Braised Chicken Thighs with Zucchini and Salsa Verde (+Jammy Carrots, +Cabbage Curry)

You'll notice a trend in this chapter that a lot of these "aren't usually my thing," and yet I enjoyed them in the end anyway. Perhaps I am not as picky of an eater as I thought.

Anyway, Sohla offers three different options of searing and braising these chicken thighs. Each one gets a dry brine, and then each gets seared for that crispy skin. For braising options, there's a coconutty cabbage curry, a Salsa Verde Zucchini, and Jammy, tomatoey carrots. The carrots were my favorite, but all were unique and tasty. I am still not the biggest fan of chicken thighs in general, but now I know I can make a good one if needed.

Rating: 6.5/10 (definitely 10/10 if you like chicken thighs)

Braised Short Ribs with Anchovy & So Much Garlic

Again, my first feat with short ribs. I feel like it's a good time to admit I don't have much experience cooking meat in general (besides the occasional ground turkey or chicken breast), but I was determined to expand my horizons. These short ribs were not particularly difficult; I've learned braising is quite a simple cooking method! The end result for those who love short ribs...I'm sure was exquisite. I learned short ribs aren't necessarily my favorite cut of meat, and that is okay. Or maybe it isn't. Either way, it's my truth. But it was fun to make and looked impressive in the end!

Rating: 7/10 (again, probably a 10/10 if you are a spare rib fan)

Coconut Cauliflower Korma

The final product...topped with yummies and served over rice.

This takes braising vegetables to a whole new level. I'm sure you've seen in fancy schmancy restaurants that, sometimes, they offer cauliflower steaks as a fancy vegetarian alternative. I used to not fully get it; even as a cauliflower lover, why would I choose a slab of cauliflower over a REAL meal? And then I made this. And now I get it. The coconut sauce makes the cauliflower SO tender, and my life is forever changed.

Rating: 8/10

Stuffed Squid with Sofrito & Saffron

DELICIOUS Braising Broth here

I am not a big seafood gal. I am especially not a big squid gal. Texturally, it is not for me (calamari included...even the breading can't save it). However, I generally really enjoy Sofrito. So despite my aversion to squid, stuffing sofrito inside of it made it better. While yes, I ended up mostly just eating the Sofrito itself and NOT the squid casing, I did try some with the squid casing and it too, was enjoyable.

Rating: 7/10 (once more...if you like squid, this one's for you)

And that's Chapter 4, done and dusted. While I admittedly started this chapter a bit nervous for some of the recipes, my technical skills grew immensely and I kept an open mind when it came to flavor palettes. And guess what, I ended up enjoying most of them. This was one of the chapters where I really felt myself growing, felt proud of what I accomplished, and looked forward to what's to come.

And trust me, there is plenty to come!