“Succulence. This is the true goal of braising; it is the aim towards which one strives, from the very beginning, and it is the direction in which all techniques and methods lead.”
About the Author:
Just Braise is written and maintained solely by Stacey, who learned to cook and appreciate food from the Latvians in her family– her mother and grandmother. Current work includes research, development and recipe testing with New York Times food writer Mark Bittman; Recipe development with the Food Network; Research, editing and writing with Sustainable Table; Features food contributer to The Queens Chronicle. Stacey’s writing and recipes have appeared in Where NY Mag, Chile Pepper Magazine, Time Out Chicago and Specialty Food Magazine. Stacey copyedited Ruth Reichl’s, History in a Glass and Edward Bunyard’s, The Anatomy of Dessert, amongst other books. You can find more of Stacey’s writing in the online forums The WellFed Network and Associated Content, though the juiciest tidbits remain within the pages found here.
Stacey grew up in the Chicagoland area, arriving in NYC to complete undergraduate studies, where she remains today. In late-2006 she helped spearhead the formation, and is current president, of her local Community Supported Agriculture program. Stacey is a ceramic artist and freelance writer. She lives in NYC with D and their two eerily needy cats where dreams of a good plot of land for growing food and a few chickens are seasoned daily.
Unless otherwise noted, all recipes are created and owned by Stacey.
To contact please email staceyornstein(at)gmail(dot)com or just leave a comment.
Why is the website called Just Braise and you don’t just braise?
About the Name Just Braise:
A few years back Stacey was at D’s apartment when his hungover roommate, barely conscious on the couch, finally woke up.
“I’m hungry!” The roommate declared and proceeded to place an order at the most expensive restaurant in the neighborhood.
We listened with delight as the roommate ordered a salmon sandwich. How would you like that? We assumed the person on the other end of the line asked.
“Well… Just braised, of course.”
We could barely contain our laughter. Braised? Really? Does anyone place an order asking for the item to be braised (rather than grilled, seared, broiled or fried)? Does D’s roommate even know what braised means? Regardless of the answers to the questions, the blog Just Braise was born. You can read more about the name at the first post.