Batch Cooking: Braised Brisket with Rhubarb, Cauliflower with Lemon and Capers, and Salad with Steak, Avocado, and Strawberries

April 16, 2013

Batch Cooking 04-14-13

Excited to be cooking with rhubarb this week! I seem to always miss rhubarb season, but not this year! For dinner: melt-in-your-mouth braised beef brisket with rhubarb. And I’m experimenting with a rhubarb topped panna cotta recipe. I’m making up for past years :)

For a side, some cauliflower, a vegetable that I don’t give enough love to. Browned in butter and then quickly braised in stock and tossed together with some capers and lemon juice – very tasty!

For lunch, another salad, pretty much same as last week: lettuce + steak + strawberries + avocado + bocconcini + olive oil = not a combination I’m likely to tire of any time soon.

And for snacks/dessert I have that panna cotta that I’m experimenting with and some fantastic chocolate pots de crème that I’ll be posting this Friday.

Now I have food for most of the week – such is the joy of batch cooking :)

What are you eating this week?

Fridge 4-14-13

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Zuka April 18, 2014 at 10:55 AM

This looks great! Thanks for sharing this, Emily!You know what else is an awsoeme substitute for pasta? Eggplant and Zucchini! I use a Julianne peeler (shaves very thinly) to peel off long strips from the eggplant or Zucchini and instead of boiling, I warm them in a skillet with a little olive oil and garlic. Then plate them and pour whatever sauce I’m using over them. YUM! Since I’m the only one avoiding carbs/gluten in my family, this works great because it’s so fast and easy, I can do a portion for myself after preparing the pasta for my family. It’s so good, I don’t miss the pasta at all. Can’t wait to try your cabbage option!


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